Spice leads on the nose, in this case closer to allspice and clove than cinnamon. It’s the sort of spice one can imagine standing out among various sweeteners and liqueurs, allowing rye scents to punch through in a cocktail. Toasted pine nuts and freshly baked rye bread are up next, both of which contribute to a significant amount of grain-forward aromas before we get to any signs of oak. Tiny hints of dried mint, red berries, and white chocolate also develop after a few sniffs.