HW Bourye is back! Sort of...

[tanstaafl2]

Alerted by another SBer that Bourye was available again on the K&L website (and possibly elsewhere now or in the near future?).

However it is worth noting that this is a "new" Bourye mashbill blend. I am not 100% certain of the previous Bourye mashbill but I think it was reported on the HW website in the past to be:

10-year bourbon from Four Roses with an "E" mashbill that was 75% corn, 20% rye, and 5% malted barley. I am not sure of the yeast(s).

The 12-year rye was from (then) LDI and was the standard 95% rye, 5% malted barley.

The 16-year rye was from Barton Distillery and was 53% rye, 37% corn, and 10% malt.

Not sure the information on the old Bourye can still be found on the HW website. The "new" Bourye is under "technical details" listed as a blend of a 4 different whiskeys:

• 9-year-old straight bourbon mash bill: 75% corn, 21% rye, 4% barley malt

Source: MGP/LDI/Seagrams Indiana

Presumably similar to the previous Four Roses bourbon

• 10-year-old straight rye whiskey

95% rye, 5% barley malt

Source: MGP/LDI/Seagrams Indiana

• 16-year-old straight rye whiskey

95% rye, 5% barley malt

Source: MGP/LDI/Seagrams Indiana

• 16-year-old straight rye whiskey

mash bill: 80% rye, 10% corn, 10% malt

Source: Barton Distillery, Bardstown KY

So some of that higher rye 16yo Barton whiskey is still out there but probably not a lot and it looks like they are stretching it as far as they can with MGP distillate. I am guessing the 53% rye from Barton that was originally used is gone so this is going to have more rye influence than the original depending on the ratio of rye to bourbon. And of course although the Four Roses and MGP bourbon share a distant connection of sorts they are certainly likely to be different. Of interest their are now 2 MGP ryes including some older stuff.

Don't know that this will be exactly the same as the original Bourye, indeed it probably won't) but it sounds like it is worth trying for its own merits (and the inevitable comparison to the older bottles!).

Edited January 3, 2015 by tanstaafl2

[BFerguson]

Have they tanked the 16yr that they had previously? Considering that the original was out a couple of years ago, seems curious to me.

Or it is the same, but older, and they saying its 16. No way, at least higher improbable, that "new" 16 year has been acquired.

While the Bourye was nice, the plain 16yr rye was nicer. I'd be totally willing to pay a premium for just the 16yr rye again.

B

[TunnelTiger]

While the Bourye was nice, the plain 16yr rye was nicer. I'd be totally willing to pay a premium for just the 16yr rye again.

B

Another vote for a 16 yr rye!

[tanstaafl2]

The various rye whiskeys that they got from Barton were likely all tanked at HW. Now that doesn't mean Barton hasn't been making that same mashbill every year and that they couldn't get more if it from them each year. But I have no idea if that is the case.

What seems to be gone is the 16yo 53% Barton rye that was part of the original Bourye.

If they did get more 16yo 80% rye from Barton perhaps they could but out more of the original 16yo rye. But I get the sense there is not a lot of that left either hence the need for more older MGP rye.

[compliance]

They should stop wasting good rye by blending it with MGP. MGP rye is overpowering and makes anything mixed with it taste predominantly like MGP. HW should do something different. They've been around a while now, they still don't have anything of their own but oat white dog to sell? SNOOOOORE

[garbanzobean]

It's too bad you feel like that compliance. I actually like MGP rye and bourbon, and am willing to give HW the benefit of the doubt on this new Bourye. I would like to see some HW distilled products hit the market soon, but I haven't kept up with them like I have Smooth Ambler, so I don't know where they are in that process.

[amg]

Are there any current products on the market that are just Barton rye? Does Fleischmann's still exist somewhere?

[tanstaafl2]

Are there any current products on the market that are just Barton rye? Does Fleischmann's still exist somewhere?

I think it was Wisconsin and it had recently dropped the "straight" rye designation from the label although to my knowledge it wasn't clear what that meant. And it has apparently always been pretty young and 80 proof.

It's too bad you feel like that compliance. I actually like MGP rye and bourbon, and am willing to give HW the benefit of the doubt on this new Bourye. I would like to see some HW distilled products hit the market soon, but I haven't kept up with them like I have Smooth Ambler, so I don't know where they are in that process.

I have been told by a pretty reliable source that an aged version of the white OMG rye distilled at High West will soon be available although I have no details on when or how it will be bottled.

Edited January 5, 2015 by tanstaafl2

[tanstaafl2]

They should stop wasting good rye by blending it with MGP. MGP rye is overpowering and makes anything mixed with it taste predominantly like MGP. HW should do something different. They've been around a while now, they still don't have anything of their own but oat white dog to sell? SNOOOOORE

I wouldn't mind seeing a bottle of 12-16yo 100% MGP rye if it were decently priced. But another $100+ bottle of rye doesn't interest me that much.

[squire]

I wouldn't mind seeing a bottle of 12-16yo 100% MGP rye if it were decently priced. But another $100+ bottle of rye doesn't interest me that much.

I think once the dust has settled and the excitement died down a lot of people will conclude they can't tell much difference between a $25 bottle and a $100 one. Not us of course, but I'm convinced average consumers really don't like the taste of alcohol.

[garbanzobean]

Just checked HW's website. They actually have an oat whiskey thats a blend of used and new barrels aged 2-4 years out on the market. Saw it for sale on K&L's website last night along with the Bourye. Hopefully they'll have more products out soon.

[tanstaafl2]

Just checked HW's website. They actually have an oat whiskey thats a blend of used and new barrels aged 2-4 years out on the market. Saw it for sale on K&L's website last night along with the Bourye. Hopefully they'll have more products out soon.

I believe the HW Valley Tan has been available for awhile now. Came out in about 2012 although perhaps it is getting wider distribution now.

Pretty sure it was a HW distilled and aged version of their OMG rye that will be coming out soon although I suppose I could be "disremembering"!

[squire]

HW is using advertising spin to bring to market underage, under proof, overpriced product. The new distillery is just an adjunct to the overall enterprise which includes restaurants, luxury hotel, convention center, and getaway packages featuring outdoor activities such as fly fishing, mountain trekking, camping and horseback riding on a 'real working ranch'.

Oh, and stop by the gift shop on your way out to pick up a bottle of overpriced 80 proof hooch to take home.

[HighInTheMtns]

I wouldn't mind seeing a bottle of 12-16yo 100% MGP rye if it were decently priced. But another $100+ bottle of rye doesn't interest me that much.

The 12 year HW was great whiskey, though extremely limited. ChainWhip and I were at HW a while back, and were told that they may be releasing some aged MGP in the future.

I believe the HW Valley Tan has been available for awhile now. Came out in about 2012 although perhaps it is getting wider distribution now.

Pretty sure it was a HW distilled and aged version of their OMG rye that will be coming out soon although I suppose I could be "disremembering"!

Valley Tan came out in 2012, sold out, and was just released again on Repeal Day. I haven't heard about any aged HW rye coming soon but here's hoping.

This is the thing about High West: their still is a toy. 264 gallons - it can't even fill a barrel in one batch. It's a bigger toy than many startups have, but it's a toy. They have been making whiskey, but they can't make whiskey on that still in any quantity approaching their distribution of rectified whiskey. The new distillery will change things, with plans for four 1,600 gallon stills (http://saltlakemagazine.com/blog/2014/12/12/high-west-distillery-not-finished/) but it's not open yet. We're still a long way away from HW-distilled whiskey being anything besides novelty one-off releases like Valley Tan.

Squire - the guest ranch stuff is not operated by High West. Wanship is a place they can run a real distillery. Downtown Park City is not.

[tanstaafl2]

The 12 year HW was great whiskey, though extremely limited. ChainWhip and I were at HW a while back, and were told that they may be releasing some aged MGP in the future.

Yes, that was what I heard about the 12yo but I never got to try it. It was MGP unlike the 16yo which was an 80% rye mashbill from Barton (The mashbill of their own rye also happens to be 80% rye but as you note they can't make very much of it. At least not yet!).

I guess the James E. Pepper 15yo rye presumably from MGP (and perhaps some of the older rye releases from OS? Not sure what the oldest rye they have released is) would be the closest option available and possibly still around but they were overly fond of it and asking $150 or so for it at the time so I never bought it.

I see the equally highly priced 15yo bourbon still on the shelf now and again but not the rye so much.

[squire]

Squire - the guest ranch stuff is not operated by High West. Wanship is a place they can run a real distillery. Downtown Park City is not.

[TunnelTiger]

Jeez Squire, you've depressed me and I've had such high hopes about HW. Can't argue with the truth.

[393foureyedfox]

the only reason for a modern distiller to toss oats in the mashbill is to make tourist whisky.

[squire]

Then have a drink TT and you'll feel better, I recommend Straight Bourbon.

[squire]

it would make oatmeal more palatable though....

[TunnelTiger]

Then have a drink TT and you'll feel better, I recommend Straight Bourbon.

I did and it worked!

[tanstaafl2]

Jeez Squire, you've depressed me and I've had such high hopes about HW. Can't argue with the truth.

Then have a drink TT and you'll feel better, I recommend Straight Bourbon.

Won't ever argue with the recommendation of having a drink to help lift your spirits!

But I recommend drinking what you like. If that happens to be straight bourbon from one of the big boys or blend made from oatmeal by company on a swanky dude ranch so be it. Hell, I don't care if it was made on the top floor of a NYC skyscraper or the bottom of an old silo in North Dakota. As long as they are reasonably up front about what they are doing, it is a price I am comfortable with and, most importantly, I like it then I could care less! :cool:

Besides, you can't pay too much attention to Squire, he is almost as cranky as I am! :smiley_acbt:

[HighInTheMtns]

Oh I quite agree, downtown Park City is not a suitable location for expansion but becoming one of the amenities of the corporate Blue Sky Ranch experience is not the only option. I've been to Utah and there's lots of open space out there.

http://www.sltrib.com/home/1923423-155/high-west-builds-ultimate-whiskey-distillery

Oats Jim, really? Not even the major Kentucky distillers have been able to pull that one off. I could see an 18th century Scottish farm distiller using whatever grain was available but the only reason for a modern distiller to toss oats in the mashbill is to make tourist whisky.

They've had a thing for oats since they started - their vodka has some oat distillate in it as well. Tourist whiskey is as good a description as any for Valley Tan, I think. It's distilled to 178 proof, it's young, some of it is aged in used cooperage, it's a light easy little thing.

I've been told by folks at High West that their plans for the new distillery are to make malt and rye, and just based on the equipment they're installing it's clear that they have invested a lot of money in a real life commercial distillery, so they need to finally become real life distillers. I agree that they didn't need to join up with a tourist ranch, but any big distillery was going to be a tourist attraction anyway - just look at Kentucky - so I won't judge them by that. It's a beautiful spot, at least.

The trouble with all of this is that we won't really know the result for years, and High West has been already been saying for years that they're making their own whiskey. I have high hopes, but we shall see.

[compliance]

I love the tourist whiskey description. If it looks like a duck and walks like a duck well then...

[vrdubin6]

Have they tanked the 16yr that they had previously?

B

http://i.imgur.com/MUzOzJu.jpg

If memory serves me correctly that's a picture of 2 tanks they have filled with 16 year rye. If I remember correctly they purchased roughly $250,000 (in ~2005 rye whiskey cost) worth of the 16 year when they started and expect it to last long enough for their blends until their own distillate is ready.