This savory and delicate rye blend is defined by notes of dried herbs and pine, with a hint of salt-air salinity. It’s named for one of the world’s most famous trees, found on the picturesque coast of the Monterey Peninsula.
 
TASTING NOTES
Nose: Soft aromas of cedar and a buckwheat honey sweetness. Slight notes of burnt orange peels, apricot, and dried rosemary. Lingering pleasant spices like toasted allspice and peppercorns. 
 
Palate: It immediately coats the mouth with a flavor reminiscent of saltwater taffy. There are satisfying notes of ripe apricot and peach followed closely by a fresh and briny note
 
Finish: On the exhale, there are faint flavors of chamomile tea and more baked goods like an apple cider donut. The orchard fruit flavors persist and become jammy.
 
WITH 3 drops OF WATER: The slight addition of water brings out its savory edge. Now crushed peppercorn becomes more present, bringing subtle notes of fennel and licorice along. The fruit notes soften and become akin to poached pears and cinnamon.