Just for fun, guys at High West Distillery put some rye whiskey into barrels originally used to age wine. When they mixed the ‘vermouth-ed’ (Vya, Madera, CA) and the ‘syrah-ed’ (Qupé Santa Maria, CA) they discovered an all-natural, not disgustingly sweet whiskey for the rest of us. Proof: Bottled at 46 %ABV/92 Proof Not chill filtered Marriage of two straight rye whiskies 95% rye, 5% barley malt mashbill (LDI now MGP) The older rye has a barely legal rye mashbill of 53% rye and 37% corn (Barton Distillery) Barrel type: Oak barrel that previously held Vermouth Barrel (Vya, Madera, CA), Oak barrel that previously held Qupé Syrah (Qupé Santa maria, CA) Yippee Ki-Yay is great as an aperitif on ice, neat with dessert, or on its own. Try it in a Manhattan. This stuff rocks. Color: An unusual beautiful ruby red (from the Syrah barrel finish) Nose: Fresh cinnamon stick, crushed blackberries (cassis) with some herbs (thyme and sage) in the background. Taste: A big, bold punch of cinnamon spice and blackberries on a foundation of vanilla and caramel, the long finish is dried orange rind and herbs.