Intense nose with caramel, brown sugar, nutmeg and clove. As it opens, it evolves to a vanilla and hazelnut cream with a bit of port wine and coffee beans.

The first sip is clove and pepper spice before the rye grain starts to come through. Flavors of toasted whole grain bread, praline and maple start to come out before they sweeten into vanilla cookies and toasted almonds.

The finish is long. The oiliness of the rye coats your palate and begins to add more depth to the spirit as it evaporates. It transforms from fresh root beer into cooked dates, sugar plum and raisins.