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A rye whiskey from David Perkins' brilliant High West in Utah. It is made up of a 2 year old with a mashbill that is 95% rye and a 16 year old with a mashbill that is 53% rye and 37% corn. The result is a tremendously spicy, exciting and balanced rye whiskey.
Nose: Allspice and cocoa, caramel and more herbal notes. Tremendous rye intensity with caramel an ever present.
Palate: Thick and warming, honeyed cereals, vanilla and cinnamon.
Finish: Pepper and hints of hazelnut.
Overall: An extraordinary union of old and young and of high rye content and barely legal (not much above 51%) whiskeys. Spicy and sublime.
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Con qualche goccia d'acqua, on the rocks oppure nel miglior Old Fashioned Cocktail che si puó assaggiare. Super!
18th May 2016
Definately spicy. I think it was definately a good idea to use older rye from another distillery to give it a little more maturity. I am looking forward to trying a bottle once they can only use all their own spirit.
11th December 2013
Usually more of a scotch fan. This is now one of my favorites.
31st August 2013
I'm an Irish Whiskey fan , but recently tried Jim Beam Rye and i reallygot a taste for it.Thought i would try this as it has a higher rye content and i absolutely love it.Great nose even better taste but a bitwarm going down.
20th May 2013