How to Enjoy
Yippee Ki-Yay shows best at room temp, neat. With a little time in the glass sitting idle (just a few minutes) the bouquet really opens up to its full potential.
Where did “Yippee Ki-Yay” come from? Is it a real expression of joy popular with cowboys in the 19th century Western United States? Is it part of the greatest one liner in movie history? Was it influenced by the phrase ‘Yippie-yi-yo-ki-yay’ from the 1936 hit song “I’m an Old Cow Hand from the Rio Grande” about a 20th-century cowboy who has little in common with cowpunchers of old and sung by Bing Crosby in the film “Rhythm on the Range” (also sung later by Roy Rogers and Frank Sinatra) and considered one of the Top 100 Western songs of all time? We’re not sure. But we are sure we like how we feel when we say it... and recommend you use it every chance you get.
Back Label Story
We confess...we didn’t coin the term “Yippee Ki-Yay”. Moreover, we didn’t paint the picture on the front label. It’s an historic poster (Gift of The Coe Foundation and Henry B. Balink) now at the Buffalo Bill Center of the West in Cody, Wyoming (centerofthewest.org, you really ought to visit). Furthermore, we didn’t distill the whiskeys in this bottle - it’s our Double Rye! However, we did come up with a combination that we think will make you say...Yippee Ki-Yay drinkers of horrible tasting cheap flavored uisge beatha! One day, just for fun, we put Double Rye! into oak barrels that had originally been used to age two different types of wine and discovered an all-natural, not disgustingly-sweet sipper for the rest of us.
*Label designed by High West Distillery's very own Shelby Caret.
Ratio of whiskeys: top secret!
Filtration: not chill-filtered, or carbon treated.
A Blend of Straight Whiskies
Proof & ABV
Age(s), Distilled by & Mashbill(s)
A blend of straight rye whiskeys aged from 2 to 16 years
Straight Rye Whiskey: 95% rye, 5% barley malt from MGP & 53% rye, 37% corn, 10% barley malt from Barton Distillery
Aged in new, charred, white American oak barrels and finished in French oak barrels that previously contained vermouth and Syrah wine
Nose: Cinnamon stick, cassis, star anise, dried thyme, rose petal and fruit leather; with time in the glass it opens up to notes of black cherry, rich cocoa nibs, brown sugar, and subtle clove
Taste: Bold cinnamon spice and orange rind, followed by silky layers of vanilla, blackberry, and dried herbs
Finish: Clover honey, black currants, and subtle mint
Product Reviews & Awards
96 Points - Wine Enthusiast
93 Points - The Tasting Panel Magzine
Above article source: High West Distillery