Review: High Liquors High Whiskey
High Liquors — not to be confused with High West — is as enigmatic as its imposing, monolith-shaped bottle. Pick it up and you’ll find few clues about its provenance… and fortunately we were lucky enough to talk to the company’s founders, Brad Wright and Chris Lawson, to figure out exactly where this whiskey came from.
Interesting story: High Whiskey is actually a blended whiskey, composed of a 3 1/2 year old Indiana Bourbon and two rye whiskeys. It’s mixed together and bottled at 80 proof, the goal (per our discussion with Wright and Lawson) being to temper the fire of a young Bourbon.
They succeed there admirably: This is one of the sweetest, least “burning” whiskeys I’ve ever encountered. While the body offers cinnamon, apple pie, and big caramel notes, it’s that overwhelming sweetness that you won’t be able to get around. The mild, citrus-infused, Irish whiskey-like body gives way to a finish that’s more reflective of a Canadian whisky style — if it can be compared to anything at all. This is a whiskey that is nothing if not unique, and nothing if not a spirit for the true sweet tooth. I have one, in fact, and even I have to say: It’s a little cloying for my palate.
Incidentally, high is not a whiskey-focused company, however. Its goal is stated in its motto: “One Brand. Full Bar.” And to that end it produces four spirits: Whiskey, rum, tequila, and vodka, all premium spirits packaged in the cylindrical bottle. (We didn’t taste the other 3 offerings.)
B+ / $27