Spice leads on the nose, in this case closer to allspice and clove than cinnamon. 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. Named after the rugged hillsides where rye naturally thrives, Hurst Knoll draws inspiration from both the landscape and the grain itself. Developed under the guidance of blender and veteran bartender Pablo Moix, the whiskey was crafted to balance structure, spice, and versatility, making it suitable for classic cocktails, modern riffs as well as sipping neat.