High West Double Rye

This rye whiskey is an expert combination of two distinct rye whiskeys: a 2-year-old with high rye content from Kentucky, and a 16-year-old, lighter, fruitier rye from Lawrenceburg, Indiana. The result is a beautifully balanced spirit that highlights the best of both youthful energy and aged refinement. On the nose, it starts with strong notes of peppery rye, fresh mint, and orange zest, followed by hints of vanilla, caramel, and a touch of toasted oak. The palate is vibrant and intricate, offering flavors of cinnamon spice, dried fruits, honeyed sweetness, and a whisper of smoky char. The finish is long and warming, with lingering spice and a subtle sweetness that encourages another sip. What makes this rye stand out is its remarkable harmony — the youthful intensity complements the mature depth without being overpowering. It's an excellent choice for both rye novices and experienced drinkers, whether enjoyed neat, on the rocks, or in a classic cocktail like the Manhattan. A superb example of skillful blending, this rye whiskey earns a solid 93/100 - highly recommended.

The aroma of this rye whiskey is immediately and unexpectedly intriguing, presenting botanicals, leather, and licorice. Upon tasting, the texture and viscosity are similar to another whiskey, being thin; yet this has a dash of molasses to give it body in a way that complements the aroma and taste. The taste is like the aroma in that surprise is the key. Oak, cinnamon, botanicals, and leather all come forward immediately, with all but the leather remaining for the finish. Following this, the rye spice arrives, heavy and strong, complementing the oak and cinnamon, and I was surprised at how well the botanicals interacted with the other flavors. I admit I favor this brand, but this is very good. Batch No: 22I01 Served Neat

Tasted from a newly opened bottle for the first time. The aroma is of cinnamon, herbal tea, and a hint of pine. The palate is spicy and sweet – quite flavorful, not very delicate, but all elements are enjoyable. A subtle pine and barrel presence in the background adds some complexity (though I'd say the fundamental strengths of this whiskey are its simplicity and quality). The finish is spicy, with some of that barrel character. Very good, particularly for the price, although I wouldn't claim to be a rye expert.

I'm curious how much the tequila I consumed beforehand is affecting my perception (I had a margarita and Tres Agaves Anejo just before). I detect agave on the finish. It has the burn and overall spice characteristic of a rye, but possesses the complexity of a standard bourbon, in my opinion. Citrus notes are present on the palate along with a hint of honey. Cinnamon and vanilla are evident on the nose, palate, and finish. It might not be my top rye based on my limited experience, but it's still a solid choice.

The aroma resembles a spice cabinet, with dill and clove being most prominent. Notes of black tea and sweet fruit - perhaps orange, peach, or apricot, it's hard to distinguish - also appear. The palate echoes the savory character of the rye, complemented by honey, vanilla bean, stewed fruit, and a subtle smokiness. It's quite easy to drink. The finish is tannic, revealing notes of leather, dried fruit, and a touch more spice. This offers the kind of complexity I expect from a quality blended rye.

I'm fond of this whiskey, as I am with most MGP-based ryes. One notable aspect is its substantial feel despite its proof. Typically, spirits below 100 proof tend to feel thin to me, but this one does not. It drinks as if it were higher proof without the intensity of the alcohol. Sweet, spicy, herbal, tropical, and vanilla notes. Simply delicious. Not a heavy oak presence, but it's not needed here. It's refreshing, like an after-dinner mint.