Back on the market again, but with a tweaked formula (a blend of 9 year old bourbon with 10 and 16 year old rye whiskeys). This Bourye sports a rye freshness, crispness, and zing. Notes of cinnamon and mint are balanced by caramel, vanilla, and bright glazed fruit, with a lingering honey-rye finish. It leans more toward a rye whiskey than a bourbon in flavor profile. Sourced whiskey.

Reviewed by: John Hansell (Summer 2015)

Made from a mash containing 53% rye, and aged in used barrels. The relatively low rye content, along with being aged in used wood, means this is one soft, smooth rye whiskey. Gentle mint, green tea, cinnamon, nutmeg, roasted nuts, glazed fruit, and candied corn all lie on a bed of vanilla and caramel. I tasted a “work in progress” sample last year which showed more oak. This expression is much better. Not as complex or dynamic as the flagship “Rendezvous Rye” from High West, but I could drink this stuff all day long.

Reviewed by: John Hansell (Fall 2009)

Very malt-forward, with the grain aromas pleasant and sweet, accompanied by whiffs of pine nuts and pepper spice. The palate is malty and well-textured, though it seems young, and offers notes of candied watermelon, poached pears, and red apple slices. Lots of maltiness on the finish as well, with chocolate spice and vibrant fresh fruit notes of apple and peach. A pleasant whiskey that perhaps needs a bit more maturity.

Reviewed by: David Fleming (Spring 2022)

Minty and herbal on the nose, with notes of fresh oak, licorice, apricots, brown sugar, dried apples, orange peel, peaches, light coconut, ginger, and dried leaves. The palate is sweet up front, with a complex melding of butterscotch, spicy oak, orange slices, and chocolate fudge. The finish offers lots of spice, black pepper, bitter chocolate, and a pleasant note of almond nuttiness. A well-textured whiskey, with lots of spice and heat.

Reviewed by: David Fleming (Spring 2020)

This blend of straight ryes finished in vermouth and syrah barrels now includes some of High West’s own whiskey, distilled in Utah. The nose is fresh and herbal, with spearmint, tarragon, dill pickle, fresh celery juice, and a candied note of orange Kool-Aid. Fruit, nut, and spice flavors temper some of the wild herbaceousness of the palate: blueberry jam, peanuts, cinnamon, and dark chocolate. Lengthy finish, with more dark fruit, nuts, spice, and oak.

Reviewed by: Susannah Skiver Barton (Fall 2019)

Finished 2 years in Quady Black Muscat barrels. Deep amber, ruby hues. Richly sweet, with raspberry preserve, pipe tobacco, dark chocolate, prune, honeysuckle, vanilla, and black tea. Dry leather finish cuts through the sweetness. Unique and peculiar. (Loch & K(e)y exclusive)

Reviewed by: John Hansell (Spring 2017)

High West Double Rye is transferred into vermouth and Syrah barrels, making for an interesting limited release. Herbs, blackberries, black currant, and black pepper are vibrant, followed by a medicinal hint of mint. The vermouth comes alive, with earthy notes meeting the rye’s traditional spices, a welcome back and forth with hints of black fruits. The warm, medium-length finish offers another hint of mint. If you like vermouth, you’ll love this.

Reviewed by: Fred Minnick (Spring 2016)

A blend of bourbon, rye, and peated single malt Scotch whiskies. This is an adaptation of the original release that spent additional time in Hungarian and French oak barrels. The finishing produces a creamier, smoother, more rounded, more mature, and improved version of Campfire, showing notes of honey, vanilla, dark berries, soft mint, and smoke. Distinctive and unique.

Reviewed by: John Hansell (Spring 2013)

High West’s flagship rye has transitioned from being a year-round offering to a limited seasonal release, containing 20% of High West’s own-make malted rye. Dried flowers, new leather, orange peel, and spiced oak duel with sweeter flavors of gingerbread, pfeffernüsse, and mint chocolate-chip ice cream. Hot and spiced overall, with classic rye notes of dried herbs, tropical fruits, bitter chocolate, brown sugar, and caraway all holding court.  

Reviewed by: David Fleming (Fall 2021)

A blend of two different bourbons—one 6 years old, the other 10 years old—with different mashbills. Nicely balanced sweet notes (caramel, butterscotch), fruit (orange, sultana, cherry) and gentle spice (vanilla, cinnamon). Nothing fancy or exotic here; just a solid, versatile, well-rounded bourbon. (Available at the High West General Store.)

Reviewed by: John Hansell (Winter 2012)

High West has a second version of Valley Tan. The “Utah oat whiskey” was distilled to 87.5% (about the same proof as single pot still Irish, and technically a “light whiskey”), aged 2 to 4 years in new and used cooperage. A light golden color; nose is somewhat spicy, with a licorice/peppermint tinge and some alcohol heat. It's quite smooth, almost Irish in its drinkability, with grainy notes graced with that light peppermint and biscuit sweetness. Pleasant sipper indeed.

Reviewed by: Lew Bryson (Spring 2015)

This blend of straight ryes is fruit-forward on the nose, with red berries, grape Pixy Stix, sweet orange, canned pineapple, and shredded coconut, along with almond extract, baking spice, and herbs. There’s more fruit on the palate—strawberry, orange, lemon, pomegranate—and a full panoply of baking spices and black pepper. Fragrant nuttiness extends into the somewhat short finish, supported by oak and bitter chocolate.

Reviewed by: Susannah Skiver Barton (Spring 2020)

When you close your eyes and think of an American whiskey, this is what it smells like: leather, caramel, vanilla, oak, and a hint of smoke. It becomes ever more interesting with introductions of citrus, baked fruit, and a hint of oregano; and then the baking spice and pepper follow the finish home.

Reviewed by: Fred Minnick (Summer 2016)

Made from a mash containing a whopping 80% rye. The antithesis of the 21 year old reviewed above. This is one bold rye whiskey which gets more powerful as it develops on the palate. It’s crisp, clean, and very spicy (cool mint, hot cinnamon), with molasses, caramel, honey, golden raisin, kiwi, coconut shavings, and a dusting of cocoa. A lighter-weight whiskey when compared to High West’s flagship Rendezvous Rye, but this whiskey throws a mean punch!

Reviewed by: John Hansell (Fall 2009)

Delicately expressive on the nose, with lemon icebox cookies, pistachio ice cream, almonds, lemon-lime soda, toasted oak, and a hint of dried chili. There’s zingy citrus zipping through the oak-led palate, which also has sweet vanilla, hints of nuts, spice, and some savory dried chili. It finishes short, with sweet oak. A blend of whiskeys made with wheat and malted barley, and oats and malted barley. (Utah only)

Reviewed by: Susannah Skiver Barton (Winter 2019)

Earthy, phenolic, and herbaceous with a wisp of smoke and seaweed, this is certainly characterful. The flavor marries malty sweetness, red fruits, and a peculiar smoke, like a distant burning leaf pile or smoldering smoked jalapeños. While it tastes a bit young, and it’s certainly unconventional, this is a very intriguing whiskey, with an ashy finish delivering cocoa and nutty notes. (9,600 bottles)

Reviewed by: Jeffery Lindenmuth (Spring 2020)

Traditionally, this release has been a showcase for the raw power and spice of both young and old rye. In this single barrel release, the spice and fire have been considerably tamed by deep caramel, vanilla, and sweet corn. The spice is still there, with oak, rye, and cinnamon, but is no longer the star. The proof shows up in the finish, which is long and quite dry. An understated expression of one of High West’s flagship releases. Sourced whiskey. (Drink Up New York only)

Reviewed by: Geoffrey Kleinman (Summer 2015)

A blend of bourbon, rye, and smoky Scotch whisky. The foundation here is bourbon sweetness (caramel, toffee, vanilla) with a tug-of-war between rye spice (cinnamon, evergreen, nutmeg) and peat smoke. Tobacco and honey-soaked berries round out the palate, with additional leather notes on the finish. Not something I would drink every day, but this whisky packs plenty of intrigue. (sourced whiskey)

Reviewed by: John Hansell (Fall 2012)