Indian spices come to mind, more of an herbal rather than a sweet profile is found here. Perhaps due to the wine yeast from the Loire Valley in France used in the fermentation is why fruity esters are found here such as pear and peach. As you taste, there is spice throughout with barrel tannins drying your palate.
Evanston was a dry county well past the end of Prohibition and alcohol wasn't allowed until 1972 when restaurants and hotels could finally sell liquor. FEW is the first distillery (or alcohol production of any sort) in the town's history.
Cheers, and enjoy this whiskey!