High West Sauvignon Blanc Finished Whiskey Review.
High West is one of those distilleries I’ve always had a complicated relationship with. I genuinely enjoy what they do, but I’ve also been vocal about pricing and the occasional miss on some of their finished releases. That said, when they get it right, they really get it right. And I’ll still stand by this: bring back the Double Rye picks.
This particular bottle is part of their Cask Collection, featuring a blend of straight whiskeys finished in a Sauvignon Blanc wine barrel. I passed on it once in Ohio and regretted it almost immediately. A year later, I found it sitting on a local grocery store shelf and didn’t hesitate. Some bottles have a way of circling back around.
This release is a blend of straight whiskeys, likely a combination of bourbon and rye, possibly including both sourced distillate and High West’s own. As with many recent releases, finishing times and mashbill breakdowns are not disclosed.
The finishing barrel is what makes this one intriguing. Sauvignon Blanc typically brings herbal, citrus-driven brightness with a drying acidity. Bourbon generally plays well with wine finishes, especially when fruit notes complement its caramel and vanilla backbone. On paper, this should work. The question is how far the wine influence pushes the whiskey.
Age Statement: N/A.
ABV: 50%.
Mash bill: Blend of bourbon & rye.
Area of Distillation: N/A.
Finishing: Ex Sauvignon Blanc wine barrels.
Appearance: Roasted coffee.
On the nose:
You get clear wine influence: grape skins and sliced green apples up front. There’s a distinct sweetness layered in, but what really stands out is a creamy banana note, almost like banana yogurt folded into classic bourbon tones. Brown sugar, vanilla, caramel, and barrel spice anchor the experience, but there’s also a spicy herbal quality that feels unique to the wine cask. It’s floral, sweet, slightly acidic, and surprisingly cohesive.
There is a touch of barrel warmth from the 50% ABV, but nothing sharp or hot. It’s inviting and complex. The banana note continues to build with time in the glass, which makes this nose particularly fun to revisit.
Taste:
The first sip opens with acidity. Grape skins and tart green apple hit immediately, followed by oak, vanilla, and caramel. The banana largely fades here, replaced by darker fruit notes like raspberry and blackberry. Mid-palate, it shifts into something richer. Brown sugar deepens, and a sweet leathery note emerges, likely from the bourbon component. There’s a peppery accent that adds structure without overpowering.
As it develops, the fruit transforms into something almost pastry-like. Raspberry drizzle over warm pastry. Apple crumb cake with a hint of herbal lift. The acidity remains the defining feature, giving the whiskey both brightness and complexity without turning sour.
Finish:
The finish lingers with caramel, oak, and that tart green apple note reminiscent of Granny Smith. It doesn’t drink hot at all despite the proof. Instead, it closes rich yet balanced, with sweetness and acidity working in tandem.
Final Thoughts:
I was prepared for a decent wine finish. What I got was one of the more unique and complex wine-finished whiskeys I’ve had from High West. It stands clearly above their recent Chardonnay finish in my book and redeems some of my skepticism toward their finishing program. The acidity is the selling point here. It adds dimension without overwhelming the base whiskey. Pricing can fluctuate heavily on these Cask Collection releases, so discretion is advised, but at the right number, this is absolutely worth exploring.
Rating: B (Above average).
Cost: $64.99 for 750ml.
Comments
Post a Comment