High West Double Rye is a Utah blend of two very different ryes, and my High West Double Rye review is a lively one. It’s spicy, minty and a lot of fun in a cocktail.
What is High West Double Rye?
High West is a distillery in Park City, Utah, now owned by Constellation Brands, and the Double Rye is a blend of a 2-year-old and a 16-year-old rye whiskey, bottled at 46% and aged in new charred American oak. The ryes are reportedly sourced from other distilleries, which is common in this part of the market.
It’s a blend of young spice and old depth.
High West Double Rye tasting notes: nose, palate and finish
Mint, cinnamon and dill on the nose, with some vanilla and caramel and a hint of pepper. It’s herbal and sweet.
On the palate it’s smooth and spicy, with rye pepper, mint, caramel and a bit of oak. The finish is medium to long, warm and a little dry. It’s a lively whiskey with a lot going on.
High West Double Rye: neat, with water or in a drink
It’s great in cocktails: a Manhattan, a Sazerac or an Old Fashioned all work. It’s also good neat, with a little water to calm the spice.
Is High West Double Rye worth the money?
About £53 for 70 cl. That’s a bit high for a blended rye with an uncertain origin, but the whiskey is good, and it’s well made. If you’re buying High West Double Rye, the retailer link on this page is a handy way to see what it costs right now.
High West Double Rye alternatives
Bulleit Rye is cheaper and herbal, Rittenhouse Bonded Rye is the cocktail classic, and Sazerac Rye is the other great American rye.
Who should buy High West Double Rye?
Rye fans and cocktail makers who like a lively, herbal, spicy whiskey.
High West Double Rye: my verdict
A spicy, minty, lively blended rye that’s good in a cocktail. Not cheap, but fun. Caskable score: 73 out of 100.
Mint, cinnamon and dill, with vanilla, caramel and pepper.
Smooth and spicy, with rye pepper, mint, caramel and oak.
Medium to long, warm and a little dry.
A spicy, minty, lively blended rye that is good in a cocktail.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
View profile →
