Rare, but you need to drink it neat or with very light ice.

I believe the whole point of this bourbon is it's the most powerful flavor in a whiskey you can get without any harshness from the fermintation. So to dilute it much is to miss the art of this particular spirit.

Drinking it neat you will notice a robust front end that just mellows so quick and nicely. So, naturally you take your time between sips as you savor it. A bourbon that took time and a lot of experience to make like this naturally lends itself to a very slow sipping. And speaking of it mellow...I mean it is just plain complex. A multi-pronged sweetness (caramels, vanillas, cinnamons, and the best tastes that bourbon can render) and light woodiness, and most importantly all this without any harshness period.

It boils down to this. If you've drank bourbon for a while and you've got to the point where you like a smooth bourbon neat you owe it to yourself to try this. Jimmy Russell, the dean of Kentucky master distillers, isn't on a pinnacle among his peers for nothing and this bourbon is all the proof that will ever be needed to cement that reputation.