Rye grain, fresh-sawn wood, and a hint of brittle sugar. No corn here: the mashbill is rye, wheat, and malt. Bitter rye edge drives this into the palate, blowing open space for the smoother body to follow and briefly sweeten things up before the rye warp collapses in an oily, spicy, savory finish. Quite discreet and small-scale; this doesn't roar, it urges. Good, but it needs more breadth and wood depth to be great. (Massachusetts only.)