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There's something about young rye whisky that I find particularly alluring. The natural spice qualities of the rye speak so much clearer, less overwhelmed by the fat, buttery bluster of the barrel, and the dryness of the spiirt seems more obvious (also just so we're clear, old rye is also awesome, just a different beast). The Willett 4 year is one of my used-to-be-a-go-to-and-now-its-hard-to-get whiskies that we're lucky enough to get in at the shop. This bottle shows the youthful heat and intensity of a young rye, stuffed to the gills with spice bread and dark caramel.
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