High West Distillery Bourye Review

High West Distillery doesn’t have the long, storied past of many distilleries in the United States. But they’ve made quite an impact in the short time they’ve been operating. It was established in 2006 by husband-and-wife team David and Jane Perkins. David (a biochemist) was inspired by parallels he noticed between fermentation and distillation.

The two decided to relocate to Park City, Utah, and open a distillery in a historic livery stable and garage. There, they could capitalize on the little-known history of whiskey production in Utah,. High West Saloon is the world’s first and only ski-in gastro-distillery! It’s conveniently located at the bottom of Park City Resort's Quittin’ Time ski run and next to the Town Lift.

Since 2006, High West has expanded into two locations besides the High West Saloon in Park City. One is the Distillery and Tasting Room in Wanship, complete with a General Store and restaurant. The other is The Nelson Cottage, an intimate location perfect for rehearsal dinners and small get-togethers.

Accolades

In addition to being the world’s only ski-in gastro distillery, it’s the first legal distillery in Utah since 1870 (wow!). It has since been voted Best Park City Restaurant by readers of City Weekly.

Here are some additional honors:

  • Best Après Ski Bar in Utah (USA Today’s 10Best)
  • finalist for Best Après Ski (2020 Park City’s Best Awards)
  • Best Bar nominee (James Beard Foundation)
  • top-10 ranking on The Daily Meal’s list of 150 Best Bars in America

And in 2016, Whiskey Advocate named High West Distillery the Distiller of the Year.

High West Distillery Bourye

So what is “bourye”, anyway?

Bourye (bou-rye) is a blend of bourbon and rye.

In order for a whiskey to be classified as bourbon, it must contain at least 51% corn in the mash bill. Bourbon is also required to be aged in new charred oak barrels and cannot contain any additives or coloring. It has to be distilled to 160 proof (or 80 percent alcohol by volume) or less. And last, it has to be aged in barrels until it is 125 proof (62.5 percent alcohol by volume) or less.

While most people think bourbon must be made in Kentucky, High West can tell you that’s not the case. Just most bourbon comes from Kentucky, hence the misconception.

Rye is a whiskey that must contain at least 51% rye in the mash bill. Rye tends to be less sweet and more full-bodied than bourbon. So blending the two into bourye provides a unique, complex drinking experience. And very few distilleries have taken advantage of that.

Reviews of High West Bourye (2019)

The Whiskey Wash

A great resource that’s been reliably bringing whiskey lifestyle news to the masses for nearly a decade. Read the full review here.

Nose: “At first sniff, it’s banana peel and a tiny tang of latex paint. Sweet cherries follow, mixed with hay, at last opening to vanilla extract which becomes more pronounced as the whiskey rests.”

Palate: “Smooth-bite push-pull on the palate – the approach is ripe apricot, then sandalwood spice curling around the edges of the tongue. Bright, clean lemon peel bitterness lands on the mid-palate, giving way to forest floor for the finish.”

Summary: “Solid and approachable, this whiskey will make a lot of drinkers happy. Sweetness for the bourbon lovers, spice for rye heads, united (quite literally) in a gentle dram. Maybe I’ve been playing too long in the barrel-proof part of the sandbox, but this one is dangerously drinkable.”

Drinkhacker

Touting itself as “the insider’s guide to good drinking,” Drinkhacker provides a relatable look at new releases of spirits. Excerpts below have been taken from a complete review.

Nose: “Heavy with notes of gunpowder, well-charred oak, grilled greens, and heavily roasted nuts. Quite savory, it doesn’t really let up, with a bold graphite character that pushes gently toward charcoal at times.”

Palate: “The whiskey brightens up a touch with an up-front sweetness that sees some Christmas cake notes, dried apricot, and dried apple character. Punchy with alcohol, there’s a surprising bite here that earlier Bourye’s don’t really exude, though there’s enough fruit to temper some of the heat.”

Finish: “The finish gives way to more classic notes of nougat, vanilla, ginger, and a hint of spearmint — which helps to temper that fairly pushy introduction.”

Whiskey Consensus

One of our favorite spots to read whiskey reviews, articles, recipes, and other content. Here are excerpts of a complete review.

Nose: “The nose is fairly complex with notes of vanilla, caramel, rye spice, grape, red apple, candied pear, orange peel, and dark cherry. There is a lot going on!”

Palate: “The whiskey has a medium viscosity with notes of cinnamon, allspice, rye spice, caramel, vanilla, dark cherry, fig, maple, and mint on the palate. Again, there is a lot going on!”

Finish: “The offering has a medium finish with notes of cinnamon, clove, allspice, and rye spice that lingers in the background. Notes of caramel and dark cherry are also in the background.”

Bourbon for the Masses

Eric Middleton is a trusted source of bourbon reviews and the Tennessee lifestyle. Read his full review here.

Nose: “Baking spices jump out in a big way along with vanilla very much like a holiday baked good with a bit of cherry on the end. On the rocks, the vanilla takes on more of an ice cream note covered in a luscious caramel sauce.”

Palate: “Brighter than the nose indicates. A citrusy caramel followed by just the right amount of oak. Nearly perfect lingering finish of barrel spice. On the rocks, it becomes thick and creamy some of the spice remains along with that caramel-covered ice cream from the nose.”

Conclusion

With such glowing reviews and a fascinating back story, we call High West Bourye a buy…if you can afford it. High West Bourye would make a great gift for a bourbon enthusiast or a unique addition to any bourbon collection or bar.