A wallop of dark brown sugar and cinnamon keep the baked good trend going while some black pepper flakes, musty oak and a faint taste of maple candies add complexity and more richness. On the finish, some of the rye spice starts coming through, letting you know that there is high-rye inside.  A small amount of mint leaves a menthol cooling sensation on the tongue. The residual sweetness that sticks around reminds me of a mix of brown sugar and maple syrup.

Procured from Private Collection