High West Distillery Double Rye!
High West Double Rye is dedicated to the cowboy in all of us. Double Rye! combines a feisty high rye 2-year-old and a saddle smooth 16-year-old. The name comes from the fact that this is a combination of two different rye whiskeys. One day, founder David Perkins had a taste of the two year old whiskey from LDI. It was young, spicy and tasty. He then thought he could tame the heat of it with the addition of the 16 year old. It has significantly more dissolved solids from the extra aging and evaporation. Well it really worked and Perkins fell in love with the combination as a not only a mixing whiskey but a whiskey that could stand on its own as a sipper.
The younger rye has a mashbill with 95% rye/5% barley malt and the older has a more typical rye mashbill with 53% rye and 37% corn. The extra age and increased corn adds just enough caramel sweetness and woody vanilla richness to calm the “bite” of the younger rye for a relationship that works. The resulting combination is bold, balanced, complex and perfect for mixing – High West likes a Double Rye! Manhattan. With a taste profile of cinnamon, clove, anise, eucalyptus buttons, evergreen “gin-like” flavors and a vibrant finish, Double Rye! is absolutely superb for sipping alone or sharing with other cowboys. High West is Utah’s first distillery since 1870 and the world’s only ski-in gastro-distillery in Old Town Park City.
Nose: mint, clove, cinnamon, licorice root, pine nuts, and dark chocolate, with a surprising dose of gin botanicals throughout
Taste: Immediate rye punch of prickly spices, then Gin, menthol, mint, eucalyptus, wildflower honey, and confectioners sugar flavors abound.
Thanks to its balance of cinnamon, anise, and honey, High West Double Rye! is great served neat, with a little water, or on the rocks. And its spirited flavor fortifies classic cocktails like the Manhattan and Old Fashioned.
'A monster of a whiskey.'
Tony Sachs ~ Huffington Post
|Brand||High West Distillery|
Whisky AdvocateA must-try for rye whiskey aficionados. ~ John Hansell
Wine EnthusiastThis light and perky rye has a warm, soft baked-apple scent. On the palate, look for citrus layered with lingering vanilla, cinnamon and nutmeg.