Barely a nose -- just a hint of ryebread and fresh dill pickle (is there a deli nearby?)  Now the palate, that's interesting. Mild and rather unique.  Moderately sweet, with ight spices (cardamom and cinnamon), but most obvious is a big herbal aspect, including the dill from the nose. Finish continues the theme at length, leaving me with the flavors of obscure, dark European digestifs.

It is 40%, and given that, it's got some very nice flavor to it.  It really reminds me of those weird, somewhat bitter digestifs I tend to drink at Italian restaurants after talking to the bartender too much.  Given all that, the flavor may have somewhat limited appeal, and I'm not sure it's super-drinkable at legnth. There are some alcoholy unfinished edges of youth, and something vaguely petroleum-y, but they tend to stay tamed.  This is probably the most un-bourbony bourbon I've tasted. I'd be extremely interested to try this at a higher proof; definitely worth trying nonetheless.  (Barrel no. 2)

[Ah okay, their currently inoperative but still-cached website says, "While our recipes are secret, we can tell you that we use corn, wheat, malted barley, and an assortment of botanicals." Hmmm.]