Our tasting notes are as follows:
Color: Refined Apple Juice
Nose: Brown baking spices, light brown sugar, melting caramel, and hints of chicory root. Sassafras leaves, delicate fresh dill, Mexican vanilla extract. Ginger snap cookies and charred marshmallows. The rye spice seems to highlight the bourbon sweetness while the bourbon sweetness seems to accentuate the more herbaceous notes from the rye. Really harmonious and inviting.
Palate: Quite fresh with your rye notes up front: dill, ginger, and nutmeg which is then followed by apple butter, warm rye toast and cinnamon & sugar butter. Warm oak spice and a nice whack of fresh vanilla bean ice cream come through. The oak never overtakes the grain but is always fully present. Medium oily texture.
Finish: The brightness of the whisky remains but the spice builds for a nice long finish.
On the label: A bit of a conundrum, this one. Is this more bourbon-like or more rye-like? Are the two spirits fighting one another or simply waltzing elegantly across your tongue? Get two friends together to enjoy and surely there will be three opinions!
Joshua and Jason discuss the process of putting this blend together, present their tasting notes and discuss the individual components in this YouTube video.