For this unusual and very limited release, Sonoma Distilling Co. take their flagship three year old rye whiskey, made from 80% rye (from California) and 20% malted rye (from the U.K.) and infuse it with rare black Périgord truffles for a handful of months. 

The result is a unique sip to be sure, though the truffle influence is more subtle than one may initially expect. The nose shows classic rye herby-ness, musty oak, cinnamon, clove, and a brushing of earthiness, no doubt a signature of the truffles. The palate is also rye-centric off the bat, with black pepper, cinnamon, allspice, leather, and thyme, with honey and mushrooms behind. That mushroom-earth funkiness persists into the finish, alongside cedar, chestnut and baking spices. Bottled at 50% abv.