High West The Prisoner's Share Blend of Straight Whiskeys

Wine barrels and Western whiskey collide here. High West The Prisoner’s Share blends straight bourbon and straight rye whiskeys aged roughly four to twelve years, then finishes them in The Prisoner Red Blend wine barrels from Napa. The result feels lush and layered, with that deep 102-proof backbone carrying waves of dark fruit, oak spice, and pastry-shop richness in every sip.

Aromas rise quickly from the glass. You get raspberry preserves, cherry cola, and crème brûlée, threaded with toasted mahogany, pomegranate, and a little violet and cedar smoke that keeps things from turning overly sweet. There’s a subtle red-wine tannic grip underneath, hinting at pecan brittle, orange peel, and berry compote as it opens and breathes in the glass. On the tongue, it feels plush and confident. Think honey-roasted figs and apricot jam on toasted brioche, moving into cacao nibs, brown-butter caramel, bergamot tea, and a pop of black pepper and clove. The wine finish doesn’t drown the whiskey; it wraps the bourbon-and-rye core in ripe plum, cranberry, and blackcurrant notes that feel decadent but still balanced. The finish hangs on longer than you expect. You’ll notice cold-brew coffee, berry crème brûlée, roasted pecans, and lingering French oak spice, with gentle rye warmth humming along in the background.

It drinks like a modern wine-cask showpiece—bold, fruit-forward, and polished—while still feeling unmistakably like High West pushing its blending chops hard.

Nose: Raspberry jam, macerated cherries, and cherry cola lead, backed by crème brûlée, toasted oak, mahogany shavings, and a flash of pomegranate and dried violets.

Palate: Honey-roasted figs, apricot jam on brioche, dark caramel, cacao, and brown-butter toffee, with bergamot tea, coconut cake, black pepper, and red-wine tannin.

Finish: Medium-long to long, carrying berry crème brûlée, cold-brew coffee, roasted pecans, clove, French oak spice, and a measured rye prickle that slowly fades

This whiskey loves rich, charred flavors. Pour it alongside grilled ribeye with herb butter, where the dark fruit and spice tuck neatly into the meat’s smoky fat.

It also flatters duck breast with cherry reduction, sharpening the sauce’s fruit while the tannin and oak keep everything grounded.

For dessert, try flourless dark chocolate cake or burnt-sugar crème brûlée; the wine-finished sweetness and coffee-tinged finish lock in beautifully.