Some lingering pepper spice, but it’s mostly gentle and short-lived. Frosted Flakes, citrus, and light herbs.įinish: Citrus begins veering into orange territory. On the floral side with a little sweetness and mild spice. Palate: Thin overall a spiky and lightly syrupy mouthfeel. The youth is obvious but not detrimental. A faint layer of berries with some anise works its way in over time. Lemon-lime, cereal, lavender, and gin-like botanicals to include peppercorn. Nose: Smells like your typical light, bright, and marginally aged rye. A full bottle retails for around $40, but can sometimes be found for cheaper. Double Rye is non-chill filtered and, in its non-pick form, bottled at 92 proof. The former is the popular 95/5 rye while High West’s is 80% rye and 20% malted rye. One of the more curious details about Double Rye is that, in its current form, the younger rye is Ross & Squibb while the older portion is High West’s own distillate. High West also explicitly justify the use of the exclamation point in Double Rye to “showcase the beauty that is rye and create the spiciest rye whiskey in the world.” I can already hear the Ross & Squibb fans priming their pitchforks. It’s alleged that Double Rye previously combined 2-year Ross & Squibb (then MGP) with 16-year from Barton 1792. Something of a little brother to Rendezvous Rye, Double Rye is named for its unsurprising use of two rye whiskeys, one young (at least 2 years) and one older (up to 7 years), in the final product. Over time, however, they’ve had to incorporate younger stocks into their existing portfolio, and to say that long-term buyers noticed would be an understatement. In a 15-year span they built a reputation as a fresh face to whiskey thanks to some respectably aged (usually sourced) products, barrel selections with some curious finishes, and a small list of limited releases for good measure. Intrigue, surprise, endearment, disappointment, confusion, the list goes on. High West’s story as a whiskey producer elicits a wide spectrum of reactions.
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