High West – A Distillery in Utah!

Sam —  June 19, 2012 — 10 Comments


When the Hollywood moguls descend en masse upon Park City, Utah each January for Sundance, it isn’t hard to believe that Brendan Coyle, High West Distillery’s master distiller, barely notices. There’s whiskey (and vodka) to be made, you see, and you can’t win award after award if you look up from your 250 gallon copper pot still every time Robert Redford walks by.

When we first tasted High West’s Son of Bourye, we couldn’t believe something so clever and so good could come from the country’s most notoriously teetotaling state. But sometimes it takes a relative newcomer with a fresh perspective to shake up the world. Sure, we’ve had the other terrific High West products, including the Rendezvouz Rye and the Double Rye, and we’ve even noticed the occasional High West appearance on the shelves of some of our favorite whiskey bars. But the Son of Bourye blew us away.

Like its patriarch, High West’s original Bourye, Son of Bourye is a mix of bourbon and rye. High West is the only distillery in the world producing these bourbon and rye mixes, but expect imitators soon. The mixture creates an intense experience–first you’ll think you’re drinking a bourbon but by the end of the taste, you’ll be certain it’s a rye. Of course it’s both and it’s neither, and that’s what makes it so unique and special.

Son of Bourye is a mixture of five year old bourbon and three year old ryes, aged in new, charred white American oak barrels, leading to vanilla and caramel flavors. The rye is present on the nose, but is tempered by sweet and oaky notes. There’s a long, sweet and spicy finish, making for a very drinkable sipping whiskey.

We are incredibly excited to feature the unique Son of Bourye Whiskey on Caskers, and hope you find it as intriguing as we do. Try it out in a Coconut Grove:

  • 1 1/2 oz. Son Of Bourye
  • 1/2 oz. rum
  • 1/2 oz. passionfruit syrup
  • 3/4 oz. coconut syrup
  • 3/4 oz. lime juice

Place all ingredients into a blender and blend. Pour into a collins glass, top with angostura bitters and nutmeg.

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