The Barreled Boulevardier
A complex and strong cocktail with a taste bud inspiring interplay between sweet and bitter French liquor.
How to Enjoy
Served Neat, On The Rocks, or Stirred and Strained with an orange or lemon garnish.
Back Label Story
Erskine Gwynne, the creator of the Boulevardier Cocktail, moved to Paris and began The Boulevardier, a monthly magazine patterned after The New Yorker, catering to the upper-class expatriate. Its contributors included such luminaries as Joyce, Hemingway, Thomas Wolfe, and Sinclair Lewis. Literally speaking, a Boulevardier was a wealthy and fashionable man who had knowledge of advanced cultural pursuits and frequented Parisian boulevards, New York City, and possibly Park Avenue (Park City!). As for High West’s Barreled Boulevardier, we mix Bourbon with sweet vermouth and Gran Classico®, a bitter amaro from Switzerland. We marry the mixture in American oak Bourbon barrels where it rests until it reaches perfection. Serve either over ice, or stir on ice and strain into a cocktail glass. Garnish with a twist of orange or lemon zest...and then sit back and enjoy a sip of the good life. Erskine would certainly approve!
*Label designed in collaboration with Aucutt Design
Ratio of whiskeys: Top Secret!
Filtration: No Chill Filtration, No Flavor Added
Straight Bourbon Whiskey, sweet vermouth and bitter liqueur
Proof & ABV
Age(s), Distilled by & Mashbill(s)
Straight Bourbon Whiskey, Sweet Vermouth, and bitter liquer aged 90-120 days
Straight Bourbon Whiskey: 75% corn, 21% rye, 4% barley malt from MGP
Aged in charred, white American oak; Blended cocktails finished in used MGP rye barrels (2nd use charred white American oak ex-rye or ex-bourbon barrels)
Nose: Aged whiskey and sweet red wine liquor/herbal anise complexity
Taste: Complex dried fruits, vinous bitter liquor and an herbal/liquorice root mid-palate
Finish: Transitions to a dry herbal complex with vinous tones