Bold rye grain leads with cracked black pepper and dried herbs, followed by layers of toasted oak and butterscotch. Subtle notes of cinnamon bark and vanilla bean emerge with warming.
Robust and spicy entry with peppery rye grain and baking spices coating the palate. Rich caramel sweetness balances the heat, with oak tannins and hints of clove and charred wood providing structure.
Long and warming with lingering rye spice, oak char, and a touch of sweet vanilla that slowly fades.
The purist's choice. Full oak, vanilla, and caramel come through at room temperature with no dilution.
A single large cube slows dilution and tames heat on high-proof pours. Wheated bourbons are especially good this way.
On 100+ proof bottles, a few drops settle the alcohol burn and let the grain and spice breathe.