The heart of Vodka 7000' comes from our favorite grain, oats. According to old distilling manuals, distillers from the 1800's considered oats to make a superior tasting libation. Today, oats are no longer used because of their high cost and difficulty to distill. But we think their subtle nutty and vanilla flavor is worth the extra effort. That's why we've created Vodka 7000', the only vodka in the world that's made from oats.
Best enjoyed where vodka is the primary ingredient, like neat, or on the rocks, or in a dry martini. That way you'll actually be able to taste the richness we distilled into Vodka 7000'.
7000' is the exact elevation of High West Distillery's bar. Vodka 7000' pays tribute to our high-altitude locale and its unique attributes, which lead to a great tasting vodka. Here in our mountains, pure snowmelt is naturally filtered in deep rock aquifers to produce great-tasting water with a well-balanced mineral content. We combine this superb water with carefully distilled, locally grown oats to give Vodka 7000' its silky-smooth taste and rich mouthfeel.
Vodka 7000' is distilled in small batches in our manually operated copper pot still. This gives us more deliberate control in selecting the most flavorful "heart" of the delicate oaten flavor. The result is a creamy, full-bodied vodka with citrus notes and a long finish. Only our locally-grown oats, distilled to perfection, can produce this distinctive, rich flavor. Enjoy it aprés ski or anytime you want a unique taste of our mountains. Distilled in Park City, Utah.
Paul Pacult, Spirit Journal, 9/09- "Entry is smooth, clean, beany, and toasty; midpalate offers plenty of flavors, including toasted bread, charcoal, toffee, and sweet grain. Concludes long, toasted, and sap- like. Very nice."
Anthony Dias Blue, Tasting Panel Magazine, 11/08- "Clean, smooth and silky with notes of vanilla and sweetness; lovely, balanced and very mellow."
-2009 San Francisco World Spirits Competition
-Tasting Panel Magazine, Nov. 2008
-Paul Pacult, Spirit Journal
- International Review of Spirits