Maker: High West, Park City, Utah, USA
Distilleries: Four Roses, Barton-1792, LDI
Style: Blended whiskeys (bourbon +rye, no GNS)
2. Son of Bouryre
1. 1 (thanks Amy!)
Age (youngest whiskey in the mix)
1. 10 y/o
2. 3 y/o
1. Dark copper, long, thick legs.
2. Burt orange, long, fairly thin legs.
1. Alcohol, oak, caramel, cumin, crushed red pepper.
2. Peppermint, lemongrass, tomatoes, ginger.
On the palate
1. Thick, soft mouthfeel. Creamy soft caramels, nougat, a bit of fennel, alcohol
2. A little thin. Mild, some mint and orange.
1. Hot, but fading to sweet caramel with a hint of oak.
2. Warm, but not too hot. Some light vegetal notes as it fades slowly.
The Bourye is from a bottle I split with a friend, but I failed to record the batch information. At any rate, the differences between these two whiskeys are pretty stark. The Bourye is well-balanced and an enjoyable sipper. It has plenty of spice, but balanced out by caramel (presumably from the bourbon) and oak (presumably from the 16 y/o rye in the mix). I have seen it on shelves recently, but in most places it has long since sold out. It was pricey, and the remaining bottles will be even pricier now, but it is very well done and there’s nothing not to like. Bourye is recommended.
Son of Bourye was really awful when I first opened it. It was like drinking tomato ketchup. It has settled down in the bottle since then, but it is still mediocre. Some apparently enjoy sour, citric notes in their bourbon. I don’t. The whiskeys in the mix are very young and it shows. The young high rye rye, overwhelms everything else. If this whiskey were $20 cheaper, it might earn a mild recommendation as a change of pace and a decent mixer. Its price, around $40, puts it into the sipper category. As a casual sipping whiskey, it fails. I find it hard to recommend Son of Bourye compared to its competition in that range such as Elijah Craig, Knob Creek, or Wild Turkey Rare Breed. Not recommended.