High n’ Wicked Bourbon vs Rye Review: Wickedly Good Whiskey?

Introduction

High n’ Wicked is a newer independent bottler and brand that’s starting to make waves with sourced whiskey releases that carry a touch of uniqueness—particularly through their fermentation approach: sweet mash for their bourbon, and sour mash for their rye. These choices can yield a more vibrant and expressive profile in both styles, and High n’ Wicked is clearly aiming to set themselves apart through meticulous cask selection and blending.

Here, we’re comparing two of their Kentucky straight whiskeys: one bourbon, and one rye—both aged 5 years, bottled at nearly 100 proof, and non-chill filtered. While the distillery for the bourbon isn’t publicly disclosed, educated guesses have often pointed toward Wilderness Trail, due to the sweet mash process and mash bill. However, per a conversation with Master Blender Brandon Cummins, we now know that High n’ Wicked collaborated with their original distillery partner (still undisclosed) and are now distilling new make spirit with Bardstown Bourbon Company and Whiskey House of Kentucky—laying the groundwork for a more complex and dialed-in house style over time.

The rye is confirmed to be sourced from New Riff, but with a twist: High n’ Wicked opted not to blend or homogenize the distillate prior to barrel entry. Instead, distillate is taken directly from fermenter to still to barrel, with every 12 barrels representing a shift in fermentation tank—each bringing its own unique profile. According to Cummins, this approach provides “more colors to paint with on the palette,” and that depth is absolutely evident in the final product.

In short, both expressions are crafted with an eye toward complexity and distinctiveness, using a very hands-on blending method. For example, the bourbon blend is drawn from 50 barrels selected from batches of 500, and the rye is drawn from 30 barrels out of batches of 300, showing a highly selective and deliberate process.

Also worth noting: High n’ Wicked is instituting a national price drop, bringing these bottles down to $49.99 SRP—a welcome move that makes these more competitive in their respective categories.

Spoiler alert: the rye stood out as the better of the two, delivering a more complete and mature experience. But let’s break down both pours to see how they stack up.

Bottle Details

High n’ Wicked Kentucky Straight Bourbon

• Type: Kentucky Straight Bourbon Whiskey
• ABV: 49.1% (98.2 Proof)
• Mash Bill: 51% Corn / 39% Rye / 10% Malted Barley (Sweet Mash)
• Age: 5 Years
• Distillation: Distilled in Kentucky using sweet mash fermentation
• Blend: 50 barrels selected from batches of 500
• Future Sources: Bardstown Bourbon Co. & Whiskey House of Kentucky
• Price: ~$80 (Dropping to $49.99 SRP)
• Notes: Non-chill filtered

High n’ Wicked Kentucky Straight Rye

• Type: Kentucky Straight Rye Whiskey
• ABV: 49.1% (98.2 Proof)
• Mash Bill: Undisclosed (High Rye)
• Age: 5 Years
• Distillation: Distilled at New Riff using sour mash fermentation
• Blend: 30 barrels selected from batches of 300
• Barrel Entry Protocol: Fermenter-to-barrel without blending, every 12 barrels reflecting a fermentation tank shift
• Price: ~$80 (Dropping to $49.99 SRP)
• Notes: Non-chill filtered

Tasting Notes

High n’ Wicked Bourbon

Nose:
Opens with classic sweet oak, caramel, and vanilla bean, but quickly reveals something more rustic—a savory, farmy funk reminiscent of some Peerless batches, likely a byproduct of the sweet mash process. According to Cummins, they’ve been experimenting with multiple yeast strains, and future releases will favor a strain closely related to Old Forester’s, which should bring darker fruit and more depth over time. For now, this batch leans earthy and raw, but that funk adds a distinctive edge.

Palate:
Mid-weight mouthfeel with an intriguing blend of spice, toasted grain, and caramel corn. The funky, earthy undertones return—giving the pour very distinct  character. Light cocoa and cinnamon toast peek through, and the higher rye content helps provide structure. However, it falls a bit thin near the back palate. That said, knowing the direction the team is going, this feels like a work-in-progress with real potential.

Finish:
Medium in length, with drying oak, black pepper, and a hint of nutty bitterness. A touch unrefined at this stage, especially considering the price, but should improve as blending and maturation continue to evolve. The 39% rye is felt more in structure than in depth of flavor.

High n’ Wicked Rye

Nose:
Much more refined and dialed-in. Immediate notes of black tea, baking spice, orange oil, and subtle pepper. Underneath lies molasses, honeyed rye bread, and a touch of floral sweetness. The decision to barrel without homogenizing fermenters is evident—there’s a complexity and layering that’s rare in a 5-year rye.

Palate:
Bold and expressive, easily drinking above its age and proof. Spiced fig jam, mint, cherry, and anise lead the charge. Waves of leathery oak and toasted fennel seed follow. This drinks like a richer, more vivid cousin of New Riff’s 8-Year Rye. Mouthfeel is elegant and coating, with enough grip to keep it lively without being aggressive.

Finish:
Long, warming, and layered. Clove, brown sugar, and tobacco leaf linger with a satisfying “Kentucky hug.” This is where the meticulous barrel selection really shines—each component adds something meaningful to the blend.

How Much Would I Pay?

💰 Max Price I Would Pay:

• High n’ Wicked Bourbon: $50
• High n’ Wicked Rye: $80

With the official SRP dropping to $49.99 nationally, the bourbon becomes a much better value proposition.