Appearance:
In the glass, the High West Bourye Limited Release mesmerizes with a deep, amber glow, hinting at the complex and well-aged spirits within. Its rich hue is a visual prelude to the extraordinary tasting experience that awaits.

Nose:
As you bring the glass to your nose, an alluring symphony of aromas unfolds. The initial impression is one of decadent caramel and luscious honey, with hints of vanilla weaving through the air. Intriguing layers of dark fruits, such as ripe cherries and plums, add a luxurious depth, while the faintest whisper of oak promises a whiskey of profound complexity.

Palate:
The first sip is a revelation of flavor and finesse. The palate is greeted by a wave of sweetness, where caramel and toffee dance in harmony with the dark fruit notes detected on the nose. The interplay of baking spices, including cinnamon and nutmeg, provides a delightful warmth that complements the sweetness. The marriage of straight bourbons and ryes creates a captivating complexity that defines the High West Bourye Limited Release.

Mid-Palate:
In the mid-palate, the whiskey reveals its depth as the oaky undertones become more pronounced. The aging process imparts a refined and mature character, with subtle nuances of leather and tobacco adding layers of sophistication. The rye spice makes a bold yet elegant statement, contributing to the overall complexity and balance.

Finish:
The finish is a grand finale, leaving a lasting impression on the senses. A symphony of flavors lingers, with the sweetness persisting alongside a gentle fade of spices and oak. The warmth that envelops the palate is a testament to the artful blending and meticulous aging that define the High West Bourye Limited Release.

Made from rye whiskies distilled by Kentucky Artisan Distillery (of Jefferson's fame), Ohio's Middle West Distillery, Indiana's MGP, and New York Distilling Co., this is a real rye drinker's rye. All the ryes are at least 4 years old and with mashbills made up of as low as 51% rye, all the way up to 100% rye.
In the United States, rye whiskey is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the mash are usually corn and malted barley.) It is distilled to no more than 160 U.S. proof (80% abv) and aged in charred, new oak barrels.
In the past 20 years, more and more producers have turned to making “high rye” Bourbons, made with an increased amount of rye in the mash bill, perhaps 20% or more. They appeal to drinkers who need that extra bite of spice in their bourbon with less sweetness. The higher the rye content, the spicier the bourbon.
Rye whiskey can be traced back all the way to 1750 — several decades before the invention of bourbon whiskey. Rye whiskey was created in Pennsylvania when farmers and immigrants attempted to create whiskeys similar to what they would've enjoyed in their home countries.Cream of Kentucky 12.3 Years Old is the second release from J.W. Rutledge Distillery, founded by former Four Roses master distiller Jim Rutledge.