American

Whiskey Review: High West 14 Year Old Light Whiskey

We review High West 14 Year Old Light Whiskey, a distillery only release helping to educate consumers about a rare whiskey category.

OVERALL RATING

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Tasting Notes

About:

Appearance:
Very, very pale lemon yellow in color, it’s hard to believe that this whiskey is 14 years old, even if it was aged in second fill barrels.
Nose:
Saline and driftwood are the first impressions on the nose, which feels very light and acidic. Filling out slightly at the end, poached peach, toffee and butterscotch sauce lend some sweetness and butteriness to the nose. Overall the nose remains fresh and quite salt-watery without being seaweed or iron-forward.
Palate:
Dry and salty on the palate, bitter lemon pith and grapefruit oil hit first and remain very present. Charred citrus and salt & pepper add depth. Medium bodied in feel, but very fresh and salty in flavor, the dram lacks sweetness or richness. Very hot and bitter on the finish, the whiskey draws out ashy notes for quite some time. Conclusion: For me, if a whisk(e)y is going to be hot and salty, it should have some body and richness to it. High West Light Whiskey is a delicious, crisp, taste exploration, but at the end of the day it feels a little unbalanced. In this case, the body is there, but the sweet and rich elements don’t follow through from the nose. Minor gripes about balance aside, this whiskey is tasty and very appropriate for summer. It made me crave ceviche, and to leave my house donning a sunhat. FINAL SCORE: 91/100
Finish:
Comments:

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Savannah Weinstock

Savannah Weinstock is a graduate of Lewis & Clark College in Portland, Oregon, where her Environmental Studies thesis delved into the intersection of Scotch Whisky, sustainability, and the commodification of nature and culture. During her thesis research, she spent time living and studying in Glasgow, Scotland, visiting and interviewing distilleries across the country, with a particular focus on the Hebridean Isles. Savannah is currently immersed in the industry, gaining firsthand experience with whiskey, spirits, and cocktails on a daily basis.

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