American

Whiskey Review: High West Bourye (Batch 19L06)

We review a batch of High West Bourye, a popular expression from this Utah distillery that is a blend of bourbon and rye whiskeys.

OVERALL RATING

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Tasting Notes

About:

High West Distillery Bourye, Batch 19L06 is an undisclosed blend of straight rye whiskey (95% rye, 5% barley malt), one straight bourbon whiskey (75% corn, 21% rye, 4% barley malt) and another straight bourbon whiskey (60% corn, 36% rye, 4% barley malt). It comes in at 92 proof and each whiskey is a minimum of 10 years old. Find it widely distributed in a 750mL for $80.
Appearance:
This spirit is medium-light red gold in the glass and quickly forms medium-fat legs.
Nose:
At first sniff, it’s banana peel and a tiny tang of latex paint. Sweet cherries follow, mixed with hay, at last opening to vanilla extract which becomes more pronounced as the whiskey rests.
Palate:
Smooth-bite push-pull on the palate – the approach is ripe apricot, then sandalwood spice curling around the edges of the tongue. Bright, clean lemon peel bitterness lands on the mid-palate, giving way to forest-floor for the finish.
Finish:
Comments:
Solid and approachable, I this whiskey will make a lot of drinkers happy. Sweetness for the bourbon lovers, spice for rye heads, united (quite literally) in a gentle dram. Maybe I’ve been playing too long in the barrel proof part of the sandbox, but this one is dangerously drinkable.

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.

Cindy Capparelli

Cindy Capperelli is the visionary founder of Portland Bitters Project, established in 2014 with the ambition to craft the finest bitters available. Today, her bitters are savored across the United States and internationally, enhancing cocktails with expressive flavors. In addition to her entrepreneurial endeavors, Cindy shares her expertise as an instructor at two Portland colleges. She also engages with private groups, distilleries, and maker's spaces, advocating for the use of high-quality ingredients and time-honored techniques. Cindy empowers her students with the confidence and knowledge to create exceptional drinks at home, experiment with tinctures, and enrich their overall food and beverage experiences.

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