tag:blogger.com,1999:blog-7333559601903016947.post1479516756714667845..comments2023-09-24T04:49:43.031-04:00Comments on Capitol Bourbon Committee: CBC Blind Tasting #5, High West Son of BouryeKeithhttp://www.blogger.com/profile/13273126562329542046noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7333559601903016947.post-86211540368827747352013-05-14T08:09:00.017-04:002013-05-14T08:09:00.017-04:00Jason,
One thing High West isn't telling us i...Jason,<br /><br />One thing High West isn't telling us is what percentage of bourbon vs. rye they are using. Could be 75% bourbon, which may make it a lot sweeter than you'd expect. I got a cloying sweetness too, which can be characteristic of a young bourbon.<br /><br />Plus the rye they are using is from MPGI (most popular is the Bulleit Rye brand)...I typically get a minty flavor rather than a spicy/creamy flavor I get from most ryes. I don't think it has the punch of better ryes. I think that impacts what we are tasting as well.Keithhttps://www.blogger.com/profile/13273126562329542046noreply@blogger.comtag:blogger.com,1999:blog-7333559601903016947.post-55175442752795168182013-05-13T21:53:37.127-04:002013-05-13T21:53:37.127-04:00Boy did I get a lot of this one wrong. The sweetne...Boy did I get a lot of this one wrong. The sweetness really threw me off and I didn't for a second suspect that it had that much corn that would cause this. This really tasted like a too-aged, low-end wheater to me. I don't understand how you have that much rye and it doesn't come out in any way. I am now even more disappointed in this one than I was before...Jason Fritzhttps://www.blogger.com/profile/18335313679058470722noreply@blogger.com