When rye comes off the still it is sweet, grassy, and floral. The traditional "spicy" characteristic all come from the barrel. With this whiskey, the goal was to lightly oak the rye distillate in 7 year bourbon barrels with added fresh oak and applewood staves.
The result is a light, almost tropical, "spring" rye and makes for some great cocktails. A shake of a good bitter, or a splash of vermouth or gigner beer goes a long way.
Aroma: Cardamom, rum raisin, tropical pineapple, orange peel, sugar cane.
Front: Vanilla, clover, orange peel, maple and brown sugar.
Mid: Smoked maple, almond, apricot.
Finish: Tannic but even, white pepper, basswood
