Rendezvous® Rye

Rendezvous® Rye

Rendezvous® Rye is a blend of two exotic straight rye whiskies; one old, and one young. It marries the rich aromatic qualities of a 16-year-old rye with the bold spicy properties of 6-year-old rye to create a full flavored, very complex whiskey. The 6-year-old boasts an uncommonly high 95% rye mash bill. Almost every other straight rye whiskey you can buy today is barely legal, with 51-53% rye in the mash bill. Not Rendezvous® Rye. It honors the way rye whiskey used to be made, with a high rye content and full, uncompromised flavor. With Rendezvous® Rye, you get a taste of authentic rye whiskey. We hope you enjoy it.
Great neat, with a little water, or on the rocks. The high rye mash bill also makes Rendezvous® Rye perfect in one of the classic cocktails made with rye, like a Manhattan, an Old Fashioned, or a Sazarac.
Rendezvous® Rye celebrates the first recorded whiskeyfest out West... in Utah. The "rendezvous" was the annual summer gathering of mountain men to exchange pelts for supplies. Alcohol was not one of the "supplies" at the first rendezvous. This oversight was corrected with a generous supply of whiskey at the second rendezvous in Utah's Cache Valley, resulting in a successful event and tradition for all subsequent rendezvous.
Marriage of two straight rye whiskies: a straight 6-year-old with a mashbill containing 95% rye and 5% barley malt (LDI now MGP); a straight 16-year-old with a mashbill containing 80% rye, 10% corn, 10% barley malt (Barton Distillery).

Robert Parker, Wine Advocate, May 2013 - "A sensational offering of a younger rye blended with a much older rye made from both rye and barley malt mashbill ... this is a sweet, smoky, spicy, flamboyant whiskey that is full, rich and intense, but not the least bit harsh. Just about everything I have tasted from High West in Park City, Utah is impressive."

John Hansell, Malt Advocate Magazine - “Thanks to the high rye content, this whisky is very spicy, with cinnamon, crisp mint and fennel. Underlying sweet notes of caramel, molasses, vanilla, macaroon, cocoa, and candied fruit … enhance the whiskey’s complexity. But, in the end, the rye is the victor, emerging with a vengeance and giving the whiskey a bold, warming spice finish.”

Awards

94 Points

- Robert Parker - Wine Advocate

95 Points

- Malt Advocate Magazine

Best Rye Whiskey

- 2010 American Distilling Institute Craft Whiskey Competition

Double Gold

- 2008 San Francisco World Spirits Competition

Top 10 New Whiskey of 2008

- Malt Advocate Magazine