High West Double Rye

High West Double Rye is a masterful blend of two distinct rye whiskeys - a 2-year-old high-rye content whiskey distilled in Kentucky, and a 16-year-old lighter, fruitier rye from Lawrenceburg, Indiana. The result is a beautifully balanced expression that showcases the best of both young vigor and aged sophistication. On the nose, it opens with bold notes of peppery rye, fresh mint, and orange zest, followed by hints of vanilla, caramel, and a touch of toasted oak. The palate is lively and complex, offering flavors of cinnamon spice, dried fruits, honeyed sweetness, and a whisper of smoky char. The finish is long and warming, with lingering spice and a subtle sweetness that invites another sip. What sets High West Double Rye apart is its remarkable harmony — the youthful intensity complements the mature depth without overpowering it. It’s an excellent choice for both rye newcomers and seasoned enthusiasts, whether enjoyed neat, on the rocks, or in a classic cocktail like the Manhattan. A stellar example of blending done right, High West Double Rye earns a solid 93/100 - highly recommended.

The aroma of this Double Rye Whiskey is instantly intriguing in unexpected ways as it presents itself with botanicals, leather, and licorice. Upon sipping, the texture and viscosity is reminiscent of High West American Prairie, in that they are both thin; yet this has a dash of molasses to thicken it up in a way that compliments the aroma and taste. The taste is like the aroma in that surprise is the name of the game. Oak, cinnamon, botanicals, and leather all come to the forefront immediately, with all but the leather sticking around for the finish. In it’s wake, the rye spice comes heavy and strong to compliment the oak and cinnamon, and I was surpised at how well the botanicals danced with the rest. Admittedly, I’m partial to High West, but this is very good. Batch No: 22I01 Served Neat

First glass out of a new bottle. Nose is cinnamon, herbal tea, and a little pine. Palate is spicy and sweet - quite flavorful, not very subtle, but everything is pleasant. A little pine and barrel in the background, which gives it a little complexity (though I would say the basic merits of this whiskey is that it is simple and good). Finishes spicy, with some of that barrel flavor. Very good, especially for the price, though I wouldn't consider myself a rye connoisseur.

Im curious how much the tequila I had prior is influencing this (had a margarita and Tres Agaves Anejo in my glass). I get agave on the finish. Burns like a rye and has the overall spice of a rye but has the complexity of a regular bourbon (imo). Citrus notes on the pallette with a touch of honey. Cinnamon and vanilla are present on the nose, pallete, and finish. Probably not my top rye in my limited experience, but still a solid pick.

Nose is a spice rack with dill and clove front and center. Black tea and sweet fruit—orange or is it peach or apricot? Can’t pin it down—make an appearance. The savory nature of the rye carries through on the tongue with added honey, vanilla bean, stewed fruit and mild smokiness. Very approachable. Tannic finish with a bit of leather, dried fruit and some added spiciness. The complexity i expect from a good blended rye.

I love this whiskey, as i do most MGP based ryes. One of the things that strikes me is how thick it feels for its proof point. Typically below 100 proof it starts to feel thin to me but this is not. Drinks like a higher proof without the alcohol. Sweet, spicy, herbal, tropical, vanilla. Just delicious. Not a lot of oak but its not necessary here. Like an after dinner andes mint, refreshing.