Son of Bourye, the second generation of High West's legendary Bourye whiskey, debuted this weekend in Park City at the High West Distillery and Saloon's Fall Harvest Dinner celebration with Patsy Cline.
The award winning Bourye, the world’s first modern day marriage of bourbon and rye whiskeys, was crafted to be a combination of sweet and spicy. Now, Son of Bourye carries on that tradition with a younger and more spirited pair of whiskeys, a 5 year old bourbon and a 3 year old rye aged in new, charred white American oak barrels. Son of Bourye is not chill filtered and bottled at 92 proof. Crafted to be sipped on its own or mixed into a cocktail, Son of Bourye is a versatile spirit, rich in vanilla, caramel, and candycorn notes with orange, clove, and spicy cinnamon with a long sweet finish.
“We love to experiment with different whiskies and create something greater than the sum of the parts,” said High West proprietor David Perkins. “Son of Bourye is the result of tinkering with an existing idea, the original Bourye, and making it better.” Regarding the jackalopes on the front label, Perkins said “Bourye was originally created to deal with the infamous pest of the American West.” A jackalope, or in its more annoying form, the antellabit, is a cross between a jackrabbit and antelope. “I’m not making this up, you can look it up on the internet. These animals taunt cowboys and elude capture when chased. The best way to capture a jackalope is to lure it with whiskey. That makes them easier to catch.” The Son of Bourye label uses an actual illustration of the creature drawn by Jacob Theodor Klein in his well-regarded reference book Summa Dubiorum published in 1743.