High West Yippee Ki-Yay 750ML

High West Yippee Ki-Yay 750ML is a blended straight rye whiskey finished in vermouth and Syrah wine barrels, bottled at 46% ABV (92 proof) in a 750ml bottle. It earned 93 points from Tasting Panel Magazine, recognition that underscores the depth this dual-barrel finishing brings to an already complex multi-rye blend.

Quick Facts: ABV: 46%  |  Origin: Park City, Utah, USA  |  Blended Straight Rye Whiskey  |  Distillery: High West Distillery

Production & Heritage

High West Distillery, founded in 2006 in Park City, Utah, built its reputation on inventive blending and barrel finishing long before either practice became trendy in American whiskey. Yippee Ki-Yay draws from three distinct rye mashbills: a 95% rye/5% barley mash sourced from MGP in Indiana, a 53% rye/37% corn/10% barley mash from Barton in Kentucky, and an 80% rye/20% malted rye mash distilled at High West itself. The component whiskeys range from approximately 2 to 16 years of age, initially matured in new charred American oak before undergoing a dual finishing — first in French oak barrels that previously held Vya vermouth from California, then in barrels that held Qupé Syrah wine from Santa Maria Valley, California. This two-stage finishing is the defining signature of the expression and accounts for its unusually wine-forward rye character.

Tasting Notes

Aroma: Bold cinnamon and black pepper arrive first, followed by layers of dried cherry, crème de cassis, and orange rind. Beneath the fruit, herbal notes of rosemary and sage emerge, a nod to the vermouth barrel influence.

Taste: The entry is warm and spice-driven — cinnamon and rye grain crackle — before a wave of dark fruit hits at mid-palate: blackberry, dried cherry, and a wisp of plum. As the whiskey opens up, silky vanilla and caramel temper the fruit, while herbal undertones add complexity and keep the sweetness in check.

Finish: Long and layered, with lingering mint chocolate, clover honey, and a subtle orange peel bitterness. The Syrah barrel influence resurfaces here as dark berry notes fade slowly alongside peppery rye spice.

How to Drink Yippee Ki-Yay

Neat is the ideal first pour — the 46% ABV delivers full body without overwhelming heat, and a few minutes of rest in the glass reveal the herbal and fruit layers. A single large ice cube can tame the spice and coax out more of the Syrah-driven berry sweetness. For cocktails, Yippee Ki-Yay's wine-barrel character opens creative possibilities: a Manhattan gains extra depth from the vermouth-barrel notes already embedded in the whiskey; a Boulevardier benefits from the dark fruit backbone, which harmonizes naturally with Campari's bitterness; and a Vieux Carré lets the herbal and spice complexity shine alongside Bénédictine and sweet vermouth.

Best For

• Gifting a rye whiskey enthusiast who already owns the usual suspects
• Exploring wine-cask-finished American whiskey for the first time
• Building a Manhattan flight comparing standard rye against barrel-finished expressions
• Adding a bold, conversation-starting pour to a home bar collection

Frequently Asked Questions

What does Yippee Ki-Yay taste like? Yippee Ki-Yay is noticeably wine-forward for a rye, with bold cinnamon spice, dried cherry, blackberry, and herbal notes from its vermouth and Syrah barrel finishing. Vanilla and caramel provide underlying sweetness, while black pepper and rye grain keep it firmly in whiskey territory.

How does Yippee Ki-Yay compare to High West Double Rye? Double Rye shares two of the same base rye mashbills but skips the wine-barrel finishing entirely, resulting in a more straightforward spice-and-mint profile at a lower 46% ABV. Yippee Ki-Yay layers dark fruit, herbs, and added tannic complexity on top of that foundation, making it a richer, more dessert-leaning sipper.

Is Yippee Ki-Yay good for cocktails? Its vermouth and Syrah barrel finishing gives it a built-in complexity that elevates stirred cocktails like Manhattans and Boulevardiers. The wine-forward fruit and herbal notes mean you can use a simpler sweet vermouth and still get a layered drink.

Where is Yippee Ki-Yay made? Yippee Ki-Yay is produced by High West Distillery in Park City, Utah, though some of the component rye whiskeys are sourced from MGP Distillery in Indiana and Barton Distillery in Kentucky before being blended and finished in Utah.

What foods pair well with Yippee Ki-Yay? Dark chocolate truffles complement the mint chocolate and berry notes; aged Gouda or Gruyère match the caramel sweetness; smoked duck breast echoes the spice and fruit; charcuterie with dried figs and walnuts mirrors the wine-barrel richness; and a blackberry cobbler reinforces the Syrah-driven dark fruit character.

What sizes does Yippee Ki-Yay come in? The standard release is available in a 750ml bottle, which is the most widely distributed size.

Is Yippee Ki-Yay worth the price? Yippee Ki-Yay positions as a premium expression within High West's lineup, sitting above Double Rye and justifying the step up through its multi-year aging range (2–16 years) and labor-intensive dual-barrel finishing process. For drinkers interested in barrel-finished rye, the price-to-complexity ratio is competitive.

Why Yippee Ki-Yay?

The dual finishing in Vya vermouth and Qupé Syrah barrels is not a common production choice in American whiskey — most barrel-finished ryes use a single cask type. That two-stage approach, paired with a three-mashbill blend spanning distilleries in three states, creates a rye that genuinely tastes different from anything else on the shelf. The 93-point score from Tasting Panel Magazine reflects the success of that ambition. For anyone looking to push beyond classic rye flavor profiles into wine-influenced territory without sacrificing backbone and spice, Yippee Ki-Yay delivers a distinct and well-constructed experience.