High West Silver Whiskey® – Western OatAn 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.
High West Silver Whiskey® is remarkably versatile. Neat, on the rocks, in a classic cocktail, or wherever you'd use another "clear" spirit. Try an Old Fashioned-Old Fashioned, a Clementine, or a Silver Manhattan.
It is a smooth oat based whiskey that has just seen the inside of a barrel, with an elegant, smooth flavor. We use the best ingredients and exact science to distill the elegance from the grain and separate those awful flavors you can get in other white whiskies. Tequila and rum both have their Blanco and anejo, why can't whiskey? All spirits are born clear and turn brown after aging in a barrel. High West SILVER™ spent all of 5 minutes in a barrel to minimize the barrel's influence on the taste of the native spirit. We call ours SILVER™ because we distill it in old town Park City, one of the west's richest silver mining towns.
Back Label Story:
High West Silver Whiskey™ is produced in very small batches in our traditional copper pot still from plump western grains. We call our whiskey “Silver” for the ore that created Park City, one of the richest Silver towns in the old West. Our Silver Whiskey™ is minimally aged in toasted oak to enhance the grain’s honest flavor. Try it neat, on the rocks, or anywhere you choose a “clear” spirit. High West is Utah’s first distillery since 1879 and the world’s only ski-in gastro-distillery. If you are in Old Town Park City, please stop or ski by to visit and enjoy our contemporary Western comfort food, share our passion for American roots music, and most importantly, learn how we make whiskey. Proprietor, David Perkins “Happy Trails to You.” If there are multiple Jackalopes, they will begin singing in the round with you. Make your escape after the second verse!
•85% oats and 15% malted barley
Nose: Sweet 'n Sour-- some slightly sweet grain in the barn together with some sour new-make moonshine smell.
Taste: lightly sweet, cocoa- and coconut-infused character with a smooth vanilla finish
Best Un-Aged whiskey- 2010 ADI Craft American Whiskey Competition
92 Points- Beverage Tasting Institute
94 Points- American Craft Spirits - americancraftspirits.com
Gold Medal- International Review of Spirits
Beverage Testing Institute- "Delicate aromas of bison grass, granola, toasted nut and grain, and chervil follow through on a soft, satiny entry to a light-to-medium body with hints of anise, pear and apple. Finishes with delicate, lightly warming, mossy stone accented fade. Very stylish and slightly reminiscent of shochu; will make great cocktails."
That’s right: Oats! Just like your cereal. High West says people don’t make whiskey out of oats because they are a) tricky and b) expensive. We can buy that, and sure enough this is a remarkably smooth and complex spirit: The nose is much less harsh than most white whiskeys, and the body has a lightly sweet, cocoa- and coconut-infused character to it. It helps that this has been cut way down to 80 proof, softening the spirit up further and going out with a smooth vanilla finish. One of the most enjoyable silver whiskeys I’ve ever had. Reviewed: Assay 11G11 (bottled July 11, 2011), Bottle #60.
A / $37
94 Points- Robert Parker - Wine Advocate
95 Points- Malt Advocate Magazine
Best Rye Whiskey- 2010 American Distilling Institute Craft Whiskey Competition
Double Gold- 2008 San Francisco World Spirits Competition
Top 10 New Whiskey of 2008- Malt Advocate Magazine
Robert Parker, Wine Advocate, May 2013 - "A sensational offering of a younger rye blended with a much older rye made from both rye and barley malt mashbill ... this is a sweet, smoky, spicy, flamboyant whiskey that is full, rich and intense, but not the least bit harsh. Just about everything I have tasted from High West in Park City, Utah is impressive."
John Hansell, Malt Advocate Magazine - “Thanks to the high rye content, this whisky is very spicy, with cinnamon, crisp mint and fennel. Underlying sweet notes of caramel, molasses, vanilla, macaroon, cocoa, and candied fruit … enhance the whiskey’s complexity. But, in the end, the rye is the victor, emerging with a vengeance and giving the whiskey a bold, warming spice finish.”
The North American Whiskey guide from Behind the Bar - Quote from blind taste test: "Very sweet on the nose. I think a first-timer or an old whiskey sage would both enjoy this. Smooth and slightly complex—I really enjoyed it."