You must be of legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Are you years or older?

OR

Verify age via Facebook

Highwest supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org

We will not share your information or post to your Facebook wall without your permission.

Please enjoy our wines responsibly. © 2018 Highwest, Park City, UT

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.

Blog

1 2 3 ...10 »

An announcement 7 years in the making!

High West Is Making a Big Change to Double Rye

The High West-made rye replaces the 16 year old Barton rye, which is in ever-shorter supply. “We can’t buy 16 year old rye whiskey on the marketplace anymore—it’s all been gobbled up,” Coyle says. But with younger whiskey substituting for older stock, will fans of Double Rye notice a flavor difference? Coyle says no, explaining that the older rye distilled on a column still compares favorably with younger, pot still rye, which is what High West is making. “They have the same effect in a blend, using a very old column still whiskey and using a younger or mid-age pot-still whiskey,” he says. “That [use of the pot still] drives a lot of complexity and richness and depth. We focus on using the majority of the column still distillate for the base and pot still for the minority portion of the blend because it drives a lot of character. A little goes a long way with very old whiskeys and pot-still whiskeys as well. The amount [of High West’s pot still rye] going into the blend will increase over time, but it’ll always remain the minority—less than 50% of the blend.”

Coyle says the flavor profile of the new recipe is “basically dead on. That was the whole point of going into this activity: we have four core whiskeys and we never want to have those flavor profiles change over time. We want to have consistency. We’ve been designing our pot-still whiskey recipe over the years so that it has that same effect in the blends. So you’re not going to notice any change in the flavor profile whatsoever. It’s really just business as usual.”

THIS WAS ALWAYS PART OF THE PLAN

The move to using house-made whiskey has been a long time coming. When High West was founded over a decade ago, rye whiskey had been in the doldrums for decades. The American whiskey renaissance had just begun, and it was focused squarely on bourbon. Only a handful of ryes, like Wild Turkey, Old Overholt, and Rittenhouse, were available for sale, and few people were drinking them. But High West founder David Perkins predicted rye would make a comeback and made the whiskey style his focal point. Perkins needed something to sell while his own whiskey aged, so in 2008—on the advice of then-Four Roses master distiller Jim Rutledge—he went looking for whiskey at the Seagram distillery (now MGP) in Lawrenceville, Indiana. He ended up buying $200,000 worth of rye at a range of ages, blending the variants into whiskeys like Double Rye and Rendezvous Rye.

All the while, High West was distilling its own rye and other whiskeys—first on a 250-gallon pot still in Park City, and then, starting in 2015, on a 1,500-gallon pot still at High West’s Blue Sky Ranch distillery in Wanship. For a time, High West offered unaged whiskeys (and still sells its Western Oat Silver Whiskey), and it has even made a young, house-made light whiskey, Valley Tan, for sale at the distilleries in Park City and Wanship only. But up to now, it has never made its own aged whiskey widely available. Coyle calls this release “a pretty big milestone for us.”

The new Double Rye is a harbinger of things to come: the 2018 Yippee Ki-Yay, a blend of straight rye whiskeys finished in vermouth and syrah barrels, will also include some house-made whiskey, as will future iterations of Rendezvous, Campfire, and—once High West starts distilling and aging bourbon, starting next year—American Prairie bourbon. But don’t expect Double Rye to someday become Single Rye, made only at High West. “We never have any plans of transitioning to High West own-make all by itself,” he adds. “We’re great blenders and we’re great producers here at High West Distillery. And we never want to take the ultimate focus off that finished product blend. It’s really not about getting 100% to High West own-make. It’s about making the most complex, high-quality products that we can.”

Posted in <a href="https://www.highwest.com/blog/category/latest-news.php">Latest News</a>

Vogue Visits Sundance

A Weekend in Park City, Utah: Where to Eat, Stay, and Play During Sundance

WHERE TO STAY

Though Park City boasts plenty of grand ski resorts and mountain lodges, there aren’t many options for those who prefer a more intimate hotel experience. One exception, however, is Washington School House. The charming, 12-room hotel is housed in a lovingly refurbished 1889 schoolhouse and decorated with a timeless mix of contemporary art and European antiques culled from the owners’ private collection. From the super-fresh chef-prepared breakfasts (served each morning under the grand chandelier in the main lounge), to the heated outdoor pool, to the cozy downstairs ski lounge, the vibe hits the perfect note between old-school luxury and low-key hygge. And, despite the prime hillside locale just steps from the central town lift, you may be tempted to just hunker down inside—especially now that the hotel has introduced a daily fireside tea service with altitude-combating herbal infusions from iconic Park City café Atticus and baked goods from the hotel’s in-house pastry chef.

WHERE TO EAT

For an indulgent afternoon pick-me-up, head to Ritual Chocolate. Though the airy coffee shop and chocolate factory is located on the edge of town, the trek is well worth the trip: Visitors can sample the line of small-batch chocolates (the Ecuador 85% and the Mid Mountain Blend 70% are particular favorites) while they watch how it’s all made. Better yet, stop by on a Thursday or Friday evening to take part in one of the chocolate-maker’s official tours, which includes ample time for tasting, of course. Since opening less than three years ago, Handle has become a local favorite, revered as much for its regionally sourced small plates as for its fresh takes on classic craft cocktails and the lively yet comfortable dining room. And speaking of that dining room: It’s one of the city’s most attractive, with a black-and-white tiled bar, rustic wooden shelves, and walls papered with vintage botanical drawings. If that brisk mountain air just makes you want to carb-load, then Cafe Terigo—a quaint Italian spot on Main Street—is just the place to do it. Be sure to order the house-made ricotta cheese with tomato jam, then be prepared to order another one. It’s that good. A trip to Park City wouldn’t be complete without at least one visit to High West’s Saloon, the in-town restaurant by Utah-based whiskey brand High West. Modeled after a classic, Old West watering hole (complete with a grand wood bar, reclaimed wood walls, and stacked whisky barrels), the restaurant features stick-to-your-ribs mountain fare like bacon-spiked mac and cheese, lamb stew, and a gooey, 8-ounce bison and beef burger with broiled Gruyère. Just be warned: The restaurant doesn’t take reservations and is always—always!—busy.

WHAT TO DO

Mountain-sport newbies (and those who could simply use a refresher course) can sign up for half-day family lessons or private sessions with Park City Ski & Snowboard School. Forgot your gear? Make an appointment with the concierge equipment service Skis on the Run, which will custom-fit you in everything from boots to snow pants, and will deliver to your hotel. For a truly unique outdoor experience off the slopes, schedule an excursion with Park City Yoga Adventures, which offers guided snowshoe, hiking, or rock-climbing tours accompanied by an hour of yoga. Don’t miss the stand-up paddleboard yoga option, which takes place in a 10,000-year-old crater filled with 95-degree geothermal spring water—a memorable, mind-blowing experience indeed. Afterward, soothe aching muscles at Aura Spa on Main Street, which offers everything from balancing hot-stone massages to reflexology.

Posted in <a href="https://www.highwest.com/blog/category/latest-news.php">Latest News</a>

Supercall Drinks Double Rye!

The Best Rye Whiskey for Your Old Fashioned

099ONLHighWestProduct2017TrevorHooperPhoto.jpg

The Old Fashioned is the king of whiskey cocktails. And while there are plenty of delicious variations, nothing beats the classic. If you love a spicier Old Fashioned made with rye, these five bottles are your best bets.

Wild Turkey 101 Rye ($42 for 1L)

We’re big fans of Wild Turkey 101 bourbon, and the same goes for the brand’s spicy rye. The amber liquid has a warm, almost smoky flavor that pairs well with the bitters and sugar in an Old Fashioned. If you like the classic with a hint of vanilla, this is the rye for you.

Knob Creek Straight Rye Whiskey ($34 for 750mL)

It may seem like a sin to put one of the best ryes on the market in a cocktail, but anything goes in a drink as simple and elegant as the Old Fashioned. Knob Creek’s 100 proof bottling is oaky and spicy, a solid choice for fans of extra bold cocktails. We suggest adding a skewer of brandied cherries to this variation, if you so desire.

Sazerac Rye Whiskey ($34 for 750mL)

Sure, this rye expression is famous for its namesake cocktail, the Sazerac, but we think it’s equally as tasty in an Old Fashioned. It delivers lots of baking spices on the palate with a smooth, anise-forward finish. Balanced and crisp, it takes the classic cocktail to near perfection.

Old Overholt Straight Rye Whiskey ($18 for 750mL)

Don’t let this bottle’s low price tag fool you—it’s a damn good whiskey, especially when mixed in a classic cocktail. People have been swigging it since the mid-19th century, and it was the most popular spirit in America after Prohibition. Its peppery flavor has stood the test of time and still stands up perfectly to an Old Fashioned.

High West Whiskey Double Rye! ($36 for 750mL)

This is one of the spiciest ryes on the market, perfect for those who can’t get enough of the spirit’s signature bite. It’s a little bit minty with some wildflower honey sweetness and a cinnamon tinge on the finish. We suggest mixing this into an Old Fashioned and sipping it ‘round the campfire.

Posted in <a href="https://www.highwest.com/blog/category/latest-news.php">Latest News</a>

Whisky Advocate Discovers Craft Spirits

How Can Different Craft Whiskeys Come From One Big Distillery?

It’s long been an open secret that a lot of “craft” distilleries buy and bottle whiskey from an Indiana factory called Midwest Grain Products(MGP). You only need flip over a bottle and see “Distilled in Lawrenceburg, IN” to know who is doing it. Often it’s because the distillery’s own whiskey is still aging, and the company needs something to sell during the years of maturation. Dozens of brands offer hundreds of bourbons and ryes that start—in theory—as the same, exact thing. And yet, why do so many of these MGP whiskeys taste so different?

Age matters, of course. So does the fact that MGP offers its clients five different bourbon and three different rye mashbills to choose from, as well as corn and wheat whiskeys, among others. Among them, the distillery’s 95% rye mashbill seems to be the most popular.

“When we started out, we knew everyone and their mother were buying MGP 95% rye,” explains David Perkins, founder of High West Distillery. The Utah-based producer got its start blending whiskeys sourced from MGP and other distilleries. “Blending was a way to competitively differentiate ourselves. And hopefully make something that also tasted better [than the original product].”

John Little, the CEO and master distiller at Smooth Ambler, gets the MGP question a lot from fans. The West Virginia distillery actively discloses that it sources much of its whiskey from MGP for its Old Scout line of whiskeys. Little believes making sourced whiskey taste “better” or “different” mostly comes down to three key factors: barrel selection, filtration, and water added when reducing from barrel strength. “We’re obsessive about all three,” he says. “But maybe the biggest is filtration. Leaving as much of the barrel character, and especially non-chill filtering, is key.”

Little explains that, after rigorous testing, Smooth Ambler has found a proprietary way to release unique whiskeys with only MGP juice. Still, there’s magic and mystery in each barrel. When it comes down to the exact reasons for each whiskey’s taste, Little admits, “The truth is, we aren’t 100% sure.”

Want to taste the difference for yourself? Here are six whiskeys made either partially or wholly at MGP that taste completely different.

Belle Meade Cognac Cask Bourbon
Only opened since 2015, Nelson’s Green Brier Distillery immediately hit the ground running with a series of sourced whiskeys finished in different barrels. The most notable is a blend of 6 to 9 year old MGP bourbons which were finished for several months in French Limousin Oak casks that had previously held XO cognac. The result is a highly fruity bourbon, punctuated by hints of tobacco and cinnamon spice.

High West Double Rye!
High West is a master of making odd blends work: for Double Rye! the distillery combines 2-year-old 95% MGP rye that’s a little too brash to drink alone with16-year-old 53% MGP rye that is a touch too woody. The marriage calms the harshest parts of each whiskey, while allowing its positive attributes to shine. Minty and spicy on the noses, the body is more herbal and honeyed, with a cinnamon and anise-spiced finish.

Joseph A. Magnus Cigar Blend Bourbon
An exercise in barrel picking and blending, this Washington, D.C. distillery employs the services of famed whiskey consultant Nancy “The Nose” Fraley. For Cigar Blend, she wanted to create the perfect accompaniment for her evening smoke. That meant blending 11 and 18 year old MGP high-rye bourbons, then finishing the blend in armagnac, sherry, and cognac barrels. Bold and aromatic, the whiskey presents with leather and toffee up front, finishing with a pleasant dark fruit note.

Sagamore Spirit Cask Strength Straight Rye
Kevin Plank—the founder of Under Armour—started Sagamore Spirit in 2013, opening a Baltimore distillery in the spring of 2017. While the current 3 year old whiskeys were all made at MGP, Sagamore differentiates them from other MGP products by using a blend of two proprietary mashbills. The result is a rye whiskey that tastes more mature than its age, minty and earthy up front, with caramel and bready notes holding it all together. Additionally, a so-called “ladle” of calcium-rich Maryland spring water is also added during proofing for the non-cask strength products.

Smooth Ambler Contradiction
The West Virginia distillery has never hidden the fact that it got operations off the ground by selling MGP products. But Contradiction isn’t fully sourced: it blends 9 year old high-rye MGP bourbon (75% corn, 21% rye) with Smooth Ambler’s own wheated bourbon, which currently averages about 2 years old. The blend is then re-casked in the original barrels for three months. A smart way to get young craft whiskey onto the market, this four-grain bourbon is special; spicy with an underlying bite from the younger whiskey.

WhistlePig Old World Rye
More known for its sourced Canadian ryes, this Vermont distillery also bottles MGP whiskey for some products. Old World Rye takes 12 year old MGP 95% rye and finishes it in a combination of port, sauternes, and madeira casks. A dessert-like whiskey, dark fruits explode on the nose and palate, with a finish that is straight hot fudge. Additionally, special single barrel releases of each of the finishing barrels have hit the market in small numbers.

Posted in <a href="https://www.highwest.com/blog/category/latest-news.php">Latest News</a>

Sunset Visits the Sundance Film Festival

Park City's Egyptian Theater

You don’t have to run in VIP celeb circles to have a great time at the indie film festival. Get recommendations from Park City locals and longtime attendees for how to make the most of your stay 

Every January, Hollywood heavy-hitters, Tinseltown ingenues, and indie-film buffs descend on Park City for the Sundance Film Festival, one of the most prestigious and legit events of its kind in the world. Sundance is a professional players’ game. While non-industry folk are welcome and encouraged to attend, the lineup is geared toward distributors, directors, and other movie pros scoping out talent and the next great films. Started in 1978 by actor Robert Redford, Sundance saw the birth of some of the best indie films of the last four decades (Garden StateReservoir Dogs, and Winter’s Bone, to name a few). And there’s no shortage of celebs who show up to promote their passion projects. But you don’t have to have an Oscar nod to enjoy the festivities. We polled locals and other Sundance aficionados to find out how to have a rollicking time, regardless of who you know, how much you actually love movies, and what you’re willing to spend.

How to see movies

Tickets go on sale as early as August, and those who sign up first are most likely to get entry to choice films. If you find yourself at the festival with no pre-ordered tickets, you have some options: Purchase day-of tickets at the box office for $20-$25 starting at 8 a.m., or download the Sundance app and get on a waitlist. Bold festival-goers may consider walking up and down the line of the movie you want to watch and asking if anyone has extra tickets. Early morning and late night shows tend to have more open seats as revelers party into the late night and sleep in the next day. Also, theaters in nearby Salt Lake City (40 minutes away) tend to be less crowded. For full ticket information check out Sundance’s ticket guide

Where to stay

Park City is tiny and hotels sell out way in advance for higher rates than usual. If you can, snag a room at the Waldorf Astoria or Main & Sky, where many A-listers stay. If you’re going to do it big, go all out, right? The best options for beating the crowds and price tags include finding a spot in Salt Lake City (Hotel Monaco is a solid choice), or renting a condo in Deer Valley. The latter location also has some of the poshest resorts around, like Stein Erikson Lodge, preferred by powder hounds with a taste for a wilderness chic aesthetic and its ski-in, ski-out access to Deer Valley Resort.

What to eat

Although the eateries on Park City’s main strip cater to the tourist crowd, there are a few restaurants serving up quality meals at reasonable rates. El Chubasco is great for cheap-and-fresh Mexican food, and High West Distillery is a must for whiskey lovers. For more casual options, Riverhorse Provisions (a Dean & DeLuca style market-café) and Vessel Kitchen are popular for their freshness and quick service. Seasoned visitors tend to rent spaces with kitchen access and cook their own meals. This will save you a couple hundred bucks and the wait-time at the packed-out restaurants.

What to do—beyond the films

For many, the parties are the highlight, but these affairs tend to be closed-off and hush-hush. Your best bet is to befriend some in-the-know locals who understand how to navigate the circuit. While Park City is completely overtaken by movies and Sundance-affiliated events such as pop-up concerts, educational panels, and branded experiences, there is plenty more to see and do in the surrounding areas.

Skiing is the pastime of choice, and luckily slopes are quieter during the fest. In 2016, Park City and Canyons joined forces to become the biggest ski resort in the U.S. The renovated digs have 7,300 acres of skiable terrain and lift access to the town’s Main Street. Deer Valley Resort, five minutes from downtown Park City, offers the poshest skiing in the area, but no snowboarding, while Alta, about 40 minutes away, has lower prices and one of the highest snowfalls in country. Other snowy adventures include snowmobiling at Deer Valley Resort and dog sledding at Luna Lobos. For a culture trip, the Church History Museum in Salt Lake City hosts a thorough collection on Mormon history and current practices.

Posted in <a href="https://www.highwest.com/blog/category/latest-news.php">Latest News</a>

Saveur Drinks the Best New Sprits

THE BEST NEW SPIRITS AND LIQUEURS OF 2017

If 2017 has driven you to drink, at least you’ve got plenty of options. With consumers becoming increasingly discerning of what’s in their glass, so have producers upped the ante on innovating what’s in the bottle.

This year, we tried dozens of new spirits and liqueurs, taking notes and nursing hangovers along the way. Here are some of the things I noticed—from both in front of and behind the bar—as an NYC booze writer and bartender. Brandy continued to earn rightful recognition as the original American spirit for cocktails; more Taiwanese, Canadian, and Irish whiskies joined their Japanese counterparts in the ranks of celebrated non-American whiskies; and speaking of Japanese, as my friend Kara Newman reports, Japanese gin is on the rise. Beyond specific styles, we're also seeing continued interest in aging with a wider range of casks and barrels, from sherry and other fortified wines to applejack.

 

The below not-so-scientific, nowhere-near-comprehensive compilation of field notes represents bottles we loved this year—both those meant for sipping and for mixing, familiar producers and new faces, crowd-pleasers and quirkier personal favorites. From barrel-aged cachaça to sherry-cask-aged Taiwanese whiskey and one funky sotol, here are our favorite spirits and liqueurs of 2017.

Mic Drop Straight Bourbon

Mic Drop

 

 

Approachable but worthy of intrigue, the debut house whiskey from rare spirits hunter Nicolas Palazzi’s PM Spirits makes a strong statement in an already crowded brown-spirits market. A full-proof, MGP-made Indiana bourbon, it sips pleasantly dry on account of an increased rye mash, and balances spicy, earthy, and caramel-y to perfection. Offering sophistication beyond its eight years, this is my 2017 must-have for any whiskey lover. And not that it matters, but it’s also one of my favorite bottle designs of the year (that glass stopper!). Mic drop indeed, y’all. $94.99

Italicus Rosolio di Bergamotto

Italicus Rosolio di Bergamotto

We waxed poetic about this versatile, bartender-approved liqueur in our Dec/Jan issue, so here’s the condensed version. The brainchild of Amalfi Coast-born barman Giuseppe Gallo, Italicus updates the recipe for rosolio—the traditional rose petal liqueur enjoyed by Italian nobles—with the addition of bergamot, that distinctive citrus native to the UNESCO-protected Calabria region. The perfect harmony of sweet, bright, and bitter, Italicus took home the prestigious Best Cocktail Ingredient title at this year’s Tales of the Cocktail event. Sip it solo as an aperitif or top it off with sparkling wine. $40

The Last Drop Scotch 1971 Blended Scotch Whisky

Last Drop Scotch

Big age statements certainly carry a wow factor, but sometimes, the stuff in the bottle doesn’t justify the splurge. While we’d generally not include something so pricey on this kind of list, a whiff and taste of this blended (yes, blended) vintage Scotch whiskey—especially after it’s had a moment to breathe and open up—had me thinking of missing a month of rent to pick up one of only 1,352 bottles produced. For collectors of fine scotches and other special-occasion pours, the ultra-rare products in the portfolio of exclusive spirits company Last Drop Distillers often fit the bill.

In this, their tenth release, 40 different malt and grain whiskies, all distilled in 1971, come together in a “triple-matured” product—it was aged for 12 years before its initial blend, then the remainder was rested in ex-oloroso sherry butts for nine years, then partially re-blended and transferred to oak barrels for 24 years. There’s a lot going on here taste-wise—candied orange, almond, vanilla, baked fruit—all working in harmony for an unforgettable sip. $3,999

Nikka Coffey Gin

Nikka Coffey Gin

Juniper, meet yuzu. If you’re a gin connoisseur, you’ll likely do a double-take after the first sip from this groundbreaking, unabashedly Asian-inflected bottle, the first gin from the acclaimed Japanese whiskey producer Nikka. You may also have to Google some of the Japanese and Taiwanese fruits and botanicals that have made their way into the mix—including kabosuamanatsu, and sansho pepper, a cousin of the Sichuan peppercorn—which accent the barley-corn base with bright punches of citrus and a bitterness that catch you off guard (in a good way). And lastly, since you’ll definitely want another pour, chilled-and-neat works great, or try it in a stirred cocktail. Only 12,000 bottles were produced, so get on this fast. $39.99-$59.99

Copper & Kings Floodwall Apple Brandy

Copper &amp; Kings Floodwall Apple Brandy

When it comes to original American bottles, no producer has been as innovative as Joe Heron’s Copper & Kings. Sitting in the heart of bourbon country, the Louisville-based distillery puts out all manner of fun spirits and liqueurs–think juniper barrel-aged absinthe and a gin made from grape wine and German beer. Their traditional flagship brandy, American Craft, is an all-time great, and this new 100-proof apple brandy, which came to NYC early this year, brings the same depth and character to a new medium.

Blending copper pot-distilled apple brandy aged in two separate environments—Kentucky bourbon barrels and 250-liter oloroso sherry casks—the bottling offers heavy hits of baking spices to accompany expected layers of molasses and caramel. $42.99

Pierre Ferrand Double Cask

Pierre Ferrand Cognac Ambre

American brandy may be having a moment, but there’s enough room in this country for the French stuff too. On the sipping end of the spectrum, the Pierre Ferrand Reserve (or XO) replacement takes cognac aged in oak barrels for 7-10 years, then blends it with 20-year-old cognac and ages all that together in former Banyuls wine casks (Banyuls is a delicious French fortified wine). As suggested in the name, that double cask quality is the primary draw here, with whiffs of caramel and vanilla giving way to baking spices nuttiness, and a dessert-like finish. $69.99

Kavalan Solist Pedro Ximenez Cask-Strength Single Malt Whisky

Kavalan Taiwanese Whisky

Taiwan’s first whisky distillery, King Car, has been making waves in whisky since 2015 when it took home the title for best single malt at the World Whiskies Awards. This year, they’ve introduced their Solist line of single barrel, sherry cask single malts—amontillado, manzanilla, moscatel and Pedro Ximenez (PX)—to the States. I tried the lot with a group of bartenders whose general consensus was that, of the bunch, the PX bottling was the standout.

Playing off the flavors of Spain’s viscous, sweet dessert sherry, the whisky is amped up with notes of molasses, raisin, coffee, and cocoa from its time in the casks. It’s a little higher in ABV at 55.6%, and makes for ideal sipping neat or on ice. $570.05-$999.99

Slane Irish Whisky

Slane Irish Whisky

With Irish whiskey seeing consecutive double-digit growth year-on-year, it was high time bartenders got a product as versatile as this new release from Brown-Forman, which is the company’s first in the style. There’s some fun history behind the bottle: it’s produced near the village of Slane (population 1,400), located in the Boyne River Valley and considered to be Ireland’s cradle of civilization as well as a long time hub of Irish whiskey production. The grain and malt base is put through a triple-cask maturation process that’s unique for aging in virgin oak as well as seasoned oak formerly used for American whiskey and finally oloroso sherry casks. Its robust, spicy palate makes for nice sipping, but its price point also makes it lovely for cocktails, both spirits-forward and shaken. $35

High West Distillery Bourye Whiskey

bourye

High West Distillery Bourye Whiskey, $80

High West Distillery

The mythical jackrabbit graces the label of this bottle and it’s almost as hard to find. A limited release from the highly-awarded Utah distillery, the bottle features a very unusual blend of straight Bourbon and straight rye (hence the name)—both aged between 10 and 14 years—that truly captures the best of both worlds: a nose of apple and spice; a palate of nuttiness, berry, and vanilla; and even more spice on the long finish. Being more of a bourbon drinker myself, I think this would be nice for someone looking to dip their feet into rye without being hit head-on with the style’s dry spice. $80

Fabriquero Sotol Durango

Fabriquero Sotol Durango

We don’t get to try tequila’s terroir-driven “cousin” sotol much, so I was excited to see this unaged offering from the state of Durango’s oldest sotol distillery arrive in the States. (The nickname is a bit of a misnomer, though, since sotol is made from a different succulent known as wild Dasylirion wheeleri, or “Dessert Spoon.”). It's being imported by Hecho en Dumbo chef Danny Mena, who's also a partner in one of our favorite mezcals, Mezcales de Leyenda.

Like most, Fabriquero’s operation uses plants that are 100% estate grown, which are hand-picked when ripe, cooked for 5 days in a lava rock pit using acacia and mesquite, then crushed by hand and fermented in open air. Boasting a nice rich mouthfeel, lighter smokiness than mezcal, and lots of green and floral notes ranging from lemon peel to ripe tropical fruit, it’s a fun bottle to test in recipes that traditionally call for tequila or mezcal (it doesn’t always work since it’s a little sweeter). Definitely worth a try. $64.99

Ragtime Rye Applejack Barrel Finished

Ragtime Rye

For their latest, a limited release, New York Distilling Company takes their signature rye—a blend of three, four, and five-year-old whiskies—and ages it for five months in barrels once used for applejack by fellow New York producer Black Dirt Distillery. It brings together two of America’s oldest spirits—there is an entire category of cocktails that split their base between rye and applejack, which have an affinity for each other—and makes for a fun pour that adds some bright apple to existing notes of cherry and vanilla. It’s good alone but also makes a mean Manhattan. $45.99

Four Pillars Bloody Shiraz Gin

Bloody Shiraz Gin

Launched earlier this month, this ruby-red bottle from Australian producer Four Pillars Gin is certainly one of the most fun gins available right now: produced using a French technique “saignée” (or bleeding), it uses shiraz grapes that are steeped in gin for eight weeks. There are loads of red berry and other fruit flavors here, alongside pine, citrus, and spice, but juniper is still center stage. The producer notes that, like a shiraz wine, the flavor will change over time and is best enjoyed within two years. Bonus: When mixed with tonic or soda, it turns a bright pink color that photographs well (sue me). $38.00-$39.99

The Macallan Classic Cut

The Macallan Classic Cut

The Macallan could do whatever it wanted and thousands of Macallan neats would still be served in bars across the country each night. So I can appreciate their desire to continue innovating and doing “fun” things—see their special “Editions” series that includes a collaboration between their master whisky maker Bob Dalgarno and the perfumist Roja Dove. But of the things I tried in 2017, I thought Dalgarno’s high-ABV Classic Cut—matured in oloroso sherry-seasoned oak casks and offering notes of fruit, spice, and caramel—presented the best bang for your buck, especially when compared to the rest of their portfolio. For its drinkability and affordability, I’d recommend this bottle. $89

Bardstown Bourbon Company Collabor&tion Mistelle Barrel Finish

Coll&boration

Kentucky’s Bardstown Bourbon Company is hopping on the trend of second-finishing whiskey here with their two Collabor&tion bottles, produced with their neighbors Copper & Kings. One is aged in casks first used for C&K’s American Craft brandy, and the other is aged in those used for their Muscat Mistelle—a grape juice fortified with un-aged brandy, like a Pineau de Charentes. While both are interesting pours, I’m drawn to the latter for being totally different from a traditional bourbon or even another wine-finished bourbon.

While it has the ABV of a whiskey, the Mistelle’s influence is very prevalent here with dark fruit sweetness and a bitter, wine-like aftertaste. It’s a bit of a risky move, I’m sure, for the whiskey cognoscenti, but nonetheless a great product if you can forgo preconceptions about style. $124.99

Novo Fogo Colibri

Novo Fogo Colibri

Come for the sustainable production and stay for an excellent cachaça. Brazilian distillery Novo Fogo has always had my heart for its sustainable farming methods, using organic cane and operating a zero-waste distillery. A special release for 2017, the Colibri has been aged in both repurposed American oak and legally-sourced amburana oak casks. Amburana, sometimes called Brazilian teak, brings lovely cinnamon and spice into the mix, which complements the style’s natural sweetness. I’m ready for my caipirinha. $34.9

Koskenkorva Vodka

Koskenkorva Vodka

We love this clean, medium-bodied vodka produced using magical-sounding glacier water and barley sourced from a small southern Finnish village. It’s been growing its legendary presence in Finland since 1953 (and has been winning international awards for almost as long), but it’s only recently landed on US shores. Interesting production note: the barley base undergoes continuous distillation—some 250 times before bottling. It’s perfect for mixing or just knocking back chilled. $25

Giffard Crème de Fruits de la Passion

 Giffard Crème de Fruits de la Passion

Giffard is a mainstay of fruit liqueurs that actually taste like the fruit they’re supposed to taste like (I die for their banana version). This new release puts a less common, and seriously underrated, flavor behind the bar. Have you ever tasted actual passion fruit? Citrusy, bright, and a bit sweet, it’s the perfect ingredient when you need a little something-something tropical. (They also released a Pineapple this year if that’s more your thing). $24.99

Posted in <a href="https://www.highwest.com/blog/category/latest-news.php">Latest News</a>

Food Republic Warms Up with A Midwinter Night's Dram

Rare Whiskeys (And Whiskys) To Get You Through Winter

It’s winter and it’s cold AF…but you don’t have to be! We love rare whiskeys (and whiskys), so warm up this winter and treat yo’self to an exceptional bottle of brown liquor. Not only will it keep you toasty from the inside, there is no better way to wash away the horrors of 2017 then with a heavy pour of liquid gold (or golden-brown).

Now, in an effort to keep this list within the realm of possibility, we capped the price point at $1,000 per bottle. For the deep-pockets out there, fret not. Most historied distilleries, including several on this list, have super-premium releases intended for the 1%. I recommend the The Balvenie DCS Compendium Chapter Three ($15,000 per bottle), The Macallan 40-Year-Old Sherry Oak ($8,000 per bottle), and of course anything with Pappy on the label, assuming you can find a bottle.

Ardbeg — 20 Something

Scotland | Islay Region
Retail: $550

The Ardbeg distillery is nestled on the craggy coastal rocks of Southern Islay in Scotland. For more than 200 years, they’ve been using the same unique, peat-laden natural water source to craft all their whiskys — and it shows. This exceptional bottle, despite its clever name, acts nothing like a 20-something. This 23-year old single malt is aged in ex-bourbon and Oloroso sherry casks, imparting a rustic bronze color and a deep, rich nose. It is warm and confident in flavor profile, with none of the sharp corners you expect from a younger, punchier scotch. Expect all the hallmark notes of a mature bottle: vanilla and cherry, deep smokiness, herbaceous chocolate. It is an exemplar of Islay single malts, perfect for silencing Scotch skeptics.

image002

The Balvenie — Tun 1509 Batch 4

Scotland | Speyside Region
Retail: $399

Geographically opposite from Islay in the Northeastern region of Scotland in the Highlands lies Speyside, home of The Balvenie. This latest edition of their TUN series single malt Scotch marries 23 different casks from Balvenie’s vault to create this unexpected bottling. It features strong whiffs of honeycomb on the nose, followed by a concentrated, almost syrupy taste of dried fruits and oak on the palette. The characteristic smokiness and peat from the malt is present, but this unique blend drinks almost like an aged bourbon. (Almost). They’ll release slightly more than 8,000 bottles, making this a highly coveted, delicious offering.

teelingwhiskey

Teeling 24 Year Old — Vintage Reserve Collection

Ireland
Retail: $499

Irish whiskey is synonymous with Jameson. The dashing Teeling brothers, however, are working hard to change that. The Teeling facility is the first new distillery to open in Dublin in nearly 125 years. It’s located in the heart of the city just a few blocks away from that other super-famous Irish export: Guinness. The 24-year old marks Teeling’s second foray into the aged super-premium whiskey sector. This whiskey is finished in Sauternes wine barrels, lending the liquor a toasted gold color. The profile is heavy on green grapes and grassy notes with a surprisingly light, mellow mouthfeel. Take note, Jameson.

High-West-Distillery-FULL-068

High West — A Midwinter Night’s Dram

United States | Utah
Retail: $100

Park City, Utah may not exactly be the heart of American distilling (Kentucky has that distinction on firm lockdown), but High West is no amateur. Awarded Whisky Advocate’s prestigious Distiller of the Year award in 2016, the American West distillery is crafting some of the best rye available, period. Their recently release, A Midwinter Night’s Dram, is shockingly smooth with hearty, warm notes of fall like marzipan, blackberries, ginger and candied fruits. The finish is at once robust and crisp. Their previous limited-edition ryes are nearly impossible to find, especially given the quality at this price point, so if you happen upon a bottle, snatch it up immediately.

Screen Shot 2017-12-20 at 1.18.18 PM

Suntory The Yamazaki Mizunara Cask 2017 Edition

Japan
Retail: $1,000

Suntory is the founding house of Japanese whisky. Fans of the brand likely recognizetheir more approachable offerings, Toki and Harmony. However, this 18-year old single malt is the typification of Suntory’s craftsmanship. Even the label is handmade using Echizen paper produced via a slow process of drying on wood boards. Using rare mizunara barrels (Japanese oak), the long maturation period reveals the distinctive spiciness and incense-like flavor of sandalwood and aloe wood, unique traits of the mizunara. This is not intended for the average weeknight cocktail. This whisky is dramatic and unforgettable, and at four-figures per bottle, it should be.

eagle-rare-17-year-old-buy-online

Buffalo Trace – Eagle Rare 17-Year-Old Antique Collection

Kentucky
Retail: $90

No list is complete without a proper American bourbon. As any (over)enthusiastic bourbon drinker can attest, Kentucky has been delivering some stellar rare bottles of late. Ultimately, the Eagle Rare 17-year old, Buffalo Trace’s annual Antique Collection release, takes the cake — literally! It is smooooooth, and tends to be heavier on the vanilla and cinnamon notes if that’s your jam.

FRB_ALs50thBottle_onBlack

Four Roses 2017 Small Batch — Limited Edition Al Young’s 50th Anniversary

United States | Kentucky
Retail: $500

A very honorable mention goes to Four Roses 2017 Small Batch Limited Edition Al Young’s 50th Anniversary. It is my bourbon of choice, gussied up to celebrate the half-century tenure of the Distillery Manager, Brand Ambassador and all around badass, Al young. The Limited Edition features a blend of their signature 23, 15, 13, and 12-year old casks.

Posted in <a href="https://www.highwest.com/blog/category/latest-news.php">Latest News</a>

Men's Journal Visits 5 Ski Towns

5 Awesome Ski Towns Even Non-Skiers Will Love

Some ski resorts are best for powder hounds chasing the steeps. Others are better for couples looking for luxe. Then there are the do-it-all, make-everyone-happy places that prove it’s not the resort that matters; it’s the destination. Here are the five best ski getaways in North America.

skiing

Posted in <a href="https://www.highwest.com/blog/category/latest-news.php">Latest News</a>

Retail Sales Associate

GENERAL STORE RETAIL SALES
REPORTS TO: Manager – General Store
LOCATION: Park City, Utah & Wanship, Utah 

SUMMARY: High West Distillery & Saloon is seeking a committed, service-oriented individual who is passionate about educating our customers about our products. High West Distillery & Saloon is a rapidly growing company with ample opportunities for professional growth and development. 

We offer incentives based on meeting and exceeding objectives, health insurance, 401k plan, paid company holidays, PTO and annual product allowance.

Responsibilities:

  • Be a positive team player
  • Open and close cash registers, performing tasks such as counting money, separating charge slips, coupons, and vouchers, balancing cash drawers, and making deposits.
  • Maintain knowledge of current sales and promotions, policies regarding payment and exchanges, and security practices.
  • Computer sales prices, total purchases and receive and process cash or credit payment.
  • Watch for and recognize security risks and thefts, and know how to prevent or handle these situations.
  • Recommend, select, and help locate or obtain merchandise based on customer needs and desires.
  • Answer questions regarding the store and its merchandise.
  • Describe merchandise and explain use, operation, and care of merchandise to customers.
  • Ticket, arrange and display merchandise to promote sales.
  • Prepare sales slips or sales contracts.
  • Place special orders or call other stores to find desired items.
  • Demonstrate use or operation of merchandise.
  • Clean shelves, counters, and tables.
  • Exchange merchandise for customers and accept returns.
  • Bag or package purchases, and wrap gifts.
  • Help customers try on or fit merchandise.
  • Inventory stock and requisition new stock.
  • Prepare merchandise for purchase or rentals.
  • Welcomes customers by greeting them; offering them assistance.
  • Directs customers by escorting them to racks and counters; suggesting items.
  • Processes payments by totaling purchases; processing cash, and store or other credit cards.
  • Contributes to team effort by accomplishing related results as needed.

 

Minimum Qualifications:

  • One to two years ‘experience in retail sales environment
  • Cash management skills
  • Ability to work nights, weekends, and holidays as needed
  • Effective communication skills
  • Commitment to deliver an outstanding customer experience
  • Candidate must be 21 years of age or older

 

Preferred Qualifications

  • General knowledge of craft distilling and spirits

Qualified applicants should send their resume to careers@highwest.com. A cover letter is not required; please include a brief paragraph of your interest in this position in the body of your email.

Posted in <a href="https://www.highwest.com/blog/category/employment.php">Employment</a>

Saloon Host/Hostess

Apply Now

Role: Host/Hostess
Company: High West Saloon
Location: Park City, UT
Reports to: Manager on Duty

Position Title: Host/Hostess for High West Saloon (Park City) 

Summary: High West Distillery and Saloon in Park City is looking for full and part-time Hosts/Hostesses with previous restaurant experience. The ideal candidate will be friendly, organized, hard working, reliable and able to take charge in a fast paced environment while maintaining a friendly disposition. We are looking for someone with a flexible schedule and a "can do" attitude. 

MINIMUM REQUIREMENTS 
• One to two years of experience in restaurant environment, preferably in host position.
• Ability to work nights, weekends, and holidays as needed (must have flexible schedule)
• Effective communication skills
• Commitment to deliver an outstanding customer experience

Essential Functions:

  • • Positively represent High West and its values
    • Greet and seat customers
    • Coordinate wait lists and reservations
    • Provide professional and accurate information
    • Maintain front entrance cleanliness
    • Organize menus
    • Help servers as needed
    • Be a liaison between kitchen and servers
    • Help with event set-up and flow as needed 
    • Keep inventory of stock forms at front desk
    • Coat check organization

This position is an extremely important part of the High West experience. We are looking for candidates who are dedicated, responsible, and can commit to a flexible schedule.

 

 

Posted in <a href="https://www.highwest.com/blog/category/employment.php">Employment</a>

1 2 3 ...10 »