High West fan favorite Bourye is a bourbon and rye blend launched in 2009.
This whiskey’s recipe has evolved as the company brought its own distillate online. Its current iteration is a recipe of High West distilled and MGP-made ryes mingling with MGP and Kentucky-distilled bourbon. The blending of this annual limited release was overseen by High West’s Director of Sensory QA & New Product Development, Tara Lindley. bottled at 92 proof with an MSRP of $125.
What's In The Bottle?
Three individual bourbons and two ryes of different mashbills are aged at least 10 years to create Bourye. The whiskey was bottled non-chill filtered at 46% ABV. Here is the grain recipe breakdown:
• High West Distilled Straight Rye: 80% rye, 20% malted rye from High West Distillery
• MGP Distilled Straight Rye: 95% rye, 5% barley malt from MGP;
• MGP Straight Bourbon: 75% corn, 21% rye, 4% barley malt from MGP;
• MGP Straight Bourbon: 60% corn, 36% rye, 4% malted barley from MGP
• Kentucky Straight Bourbon: 78% corn, 10% rye, 12% malted barley from KY
How Does It Taste?
Company tasting notes promise aromas of “Honeycrisp apples, caramelized peaches, homemade waffles with honey butter, bergamot, toasted almonds, sandalwood, wooden chest filled with Dark Chocolate Truffles.” Expect flavors of “maple-glazed donuts, salted crème brûlèe, candied orange peel, chicory, English breakfast tea, ginger chews, and seasoned oak.”
"Expect flavors of maple-glazed donuts, salted crème brûlèe, candied orange peel, chicory, English breakfast tea, ginger chews, and seasoned oak.”
John McCarthy is a spirit, travel, and lifestyle journalist, managing editor, and author of The Modern Gentleman and Whiskey Rebels: The Dreamers, Visionaries & Badasses Who Are Revolutionizing American Whiskey. McCarthy is also editor of Barleycorn Drinks and Director of Judging of the John Barleycorn Awards.
