High West Campfire Whiskey

Appearance: In the glass, High West Campfire Whiskey unveils a rich and inviting amber hue, reminiscent of the glow from a crackling campfire. Its clarity hints at the complexity that awaits, inviting you to embark on a sensory journey. Nose: The aromatic symphony begins with a warm embrace of sweet vanilla and caramel, typical of fine bourbon. Rye spices follow, adding a lively and invigorating note to the bouquet. As you delve deeper, a subtle peat smoke emerges, reminiscent of the smoldering remnants of a campfire, creating a captivating olfactory experience. Palate: The first sip introduces a well-balanced and dynamic flavor profile. Sweetness envelops the palate, echoing the caramel and vanilla notes, while the rye contributes a delightful spiciness. The peat smoke, though subtle, makes a distinct appearance, offering a unique and unexpected twist. The marriage of these elements creates a symphony of flavors that dances across the tongue. Mid-Palate: In the mid-palate, the whiskey's complexity fully unfolds. The sweet and smoky notes intertwine seamlessly, revealing layers of depth. The bourbon's warmth and the rye's liveliness are complemented by the earthy richness of peat, creating a nuanced and harmonious experience that pays homage to the diverse heritage of each component. Finish: The finish is long-lasting and satisfying. The sweetness lingers, accompanied by a gentle fade of smokiness that evokes memories of a lingering campfire. The aftertaste is a testament to the artful blending, leaving a warm and comforting sensation that invites contemplation.

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.

Size: 750 mL

Proof: 46%
*Please note that the ABV may vary