John Hansell, Malt Advocate Magazine - A blend of two straight whiskeys: a very young 2 year old high rye content whiskey and a 16 year old rye whiskey with a lower rye content. Perhaps the spiciest American whiskey I have ever tasted, yet at the same time, quite tame and mellow. Complex notes of mint, clove, cinnamon, licorice root, pine nuts, and dark chocolate, with a surprising dose of gin botanicals throughout. A soft underbelly of caramel, sweet corn, and soothing vanilla provides an interesting counterpoint. Very easy-drinking, too (hard to believe it's 46%). Intriguing, and a must-try for rye whiskey aficionados - even if only to satisfy your curiosity.
Jason Pyle, Sourmashmanifesto.com - Color: Pure Gold Nose: Gin Botanicals, Juniper, Pine Sap, Evergreen, Eucalyptus, Menthol, Mint, Fresh herbs, Honey. Green and fresh with a lurking sweetness and oak character. Truly unique! Flavor: Immediate rye punch of prickly spices, then Gin, menthol, mint, eucalyptus, wildflower honey, and confectioners sugar flavors abound. Those fantastic fresh notes the nose hinted at are present, but with a really pronounced spiced honey flavor that pieces everything together. Finish: Long and lingering with honeyed sweetness and warm, prickly rye spice. Overall: Simply put, one of THE most unique whiskeys I've ever tried. The nose is unlike anything I've sniffed. Truly it smells of gin and evergreen. These young, fresh flavors I assume come predominantly from the 2 year old rye, while the older 16 year old adds its subtle sweetness and depth as you sip. On the palate the gin-like flavors remain but are softened and rounded by the honey notes. If you enjoy Rye or want to try a really different product than what's available on the market.
DrinkHacker.com - There is indeed an exclamation point in the official name of High West Whiskey's latest, cryptic release. I'm not sure how Utah-based High West manages to mix cowboy imagery and metaphors with next-gen, experimental spirit-making technology, but somehow it does. The company now has about a dozen liquors, mostly whiskey, and we've gotten our hands on the latest.Double Rye! is not merely a "double" rye -- meant to be consumed in twice the quantity -- rather, it's a blend of two rye whiskies with very different compositions. One is an old 16-year-old (53% rye, 37% corn, 10% mystery). One is a fresh 2-year-old (95% rye, 5% barley).The result: An oddball indeed, but an enjoyable one. Big rye notes on the nose. This is a whiskey driven by the youngest spirit in the blend, and the woodsy, herbal, and -- most blatantly -- menthol-like flavors dominate. The corn in the old rye balances this intensity with some sweetness, but I think it could use a bit more; perhaps things could have been skewed a bit toward the older whiskey in the blend. This is ultimately a very drinkable whiskey, tough and rustic thanks to its baby component, but tricked out with some curious points here and there owing to its older counterpart. Tertiary character is intriguing yet difficult to grasp: Caramel, coal, root beer, licorice/fennel, and a touch of wood smoke. They're there, but you have to keep going back to the spirit to suss them out. Heh, maybe it really is a "double" rye after all. Surprisingly easygoing at 92 proof. Reviewed: Bottle #98 from batch #1.
Americancraftspirits.com - This is absolutely the finest rye (and perhaps the finest spirit) I have ever tasted. Spruce and pine notes kick off the nose, leading quickly into a dusting of fresh spearmint, gin, and distressed club-chair leather. On the palate, the freshness of the oak is matched only by the highest, fruitiest rye notes that have ever crossed my lips. It literally melts! Cocoa, cinnamon, rosehip and the most delictible bitter rye/anise spice note sees you out the door. Seriously, do whatever it takes to buy a case of this stuff, or whatever you can afford. This is a once in a lifetime experience.