90 Points - John Hansell, Malt Advocate Magazine
"A blend of two straight whiskeys: a very young 2 year old high rye content whiskey and a 16 year old rye whiskey with a lower rye content. Perhaps the spiciest American whiskey I have ever tasted, yet at the same time, quite tame and mellow. Complex notes of mint, clove, cinnamon, licorice root, pine nuts, and dark chocolate, with a surprising dose of gin botanicals throughout. A soft underbelly of caramel, sweet corn, and soothing vanilla provides an interesting counterpoint. Very easy-drinking, too (hard to believe it's 46%). Intriguing, and a must-try for rye whiskey aficionados - even if only to satisfy your curiosity."
97 Points - Matt Colglazier, americancraftspirits.com
"Spruce and pine notes kick off the nose, leading quickly into a dusting of fresh spearmint, gin, and distressed club-chair leather. On the palate, the freshness of the oak is matched only by the highest, fruitiest rye notes that have ever crossed my lips. It literally melts! Cocoa, cinnamon, rosehip and the most delictible bitter rye/anise spice note sees you out the door. Seriously, do whatever it takes to buy a case of this stuff, or whatever you can afford. This is a once in a lifetime experience."
90 Points - Wine Enthusiast, 2015
"This blend of straight rye whiskeys has a light amber hue and a scent redolent of brown sugar and baked apple, plus a fleeting sarsaparilla note. Most of the allspice and oak flavor comes through on the long finish. At 92 proof, this rye feels relatively hot; mix into Sazeracs and other cocktails."
"Superb/Outstanding" - Jason Pyle, sourmashmanifesto.com
A- Rating - Christopher Null, Drinkhacker.com
COLOUR: Pure Gold
NOSE: Gin Botanicals, Juniper, Pine Sap, Evergreen, Eucalyptus, Menthol, Mint, Fresh herbs, Honey. Green and fresh with a lurking sweetness and oak character. Truly unique!
PALATE: Immediate rye punch of prickly spices, then Gin, menthol, mint, eucalyptus, wildflower honey, and confectioners sugar flavours abound. Those fantastic fresh notes the nose hinted at are present, but with a really pronounced spiced honey flavour that pieces everything together.
FINISH: Long and lingering with honeyed sweetness and warm, prickly rye spice.
COMMENTS: Thanks to its balance of cinnamon, anise, and honey, HIGH WEST DOUBLE RYE! is great served neat, with a little water, or on the rocks. And its spirited flavour fortifies classic cocktails like the Manhattan and Old Fashioned. We recommend it for most occasions - sipping it in solitude by a campfire, savouring with favourite old friends, or sharing it with a good-looking stranger.
A Blend of two Straight Rye Whiskies: a 2 year old and a 16 year old. The 2 year old has a mash bill with 95% rye and 5% barley malt and is fermented with High West’s proprietary yeast. Specific barrels of this whiskey are selected for their herbal, spicy, evergreen, juniper, eucalyptus notes. The 16 year old has a mash bill with 53% rye, 37% corn, 10% barley malt. This whiskey provides the spearmint, caramel, and vanilla sweetness to calm the younger whiskey. Not chill filtered and bottled at 92 proof (46% abv) to reduce the likelihood of chill haze in the bottle.
A PASSION FOR GREAT SPIRITS, A LOVE OF THE AMERICAN WEST
Utah’s first distillery since the 1870’s, High West Distillery and Saloon offers a truly unique experience as the world’s only ski-in distillery and gastro-saloon. We are located at exactly 7000 feet in the Wasatch Range of the Rocky Mountains in Old Town Park City, Utah.
Founded by prospectors in the late 1860’s, Park City became one of the richest silver mining towns in the West, and the best watering hole in Utah. Our aim is for the High West Distillery and Saloon to contribute to that reputation. We invite you to share in our passion for great spirits, and our love for the American West.
High West Distillery and Saloon started with one man’s passion to make a great Rocky Mountain Whiskey. Proprietor and distiller David Perkins married his background as a biochemist, his love of bourbon and cooking, and his passion for the American West to bring the craft of small-batch distilling back to Utah, of all places.
"We wanted to call High West a "saloon,'" says David Perkins, High West's founder, "because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall was held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West."
For more information on High West Double Rye Whiskey click here