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Following distillation, the rye is matured in 53-gallon, charred, American oak casks for just over one year. As a result, the rye has an aroma of black pepper, cloves, ginger and spicy rye that give way to thick notes of oak, caramel and vanilla on the palate. Bottled at a robust 110 proof, the rye whiskey is noticeably spicy but mellow.