High West

Appearance / Colour
Dark gold.
 
Smell / Nose
Pears, pepper, vanilla and toffee with spices tingling all over the sensors. 
 
Taste / Palate
Mr. Spice comes in person to a level that is so high that just in time tastes like cardamom, brown sugar and barley become detected. 
 
Finish
The heat wears off and herbal notes with a pinch of pepper become present.
 
Flavour Spiral
Rye, Oak, Spicy, Maple, Herbs, Oily, Caramel, Dry, Rich, Malted barley, Savoury, Clove, Cinnamon, Black pepper.
 
Cocktail know-how:
 
New York Sour
The Whiskey Sour has lasted as long as it has for a reason. It tastes fantastic. To add a bit of a flourish - and wow your friends - serve it topped with a float red wine, which makes it a New York Sour.
Sounds odd, tastes divine with the wine's slight sweetness complementing the spice of the Rye. 
 
- 1 1/2 ounces / 50 ml of rye whiskey
- 3/4 ounce / 25 ml of strained, freshly squeezed lemon juice
- 1/2 to 3/4 ounce / 15 to 25 ml of simple syrup (1:1 granulated sugar and water)
- 1/2 ounce / 15 ml of red wine, fruity Shiraz suggested
 
1. Combine all of the ingredients in a mixing glass, fill the glass three-quarters full with ice cubes,
cover with a Boston shaker tin, and shake vigorously until thoroughly chilled, 15 seconds.
2. Strain into a martini glass.
3. Using a spoon with the back of the bowl resting against the edge of the glass, gently pour the wine over the spoon so it floats on top of the drink.