Taster

Nose: Dill and crushed fennel seeds. Apples in a warm hayloft. Rye bread and sunflower spread. Rapeseed oil, that almost veers into mechanical oil. Caramel biscuits (the kind served with coffee).

Palate: Braised fennel (hearts and tops) and nutmeg. Toasted rye bread with pumpkin seeds. Velvety crème caramel, and a little nut-milk mocha. Garage cloths and very new leather.

Finish: Long. Lovely mingling of spicy rye and smoky tea notes.

Comment: Delightfully different, showcasing some stunning rye nuances.

Score: 8.5

Taster

Nose: Raw dough and olive oil. Dried oregano, basil and dill. Under this, cinnamon powder and grated nutmeg. Manuka honey and aniseed balls. With time, caramel and unwashed coffee beans.

Palate: Medium bodied. Sourdough dipped in olive oil and Italian herb mix. Chamomile tea. Roasted greens – fennel, spinach and broccoli. Underpinned by liquorice and anise, with brown sugar sweetness.

Finish: Very long. The herbs and chamomile linger.

Comment: Not what many would expect from rye. Nevertheless, it’s a brave and outstanding spirit. Bravo!

Score: 8.2