High West Double Rye Whiskey

Appearance: High West Double Rye Whiskey presents itself with a brilliant amber hue in the glass, captivating the eye with its warm and inviting color. Its clarity suggests the promise of a robust and well-crafted rye experience. Nose: Upon nosing, the air is infused with a lively dance of spices, prominently featuring notes of cinnamon, clove, and a peppery zest. The aroma is bold and invigorating, offering a tantalizing preview of the rye-forward symphony that awaits. Subtle hints of citrus and mint add a layer of complexity, inviting the senses to explore further. Palate: The first sip is an explosion of rye intensity, with the anticipated spices taking center stage. A robust medley of cinnamon and clove envelops the palate, creating a vibrant and dynamic flavor profile. Amidst the spice, a delightful interplay of honeyed sweetness and bright citrus emerges, softening the intensity and adding depth to the experience. Mid-Palate: As the tasting journey progresses to the mid-palate, the rye's high-spirited character continues to shine. The complexity deepens with subtle nuances of dried fruit, complemented by a touch of mint that provides a refreshing contrast to the bold spices. The blending of contrasting elements showcases the artful craftsmanship behind High West Double Rye. Finish: The finish is a crescendo of flavors that lingers long after the final sip. The spices persist, leaving a satisfying warmth on the palate. The combination of honey and mint reemerges, contributing to a well-rounded and memorable conclusion. The lingering finish is a testament to the whiskey's depth and the thoughtful blending that defines High West's approach.

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