Name: High West Bourye
Color: Light Brown
Nose: Rye spice, wood, cream vanilla, pepper notes
Taste: Rye, vanilla, cream, orange, spices, toffee
Review:
High West Bourye is from Park City, Utah. Established in 2006 was founded by a former biochemist. They started small and have steadily built up their business over the years.
The whiskey is a combo of bourbon and rye, which is a strange combo, hence the jackalope on the bottle. It is aged 10 years and the combo is a secret, aged in new, charred white American oak barrels. It is released once per year and the blend is said to be a secret but, on their website, it states the mash bill is from Indiana and is the following:
- Straight Rye: 95% rye, 5% barley
- Straight Bourbon: 75% corn, 21% rye, 4% barley
- Straight Bourbon: 60% corn, 36% rye, 4% barley
The bottled I sampled was Batch 19L11 which stands for something which I did not research too much. The whisky is a blend of straight whiskeys, non-chilled filtered, no color added and bottled at 46% abv.
Overall, it is good stuff, not amazing. The flavor profile and abv would make for a good cocktail. The price is too high for my preference. I can get some very good single malts aged up to 16 or 17 years.
Priced around $85 and good for sipping or a cocktail but too expensive for me for what it is.
If you like it, drink it! – Christopher
If you like it, drink it!
