High West American Prairie Bourbon Whiskey

46%

Appearance:
American Prairie Bourbon graces the glass with a captivating amber hue, reflecting the warm tones of the American West. Its clarity promises a whiskey of exceptional quality, inviting exploration.

Nose:
The aromatic journey begins with a delightful bouquet of vanilla and caramel, reminiscent of a freshly baked dessert. Subtle notes of honey and orchard fruits emerge, creating an inviting and comforting olfactory experience. The nose sets the stage for the sensory journey that unfolds.

Palate:
Upon the first sip, American Prairie Bourbon unveils a rich and full-bodied character. The palate is greeted by layers of sweet honey, complemented by the ripe essence of orchard fruits. A balanced infusion of toasted oak adds depth, while a subtle interplay of baking spices enhances the complexity. The whiskey dances on the tongue, showcasing a masterful blend of flavors.

Mid-Palate:
As the journey progresses, the mid-palate introduces a nuanced interplay between sweet and spicy elements. Caramel and vanilla continue to shine, while hints of cinnamon and nutmeg emerge, contributing to the whiskey's well-rounded profile. The influence of carefully selected barrels becomes more apparent, imparting a delightful complexity.

Finish:
The finish is smooth and enduring, leaving a warm sensation that lingers on the palate. The sweetness persists, accompanied by a gentle echo of oak. The aftertaste is a testament to the craftsmanship behind American Prairie Bourbon, inviting you to savor the final notes of this exceptional whiskey.

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.