High West Son of Bourye
  • Category Bourbon
  • Country United States
  • Region Utah
  • Distillery High West
  • Age NAS
  • Style Bourye
  • Alcohol 46%*
*please note that the ABV of this bottle may vary California residents: Click here for Proposition 65 WARNING.
  • rye
  • spicy
  • cinnamon
  • honey
  • juniper
  • mint
  • vanilla
  • oak
  • smoky

High West

Son of Bourye (0.75l, 46%*) *please note that the ABV of this bottle may vary

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Character Goatson
Bourbon + Rye = Bourye 
 
High West distillery is a manufacturer and blender of spirits, located in Park City, Utah - hidden deep within the Rocky Mountains. Founded in 2007 by David Perkins, this petite distillery makes its spirits in small batches and is the first legally licensed distillery in Utah since the end of the American Prohibition. Most of their spirits are sourced and blended, although they do distil some of their spirits themselves.
 
High West Son of Bourye is a marriage of a minimum 5 year old Bourbon (mashbill: 75% corn, 20% Rye, 5% Barley malt) and a minimum 5 year old Rye (mashbill: 95% Rye, 5 % Barley malt). So this smells like Rye tastes like Bourbon recipe is made for all who can’t decide whether to go from a bottle of each or have it both in one. Comes in handy for making some wicked cocktails especially if you prefer a different kind of Old Fashioned.
 
  • Category Bourbon
  • Country United States
  • Region Utah
  • Distillery High West
  • Age NAS
  • Style Bourye
  • Alcohol 46%*
*please note that the ABV of this bottle may vary California residents: Click here for Proposition 65 WARNING.
Appearance / Colour
Light amber
 
Smell / Nose / Aroma
Vanilla, honey and mint lifted by juniper, some fresh herbs with a hint of oak.
 
Flavour / Taste / Palate
Soft and mild at the beginning the palate evolves its hot and spicy nature. 
 
Finish 
Medium in length it increase its warmth gradually and develops a lot of cinnamon.
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What does High West Son of Bourye taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in High West Son of Bourye and gives you a chance to have a taste of it before actually tasting it.

We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

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  • rye
  • spicy
  • cinnamon
  • honey
  • juniper
  • mint
  • vanilla
  • oak
  • smoky
High West Son of Bourye
High West Son of Bourye
Dog Dogson's Smartass corner
Character Dogson
Bourbon Is a ''new barrel Spirit'': One of the legal requirements for Bourbon is that it only be aged in brand new oak charred barrels.
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
Bourbon was declared "The Official Spirit of America" by an Act of Congress signed by President Lyndon Johnson in 1964.
Sure, Kentucky gets all the press when it comes to Bourbon. And with good reason—nearly 95% of it is produced there. But Bourbon can be made anywhere as long as it's within the United States. Just ask states with budding distilleries like Illinois and New York.
At any given time, there are more barrels of Bourbon in Kentucky than there are people. The population of the Bluegrass State is about 4.4 million. Today there are more than 5 million barrels of Bourbon sitting in the rick-houses of that Old Kentucky Home. That’s nearly 300 bottles of Bourbon per person, or about 60 gallons each.

Pinhooking means purchasing and rearing a foal based on its pedigree and either selling it or turning it into a champ racing horse. The same idea is behind Pinhook Bourbon: they source young Whiskey to mature and blend it into a blue-ribbon sipping Bourbon.
Similar drinks
Dog Dogson's Smartass corner
Character Dogson
Bourbon Is a ''new barrel Spirit'': One of the legal requirements for Bourbon is that it only be aged in brand new oak charred barrels.
Bourbon rules refer to manufacturing methods rather than location. Bourbon must be matured in new and charred American white oak casks for at least 2 years. If the bottle has no age statement, the Bourbon is at least 4 years old. No coloring or flavoring of any type is allowed, and the mash bill must contain at least 51% corn.
Bourbon was declared "The Official Spirit of America" by an Act of Congress signed by President Lyndon Johnson in 1964.
Sure, Kentucky gets all the press when it comes to Bourbon. And with good reason—nearly 95% of it is produced there. But Bourbon can be made anywhere as long as it's within the United States. Just ask states with budding distilleries like Illinois and New York.
At any given time, there are more barrels of Bourbon in Kentucky than there are people. The population of the Bluegrass State is about 4.4 million. Today there are more than 5 million barrels of Bourbon sitting in the rick-houses of that Old Kentucky Home. That’s nearly 300 bottles of Bourbon per person, or about 60 gallons each.

Pinhooking means purchasing and rearing a foal based on its pedigree and either selling it or turning it into a champ racing horse. The same idea is behind Pinhook Bourbon: they source young Whiskey to mature and blend it into a blue-ribbon sipping Bourbon.
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