… in both good and bad ways. The spicy rye is front and center, as are the toasted oak notes. That’s good. But it’s almost too charred, and the burn from the high proof is not subtle. Some sweetness emerges as the tongue acclimates to the heat, but maybe those are the only taste buds that survive. The strong notes are just a little too much for my taste, so I’m missing some of the subtlety that’s likely there.
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