High West Bourbon

High West American Prairie Bourbon is a blend of three straight bourbons, and the blending is what defines it. The components are a 2-year-old bourbon from MGP of Indiana (mashbill 75% corn, 20% rye, 5% malted barley), a 6-year-old Kentucky bourbon, and a 13-year-old Kentucky bourbon. High West then bottles the blend in Utah at 46% ABV, without chill filtration. Because the whiskeys are sourced and not distilled in-house, the character comes from how the ages are balanced. The high-rye MGP component usually adds peppery, spicy lift, the middle-aged Kentucky bourbon tends to supply the caramel and vanilla, and the oldest whiskey typically adds deeper oak, leather and dried-spice notes. Expect a profile in the usual bourbon range: corn sweetness, vanilla, toasted oak and a little baking spice, with some rye bite on the finish. Those are the style's typical notes, not a measured profile for this bottle. At 46%, it keeps more body and flavor than a 40% bourbon. Skipping chill filtration also means it can turn slightly hazy when cold or with ice. That is normal and doesn't affect the flavor. For neat sipping, pour a measure into a Glencairn glass. The tapered bowl concentrates the aromas, which helps with a blend of this kind because the older and younger whiskeys show up at different points on the nose. A few drops of room-temperature water will soften the alcohol and often brings out the sweeter, fruitier side. If you prefer a rocks glass, use one large cube so it dilutes slowly and the whiskey doesn't go flat. In cocktails, the rye in the mashbill and the 46% strength let it hold up against mixers. An Old Fashioned is a good fit: sugar, a few dashes of Angostura bitters and an orange peel complement the vanilla and spice without covering the whiskey. In a Manhattan, pair it with sweet vermouth and bitters, and the rye edge should keep the drink from tasting too sweet. A Whiskey Sour with fresh lemon and a touch of simple syrup works well too, and a little egg white gives it a softer texture. For a Highball, pour it over ice, top with cold soda water and add a lemon twist. The result is dry and refreshing, and it still tastes clearly of bourbon.