High West Bourye (2019 Release)

This bourbon and rye blend from MGP, produced by High West, includes a secret mix of 95% rye along with MGP's high (36%) and low (21%) rye bourbons, all aged a decade or more (though I question why the age statement is only in marketing and not on the bottle). Even with a modest proof, it has a deep burnished copper color. Not many legs after swirling. Nose – Sweet oak, vanilla, caramel, nutmeg, black pepper, and that earthy/leathery MGP quality. There are some green rye notes, but they aren't particularly minty/grassy or vegetal. Overall, the nose leans more towards bourbon, but the rye is still present. If I were tasting blind, I'd likely guess this was a high-rye bourbon. Palate – The mouthfeel is somewhat oily for the proof, coating the palate well. Bourbon notes come first, with caramel, vanilla, oak, and baking spice. These are quickly followed by more rye-like notes and a peppery, oaky finish that has some warmth without being harsh. It truly tastes like a combination of bourbon and rye rather than just a high-rye bourbon. It drinks beyond its stated proof in both flavor and intensity due to the rye spice on the finish. High West does not reveal the blend percentages, but I suspect the high-rye bourbon is a significant component. It's similar to other MGP high-rye bourbons I've sampled, just with a bit more rye kick at the end. It's aged nicely, with ample oak but no bitterness or tannic qualities. This is the third consecutive bottling of Bourye I've sampled, and they've been consistently good. A friend had a bottle of the 2018 version, and tasting them side-by-side, we struggled to notice any major differences.

Initially, I didn't want this bottle. If there's a feeling stronger than instant buyer's remorse, I experienced it. However, I had no other option. When a local liquor store is exceptionally good to you, and the employee who always discusses bourbon enthusiastically with you says, “Hey, I think you’d really like this one,” it’s not really a choice; you're purchasing that spirit. And in this instance, I'm very pleased I did. The aroma has a touch of brine, but there's also sweetness present. Honey and powdered sugar. The body is intriguing. I anticipated some pickle juice from the briny smell, but it's absent. I get honey, lemon, and orange peel. The peculiar thing is, my mouth is tingling as if I'm drinking a rye, yet the flavors are characteristic of bourbon. I genuinely appreciate that combination. The finish offers more orange and a hint of brine, but it doesn't detract from the citrus. This is one of the most surprising experiences I've had recently. “A blend of straight whiskeys.” “Utah.” All elements that should make me hesitant, but this little gem delivers. I'm uncertain of their exact blend, but I'd be interested to see someone attempt this mash bill without blending. For scientific purposes. Considering that blending any bourbon with a 95% rye mash bill makes it improbable that the final product contains 51% corn or rye... due to... mathematics... if someone were to achieve this within the barrel, they would create something entirely novel. After thoroughly enjoying this, from this point forward, I would happily refer to such creations as: “Straight Bourye.”

3.5 stars - Very good; 750 ml bottle Tonight, High West Bourye plays the role of Willy Loman in “Death of a Shelf Turd.” A shelf turd is a quality whiskey that sits on a shelf for years accumulating dust due to its high price. Ironically, its slow turnover leads people to overlook it, assuming it will always be available. Until it vanishes. The main character of “Death of a Salesman” is a mediocre imposter seeking unearned recognition. It examines themes of capitalism, contradiction, regret, and an overly romanticized past. You know, essentially the modern whiskey industry. This is a delicious whiskey, a blend of well-aged, though sourced, components. Original and interesting. However, this was the epitome of a shelf turd, lingering on every liquor store shelf with a batch code from three years prior. Until now. In recent months, not a single shelf turd can be found. They've all been purchased, er, collected. (Fade to black and the curtain falls)

This is a quality rye that can be enjoyed on its own, but I'm unsure if it will become a regular in my collection. Most likely not, as I prefer other options at this price. There's too much brine on the palate for my liking. The old saying "your mileage may vary" is very applicable here. Nose: Butter, vanilla, licorice Palate: Nutty, brine, rye spice Finish: medium length, spice, caramel

Nose: Spearmint, citrus, cherry, and brown sugar. Palate: Mint, brown sugar, cinnamon, butter, and vanilla. Finish: Cinnamon, brown sugar, and spearmint gum. I truly appreciated this. My only minor critique is I wish it were a slightly higher proof to boost the finish. Excellently crafted!

The nose is gentle yet zesty, not overpowering but quite present. Hints of vanilla combine with the rye spice. The flavor is superb, with soft, sweet vanilla and chocolate emerging before a strong rye character takes over. It mellows quickly but has a very long-lasting finish. A fantastic pour!