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.
High West created The 36th Vote Barreled Manhattan to commemorate Utah's role in the repeal of Prohibition.
A limited release of High West Rendezvous Rye finished in French oak port barrels.
September is Bourbon Heritage Month. Celebrate with the spirit that helps conserve the West. For each bottle of American Prairie Bourbon™ sold, High West donates 10% of its after-tax profits to the American Prairie Reserve. Learn More at www.americanprairie.org
American Prairie Bourbon™ is a complex...
High West was founded with a spirit of innovation that carries through all of our products, whether in our unique blends or in our very own Valley Tan. We love experimenting with different barrel finishes, which is why we pride ourselves on our Barrel Selects. With our Barrel Selects, each barrel is...
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.
A very spicy rye whiskey!
The heart of High West 7000' comes from our favorite grain - oats.
High West Campfire is the world’s finest blend of scotch, bourbon and rye whiskeys. A very unusual, distinctive, yet delicious whiskey.
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...
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.
A complex and strong cocktail with a taste bud inspiring interplay between sweet and bitter French liquor.
Utah's Whiskey. Our nod to the whiskey originally produced by the Mormon Pioneers, made from a blend of wheat and oat whiskey.
“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we’re taking a big step back in history and transitioning much of the mash bill to a wheat based recipe, after finding historical references to such...
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.