High West Distillery
- Our Clubs
YIPPEE KI-YAY ® A blend of straight rye whiskeys finished in Syrah and Vermouth wine barrels CLASS & TYPE A blend of straight rye whiskeys BLEND A blend of straight rye whiskeys aged from 2 to 16 years.
SENSORY NOTES Nose: Cinnamon stick, cassis, star anise, dried thyme, rose petal and fruit leather; with time in the glass it opens up to notes of black cherry, rich cocoa nibs, brown sugar, and subtle clove Taste: Bold cinnamon spice and orange rind, followed by silky layers of vanilla, blackberry, and dried herbs Finish: Clover honey, black currants, and subtle mint
HOW TO DRINK Yippee Ki-Yay shows best at room temp, neat. With a little time in the glass sitting idle (just a few minutes) the bouquet really opens up to its full potential.
Nose: Maple toasted pecans, cinnamon custard,
Jaffa cake, star anise, gentian root, cinnamon pine cones, oatmeal raisin cookie, fresh Bing cherries
Taste: Teeming with dried black cherries, fig syrup, molasses, leather, dark chocolate almonds, spiced cherry jam on gingerbread toast
Finish: Spiced clove and blackberries, candied ginger, wooden spice box, orange peel
HOW TO DRINK
We recommend that you enjoy this special spirit neat, due to its many layers of complexity, next to a warm fire as the snow piles up on the window sill. It also pairs beautifully with fig cookies!
**** Allocated Item **** 1 Bottle Limit per
Taste: Sweet honey nougat, rich caramel, dark ginger cake, mulling spices, dried cherries
Finish: Long & rich, roasted pecan, molasses, leather
High West was founded with a spirit of innovation that carries through all of our products, whether in our unique blends or in our very own Valley Tan. We love experimenting with different barrel finishes, which is why we pride ourselves on our Barrel Selects. With our Barrel Selects, each barrel is a uniquely-finished variation of American Prairie Bourbon or Double Rye! Examples of barrels used to finish include Scotch, Pinot Noir, A Midwinter Nights Dram, and Barreled Manhattan, and the finish period ranges from 6 months to more than 2 years. Each barrel can produce anywhere from 275-400 bottles, depending on the length of aging and the type of barrel.
This item is High West Double Rye Barrel 9571 (100.6 proof) aged in Barrel Aged Manhattan Barrels and is sold exclusively in California.
*limit 1 bottle per person/per address
Nose: A big nose of cinnamon stick, clove, vanilla, peppermint, caramelized sugar and dried fruit
Taste: Very spicy, with cinnamon, crisp mint and fennel, underlying sweet notes of caramel, molasses, vanilla, macaroon, cocoa, and candied fruit.
Finish: Takes hold with huge rye spice, cinnamon, orange rind, and vanilla and it lingers for ages.
A blend of older Straight Rye whiskeys ranging in age from 5 to 19 years.
Straight Rye whiskeys: 95% rye, 5% barley malt from MGP; 53% rye, 37% corn, 10% from Barton Distillery; 80% rye, 10% corn, 10% barley malt from Barton Distillery
Nose: Aged whiskey and sweet red wine liquor
Taste: Muddled dried fruit, vinous liquor and spicy rye whiskey, chocolate covered cherry
Finish: Subtle spiced fruit with a viscous and slightly sweet finish
Straight Rye Whiskey and Vermouth aged 90-120 days
Straight Rye Whiskey: 95% rye, 5% barley malt from MGP
This cask collaboration used barrels that previously held High West Yippie Kayee whiskey. Generously aromatic with cinnamon roll, coffee and pumpkin spice. The up front palate has some soy, coffee, and cocoa nib on a light oily texture. Mid palate gets more savory, with the barrel influence coming through giving it a soft long finish.
Max Rudsten and Ben Flajnik, two local guys with a passion for the peculiar, formed their friendship over a shot of fernet. Prior to this fateful toast, they each had explored their infatuation with complex elixirs. Max had spent tireless days in his backyard experimenting with his own concoctions, constantly macerating, infusing, and barrel-aging different local plants and herbs, exhaustively cataloging the results in hopes of creating the first local, San Francisco fernet. Meanwhile, on an amaro quest of his own, Ben traveled to the most remote corners of the globe, immersing himself in the methods and techniques practiced by some of most renowned international distilleries.
Their connection sparked the emergence of Fernet Francisco - The first locally crafted, Bay Area fernet.
In each batch of Fernet Francisco, we distill 12 hand-picked herbs with a holy wisp of fresh fog. The purest. The surest. The spirit of San Francisco.
Nose: Mint, clove, cinnamon, licorice root, pine nuts,and dark chocolate, with a surprising dose of gin botanicals throughout
Taste: Rye spices up front, then menthol, mint, eucalyptus, herbal tea with wildflower honey and all spice
Finish: Cinnamon and mint, gradually sweetening through the finish, with a hint of anise
A blend of straight Rye whiskeys ranging in age from 2 to 16 years.
Straight Rye whiskeys: 95% rye, 5% barley malt from MGP & 53% rye, 37% corn, 10% barley malt from Barton Distillery.
Nose: Light caramel and sweet vanilla
Taste: Rich and earthy on the palate with well balanced flavors of candy corn, honey nougat and sweet corn bread biscuits
Finish: Vanilla with a hint of caramel apple
A blend of straight bourbon whiskeys aged from 2 to 13 years
Straight Bourbon Whiskey: 75% corn, 21% rye, 4% barley malt from MGP
Other whiskey components are undisclosed due to contractual reasons