High West Son of Bourye

A friend provided this sample. I am a big admirer of High West. I believe it is one of the few craft distilleries that truly create a sum of something greater than the individual components. Now that they have been bought by a larger spirits company, it will be interesting to observe if those talents can be more widely utilized, or if it will fail. This one had a nose of mint and eucalyptus, classic rye aromas...but, somewhat subdued by the bourbon's vanilla and caramel. I was expecting the taste to be a conflict between the rye's mint and the bourbon's vanilla, but it was rather well executed...the bourbon backbone played well with the rye upfront. It is good...but personally, I would prefer the bourbon or the rye, not both together. It is perhaps me personally rather than a representation of this blend. Out of the hundreds of ways High West could have failed with this, thankfully they found the one way to make it succeed correctly. Thanks to my friend for this!

Spicy. I like Double Rye more than this mix of Double Rye and Bourbon. I'd be interested in trying the older Bourye, as it might be mellower and more complex. I recommend avoiding this and choosing Bourye, or even Double Rye. However, I'd even suggest going straight for Rendezvous Rye, as that one is also quite spicy and lacks complexity, especially considering Rendezvous is meant to be a top-tier rye.

A High West creation. Thank you. You disregard the preferences of traditional whiskey drinkers, and because of that, I discovered this liquid gold. Their blends are fantastic, and this is a great fusion of spice and some smoky notes. Bourye has been unavailable until recently, so I've been savoring this treasure. Drinking High West brings to mind camping, sitting by a fire, just all the great feelings associated with enjoying a glass of whiskey outdoors.

Aroma: Bourbon-forward, with notes of caramel, brown sugar, and vanilla. Taste: Begins with bourbon's sweetness, showcasing a high corn content. Hints of cinnamon emerge before yielding to the rye and a dry finish. The aftertaste is bready. Finish: Lingering sweetness and rye spiciness. Overall: An enjoyable pour that leans more towards bourbon, though both rye and bourbon characteristics are discernible.

Tasted 12/17/2014: Rye nose with spice and mint, complemented by vanilla/honeysuckle sweetness and baking chocolate. Sweet and spice are perfectly balanced with a creamy, full texture which finishes the same way, though not as long as I desired. This is ideal for sipping on a cold night by a fire after skiing. Need to add to my collection.

Whiskey from MGPI, mixed by HW, and they do it well (though it's rather expensive!). The aroma has spice, orange, and sweet grass with vanilla. Sweet cherry, vanilla, oak, and then grassy, spicy rye on the finish. Medium body, pale color. It's an easy-drinking high-rye bourbon that's enjoyable and appreciable.