Double Rye is a blend of two straight rye whiskeys: A 16 year old from the Barton Distillery in Kentucky with a mashbill of 53% rye, 37% corn, 10 barley and a 2 year old from LDI in Indiana with a mashbill of 95% rye and 5% barley.
Nose: Spearmint, pine and young rye notes. Palate: Very minty with pepper in the late palate. Comes off a bit flat toward the end. Finish: Spicy and peppery.
This is a fine whiskey the youth of the two year old is discernible, giving it some good mint but also less complexity than some of High West's older offerings.
Huge dill pickle brine on the nose. Super rye/anise seed and the palate is more of the same. Some oak tones it down after a few sips but the pickles are really heavy. Worth tasting and something for the rye croud I think but for me it is just a taster.
NOSE Big notes of rye spice, maple, dark fruit, leather, pepper, caramel and a bit of baking spice.
PALATE
Rye, dark sweets, wood, dark fruit, leather, baking spice, pepper and a bit of earth and tobacco.
FINISH Nice long finish full of rye, wood, caramel and a hint of tobacco.
Notes will depend on which era you're drinking from. Original batches have a noticably higher amount of old rye in them (like the batch 7 these notes come from). Newer batches have more young rye and tend to be more bitter and sharp. The old batches are quite good.
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