![]() ![]() Nose: Orange, rye spices, cranberry, floral, chocolate, cayenne, butter Made after the original Bourye sold out, this one is a lot younger than I’m typically used to.Īnd that’s what I told the officer, but he didn’t believe me.Īnyway, the company is known for quality, so maybe the age means little? It is non-chill filtered, and a decent Abv., so let’s see. Second in this trio of tastings is High West Son of Bourye, a 5 year Four roses bourbon and a 5 year LDI rye. I don’t feel bad giving it the score I did. So it’s unbalanced, the nose has issues, and the finish is nice. Balanced, a tad smokey, some nice fruit and spice in the end. Overall it was unbalanced, burned, and the good notes were marred by the bad notes. ![]() The taste was very caramel-y, had some smoke to it, and a nice candy taste. The nose starts out as a nice floral, spice, and citrus flavour, however over time devolves into margarine and ash. Separating that bias is hard, however I’m attempting to do it. So it’s sad that I had to do some digging and find out they didn’t use an Islay, which is frustrating, because something called High West Campfire should be… well, a campfire! Perkins while at Bruichladdich, on Islay. So when I was told this had a peated whisky in it, I will admit I was excited. I know it, I know it changes how I review things, it’s my bias, we all know it. Finish is the best part.Ĭonclusion: I’m a peat head. There’s the smoke! Right at the end, coming to save the day. The smoke does come as it opens up.įinish: Smoke, corn, dry wheat, cantaloupe, allspice I don’t really know what to expect anymore, it’s more fruity than smoky. Taste: Tons of caramel, soot, smoke, burn, pepper, gummy bearsĭo you crave caramel while liquid is in your mouth? Then do I have a drink for you! A metric shit ton of caramel!Īfter a bit there’s some smoke, and a fruity flavour. Keeps going, and I get some floral notes… not a lot of peat, more an ashy smell.Įventually, after letting it sit, it has this fake butter smell, and the other notes become quite muted. Nose: Orange, caramel, cardamon, cloves, field of flowers, melted margarine, ash Oh well, let’s see if this is stew or not. Or it could end up like that time you were a kid and tried to mix all your food on your plate and it tasted like hell. On the one hand, it could end up being like a really good stew: Throw it all in one pot, add some seasoning, and you’ve… got a good stew… shit, got ahead of myself there. According to legend, it came to David Perkins while enjoying a whisky syrup over melon. Made up of Four Roses Bourbon, LDI Rye with a 95% rye mashbill, and a peated Scottish blended malt (not an Islay). ![]() Well, let’s see what this distillery offers. They are currently waiting to see how their own young Utah whiskey does. Right now they use LDI and Barton for Rye, and Four Roses and Barton for their Bourbon. Well, it lasted until Prohibition… and then we jump to 2007, when they finally opened back up, becoming Utah’s first legal distillery since 1870. However… it is one of the youngest states in the Union, and there’s a strong mining industry… maybe Utah will work out.īuilt in the back of a Saloon, High West was Utah’s first distillery back in 1870s (That’s a big deal to our European readers. Man, it’s not sounding good for whisky drinking so far. I mean, Utah? Seriously, Utah? Known for Mormons who…. I tell you, hey, want to try High West Whiskey? And you’ll be like, “Sure… where’s it made?” And then I’ll say “Oh, Utah.” And then a damn Pace commercial happens all over again, and no one wants that. I finally was able to try whisky from Utah. Thanks to /u/EMoneySC2 for the awesome, big ole swap, that included these three drams. ![]()
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