Whiskey Entrepreneur Andrew Borenzweig on Crafting the Ultimate Sipping Experience with The Beverly High Rye

Looking ahead, The Beverly High Rye has exciting plans for expansion and innovation. They are developing new products, including The Beverly Reserve, a barrel strength expression, and a special edition exclusive to a luxury hotel in Los Angeles. With a focus on quality, sustainability, and creating exceptional sipping experiences, The Beverly High Rye continues to make its mark and delight whiskey enthusiasts across the nation.

Congratulations on the 1st year anniversary of The Beverly High Rye. What inspired you to become an entrepreneur in this space, and what sets your brand apart from other American whiskeys on the market? Thank you very much! It’s definitely been an exciting journey. I have always wanted to build my own company. Before starting The Beverly High Rye, I worked for a high-profile whiskey venture backed by Drake and Proximo Spirits. I joined the company as an early stage start-up and had the opportunity to participate in developing the recipe, going to market and many other facets of the business over the next several years. I learned a lot about the industry and tasted a wide variety of American whiskeys, which helped refine my palate and spark my passion for whiskey.

When I decided to create The Beverly High Rye, I wanted to offer an elevated sipping experience with a unique and luxurious flavor profile. We took a meticulous approach to craftsmanship and design. As a Los Angeles native, I was inspired to capture the city’s ethos of laid back luxury. Our whiskey is an award-winning blend of straight rye and straight bourbon. It balances bright rye spices like cinnamon, nutmeg and brown sugar with the rich feel of bourbon, achieving the boldness characteristic of rye, while smoother and more inviting than a traditional rye. It is — in my opinion — the ultimate sipping whiskey.

The Beverly High Rye has been honored with multiple awards. Can you tell us what it means to you as the founder of the brand? We’ve had an incredibly warm reception to The Beverly High Rye over the past year, which has been a great feeling. Winning Gold Medals at the San Francisco World Spirits Competition for both whiskey and product design is a testament to the fine quality of our product. It took a significant body of work to perfect The Beverly High Rye — earning high praise on the industry’s biggest stage is certainly cause to celebrate with everyone who helped make it possible.

It has only been a year, and The Beverly High Rye can already be found in many world-class bars across California and New York. How has the brand evolved and grown since its launch, and what milestones or achievements are you particularly proud of? I am proud to say The Beverly High Rye is available at some of the best and most beloved bars and restaurants in the world, including Nobu, Mastro’s, 1 Hotel, The Beverly Hills Hotel and many others. I grew up celebrating special occasions with my family at Nobu. It’s special to see our whiskey featured at their restaurants today. I’ve been thrilled by the positive response from our partners and their clientele alike.

We’re constantly refining the experience we want to curate, and while we have an eye towards growth, we are selective with the partners we choose to make sure our whiskey is served on occasions that it helps elevate best — for example, pairing it with a steak or enjoying it in an elegant cocktail. Our partners have done an exceptional job incorporating The Beverly High Rye into cocktails that enhance the overall dining experience.