High West Whiskey Campfire®I was going to write something cheesy about cowboys, campfires, and whiskey but I figured you might be more interested in how HIGH WEST WHISKEY CAMPFIRE® came to be. One morning at the Bruichladdich distillery B&B, my wife and I smelled peat in the air - the great ladies that made our meals were simmering a bottle of peated whiskey and sugar! Later that night, they brought out dessert of ripe honeydew drizzled with the peated syrup. That was the most unusual, delicious and memorable ending to a dinner I’ve ever had. The combination of melon and sweet smoke really worked - so (naturally...) I thought why not mix sweet bourbon and peat? Worked for me! The main flavor (or melody) is sweet honey from a ripe bourbon. The enhancing flavor (or harmony) is floral fruity spice from a mature rye whiskey. The accent (Satchmo’s gravelly voice!) is the smoke from a peated scotch whisky. The proportions? Top secret. So...as the sun sinks low and the cold settles in, grab a bottle of HIGH WEST WHISKEY CAMPFIRE® and gather round a blazing fire to warm up, wind down your day, share stories, and deepen friendships. One taste of this sweet, spicy and, yes...smoky whiskey, you’ll know how it got its name. We like to enjoy HIGH WEST WHISKEY CAMPFIRE® with s’mores…or good-looking strangers. If you find yourself in Old Town Park City, you ought to come visit the High West Distillery and Saloon and get a taste of our Western hospitality and our crowd-pleasing victuals. David Perkins
Nose: Floral, fruity, bright and spicy. Caramel and butterscotch. Light smoke and smoldering wood from a campfire the morning after. Jasmine, chai tea, sandalwood, leather, tobacco, pine resin and toasted bread.
Taste: vanilla, honey, toffee with some nice fruit, blueberries and black cherries. Chai spices - nutmeg, cinnamon and orange zest. Salty caramels. Tobacco. Gentle smoke!
Finish – Long, sweet, spicy, and smoky!
Sweet: A straight bourbon whiskey from 75 percent corn, 21 percent rye, and 4 percent barley malt. (Source: from the old Seagrams plant, then called LDI now MGP)
Spicy and floral: A straight rye whiskey from 95 percent rye and 5 percent barley malt. (Source: from the old Seagrams plant, then called LDI now MGP)
Smoky: A blended malt Scotch whiskey, made of 100-percent barley malt that has been peated. (Source: We can't say, but we can say it is not from Islay!)
Age of the whiskies: all are 5 years or older.
Proportions of the component whiskies? Top secret!
Robert Parker - Wine Advocate, May 2013 - "It is a silky smooth blend displaying hints of a Highland-like peatiness intermixed with sweet caramel, subtle wood smoke and spice box. The richness, full-bodied flavors and sweet versus spicy flavor profile make this an interesting, delicious sipper."
Sour Mash Manifesto - "Leave it to a bunch of whiskey outlaws in Utah to spit in the eye of conventional whiskey blending. The result is without question one of the most groundbreaking whiskeys of recent years. Overly dramatic? I don’t think so. High West has managed to “mingle” (Jim Rutledge term) global whiskeys into something that stands on it’s own."
Robert Parker - Wine Advocate
2012 U.S. Craft Whiskey of the Year
Dominic Roskrow, Wizards of Whiskey