Highspire is distilled from 100% rye, though as it is aged in used barrels, it is not technically a “rye whiskey” Winemaker Austin Hope conceived of the product; count him amongst the growing group of those experimenting with different aging strategies. He ages the rye, which is distilled by Kindred Distilled Spirits in Kentucky, in charred, used wine barrels, and inserts extra toasted staves into the barrels. The bottle notes that it's "barrel aged less than 4 years". Indeed it is, although that's a touch misleading without further clarification as it spends just four months aging. The Highspire name dates back to a Pennsylvania rye from the town of Highspire circa 1823.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 2 parsed reviews.
A little rough. Nose is play dough, with a whiff a spice and vanilla. Palate is largely the same, with more rye spice poking through. Finish is surprisingly smooth, but short. This whiskey is finished with oak staves, giving it the thin veneer of age, without the mellowing or complexity that real aging brings. Might find a home in cocktails, but not as a neat sipper.
better than I expected.
Closest flavor profiles across the whole catalog.
