re: The Professor
It bothers me that they are charging what start-up microdistilleries would charge so that they can stay afloat as their other products age in the rickhouse. Except, they are doing it on a macroscale and it's not costing double what their whiskey aged for 4 years or so costs.
it's got "rye" in the name, and i've been a rye guy since before ryes were hip (meaning i was drinking them in 2005).
it has the aroma of band-aids, and tastes of pancake batter.
frankly, it's not worth the attempt. and it's hideously overpriced for underprocessed booze.
it's junk. i dumped the rest of the bottle in the sink, with prejudice. save your money. not worth even the curiosity factor.