This is without a doubt a rye-forward bourbon. Even before I knew of the high rye mashbill, I could smell abundant amounts of effervescent peppermint and pine, and smooth rye bread, followed by light wood and alcohol. This spice is not spiky or spicy like black pepper. Underneath the rye, there are light notes of citrus, caramel, and butter. Sniffing harder reveals some sour corn mash.

     Vigorous swirling releases a moderate amount of alcohol, a little sour corn mash, and a hint of caramel and maple sweetness. Peppermint is still the most pungent smell. After a few seconds, there’s an interesting, yet gentle smell of damp and musty wood, not the usual spicy or roasted wood found in bourbon. I almost always smell musty wood once the glass is empty, but Breckenridge Bourbon has it with the glass still half full. 

     Wrigley’s gum-like peppermint lingers once the glass empty. Beneath the peppermint, there are traces of vanilla, honey, and cornbread. After a few minutes, a hint of musty wood reappears.

     Breckenridge Bourbon has a nice collection of scents that are representative of high-rye bourbon or rye whiskeys such as Sazerac 6, a low-rye whiskey made from only 51% rye. My issue is that this bourbon’s smells are too round and soft, likely due to the low proof and youthful age. While proof and age are not the only factors that impact smell, they limit its potential in this case.