FEW’s rye isn’t some dusty, grandpa’s cabinet throwback — this is rye for the now. It’s lean, sharp, herbaceous, and a little wild around the edges. If their bourbon is the blues, this is jazz — fast, unpredictable, with spice at the core of its melody.

The nose opens with a green snap — cracked peppercorn, dill, mint, and lemon balm. Then the deeper tones arrive: eucalyptus oil, gingerbread, fennel seed, and toasted rye crust. It smells alive — earthy and crackling with energy. There’s also a floral touch that emerges with time, like chamomile tea left to cool in the sun.

On the palate, it’s a rollercoaster. Initial sweetness — brown sugar, maple, orange marmalade — gives way fast to dry spice and herbal grip. The rye grain is full and punchy, but never unbalanced. Mid-palate brings more complexity: black liquorice, baking spice, clove, and a hint of espresso crema. There’s a citrus oil brightness that cuts through the richness, adding sharpness and lift.

The finish is angular, clean, and persistent. It leaves a menthol trail along the tongue, with lingering notes of toasted grain and dried fruit. Think lemon peel rolled in aniseed and black tea.

This is a cocktail engine. Makes a killer Manhattan or Sazerac — or sip it neat if you like your whiskies fast-paced and full of attitude.