Number 5 – Bourye, High West Distillery, Park City, Utah
From the Marketer: “High West's proprietary blend and the world's only bourbon and rye marriage, makes Bourye a rich and complex sipping whiskey…. Bourye's unique blend features three whiskies: a 10-year-old bourbon with a mash bill of 75 percent corn, 20 percent rye and 5 percent barley malt; a 12-year-old straight rye whiskey that's 95 percent rye and five percent barley malt; and finally a 16-year-old straight rye with 53 percent rye, 37 percent corn and 10 percent malt.”
I appreciate the fact High West doesn’t make any pronouncements about being the greatest and just states simply that’s it’s a complex sipping Whiskey.
I’ve longed to try a High West product and pulled the trigger at a great place in Milwaukee called The Rumpus Room; expect many posts to involve Whisk(e)y Bourbon or Rye enjoyed at Bartolottas version of a Gastropub and a damn fine one. Back to the drink, it is exactly what you would expect from the name. Is it a Bourbon, is it a Rye, better yet, it’s both. Granted I like bourbons that have a bit higher rye content so Bourye is right up my alley and I think Bourye would be a great change of pace for those looking to branch out but not wanting to go all-in with full rye which frankly just isn’t for everyone. Nothing to dislike here though as Bourye is excellent. It has a pleasing aroma (my wife commented that it “smells really good”), enough burn to make you appreciate a good sip and thus savor accordingly and the taste is just like the blend suggests, bourbon flavor at first (like a smooth Kentucky) with that distinct rye flavor coming in at the finish. Bottom line: I waited too long to try a Bourye as I’ll be pouring myself a High West Bourye often, it’s earned a place in my bar.
Ratings list (n=5) 1a-Angel’s Envy 1b-Breckenridge Bourbon Whiskey 3-Bourye by HighWest 5-Knob Creek 5-Eagle Rare