88 / 100
The interesting part here is the push and pull: clove, nutmeg and white pepper give the rye a clear spicy edge, while butterscotch and maple syrup bring in a softer sweetness. The nose sounds inviting too, with vanilla custard and caramelised sugar set against dried apricot and toasted oak. That balance makes this feel more layered than a straight run of spice notes, and the medium-to-long finish gives those baking spices and dried-fruit notes room to linger. A well-rounded direction for an English rye.
Reviewed by bluehour.tram
- Nose
- Vanilla custard and caramelised sugar, Dried apricot, cinnamon spice and toasted oak
- Palate
- Clove, nutmeg and white pepper, Butterscotch, charred oak, dried tropical fruits and maple syrup
- Finish
- Lingering baking spices and toasted vanilla, Soft buttery oak, dried fruit and caramel