A blend of two whiskeys; a 6 year old made from 95% rye and a 16 year old made from 80% rye. These are very high percentages; a straight rye whiskey only needs to contain 51% rye to meet the definition. It was very clever to marry the vibrancy of a younger whiskey with the depth of a mature whiskey. Thanks to the high rye content, this whiskey is very spicy, with cinnamon, crisp mint, and fennel. Underlying sweet notes of caramel, molasses, vanilla, macaroon, cocoa, and candied fruit provide a calming effect and enhance the whiskey's complexity. But in the end, the rye is the victor, emerging with a vengeance and giving the whisky a bold, warming, spice finish.
95 points, Whisky Advocate (Vol. 17, #4)
A sensational offering of a younger rye blended with a much older rye made from both rye and barley malt mashbill (53% rye and 37% corn), this is a sweet, smoky, spicy, flamboyant whiskey that is full, rich and intense, but not the least bit harsh. Just about everything I have tasted from High West in Park City, Utah is impressive.
94 points, eRobertParker.com (May 3, 2013)
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