The first time I tasted this I thought it was raw and off-putting...typical craft bourbon, I thought. I put it back on the shelf.

A week and a half after that first taste, I tried it again. The transformation was huge. The nose still had some of those raw grain notes that are typical of craft bourbons, but it also had oak, honey and mint. On the palate it had mint and sweet tea. The finish was very strong with butterscotch and malty Ovaltine type notes on the nose and sweet mint tea on the palate followed by Carnation chocolate malts (like at the ballpark). As I sipped it, the raw notes started to dissipate, with mint taking its place. It got better with every sip. It's sort of what I imagine MGP's bourbon would taste like if it was made on a pot-still - minty and grainy.

This is unmistakably craft bourbon, but it's got more complexity then most craft bourbons I've tasted. As I describe above, though, it needs air, lots of air. My suggestion would be to pop it open, have a small taste, and then wait a week. Then, once you pour it, give it a good 15 minutes in the glass...or sip and observe the transition.