Bourbon

Bourbon Review: Peerless High Rye Bourbon

We review Peerless High Rye Bourbon, distilled from a high rye mash bill, aged 5-1/2 to 6 years and bottled at barrel strength.

OVERALL RATING

9
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Peerless High Rye Bourbon review

Tasting Notes

About:

110.5 proof; 5 ½- 6 years old; 750 ml; $135.99
Appearance:
This baby is DARK, the color of burnt caramel with a medium viscosity.
Nose:
The first pass is intensely aromatic with gorgeous floral character, including a surprising honeysuckle note wrapped around some dark plum. Short time in the glass reveals candied orange peel, leather, subtle tobacco, and chocolate. About an hour in the glass gave way to an underlying tapestry of wet clay, sweet corn, and caramel.
Palate:
Lots of wood here up front along with some soft oak tannin, layered with hints of cocoa, butterscotch and slightly smokey leather. Heavy, silky mouthfeel and medium-long finish that is all back-loaded with cinnamon and other baking spices, girded with a deep dark chocolate note.
Finish:
Comments:
This is simply phenomenal bourbon. It seems like every decision the Peerless team made, from going strictly with a sweet mash, to non-chill filtering, to the char on the barrel, all worked in a glorious symmetry together, resulting in a gorgeously robust but finely integrated product. This is rich, luscious, almost overwhelmingly intense American bourbon. rnrnIf there is a ‘complaint’ to be had I suppose those specifically looking for more of the ‘rye experience’ could gripe that even with twice the amount of rye as their standard bourbon mash, the rye characteristics still take a pretty reserved back seat until the finish. To my tastes however, with all the elements working so harmoniously, such a complaint would feel like forced nitpicking.

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.

Jason McBeth

Jason McBeth, a seasoned hospitality professional and consultant, boasts nearly 15 years of experience curating fine dining beverage programs. His impressive resume includes collaborations with six Michelin Star and/or James Beard award-winning restaurants. As a consultant, McBeth has conceptualized and implemented distinctive cocktail programs across diverse markets, ranging from Los Angeles to Lincoln, Nebraska, and Richmond, Virginia. Beyond the realm of spirits and hospitality, his passions lie in poetry and basketball. When not indulging in his professional pursuits, McBeth finds solace in shucking oysters for his wife, accompanied by a bottle or two of grower Champagne.

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