Inside High West’s 2026 Cask Strength Bourbon — an Interview and Review

A High-Rye Approach at Full Proof

High West describes the bourbon as an extension of its high-rye blending philosophy, drawing from the company’s Bourye approach to balance spice and malted barley character.

“This was a really fun blend to put together,” Winter said. “Building on our high-rye blending philosophy, this Cask Strength expression uses our Bourye blending approach to precisely balance rye-driven spice with malted barley richness, resulting in layered complexity and a bold, lasting presence that keeps you coming back.”

The 2026 release incorporates five mash bills sourced from Kentucky, Indiana and Tennessee:

• 60% corn, 40% malted barley (Kentucky)
• 60% corn, 40% rye (Kentucky)
• 75% corn, 21% rye, 4% malted barley (Indiana)
• 78% corn, 10% rye, 12% malted barley (Kentucky)
• 84% corn, 8% rye, 8% malted barley (Tennessee)

The specific distilleries are undisclosed, though we can make some pretty safe assumptions about the origins of the Indiana and Tennessee components (MGP and George Dickel are likely). The bourbons were aged between six and 20 years and finished in new, charred American white oak barrels. The proportions of each component are undisclosed.

None of the bourbon in the blend was distilled by High West, a decision Winter told us was made to keep the blend tasting mature (High West’s bourbon program fully started operating in 2020, so the oldest stocks are just turning 6 this year), but that could change for future releases.

“I don’t think we’ve set our course on this blend — we’ll see it continue to change and evolve with each release,” Winter told us. “That’s part of the fun of this product.”

The launch coincides with Winter earning his Master Distiller Certification through the Chartered Institute of Brewers and Distillers, a credential rooted in traditional brewing and distilling standards. The timing positions Cask Strength as one of the first major releases following that achievement.

“This was a long road, taking me four years, but I found the whole experience to be super rewarding,” Winter told us about the program. “I am really proud of the certification, and of the work that went in to prepare myself for each exam. As far as what it means to me… I see it as another signpost on the journey. The whole process has taught me there is a boundless ocean of knowledge out there. I’ll never stop exploring.”

Tasting Notes and Review

Upon reviewing this bourbon, we found a nose of demerara sugar and gingerbread, along with anise, cola, powdered sugar, blueberries, marshmallow fluff and maple. The palate leaned into cinnamon and candied ginger before transitioning to cornbread, rhubarb and brown sugar. The finish delivered dusty oak and maple syrup, joined by blueberry preserves, blackberries, subtle tobacco and clove.

All in all, a delicious, powerful blend.

You can read our full review of High West Cask Strength Bourbon here.

We were curious how much of the blend was composed of that 20-year-old stock — obviously a small portion, but how small? — but all Winter would tell us was that it was an “impactful, minority component.”

As for a specific number?

“If I told you I’d have to kill you,” Winter joked.