High West Rendezvous Rye

Rendezvous Rye is a High West blend of straight rye whiskeys, bottled in Utah at 46% ABV (92 proof). The blend draws on rye from two distilleries. One component is a 95% rye, 5% malted barley whiskey from MGP in Indiana. The other two come from Barton Distillery in Kentucky, one on a 53% rye, 37% corn, 10% malted barley mash bill and one at 80% rye, 10% corn, 10% malted barley. The component whiskeys range from 5 to 19 years old. That mix of mash bills shapes how the whiskey drinks. A 95% rye component usually brings the grain's peppery, herbal, almost dill-like edge. The corn-heavy Barton mash bill typically adds rounder sweetness and body, and long time in oak tends to contribute vanilla, caramel and toasted wood. Expect a spicy rye backbone softened by oak sweetness, though your own nose and palate will decide which of those lead. Try it neat first, in a Glencairn glass. The tapered bowl gathers the aromatics, which suits a blend built from whiskeys of different ages. At 46%, a few drops of room-temperature water can open up the grain and oak without flattening the spice. If you prefer a rocks glass, use one large cube so it melts slowly and doesn't dilute the whiskey too fast. This rye also works well in classic stirred cocktails. In a Manhattan, its spice stands up to sweet vermouth and bitters, and the older components should add depth. In an Old Fashioned, a sugar cube, two dashes of Angostura and an orange peel let the rye's dryness balance the sweetness. A Whiskey Sour made with fresh lemon juice and a rich syrup gains a peppery edge that bourbon sours usually lack. For a simple Highball, pour two ounces over ice and top with cold soda water and a lemon twist.