![]() ![]() Notes of coffee cake and chocolate mix with fennel, mint and bubblegum. The rough edges that once existed are becoming increasingly smoothed over. The most obvious trait that jumped out compared to the 4 year old version was an increasing amount of richness to the mouthfeel. Palate: I’m happy to report the whiskey has continued to age very well. ![]() The wood notes come off more like cedar wood than (charred) oak too. There are brighter notes to counter it such as bubblegum and vanilla. Being malted also brings with it an earthy note that is not off-putting, but rather unique for a whiskey. I assume at some point it will lose its strength, but it’s still identifiable when you give the glass a sniff. Nose: One of the most identifiable features you’re going to see me keep mentioning is a coffee bean note that still is noticeable after all of those years in a barrel. As usual, I am sampling this neat in a glencairn. Let’s dive in and see what secrets this multi-rye rye whiskey has inside. The good news is that the new bottle shape is proudly made in America unlike its predecessor. They’ve also had to switch over to this new type of bottle shape after their previous “Giraffe Neck” (I nicknamed it that, I don’t know if that’s really what they called it) bottle became impossible to get after the global glass shortage. This barrel has been aged for 5 years in their very own warehouse in the Denver city limits and was bottled at a clever 52.80% ABV (a nod to the city’s altitude – 5,280 feet above sea level). Mile High ages all of their new-make in 53 gallon new charred oak barrels. If you’ve ever had a whiskey with chocolate malt (or rye) in it, then you know that a little goes a long way. For Mile High, I like that they did not only use chocolate malt. If you’ve never had a whiskey made with various malted grains that have a flavor designator in front of them, let me tell you that they are typically true to form when it comes time for that first sip. It’s interesting that they have already moved onto a new rye whiskey mash bill – or maybe they’re going to keep using two separate ones. No percentages are given, but for what it’s worth the last bottle of rye whiskey that I reviewed (which was 3 years old) contained 93% malted German Rye and 7% malted German Chocolate Rye. They even took one of the varieties and had it smoked with beechwood prior to fermentation. Mile High does: Midwest, Colorado Field and German (malted) rye all went into this mash bill. But New Riff doesn’t tell us which kind of rye grain they’re using. New Riff, out of Northern Kentucky, is maybe the most famous one using this type of grain with their 6 Year Old Malted Rye (which is now a permanent addition to their lineup). Malted varieties seem to get used a lot by smaller producers as a way to set themselves apart from the rest. They elected to use malted rye along with 2 varieties of unmalted rye for this bottle I’m reviewing today. Take this 5 year old version of their rye whiskey. But they’re innovating and learning along the way. Also not to be discounted, the dry and extreme climate of the High Prairie requires a much different approach to distilling than the temperate climate of Kentucky. Yet they still had to scrap some significant procedures after a year or two of production (like raising the barrel entry proof and changing the yeast variety). They brought Steve Nally on board to help their operation get a leg-up. Just look at the early days of Wyoming Whiskey. Sometimes, new distillers need some time to work out the bugs or start over completely. I am continually impressed by the maturity that their products are showing year after year. As of late 2022, they proudly released 5 year old versions of their bourbon and rye whiskey.Īllowing a good amount of barrels to reach this age shows restraint and forward thinking. Then in 2021 they finally reached 4 years old which was celebrated with by dropping a new Bottled in Bond label. In those early days, the bourbon and rye whiskey they had distilled was released at a little over 3 years old. Over the last two and a half years, I’ve had the opportunity to follow Mile High Spirits in their journey of whiskeymaking. Texacer's Guide to Tasting/Nosing/Reviewing ![]() ![]() Helpful Stuffīeginner's and Intermediate Guide to Bourbon As well as any news articles or bourbon related internet things. R/Whisky r/WorldWhisky r/Scotch /r/Whiskyporn Whisky Network GuideĪll Discussions and Reviews of Bourbon, Rye, and/or any American Whiskey are welcome and encouraged(yes, even Jack). ![]()
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