At 95% rye and 5% malted barley, it’s initially an herbal and floral bomb, with slight hints of earth and rising bread dough. Then cinnamon, and lots of it, over nutmeg, baked apples, clove, ginger, and molasses. An explosion of cracked black pepper dominates toward the medium finish with a slight hint of baked pear. Tasty as a summer sipper or cocktail base.

Reviewed by: Fred Minnick (Summer 2017)