High West Bourye (2023)

This year’s release of High West Bourye is described as having aromas of butterscotch sauce, stroopwafel, St. Louis gooey butter cake, cream soda, coconut cream, maple walnut fudge, dried nectarine, leatherbound books, and charred sandalwood. The palate has notes of “honeycomb, walnut praline, brûléed banana, brown butter, ground ginger spice, dark chocolate, dark roast coffee, and hickory wood chips. It concludes with velvety sweetness, Saignon cinnamon, and English toffee on the finish.

High West Bourye (2023) Tasting Notes

Nose: Aromas of butterscotch sauce, stroopwafel, St. Louis gooey butter cake, cream soda, coconut cream, maple walnut fudge, dried nectarine, leatherbound books, and charred sandalwood.

Palate: The palate has notes of honeycomb, walnut praline, brûléed banana, brown butter, ground ginger spice, dark chocolate, dark roast coffee, and hickory wood chips.

Finish: A velvety sweetness, Saignon cinnamon, and English toffee on the finish.

Distillery Information

High West distillery was founded by David Perkins in 2007 and has subsequently made a name for itself through a series of truly outstanding blended rye whiskeys. Their ryes are some of the best we've ever tasted, but are not in fact distilled at the High West distillery (as opposed to their oat spirits, which are). At the time of writing, following the release of a Western Oat unaged 'silver whiskey', we're eagerly anticipating a 100% barley single malt.

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