Unlike the current Sazerac 18-year old and Van Winkle Family Reserve Rye, which were distilled in the 80’s and put into stainless steel barrels, RMR16 would have been distilled in 1991 or 1992 for the use in a Canadian whiskey. The first product High West sold when it burst on the scene in 2008 was called Rendezvous Rye, and it used this same 16-year old whiskey as a component in that blend. ![]() Most companies that bottle sourced whiskey do not disclose in such detail the mashbill or origin of their juice, so for this High West should be praised. As the label states, “hese incredible whiskeys were destined for blending into Canadian Whiskey… until we sipped them.” It’s the same place that makes Very Old Barton (VOB) and 1792 Ridgemont bourbons. To the best of my knowledge, it was distilled at Barton, AKA Barton 1792 Distillery, AKA Tom Moore Distillery. The label also mentions that the whiskey was found “quietly aging in a Kentucky warehouse,” though it does not specify who owned the warehouse or, more importantly, where the whiskey in the barrels was distilled. As dutifully noted on the bottle’s label, this 16-year old Rocky Mountain Rye (RMR16) comes from a mash of 80% rye grain, 10% corn and 10% barley malt. High West runs an active distillery, but having only been in existence since 2007, its own young distillate makes up only a minority portion of the company’s offerings. As unique and “rare” as it might be, $90 remains a bitter pill. $90 is a lot to ask for an American whiskey, and most bottles in that price range are bottled at cask strength. It’s too bad that I can only guess at what this may have tasted like straight out of the barrel for another $10 or $15 I would have loved to find out. It’s a unique whiskey that shows a lot of finesse. The toned down proof softens the whiskey’s impact while the non-chill filtering leaves a healthy mouthfeel fit to chew on. ![]() This is a contradictory rye: delicate but packing bold flavors, a full body, and remarkable spice kick considering its proof. Beyond the aggressive spice, there’s plenty of warm, cherry-infused vanilla custard to chew on. The finish is a tame, yet fiery red hot cinnamon that leaves a round vanilla after-taste. There’s a sweet, stinging, almost dill-like bitterness encasing a custardy ginger spice. Taste: Soft, sweet entry turns to a bracing spice on the palate. Mint-strawberry bramble, sweet fruit jelly. Straight Rye Whiskey – 16 years oldĬolor in glencairn glass: Rusty golden copper.
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