Review: High West Yippee Ki-Yay / by Jason Hambrey

ABV
46%
Aging
New Charred Oak; 2 and 16 yrs old
Recipe
A blend of 2 straight rye whiskies finished in vermouth casks
Distiller Multiple (USA)

This is very unique - a blend of 2 straight rye whiskies (the same as in Double Rye), finished in Syrah wine and vermouth casks. Talk about interesting!


Review (2017)

  • Batch: 2
  • Bottling Code: N/A
  • Bottling Date: 2016

Very interesting notes – a huge nose. Lots of fruit, nuts, and combined with spicy rye. Caramel, red tannic wine, raisins, oak, cinnamon, black cherry, almonds, cookie dough, and oxidized wine. A lot of black cherry. The palate is full of vermouth – rancio, spices, wine – sour, sweet, and spicy. It’s remarkable, but a bit too vermouth-y for my sort of whisky. Lots of cinnamon, star anise, and dry spices. The finish is terrific – buttery, oaky, and spicy – and I do love rancio.

A very interesting whisky, and a great one to have for the sake of diversity – but it is pushing the boundaries of whisky since it tastes more like a liquer than a whisky. Not a bad thing, but I do like grain and oak. If it were a bit less liquer-ish I’d rate it higher, but exceedingly complex and interesting. But the dynamics at play aren’t really driven by whisky, it’s just a vehicle.

Score: 84/100

Value: 34/100 (based on $91)