Nose: strong overall intensity, baked apples with cinnamon/cassia and a lot of additional spices reminiscent of rye grain, but very clearly somewhat different from rye grain flavours; this nose is also moderately floral/perfumed, grassy, and nutty, perhaps closest to Brasil nuts, or to a taste of walnuts combined with a bit of cashew. Taste: intensely sweet, tart and spicy all at the same time. Initially this is rather hot in the mouth, but it is not from the alcohol. The nose is relatively strongly flavoured, but the palate is much more intensely flavoured still. The spices are intense and delicious. They are similar to most unmalted rye flavours in their pointedness, their intensity, and in the fact that this "grain" quinoa generates several different flavours at once. Cinnamon/cassia shows up on the palate as it does in the nose, but black pepper is very strong here, stronger than it is in most rye whiskies. Finish: long very strong finish, with all of the sharpness of both the black pepper and the apple/cinnamon intact.