The note of rye presents a distinctive olfactive profile, immediately invoking images of dry, earthy grain. It carries a finely milled, slightly starchy yet profoundly aromatic quality. One might detect a subtle spiciness, reminiscent of caraway or a gentle pepperiness, intertwined with a pronounced cereal warmth. There's often a yeasty, almost fermented undertone, particularly when evoking the richness of rye bread, which can lean into a fascinating, slightly sour or tangy facet. Its texture is often perceived as dry, crisp, and somewhat rough, yet ultimately grounding. Projection is typically moderate, serving as a textural rather than an overtly loud element. It evolves from a sharper, almost grassy opening into a more settled, warm, and somewhat woody heart, eventually drying down to a persistent, cozy, and slightly nutty base. It functions primarily as a heart note, providing a unique texture and warmth, or as a dry base note, anchoring compositions with its rustic character.