Tasting notes

nose

buttered rye bread, honey and beeswax, orange blossom and warm cherry cobbler, with a peppery herbal edge and toasted char

palate

cocoa and molasses over baked biscuit, then honeyed hay, anise, baked apple and peach, with a savory note of cumin in brown butter

finish

long; maple syrup over French toast lingers with vanilla and milk chocolate, fading on citrus peel

Mash bill

A blend of two recipes: a bourbon of 68% corn, 20% winter rye and 12% malted barley, and a rye whiskey of 51% rye with corn and malted barley, whose full split is not published. Earlier releases used a 48% winter rye, 40% corn and 12% malted barley recipe in place of a true rye whiskey. All the grain is grown in Wyoming. Both recipes use rye where the house bourbon uses wheat, which puts more rye into Outryder than into any Wyoming Whiskey bourbon.

Why it's craft

Wyoming Whiskey, the first legal distillery in the state, distills every whiskey it sells in Kirby from Wyoming-grown grain. Outryder blends two of its own whiskeys, a high-rye bourbon and a rye, into a straight whiskey that is labeled as neither bourbon nor rye. The barrels age in rack houses where the Big Horn Basin swings from summer heat to deep winter cold.