The jackalope is back!

High West Distillery has just released their 2017 batch of Bourye, a blend of bourbon and rye whiskey.  Due to the whiskies used being sourced, Bourye changes a bit from year to year.  This year’s release uses whiskies aged 10 to 14 years, distilled at MGP in Indiana.  While the specific ages of the whiskies or ratios used aren’t being disclosed, their mash bills have.  The sourced bourbons carry a mash bill of 75% corn, 21% rye, and 4% malted barley.  The rye whiskies are made with MGP’s very familiar mash bill:  95% rye and 5% malted barley. SRP is $80.

I really enjoyed last year’s Bourye release.  How does this one compare?  Overall, a touch sweeter than last year’s batch.

The nose carries hints of slightly burnt brown sugar, freshly baked cinnamon rolls, rye spice and light aromatic herbs and ripe red fruits.  On the palate, caramel sweetness quickly gives way to cinnamon and other baking spices.  The longer you hold the whiskey in your mouth, the more spices develop.  Ginger.  Allspice.  Cloves.  Wonderful!  Complementing that spicy character is a rich vanilla cream topped with red fruits.  A touch of the MGP dill note I’m sensitive to briefly shows.  The finish is long, warm and inviting, leaving behind rye spice and a touch of dark caramel.

I love the interplay between the spicy and sweet notes that are at play here.  It goes to show what can happen when skilled blenders get their hands on some great whiskies.  Another wonderful release from High West!  Highly recommended!  9/10

Thanks to High West for the sample.  As always, all thoughts and opinions are my own.