High West Son of Bourye
  • Category Bourbon
  • Country United States
  • Region Utah
  • Distillery High West
  • Age NAS
  • Style Bourye
  • Alcohol 46%
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%)

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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%
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.
Flavor Spiral TM
About the Flavor Spiral
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.

Back to flavor spiral
  • rye
  • spicy
  • cinnamon
  • honey
  • juniper
  • mint
  • vanilla
  • oak
  • smoky
Dog Dogson's Smartass corner
Character Dogson
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.
Bourbon matures quicker than Scotch due to higher temperatures in American warehouses.
"Remember that iconic poster from World War II showing Rosie the Riveter as a patriotic American woman doing her part for the war effort? Well, hundreds of businesses did their part too, and the Bourbon distillers stepped right up with ‘em.

Distilleries all over Kentucky and Tennessee were re-tooled to distill fuel alcohol and ferment penicillin cultures to treat wounded soldiers."
Bourbon only needs to be placed in a new oak container for a few seconds to be called Bourbon. Fresh from the still and unaged Bourbon is called a White Dog. Recently, many of the larger distillers have started packaging this harsh, clear grain spirit for sale.
Bourbon was declared "The Official Spirit of America" by an Act of Congress signed by President Lyndon Johnson in 1964.
Bourbon must be made from a grain mixture that is at least 51% corn.
Dog Dogson's Smartass corner
Character Dogson
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.
Bourbon matures quicker than Scotch due to higher temperatures in American warehouses.
"Remember that iconic poster from World War II showing Rosie the Riveter as a patriotic American woman doing her part for the war effort? Well, hundreds of businesses did their part too, and the Bourbon distillers stepped right up with ‘em.

Distilleries all over Kentucky and Tennessee were re-tooled to distill fuel alcohol and ferment penicillin cultures to treat wounded soldiers."
Bourbon only needs to be placed in a new oak container for a few seconds to be called Bourbon. Fresh from the still and unaged Bourbon is called a White Dog. Recently, many of the larger distillers have started packaging this harsh, clear grain spirit for sale.
Bourbon was declared "The Official Spirit of America" by an Act of Congress signed by President Lyndon Johnson in 1964.
Bourbon must be made from a grain mixture that is at least 51% corn.
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