Appearance: High West 16 Year Old Rocky Mountain Rye Whiskey presents a deep amber hue in the glass, reminiscent of the golden glow of a Rocky Mountain sunset.

Nose: Inviting aromas of spicy rye and warm caramel dance on the nose, followed by rich notes of toasted oak and vanilla. Subtle hints of honey add sweetness, while a touch of peppery spice lingers in the background, promising a bold and robust palate experience.

Palate: On the palate, High West 16 Year Old Rocky Mountain Rye Whiskey delivers a symphony of flavors. Spicy rye takes center stage, accompanied by layers of warm caramel and toasted oak. Velvety vanilla and honey add richness and depth, while a bold peppery spice intensifies with each sip, creating a complex and satisfying palate sensation.

Finish: The finish is long and lingering, with echoes of spicy rye, sweet caramel, and toasted oak lingering on the palate. A touch of peppery spice adds a satisfying kick, leaving a lasting impression of the whiskey's bold and robust character.

High West Distillery is a manufacturer of distilled spirits located in Park City, Utah, United States. It is the first legally licensed distillery in Utah since the end of the American Prohibition.
According to the United States government, rye whiskey sold in the United States must meet these requirements: Made from a grain mixture that is at least 51% rye. Aged in new charred-oak barrels. Distilled to no more than 160 proof, or 80% alcohol by volume (ABV).
In 2004, David and his family relocated to Park City, Utah to begin their new venture, where they began distilling in 2007. They chose Park City because of David's love of the Old West and Utah's little-known whiskey history.
A blend of straight bourbon whiskeys, aged a minimum of two years in charred white American oak barrels. Never chill-filtered or carbon-treated and utilizing a variety of high rye content mash bills to convey an earthy complexity (with a bit of spice).
This High West Whiskey is a harmonious blend of straight ryes that are aged a minimum of two years in new, charred American white oak barrels. The spicy flavor of this 92-proof American whiskey fortifies classics like Old Fashioned or Manhattan cocktails, as well as countless other whiskey cocktails.
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.
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.
Rye brings spicy notes to the palate that are not always as present in other types of whiskey like bourbon. Think baking spices like nutmeg, cinnamon, and pepper, which make this whiskey a classic choice to use in cocktails that have a bit of sweetness to counterbalance the character of the rye.