High West Bourye (2019 Release)

This all-MGP blend from High West contains a "top secret" blend of the 95% rye, as well as MGP's high (36%) and low(21%) rye bourbons, all aged at least 10 years (though I wonder why that age statement is only in marketing materials, and not on the label). Despite the modest proof, the appearance is a fairly dark burnished copper in the glass. Not much in the way of legs after swirling. Nose - Sweet oak, vanilla, caramel, nutmeg, black pepper, and that earthy/leathery MGP funk. There are also some green rye notes, but not really standing out as particularly minty/grassy or vegetal. Overall I'd say the nose is a bit weighted towards bourbon, but the rye is still there. If nosing blind I'd probably guess this was a high-rye bourbon. Palate - Mouthfeel is fairly oily for the proof and coats the palate nicely. Bourbon notes lead up front, with caramel, vanilla, oak, and baking spice. This is immediately followed by more rye-like notes and a peppery, oaky finish that has some bite without being harsh. It really does taste more like taking a sip of bourbon and rye at the same time rather than just a high-rye bourbon. This drinks a bit above its proof both in flavor and intensity thanks to the rye spice on the finish. High West doesn't disclose the percentages of the blend, but I'm guessing the high-rye bourbon makes up a pretty good percentage of it. This is similar to other MGP high-rye bourbons I've had, only with a bit more rye kick on the back end. It's aged nicely, with plenty of oak but not at all tannic or bitter. This is the third consecutive release of Bourye that I've had, and they've been consistently good. My buddy has a bottle of the 2018 release and tasting side-by-side we were hard-pressed to detect any significant differences.

I did not want this bottle. If there is anything more immediate than instant buyers remorse, I had it. But I also had no choice. When you have a local liquor store that is really good to you, and the guy that always geeks out with you on bourbon says, “Hey, I think you’d really like this one.” It’s not actually an option; you’re buying that whiskey. And in this case, I’m really glad I did. Nose has a bit of brine, but there’s a sweetness there too. Honey and powdered sugar. Body is interesting. I was expecting a bit of that pickle juice from the briny smell, but it’s not there. I get honey, lemon, and orange peel. The weird part is, my mouth is tingling like I’m drinking a rye, but the flavors are bourbon flavors. I actually really dig that combo. Finish is more of the orange, and a little bit of brine, but it doesn’t detract from the citrus. This is one of the biggest surprises I’ve had in some time. “A blend of straight whiskeys.” “Utah.” All the words that should make me afraid, but this little guy delivers. I’m not sure what their exact blend is, but I’d love to see someone attempt this mash bill without blending. For science. Based on the fact that blending any bourbon with a 95% rye mash bill makes it unlikely that the end result has 51% corn or rye... because... math... if someone were to do this in the barrel, they’d get something entirely new. After enjoying this one so much, from this point forward, I’d be happy to call such concoctions: “Straight Bourye.”

3.5 stars - Very good; 750 ml bottle Tonight, the part of Willy Loman is played by High West Bourye in “Death of a Shelf Turd.” A shelf turd is a quality whiskey that sits on a shelf for years gathering dust because of its high price. Ironically, because of its low turnover, it encourages people to pass it by assuming it will always be there. Until it is not. The protagonist of “Death of a Salesman” is a mediocre imposter who seeks unearned acclaim. It explores themes of capitalism, contradiction, regret, and an over-romanticized past. You know, basically the modern whiskey industry. This is a delicious whiskey, a blend of well aged, albeit sourced stocks. Original and interesting. However, this was the definition of shelf turd, sitting on each liquor store shelf with a batch code from three years ago. Until now. In the last several months, there is not a single shelf turd to be found. They have all been bought, er, collected. (Fade to black and the curtain falls)

This is a quality rye that you can sip solo, but I am undecided on whether or not it will make my final rotation. Most likely not as there are others I prefer at this price point. Too much brine on the palate for me. The old "your mileage may vary" is appropriate here. N - Butter, vanilla, licorice P - Nutty, brine, rye spice F - mid length, spice, caramel

N: Spearmint, Citrus, Cherry and Brown Sugar P: Mint, Brown Sugar, Cinnamon, Butter and Vanilla. F: Cinnamon, Brown Sugar and Spearmint Gum. Really enjoyed this. Only complaint is that I would like a little higher proof to kick up the finish. Well done!

Nose is soft yet spicy...not aggressive but standing tall. Hints of vanilla alongside the rye spice. Flavor is sublime...soft sweet vanilla and chocolate open up before a bold rye push. Softens quickly but lingers, and lingers, and lingers. Great pour!