High West, a renowned whiskey company, made a significant change to their rye whiskey production in 2018. Prior to this year, their flagship rye consisted of a blend of sourced ryes, primarily a 2-year-old rye from MGP (Midwest Grain Products) and a 16-year-old rye from Barton. However, in a bold move, High West decided to substitute the 16-year-old sourced whiskey with their own distillate that had been aged for up to 7 years. This change marked a significant shift in their production process and showcased the company's commitment to their own distilling capabilities.
As an expert sommelier and brewer, I have been following the whiskey industry closely, and High West's decision to substitute the sourced 16-year-old rye caught my attention. It is not uncommon for whiskey producers to source whiskey from other distilleries, especially when they are starting their own operations. Sourcing allows them to offer products to the market while their own spirits mature and develop in their own barrels. High West had been utilizing this strategy by combining the 2-year-old MGP rye with the 16-year-old Barton rye to create their renowned rye blend.
However, using sourced whiskey has its limitations. While it can provide immediate access to aged whiskey with desirable flavor profiles, it also means that the producer is relying on another distillery for their product. This can limit their control over the final product, as they are not involved in the entire production process from grain to glass. High West, like many other distilleries, recognized the need to establish their own distilling capabilities to have greater control over their whiskey.
By substituting the 16-year-old sourced whiskey with their own distillate, High West took a significant step towards independence and self-sufficiency. This decision allowed them to showcase their own distilling expertise and express their unique flavor profiles through their own aging process. Aging whiskey is a patient art, and it takes time to develop the desired flavors and complexities. By aging their own distillate for up to 7 years, High West ensured that their rye whiskey would have a distinct character that reflects their own craftsmanship.
I had the opportunity to taste High West's rye whiskey before and after this transition. The previous blend, with the 16-year-old sourced whiskey, had a rich and mature flavor profile. The additional aging contributed to deep oak notes, complex spices, and a smooth finish. It was a well-balanced and highly enjoyable whiskey.
After High West made the switch to their own distillate, I noticed a subtle change in the flavor profile of their rye. The whiskey still had the characteristic rye spiciness and complexity, but there was a youthful vibrancy that came through. The younger distillate added a touch of freshness and liveliness to the whiskey, complementing the traditional rye flavors. It was intriguing to see how High West's own distillate had developed over time and how it contributed to the overall flavor profile of their rye whiskey.
High West stopped using the 16-year-old sourced whiskey in their rye blend starting in 2018. This decision marked a significant shift for the company as they substituted it with their own distillate that had been aged up to 7 years. This change allowed High West to showcase their own distilling capabilities and express their unique flavor profiles. The transition brought a subtle change to the flavor profile of their rye whiskey, adding a youthful vibrancy to the traditional rye flavors. It was an exciting move for High West and demonstrated their commitment to producing their own high-quality whiskey.