Notes of gardenia, banana bread, toasty sourdough bread crust, and red apple on the nose. The taste is of graham crackers, citrus, toffee, and muted sweet cinnamon spice, balanced with white grape notes, and a hint of cayenne on the finish.
Nutmeg and cinnamon give way to pepper spice, vanilla and anise. Subtle cinnamon spice clings to the finish.
Batch #3 is a 114 proof Rye with its major component of the flavor profile being the 10 year old stock. The 10 year old is lower in proof, has a much richer, thicker, syrupy mouthfeel, and really brings the blend forward on the palate.
The nose on this rye has elements of sweet pine, honey, nougat, vanilla, cloves and lavender. Oaky undertones, subtle cedar saw dust or fresh split cedar. Rich in consistency and not forwardly spicy on the nose. It immediately coats the entire palate and nutmeg and cinnamon give way to pepper spice with vanilla on the front and anise across the middle. Subtle cinnamon spice clings to the finish.