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This takes their traditional US1 single barrel straight rye which which is aged in charred new American Sipping through this I find a tingling dichotomy between what I know is true and what I painfully want

Slightly malty and meaty later in the glass now, that was a surprise change in this glass.

Blue Fish Glencairn Nose: Malty, salty Caramel forward Rich chocolate Lovely vanilla char Corn chips Palate: High flying, intense vanilla Dried plums, raisins and cherry dance well on the tongue A cool, melting unique start to this; it's like a coffee bean got ground into a piece of oak Cacao forward and quite malty

describes the history behind this release, saying: On October 22nd. 1910, a fire on the bottling line halted

From the Four Roses website: Master Distiller Brent Elliott selected and mingled six of Four Roses’ 10 first released around 2019 On the nose there’s a ton of caramel chew sweetness with just a touch of salt

Malty nose; smells like this is going to be heavy and syrupy.

Hints of strawberry immediately fall through the floor and a heavy, dank malty spice replaces it.

I find a good bit of malty funk as the glass opens up. Time for a sip. My last sip is lively with pear coming through again, a tingle of cinnamon in the center of my tongue

Swirling reveals melted caramel, and an overflowing dish of mixed summer berries sprinkled generously while the complexities of this pour are anything but, the clear presence of those classic bourbon notes mingling

Lovely fruit mingle with a dusty old wood plank… prunes and lemon meringue pie with a thick, flaky crust

Cinnamon candy smells lovely and tingles the lungs. Caramel and cherry mingle well as the underside of the punchier flavors.

More dusty old oak and a bit of extra wood that reminds me of cedar shingles. The linger is incredibly long with my gums tingling with effervescent lemon peel twists.