The spice of the rye comes off with notes of hay followed by some vanilla. There is something else that lingers, and I can’t say that for me it was too inviting. Chemical-like. Acetaldehyde? Windex?
Hints of black pepper mingle with some notes of over ripe fruit. The finish is dry with bits of grass and oak.
There is some abrasive aspects to the nose. Some may not be able to pick it up. I assume this is from the level of distillation that was done, or rather not achieved. The palate isn't as pungent as the aroma. Maturation has helped with the "off" distillation.
Spice. Rye. Pungent.