CREMINELLI DEBUTS HIGH WEST-INFUSED SALAMI

PARK CITY, UTAH (Nov. 7, 2012) — Just in time for the holiday season, Creminelli and High West Distillery, two of Utah’s award winning handcrafted food purveyors, have joined forces to create a one of a kind salami infused with High West’s Son of Bourye Whiskey, the world’s only blend of straight bourbon and straight rye whiskeys.

“When it comes to true Italian meats and specialties, there’s no one better than Creminelli,” High West proprietor David Perkins said. “Marrying a salami with Son of Bourye Whiskey creates a more savory and rich tasting salami perfect for this time of year, great before or with a meal paired with a whiskey, Son of Bourye of course!”  Son of Bourye Whiskey was just named one of Wine Enthusiast’s Top 50 Spirits of 2012.

Creminelli makes top-quality Italian artisan salumi using only all-natural heritage pork, sea salt, and organic spices. All of the meats are raised humanely with vegetarian feed and without antibiotics, and Creminelli follows generations’ old artisan traditions in crafting all of its products. The Whiskey Salami is available at High West Distillery as well as various retail venues around the country.

Headquartered in historic Old Town Park City, High West is best known for its handcrafted small batch whiskeys that have received high ratings and numerous accolades.  In 2011, Whisky Advocate Magazine named High West Distillery its “Whiskey Pioneer of the Year.”