It's less lean than a single malt and not as sweet as a bourbon. It's in between, but not stuck in the middle. Beautifully layered, with oily cereal, juicy fruit, soft spices, and gentle but firm backing from the wood. It's a balanced whisky: big, but refined.
Spicy as rye can be, and this is 100% rye in the mash bill. Yet the spiciness is refined, not bold: white pepper, nutmeg, cardamom. Behind that there is an oily cereal note. Not like a malty note, it's a bit thicker and less bread-like. There is a fruitiness behind of orange zest, red apple and unripe pineapple. To round off, there are pleasant wood notes, such as polished furniture and vanilla milkshake.
Full-bodied, oily, dense, spicy and friendly. It's a great distillate without any harshness. There is a very fruity orangy side to it, backed with baked apples with cinnamon and dark cherry. There is a lot of sweet, oily cereal, vanillin, nutmeg and oak shavings.
The finish is moderately long, focusing on the oily cereal (dark rye bread like). There is a slight pine needle note, which is pleasant and which continues in cardamom and nutmeg. The oak is velvety, leaving some grip but no bitter nor dry notes. There is juicy peach and citrus too.