High West High Country American Single Malt

The company has done an excellent job finding and combining whiskies, so its move to using its own distillate might upset followers of its sourced rye. However, its single malt comes without such expectations, giving the company a clear opportunity to show its distilling skills. This initial batch of its own spirit is a mix of two- to eight-year-old liquid made with the intricate combination of barley and barrels described in the details. I really wanted to enjoy this, but it's quite a letdown considering the brand's reputation and how long they've worked on it. It tastes like an early American single malt, not keeping up with the quality improvements of the last year. The aroma has the smell of damp cardboard, typical of some younger malts. It gets better on the palate, which offers a touch of chocolate and a bit of peat, and the finish lasts a decent amount of time. Still, the most positive thing I can say about it is that it's not bad. It's tough for me to write this because I'm a supporter of the brand and was eagerly anticipating this release, but I believe they need to rethink this one if they aim to compete in a market full of good whisky.

Appearance = Appearance isn't that satisfying to the eye but seen worse Smell = Definitely citrus type of scent and not too strong on the nostrils Taste = Smooth all the way through the palate. This is where I got the grainy almost bakery type of sensation After taste = This is where the rough part comes in. You can immediately feel it hit your throat and feel the burn at the top of the throat, all the way through the sternum and lingers longer than one would like

Nose: Warm bread with butter and apple preserves. Cinnamon baked apples. French toast. Lovely and sweet! Palate: Malt prominent, less sweet than anticipated. A light, almost silky texture. Finish: Brief to moderate duration. This whiskey is missing something, but I personally enjoy it. I'm a fan of High West and am eager to see their future developments with ASM. It seemed to pair well with the cigar I was having.

The aroma is gently sweet and very malty, with faint notes of those gummy orange candies as it develops, plus a light toasted scent akin to barely-scorched marshmallows or mild coffee; the palate has a wonderfully rustic quality I'm enjoying, providing an earthy tone that balances the youthful, though not amateurish, notes; the finish is warming, fruity, and rustic, with a touch of old-fashioned charm.

Batch 22J11. Smells of a bit of malt funk, marshmallow, cedar, and nuts. The palate is light and smooth, featuring baked bread, honey, banana, and a subtle smokiness with peat. The peat remains on the finish, though it's mild.

The aroma has notes of vanilla, honey, dust, breakfast cereal, and a subtle peat smoke. The palate offers dried fruit, peat, earthiness, caramel, and grain. It's reminiscent of Highland Park 12, but with a more...American character? Truly intriguing.