Bourye was High West's original party trick — a blend of bourbon and rye bottled together, a category splice rare enough to raise eyebrows. Son of Bourye is its younger sibling, built from the same idea but composed of younger whiskies, lighter on the wood and brighter on the fruit. Where the father was brooding, the son is quick on its feet.
The nose is all youthful exuberance. Fresh mint and orange peel lift first, followed by vanilla wafer, honey and that unmistakable rye prickle of clove and black pepper. There is caramel underneath, but it sits back politely, letting the aromatics lead.
On the palate the blend reveals why Perkins championed the format in the first place. The bourbon brings buttered cornbread and baked apple; the rye answers with cinnamon, clove and a cooling herbal note that keeps the sweetness from settling too comfortably. Texture is medium-bodied and clean, with 46% ABV giving just enough warmth to feel the spice without ever scorching. It is a whisky that tastes as though it enjoys being drunk.
The finish is medium and tidy — peppery rye, a last flicker of vanilla, and a cool herbal goodbye. Son of Bourye will never be mistaken for a weighty sipper, and it does not try to be. It is a glass for porches and early evenings, for cocktails that want a little more character, and for anyone curious about what happens when two classic American styles are invited to share a bottle. A bright, likeable pour and an excellent introduction to the High West ethos of blending with intent.
