One day, just for fun, we put some rye whiskey into barrels originally used to age wine. When we mixed the ‘vermouth-ed’ and the ‘syrah-ed’ we discovered an all-natural, not disgustingly sweet whiskey for the rest of us.
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 it’s full potential
Wayne Auer –
Special Rye
Had the opportunity to try this one at a restaurant in Park City and when I saw it on Barrel Tap I had to have it. Its worth it, its a pretty special rye.
Richard Henneman –
High West Yippee Ki-Yay Rye Whiskey 750mL