Banana bread on the nose is complemented by a myriad of herbaceous aromas from the rye grain. An earthiness intensifies on the palate. Bold spice settles down to rich, sweet notes of chocolate milkshake and frosted cinnamon bun. Water completely transforms the whiskey into a punch bowl of fresh and tropical fruits.

​

Neat

Appearance: Luminous amber.

​

Nose: Jammy and cooked fruits leap out first such as lemon curd, cherry, and banana bread. That well-spiced character of the banana bread continues as woodsy notes emerge, with birch beer leading into tiramisu. The rye in the mashbills is particularly bold, bringing olive and thyme. Once the nose settles down a bit it reveals deeper aromas of cocoa butter and molasses.

​

Palate: Mexican hot chocolate, cinnamon and dried chili peppers make a spicy first impression. There’s a freshness to it with grapefruit peel and absinthe. There’s also an intense earthiness of pinecone and baking chocolate. As you roll the sip around your mouth it grows much richer and creamier, developing into eggnog and tahini.

​

Finish: Lime zest and amaretto, and some grated coconut; rye spice takes over as slate, fennel, and cola notes linger.

​

With a splash of spring water

Still plenty of jammy fruit but they’re tropical now, displaying dried papaya and pineapple jelly. They’re joined by some fresh gooseberries and watermelon. Even the herbs and spices brighten, becoming rose, tobacco, and crystallized ginger. The palate is completely transformed: where there was once hardly any fruit at all is now a fruit salad of peaches, Mirabelle plums, cantaloupe, and blood orange segments.