High West Yippee Ki-Yay Straight Rye Whiskey

During a visit to Islay, David Perkins enjoyed a breakfast at a B&B near Bruichladdich, which included a delicious syrup made from sugar and peated whisky poured over honeydew melon. Taking this experience back to America, he set about blending sweet bourbon from Lawrenceburg with peaty Islay single malt, with some spicy Rye for good measure!

Bright cinnamon spice, vanilla, star anise, cherry cobbler, dried herbs, undertones of cedar wood