This one’s mad genius. FEW’s spicy rye infused post-ageing with Eight Immortals tea — a legendary Chinese oolong known for its floral perfume and intense character. What you get is something surreal: fragrant, spiced, and complex in a way that no other rye quite is.

The nose is utterly unique — incense smoke, orange blossom, dried apricot, and that unmistakable oolong perfume. Beneath the tea floats the base rye notes: black pepper, fennel, toasted grain, and a cooling menthol breeze. But the tea... the tea brings magic. It’s almost ethereal — floral, musky, sweet and smoky at once. Like walking through a tearoom hidden in a spice bazaar.

On the palate, it’s kaleidoscopic. You get the rye’s sharpness — cardamom, ginger, eucalyptus — but it’s softened and swirled by the tea’s floral oils. Dried mango, honey, and oolong tannin create a mid-palate that is textured and layered. It’s both sweet and dry, like orange peel dusted in gunpowder tea. There’s an underlying savoury note too — umami-rich and faintly vegetal, grounding all that perfume in something real.

The finish is long, lifted, and perfumed — leaving echoes of jasmine, clove, and old sandalwood. It doesn’t fade so much as float away.

Best served neat in a tulip glass to let the aromatics soar. It makes an otherworldly twist on a Boulevardier or a Tea-Infused Old Fashioned with a touch of honey syrup.