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Notes for High West 16yo Very Rare Rye Batch No.4

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Notes for High West 16yo Very Rare Rye Batch No.4

Postby Chef! » Fri Nov 06, 2009 6:00 pm

Wanted to see the difference between this whisky and the lesser expensive Rendezvous first hand.

First thing I noticed was the whisky's cloudier appearance. Here are my notes and comments. Hope you get something from them:


High West Rocky Mountain Rye Very Rare 16yo. Batch No.4 46%ABV


Nose

Dried Apricots, Candied Sour Apple, Big League Chew Bubble Gum, Dates.
Palate
Light to Medium bodied. Caramel, Vanilla bean. For a split second Marzipan?
Finish

Immediate warmth with muted pumpkin pie spices and then flat with no lingering effect. Dry. I wanted more...
Comment
Sweeter, equally sophisticated nose in its own right but that's where it ended for me. Not saying this didn't strike me as a good dram but I wouldn't buy again for the simple fact Rendezvous spoiled me and is half the price. If I had a point rating and put Rendezvous at 92 chef! pts then this one would come in at 88 chef! pts respectively.

Was a great learning experience for me! Not sure what else I got out of this, though...? Maybe that the younger rye blend in Rendezvous is really what I'm drawn to more in these varieties?

Side Note: I'll probably try one more dram to see if my palate changes but if anyone wants to trade/swap an equal whisky to try I'd be more than happy to ship to you CONUS. :)
Chef!
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Re: Notes for High West 16yo Very Rare Rye Batch No.4

Postby Chef! » Sun Nov 22, 2009 10:10 am

This latest experience is a good example on why a personal point rating system may not work. I decided to finish my bottle of Uigeadail, as well as follow-up with a dram of Laphroaig QC tonight... All of which made the 16yo High West at the very end much more enjoyable.

The whisky is becoming a favorite if I follow such a tasting regiment to the point I'm actually considering buying another bottle over Rendezvous. For me, it's going from Islay peat monsters to Banana-foster meets every sweet a state carnival has to offer. This contrast for the palate is like finishing a savory with a complex dessert.
Chef!
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