But it’s just a bit disappointing overall and disheartening for the fact that it’s a whiskey I just can’t get excited about. It’s perfectly serviceable, available at a fair price, and actually takes a finish really really well (as we learned for a single barrel pick of American Prairie Bourbon finished in Midwinter Night’s Dram barrels). The point is, American Prairie Bourbon’s backstory is interesting, but the bourbon unfortunately is not. Or maybe it just signals the fact that it’s time for a reinvention. Maybe it’s the fact that the company’s founder, David Perkins, is no longer the person behind the wheel. Maybe it’s because there have been so many new releases from producers and distillers - many of late being quite enjoyable. Fast forward eight years to today, and somehow that magic is gone. They generally offered a deviation from the norm, and with that a flavor profile that was less familiar and a bit exciting. Many years ago, High West whiskeys were not only some of the first whiskeys I reviewed, but also came across as pretty impressive to me. Few will dislike it, but few will get excited about it either. For a bourbon with so many mashbills, such a wide range of ages, and presumably from multiple distilleries in multiple states, the end result is a bit disappointing. While there is nothing specifically off putting about the bourbon, there is nothing exciting about it either. While American Prairie Bourbon remains a sourced product, its label and backstory are far more exciting than the whiskey itself. The company must meet consumer demand, incorporate its own distillate into the mix, and contend with a larger demand in the wholesale sourced whiskey market. Constructing a larger production distillery and selling the company to Constellation Brands in 2016, the days of High West magic seem like a thing of the past. Today you’d call it commonplace thanks to all of the great blenders that have popped up since that time. Back then you might have called it whiskey magic.
In the early 2010s, High West was a company many admired, taking pause in the fact that pulling together a wide range of whiskeys from distilleries from around the country could yield such interesting results. Dave Perkins, the company’s founder, was a chemist by training and applied his skills to bourbon blending. The end result is a rye that while not bad, doesn’t maintain that memorable staying power that it once used to.High West deserves credit for being one of the first innovators to capture fans’ hearts with modern bourbon blending. Unfortunately, the palate and finish that follow are perfectly acceptable, but lack the same uniqueness that the nose has. The nose starts off the sip promisingly enough, offering a unique herbaceous profile that makes you ponder what’s to come. In this case, the end result is a rye that while not bad, doesn’t maintain that memorable staying power that it used to. Like many companies that start off sourcing their whiskey and eventually transition over to their own distillate, flavor profiles can change when that transition happens. Fast forward several years and the company has replaced the 16 year old rye with its own much younger distillate. The rye used to present a unique sip at a fantastic price point, and had a fun story to go along with it regarding the higher age rye that was in the mix. A portion of profits goes to benefit the American Prairie Reserve in northeastern Montana. Look for sweet, creamy caramel aromas and flavors that waft into cocoa and espresso on the finish. Years ago, High West Double Rye! used to be a staple recommendation that I would tell to all who would listen. Gentle and soft, this blend of straight Bourbons would be lovely in a Manhattan smoothed out with sweet vermouth.
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