Loads of sweet smells make up the whiskey’s dessert-like aroma. Maple sugar candy, gingerbread cookie, brown sugar, and sticky bun combine against a light sprinkle of rye spice and white pepper. The sweet scents take front and center, creating an introduction that will be incredibly inviting for some, but too sickly sweet for others.
Consistent with the aroma, the palate delivers waves of sweet flavors. Brown sugar and maple syrup form the base, with splashes of molasses, gingerbread cookie, toasted marshmallow, and vanilla accenting its sugary undertone. Light aged oak and graham cracker form behind the whiskey’s sweet forefront, and hints of rye spice and pepper develop on the backend. The whiskey wears its sweet-infused profile well, with the flavors mingling together nicely to satisfying and highly drinkable results.
Rye spice is amplified most at the start of the finish, but is overshadowed by the sweeter flavors that overtake it almost immediately. Burnt brown sugar mixes with a slight tobacco note, merging the whiskey’s ever-present sweetness with a welcomed savory element as it fades. Overall, it’s still a sweet ending to a dessert-like sip with a flavor profile that is as much rum-driven as it is rye whiskey.
