The Spiciest Rye Whiskey in the World!
How to Enjoy
Thanks to its balance of cinnamon, anise, and honey, High West Double Rye! stands on its own in cocktails, but is great served neat, with a little water, or on the rocks. Its spirited flavor fortifies classic cocktails like the Manhattan and Old Fashioned. We recommend it for most occasions – sipping it in solitude by a campfire, savoring with favorite old friends, or sharing it with a good-looking stranger. See our “Cocktails” section for cocktails that our friends have helped us out with.
The Name
The name is basically from the fact that this is a combination of two different rye whiskeys. How did Double Rye! come to be? One day, Founder David Perkins had a taste of the two year old whiskey from LDI. He had assumed you didn’t want to drink the younger stuff. Well, he really liked the two year old! It was youngish and brash but very spicy and tasty. He then thought we might be able to tame the heat again with the addition of the 16 year old that we had as the older whiskey. It has significantly more dissolved solids from the extra aging and evaporation. Well it really worked and we fell in love with the combination as a not only a mixing whiskey but a whiskey that could stand on its own as a sipper.
Back Label Story
Double Rye! – the most excitable member of the High West family – is dedicated to the cowboy in all of us. An unusual shotgun marriage of two rye whiskies from two different distilleries back east, Double Rye! combines a feisty high rye 2-year-old and a saddle smooth 16-year-old. The younger rye has a mashbill with 95% rye/5% barley malt and the older has a more typical rye mashbill with 53% rye and 37% corn. We think the extra age and increased corn adds just enough caramel sweetness and woody vanilla richness to calm the “bite” of the younger rye for a relationship that works. The resulting combination is bold, balanced, complex and perfect for mixing – we like a Double Rye! Manhattan. With a taste profile of cinnamon, clove, anise, eucalyptus buttons, evergreen “gin-like” flavors and a vibrant finish, Double Rye! is absolutely superb for sipping alone or sharing with other cowboys and good-looking strangers. High West is Utah’s first distillery since 1870 and the world’s only ski-in gastro-distillery. If you find yourself in Old Town Park City, please stop (or ski) by to visit us. We’d love to share our passions with you: the American West, our contemporary Western victuals (pronounced and often mis-spelled “vittles”) and of course, pairing all the above with our greatest passion – superb whiskey.
*Label designed in collaboration with Aucutt Design
Technical Details
Ratio of whiskeys: top secret!
Filtration: not chill-filtered, or carbon treated.
TTB Designation
A Blend of Straight Rye Whiskies
Proof & ABV
ABV: 46%
92 Proof
Age(s), Distilled by & Mashbill(s)
A blend of straight Rye whiskeys ranging in age from 2 to 7 years.
Straight Rye whiskeys:
95% rye, 5% barley malt from MGP
80% Rye, 20% Malted Rye from High West Distillery
Barrel Type(s)
New, charred, white American oak barrels
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High West Distillery was founded in 2006 by David Perkins and his wife, Jane. David, a former biochemist, was inspired to open his own distillery after seeing the parallels between the fermentation and distilling process and his own work in biochemistry during a trip to the Maker’s Mark Distillery in Loretto, Kentucky. In 2004, David and his family relocated to Park City, Utah to begin their new venture, where they began distilling in 2007. They chose Park City because of David’s love of the Old West and Utah’s little-known whiskey history (see Utah’s Distilling History for more).
High West began with humble roots, opening a small, 250-gallon still and Saloon in an historic livery stable and garage. What was once a small operation in downtown Park City has grown to be an internationally-recognized brand with four unique locations. In 2015, High West opened their distillery in Wanship, Utah, which acts as a space for educational whiskey tasting, pairings and tours, and houses a 1600-gallon copper pot still. Meanwhile, the Saloon continues to operate as a must-visit gastro-distillery, featuring alpine-inspired western fare alongside the original still, the Nelson Cottage offers unique whiskey-paired dinners, and the Saloon at the Salt Lake City airport allows for some last tastes of High West on the way out of town.
