The texture of the dry leaf is so odd. It’s loosely compressed, but the leaf is bendable, so it’s difficult to break apart. I’m guessing it’s the fact it was aged in a rye barrel for 6 months.
The aroma definitely smells like whiskey. Flavor wise, it’s sweet, tastes like whiskey without the burn, and smooth. The immediate hit is burnt sugar, pepper, and has a lingering caramel flavor on the tongue.
I drink this every Friday after work, so that I may have the pleasure of having the liquor experience without the hangover. I kicked the habit of drinking spirits after going remote in 2020. Tea is much better for me anyway. :)I’m down to 136g/200g.
Flavors: Burnt Sugar, Caramel, Pepper, Whiskey