Bold and opulent aromas of dark caramel, maple syrup, and burnt sugar mingle with intense rye spice and cinnamon. Layers of dried cherries, toasted oak, and vanilla bean create a luxuriously complex bouquet.
Rich and full-bodied with powerful rye spice tempered by deep caramel sweetness and vanilla custard. Dark chocolate, maple, charred oak, and baking spices build in waves across a velvety, oil-coated mouthfeel.
Long, warming finish with persistent rye spice, lingering oak tannins, and sweet maple notes that evolve into dark chocolate and cinnamon.
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.