It’s hard to know exactly what Barton means by high rye because they don’t disclose their mash bills (lame) but one thing is for sure: the 1792 High Rye Bourbon is indeed a bolder spicier whiskey than the original . Now I just need to try their bonded release and I’ll complete the lineup which seems to be the theme this week.The other themes for this week would be spice and rye. It’s fun to focus in on a single grain and see what happens in to its influence in different mash bills, location, styles and applications. To really hone in on that singular grain presence, this time in an elevated position inside this whiskey. Now on to the bourbon review. Bourbon by law must be made using a mash bill of at least 51 corn. Traditionally, bourbons use rye as the secondary grain in the mash bill. This signature recipe for 1792 High Rye Bourbon uses a much higher percentage of rye as the secondary grain than most bourbons do, creating a robust and full flavor. Region : Kentucky, USA Distiller : Barton 1792 Distillery Mash Bill : Corn (at least 51), Rye, Malted Barley Cask : New Charred Oak Age : NAS (4 years) ABV : 46.85 Price : $40 EYE Caramel NOSE Intense dried dark fruit, oak, vanilla, nutmeg, char, toffee and some orange zest with a bit of fresh pastries. PALATE Caramel corn, nutmeg, vanilla, oak, cocoa, dried dark fruit, dried corn and some clove and anise. FINISH Long - Spice, oak, dark fruit, dried corn and spearmint. BALANCE, BODY FEEL Good balance, full body and a softly spicy feel. This whiskey sets my mouth a movin’. Aroma is deep, dark and fruity with a fresh buttery essence like fresh croissants; Palate builds on that and adds more oak and darkly sweet profiles; Finish fades out at even paces of sweet and spicy.The 1792 High Rye Bourbon is good stuff, I’d like to have more of this in the bunker. It’s a good whiskey that’s fun to drink neat and I can see being an excellent cocktail whiskey.