With a mashbill of 70% rye, 18% corn, and 12% malted barley, this rye doesn’t disappoint. Butter-toasted rye bread and vanilla, with hints of herbs and campfire smoke. Then fruit…a lot of fruit: pear, banana, pineapple, followed by a bevy of sweets—caramel, butterscotch, and toffee, mainly—with a delightful cinnamon bread finish. This skews more toward bourbon than the Indiana ryes, and that’s a good thing.

Reviewed by: Fred Minnick (Summer 2016)