Classic rye grain aromas of baking spices and caraway seed meet sweet caramel and vanilla from charred oak. Light notes of black pepper, dried herbs, and a whisper of citrus peel add complexity to this straightforward, honest nose.
The palate delivers crisp rye spice with pronounced black pepper and cinnamon, balanced by underlying sweetness of butterscotch and toasted oak. Medium body with a slightly dry, grain-forward character that showcases the high rye mashbill.
Medium length with warming spice, fading oak tannins, and lingering black pepper with a touch of bitter cocoa.
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.