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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 French oak port barrels. 

American Prairie® Bourbon

A complex blend of straight bourbons producing an aromatic whiskey that helps preserve the West.Learn More at www.americanprairie.org


A unique and premium blend of rich bourbon and rye whiskeys, making for a premier sipping whiskey and one of High West's all time favorites.

Double Rye!

The Spiciest Rye Whiskey in the World!

High West 7000'

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

High West Campfire

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

Rendezvous Rye

Rendezvous Rye is our flagship 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, with a high rye content and full, uncompromised flavor. With Rendezvous Rye, you get...

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

A complex and strong cocktail with a taste bud inspiring interplay between sweet and bitter French liquor.

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we’re taking a big step back in history and transitioning much of the mash bill to a wheat based recipe, after finding historical references to such methods.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’ and the ‘syrah-ed’ we discovered an all-natural, not disgustingly sweet whiskey for the rest of us.

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