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  1. #31
    Virtuoso
    Join Date
    Mar 2011
    Location
    SE Minn
    Posts
    1,048

    Re: Current High West Rezendevous Rye's

    Woo-Hoo! Finally, we have something in MN that isn't in KY yet. Normally it seems like we have quite the wait for things to trickle up north...if at all.

    It certainly is nice to have Mat in our corner of the world.

    But then again Mike, I know you have things there that are not here.

    B
    "Life is life and fun is fun, but it's all so quiet when the goldfish die."

  2. #32
    Connoisseur
    Join Date
    Jan 2012
    Location
    Atlanta, Georgia
    Posts
    519

    Re: Current High West Rezendevous Rye's

    I'm about half way through my bottle. Does anyone get a very strong dill aroma and flavor? I swear the nose is almost like an open jar of Claussen pickles.

  3. #33
    Enthusiast
    Join Date
    Nov 2011
    Location
    Metro Detroit
    Posts
    277

    Re: Current High West Rezendevous Rye's

    I have had a bottle of the Rezendevous Rye, but haven't opened it yet. I didn't care for their Double Rye or Silver Western Oat when I opened those recently. I don't like ryes that are overly "grassy" in flavor.

  4. #34
    Connoisseur
    Join Date
    Dec 2011
    Posts
    948

    Re: Current High West Rezendevous Rye's

    Quote Originally Posted by DaveOfAtl View Post
    I'm about half way through my bottle. Does anyone get a very strong dill aroma and flavor? I swear the nose is almost like an open jar of Claussen pickles.

    Dave - you are picking up some of the 'briny' notes that tend to be found in the younger LDI ryes.
    Last edited by LostBottle; 02-18-2012 at 13:12.

  5. #35
    Connoisseur
    Join Date
    Jan 2012
    Location
    Atlanta, Georgia
    Posts
    519

    Re: Current High West Rezendevous Rye's

    Quote Originally Posted by LostBottle View Post
    Dave - you are picking up some of the 'briny' notes that tend to be found in the younger LDI ryes.
    Interesting. It is very pronounced. It seems the flavors from the 16 yr play much more of a secondary role. I actually like the whiskey -- it's just much different from any other rye I've had.

  6. #36
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
    Posts
    12,637

    Re: Current High West Rezendevous Rye's

    Quote Originally Posted by trumpstylz View Post
    I think its mostly because the rezendevous "is not distilled by them."

    Which I feel to be a stupid argument- good stuff is good no matter where it comes from.

    And I think I remember Hansell taking a lot of flack and controversy for giving them Whisk(e)y pioneer of the year.
    I have no interest in re-opening this, but don't pick at the scab.

  7. #37
    Advanced Taster
    Join Date
    Dec 2011
    Posts
    108

    Re: Current High West Rezendevous Rye's

    Quote Originally Posted by DaveOfAtl View Post
    I'm about half way through my bottle. Does anyone get a very strong dill aroma and flavor? I swear the nose is almost like an open jar of Claussen pickles.
    Agree, that's what turns me off from younger LDI ryes: the distinctive rotten vinegar/pickle brine aroma and taste. Other describe it as "pine" or "wintergreen" but it doesn't appear that way to my palate; instead it's more like a batch of spoiled kombucha. My bottle of Willett 4 year rye (110 proof) continues to languish on the shelf, in spite of my best attempts to convince myself that it's drinkable. But the young LDI ryes garner endless love on SB, so I'm clearly in the minority with my criticism.

 

 

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