Tasting Notes

• Nose: The complex nose is layered with a bouquet of burnt brown sugar, fresh vanilla buttercream, sarsaparilla root, dried apricot and butterscotch with delicate notes of birch bark and couverture chocolate
• Palate: The terroir of the sweet potato fields where the Merced rye grows takes center stage on the palate, proving to be as layered and complex as the nose. Traditional sharp and spicy black pepper rye notes greet the pallet, then give way to soil-driven dried fruits, candied yams, and soft caramel. Notes reminiscent of Tootsie Rolls follow with delicate chocolate and slight complimentary fruit notes playing harmoniously. The alligator char rounds out the palate with familiar notes of vanilla and toffee, sure to please bourbon and rye drinkers alike.
• Finish: Long and viscous finish and perfectly matching the high proof without ever feeling overpowering. Oily and gripping, a slow dance between sweet and spicy continues as this ever-evolving rye promises to change with each sip.