Monday, March 21, 2016
The Return of Bourye
High West opened up a new category when it first introduced Bourye in 2010. A blend of 10 year old Four Roses Bourbon, 12 year old LDI rye and 16 year old Barton Rye, it wasn't the first blend of bourbon and rye (blended whiskey has a long, if sketchy, history) but it was the first in recent memory to create a premium blend of the two American whiskeys. As those older whiskeys started to dry up, High West introduced the Son of Bourye, made from younger components.
Now, High West has rereleased Bourye as a limited release. The new Bourye is all all MGP affair, made up of three whiskeys: a 9 year old bourbon, a 13 year old rye and a 17 year old rye.
High West Bourye, Batch 16A13, 46% abv ($70)
This has a great bold, rye nose with a touch of maple syrup. The palate is much drier than the nose would indicate. It has good rye spice, a touch of sweetness which comes up quickly, then fades and is followed by a mild bitterness. The finish is dry and spicy with some nice sandalwood notes on the nose.
It's been a long time since I tried the original recipe Bourye, but based on my memory of it, this one has less bourbon character and tastes much more like a rye. While it's different from the original, it's quite good in its own right with lots of bold rye notes and a nice dryness to it.
Thanks to High West for the sample.