What is High Rye? According to 1792, High Rye follows a traditional “rye” bourbon recipe, but uses “a much higher percentage of rye as the secondary grain than most bourbons do, creating a robust and full flavor.” It is likely that this release is around 8 years of age. The initial release was aged in Barton Distillery’s Warehouse K on the second floor. It is, however, unknown whether subsequent releases were also aged 8 years or pulled from this same warehouse location.
High Rye is described as a “Limited Edition Expression” but has been released at least annually since it hit the market in 2016.
1792 High Rye (94.3 Proof)
Nose: Softer than I’d expect and prefer; seasoned oak; roasted corn (although not as creamed as the corn in the Small Batch); demerara sugar; banana; light baking spice; mint/herb; toffee; chocolate covered cherry. (2.5/5)
Palate: Rye and pepper spice; cinnamon sugar; marshmallow; banana bread with some chunks of apple; returning back to hot cinnamon sugar. (3/5)
Finish: Medium. Warm cinnamon-sugar toast; black pepper. Not completely awful but not inviting (2/5)
Overall: This almost feels like Barton its trying to mask very bland bourbon with some added pre-ground black pepper. While the flavors are not offensive at any point, there just isn’t much here. (2.5/5)
Value: This is again a 1792 $35-$40 bourbon. Unlike most of the others, I don’t know that I’d buy it again. Its average at BEST. And not particularly unique. For this price, I could probably pick up two bottles of something else that I’d prefer more. (2/5)
“This almost feels like Barton its trying to mask very bland bourbon with some added pre-ground black pepper.”
Scott is a co-founder of Flight Club and a frequent writer and reviewer on the Club’s blog.