High n' Wicked's flagship bourbon is built on two decisions that separate it from most of the shelf. The first is the mashbill: 51 percent corn, 39 percent rye and 10 percent malted barley. Thirty nine percent rye is genuinely high, sitting at the outer edge of what still qualifies as bourbon, and it gives the whiskey a spice driven backbone that most corn heavy bourbons cannot match. The second is sweet mash fermentation. Nearly all American whiskey uses sour mash, where a portion of the previous fermentation is carried into the next batch to control acidity. Sweet mash starts each fermentation fresh, which demands far more rigorous sanitation and offers less margin for error, but yields a cleaner and more distinctive character with sweet, buttery notes and greater batch to batch variation. The grains are added sequentially, corn then rye then malted barley, and the spirit is distilled on an all copper column still with a doubler before aging a minimum of five years in new number four char American white oak, medium toast. Everything from distillation through blending and bottling happens in Kentucky. It is bottled at 52 percent alcohol by volume, or 104 proof, non chill filtered and with no additives, so some cloudiness may appear when chilled. That is a sign of what has been left in. The result is rich and full flavored: leather, pipe tobacco and oak on the nose with baked berry fruit, caramelized orange peel and cinnamon, then a creamy palate carrying baking spice, dark cocoa and cherry over structured tannins. It finishes dry and bold with more spice than sweetness. Drink it neat.
ABV / Proof
| ABV |
52% |
| Proof |
104 |
| Size |
750ml |
| Country |
United States |
| Region |
Kentucky |
| Category |
Kentucky Straight Bourbon Whiskey |
| Mashbill |
51% corn, 39% rye, 10% malted barley |
| Fermentation |
Sweet mash |
| Distillation |
All copper column still and doubler |
| Age |
Minimum 5 years |
| Maturation |
New American white oak, medium toast, number 4 char |
| Filtration |
Non chill filtered |
| Additives |
None |
Tasting Notes
Color: Deep amber with good viscosity in the glass.
Nose: Leather, pipe tobacco and rich oak lead, with baked berry fruit, caramelized orange peel, cinnamon and pepper, opening into dark cocoa, cherry, vanilla and butterscotch.
Palate: Rich and full flavored with structured tannins and a creamy, lightly spiced mouthfeel, moving through caramelized berries and baked fruit into baking spice and orange.
Finish: Dry and bold, moderate in length, offering more spice than sweetness as it fades.
FAQ
What proof is High n' Wicked Straight Bourbon? It is bottled at 104 proof, or 52 percent alcohol by volume, non chill filtered and with no additives.
What is the mashbill? 51 percent corn, 39 percent rye and 10 percent malted barley, which makes it a distinctly high rye bourbon.
If it has 39 percent rye, is it a rye whiskey? No. Bourbon requires at least 51 percent corn, which this meets, so it is designated a Kentucky Straight Bourbon Whiskey. The high rye proportion adds spice and structure without changing the category.
What is sweet mash? Each fermentation starts fresh rather than using a portion of the previous batch, which is the standard sour mash method. Sweet mash requires more rigorous sanitation but produces a cleaner and more distinctive character.
Why might it look cloudy? It is non chill filtered, so natural compounds that would normally be stripped out remain in the whiskey and may show as slight cloudiness when cold. That is expected and indicates nothing has been removed.
Where can I buy High n' Wicked Straight Bourbon online? Available here at Liquor On Broadway while stock lasts, with fast insured shipping nationwide.
