A saddle-smooth 16-year-old Rye Whiskey (produced from a mash of 53% rye and 37% maize) and a fiery two-year-old Rye Whisky (derived from a mash of 95% Rye and 5% barley) fermented with High West’s special strain of yeast are married to create High West Double Rye Whiskey. The outcome of this combination is a very strong and spicy whiskey, but the precise recipe is still a closely-kept secret.

The aromas of cloves, cinnamon, pine nuts, and mint in double rye high west​ are followed by mellow caramel, vanilla, pistachio, and fresh herb notes. With lingering notes of peppercorn, woody spices, and rye, the finish is lengthy and spicy.

Whisky Advocate gave the whiskey a score of 90 points and declared it a “must-try for Rye Whiskey aficionados.” It was also rated “superb” and “outstanding” by the Sour Mash Manifesto, and it received a score of 97 points from American Craft Distillers.

Perkins, the 2011 Whiskey Pioneer of the Year from Whiskey Advocate, declares, “I’m a Whiskey guy.” “A Western brand is what I wanted High West to be. A brand from the Rocky Mountains. That was significant to me.

Today, sample some Western Whiskey!