This begins with oodles of fine wood spice and oak tannins disguised as orange peel zest as well as heated rye spices stimulating the palate. Underneath the spice is an organic/herbal sour mash flavour which runs through the spirit.
The whisky is right on the line of being too sweet; its toes are touching the line, but doesn't cross it. The rye notes save it and add dimension to the whisky. Some dried herbs, and bitter charred barrels are here along with a slickness that comes from the corn.
There’s some brown sugar and orange flavors that appear at first, and that telltale peppery spice starts building and lasts well into the aftertaste. There’s just a touch of bitterness on the finish, but it’s not significant.
