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A local enough bourbon (Baraboo, Wisconsin) that gives some real feeling of terroir to its aroma & palate. From all locally sourced grains in a region that has some distinctive soil, water, and temperature traits thanks to being largely unaffected by glaciation. Mashbill of 60 percent corn, 20 percent rye, and 20 percent malt; aged at least 4 years in 25-30 gallon barrels, giving a deep hue. An oddball combo of earthy, musty aromas and pecans, vanilla, baking spices, oak, and dark chocolate. Really fascinating!