Review: High West Bourye (2017)
The latest batch of High West’s Bourye blend of bourbon and rye whiskeys comes with a new label to boot. Now the jackalope is much larger and in full focus, better to connote the “limited sighting” that Bourye always represents.
High West normally tells you more about the individual whiskeys in each bottling, but this year it plays things a little closer to the vest (namely the ages of each individual whiskey in the blend). Here’s what we know about the 2017 release:
• A blend of straight Bourbon and Rye whiskeys aged from 10 to 14 years
• Straight Rye Whiskey: 95% rye, 5% barley malt from MGP & 53% rye, 37% corn, 10% barley malt from Barton Distillery
• Straight Bourbon Whiskey: 75% corn, 21% rye, 4% barley malt from MGP
And here’s what it tastes like.
This is a sweeter expression of Bourye (particular vs. last year’s release), which makes it dangerously easy to sip on. The nose is heavily aromatic with gingerbread, baking spices, marzipan, and candied nuts, giving it a real Christmas cake character that makes one wish it had come out two months ago. No matter, we can drink it today just as well.
On the palate, notes of apricot and orange give way to brown sugar, chocolate, molasses, and more of that spicy gingerbread character. Out of all of that, it’s lingering cloves on the finish and some smoldering burnt sugar notes, giving it just a hint of savoriness. All in all, say what you want about sourced whiskey — this just goes to show that High West knows how to find true honey barrels and blend them together with sustained and impressive skill.
92 proof. Reviewed: Batch 17A17.