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14 Year Light Whiskey - Very Rare

The whiskey makers at High West were lucky to find 100 barrels of light whiskey at MGP, produced from corn between 1999 and 2001 and aged in second-fill barrels.


36th Vote Barreled Manhattan

High West created The 36th Vote Barreled Manhattan to commemorate Utah's role in the repeal of Prohibition.


A Midwinter Night's Dram

A limited release of High West Rendezvous Rye finished in port and French oak barrels.


American Prairie® Bourbon

A complex and delicious blend of straight bourbons at a great price that supports a great cause.Learn More at www.americanprairie.org


Bourye

Bourye is a unique and very premium blend of rich bourbon and rye whiskeys, making for a premier sipping whiskey and one of our (High West's) all time favorites.


Double Rye!

High West Double Rye! - the most excitable member of the High West family, is dedicated to the cowboy in all of us.


High West 7000'

The heart of High West 7000' comes from our favorite grain - oats.


High West Whiskey Campfire

High West Whiskey Campfire is the world’s only, and possibly first, blend of Scotch, bourbon and rye whiskeys. A very unusual, distinctive, yet delicious whiskey.


Rendezvous Rye

Rendezvous Rye is a blend of two exotic straight rye whiskies.  The marriage creates a full flavored, very complex whiskey.  Almost every other straight rye whiskey you can buy today is barely legal, with 51-53% rye in the mash bill. Not Rendezvous Rye. It honors the way rye whiskey used to be made,...


Silver Whiskey Western Oat

An un-aged oat whiskey (akin to a blanco tequila) with a mash bill containing 85% oats and 15% barley malt. A very unique and incredibly smooth whiskey.


The Barreled Boulevardier

To create the The Barreled Boulevardier, we mix Bourbon with Vya® sweet vermouth and Gran Classico®, a bitter amaro from Switzerland. We marry the mixture in American oak Bourbon barrels where it rests until it reaches perfection. A complex and strong cocktail with a taste bud inspiring interplay between...


Valley Tan

“In this fourth release we’re taking a big step back in history and transitioning much of the mash bill to a wheat based recipe, after finding historical references to such methods.  Furthermore, the majority of all the wheat used in the mash is coming from the northwestern corner of Utah.  We’re thrilled...


Yippee Ki-Yay

One day, just for fun, we put some rye whiskey into barrels originally used to age wine. When we mixed the ‘vermouth-ed’ (Vya, Madera, CA) and the ‘syrah-ed’ (Qupé, Santa Maria, CA) we discovered an all-natural, not disgustingly sweet whiskey for the rest of us.

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