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Aged four years in 53-gallon toasted and charred new oak barrels. Butterscotch rounding into fresh oak, with hints of vanilla and rye spice on the nose. Broad, fulsome mouthfeel, leading to a sweeter vanilla accent, before a gathering of rye spices (clove, cinnamon, mint, dark berry) into the finish. Long, rye-led finish, with brambly red-black fruits amid white pepper and clove finish.
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