Review: High West Double Rye Straight Rye Whiskey / by Jason Hambrey

New Charred Oak; 2 and 16 yrs old
Distiller Multiple (USA)

Called „the spiciest rye in the world”...not quite in my books (I think Wiser’s Triple Barrel even tops this). A blend of two different rye whiskies – the founder really liked a 2 year old rye from MGP, and wanted to tame it with an older rye – a 16 year old from Barton. 95% rye, 5% malted barley combined with 53% rye and 37% corn and 10% malted barley.

Review (2017)

  • Batch: 15D15

  • Bottling Code: N/A

  • Bottling Date: ~2015

Very spicy, with complex, young rye whisky – anise, peppercorn, celery, cinnamon, green oak, chicory, clove, mint, radish, pine, and corn husks. There is an ever so light oiliness that works great. A bit brash with all the youth – but still very nice. The palate continues, full of spice but tempered a bit with a middle that has some pear and peach, which carries it to a surprisingly soft finish – much like vanilla and spice poached peaches. The finish is nicely drying, and there are some great undertones of juniper, too. This stuff works really well. The rawness of the youth brings it down a touch, but it is still immensely interesting and well put together.

Recommended (81% of whiskies I’ve reviewed to date get this recommendation or higher).

Value: Average.