High West Distillery Bourye
Bourye is a unique premium blend of rich bourbon and rye whiskeys, making for a premier sipping whiskey and one of High West's best. The jackalope on the label, also called an antelabbit, is an antlered species of rabbit, a cross between a jack rabbit and an antelope with horns. It is rumored that pockets of jackalope populations continue to persist in the American West, its native home. In the old West, when cowboys would gather by their campfires to sing at night, jackalopes would frequently be heard singing back, mimicking the voices of the cowboys. When chased, the jackalope will use its vocal abilities to elude capture. Legend suggests the best way to catch a jackalope is to lure it with whiskey, as they have a particular fondness for this drink. Once intoxicated, the animal becomes slower and easier to hunt. That’s why High West created Bourye, a proprietary blend of Bourbon and Rye, both favorites of real cowboys and sure to attract even the most finicky of jackalopes.
High West Bourye is best enjoyed by sipping straight or with a little water. Not recommended with ice. The boys at High West particularly enjoy it around a campfire while looking at the milky way. Bourye is a combination of "Bou" for bourbon and "rye" for..well, rye whiskey. Because combining bourbon and rye is a bit unusual, they couldn't help thinking of the jackalope. Filtration: not chill-filtered, or carbon treated. ABV: 46%. 92 Proof
• 9-year-old straight bourbon (mash bill: 75% corn, 21% rye, 4% barley malt) Source: MGP/LDI/Seagrams, Indiana
• 13-year-old straight rye whiskey (mash bill: 95% rye, 5% barley malt) Source: MGP/LDI/Seagrams, Indiana
• 17-year-old straight rye whiskey (mash bill: 95% rye, 5% barley malt) Source: MGP/LDI/Seagrams, Indiana
Best Craft American Whiskey- 2010 American Distilling Institute Craft Whiskey Competition
Best Blended Whiskey- 2010 American Distilling Institute Craft Whiskey Competition
|Brand||High West Distillery|
Malt AdvocateIt's clean, crisp and quite vibrant (especially on the nose). The rye note is evident throughout. It starts out more like a high rye content bourbon, with the molasses, caramel, coconut cream, sweet corn and honey-kissed fruit marrying nicely with the dried spice (vanilla, cinnamon, brisk mint). But then on the latter half of the palate, the rye really kicks in. The whiskey gets bold, the rye becomes intense (almost piercing), with a dried spice finish.