High West Bourye

Bourye is David Perkins' well-known bourbon and rye whiskey blend. His company, High West, was the first to market such a blend (they even own the trademark), having introduced Bourye in 2009. The original recipe was a blend of MGP and Barton ryes and Four Roses bourbon. In 2011, High West ran out of original Bourye and replaced it with a younger blend "Son of Bourye."

Other distilleries and NDPs quickly caught on to High West's success. In 2013, Wild Turkey released their blend Forgiven (with a Campari driven story about how an employee was "forgiven" by Eddie Russell after accidentally mixing bourbon and rye barrels), and Trey Zoeller at Jefferson's released his blend Collaboration with Louisville chef Edward Lee.

In 2015, High West tapped into its sources and released a new batch of Bourye, which we have reviewed below.
It is currently a blend of:
• 9-year-old MGP bourbon (75% corn, 21% rye, 4% barley malt);
• 10-year-old MGP rye whiskey (95% rye, 5% barley malt);
• 16-year-old MGP rye whiskey (also 95% rye, 5% barley malt); and
• 16-year-old Barton rye whiskey (80% rye, 10% corn, 10% malt).
High West "Bourye"

High West Distillery
92 proof
$79 at State Line ABC in Rock Hill, SC 

Color: Dark, rich amber. 

Nose: The nose is what I consider creamy with caramel and sweet fruit leading the way. I get a fair dose of alcohol, but after time, notes of subtle oak, florals, and warm rye bread emerge.

Tasting Notes: The entrance is caramel, cinnamon, and oak with a kick of peppery spice. I found the back half to be a tad bitter with leather, earthy rye, and a dry baking chocolate bite. 

Overall: B-. Bourye is a dry rye whiskey with some bourbon added to sweeten the flavor profile. Considering how old the various whiskeys of the blend are, I was expecting more complexity and depth. It's OK, but at $80, I am underwhelmed.

Peer reviews: