High West High Country Single Malt American Whiskey (750ml)

Considering the global growth in single malts, it’s no surprise Americans are now pushing their own version. A relatively new entrant into the category is this 'Scottish style' malt aged two to nine years in virgin American oak and refill casks. Both freshly charred and second-use oak barrels are used during the maturation, including used bourbon & rye and ex-port. We received a 30ml sample. Smelling like a young Bourbon only 'thicker' and maltier, it's a soft, medium-bodied whiskey blending flavours of ripe peach and cereals with fresh American oak and dustings of cocoa. The finish is crisp and slightly apply, spiced up by hints of cinnamon and nutmeg. According to the producers, this introduces a new style having being distilled “on-the-grain”, that is to say, High West leave grain in during fermentation and distillation instead of filtering it out. They claim it helps to create a whiskey "loaded with creamy roasted grain and nutty chocolate flavours with a smooth, creamy texture". 44% Alc./Vol.

Other reviews... Very malt-forward, with the grain aromas pleasant and sweet, accompanied by whiffs of pine nuts and pepper spice. The palate is malty and well-textured, though it seems young, and offers notes of candied watermelon, poached pears, and red apple slices. Lots of maltiness on the finish as well, with chocolate spice and vibrant fresh fruit notes of apple and peach. A pleasant whiskey that perhaps needs a bit more maturity. 88 points - whiskyadvocate.com

Notes from the producers... Nose: Roasted macadamia nuts, dried cherry, bananas Foster, toasted coconut, chocolate chip ice cream, raisin bread, soft wood smoke in a sooty chimney, sea spray. Taste: Smoked pear, honey over baked apples, lemon rind, cherry Toblerone, dark chocolate milkshake topped with whipped cream, toffee nuts, toasted puffed rice, sea salt & buttered skillet brioche rolls.