PaulBurkhart
4.3
What a fantastic rye. I don't think I've ever had one finished in pork barrels, but it is a perfect complement to the rye. It's really tasty and really sweet, and it might have more corn in the mash bill than most other ryes. Or maybe that's the port. This is very complex, with a syrupy roundness around the rye spice, leading to a very nice sweet and spice balance. As it opens up and mellows, there's a more herbal, grassy finish on the nose, and water really brings out some cool flavors, including this note I can't quite figure out. I don't know if it's like a pot still funkiness or apricot, orange peel, or honeysuckle. But it sits there and lingers in The taste and the nose and is really nice. I really like this rye.
