Utah's Whiskey. Our nod to the whiskey originally produced by the Mormon Pioneers, made from a blend of wheat and oat whiskey.
How to Enjoy
Valley Tan can be enjoyed anyway you like, on ice, with a little water, or even “squar” meaning neat or without water.
Valley Tan is the historic name of the whiskey that the Mormons made from 1850 to about 1870 .
Back Label Story
The name Valley Tan originally referred to leather “tanned” by Mormon
pioneers. Eventually it applied to anything not imported, in other words
“homemade.” Homemade whiskey was also called Valley Tan, of which
Mark Twain wrote: “The exclusive Mormon refresher...Valley Tan... is a kind
of whisky, or first cousin to it; is of Mormon invention and manufactured
only in Utah. Tradition says it is made of [imported] fire and brimstone. If I
remember rightly, no public drinking saloons were allowed in the kingdom
by Brigham Young, and no private drinking permitted among the faithful,
except they confined themselves to Valley Tan.”† Sir Richard Burton, one
of the greatest explorers of the 19th century and expert on religious places,
wrote “The whisky of Utah Territory unlike the Monongahela or rye of
Pennsylvania and the Bourbon…of Kentucky is distilled from wheat…”‡
Thus, we made our Valley Tan from wheat and aged it in new and used
barrels for a minimum of 1 year, creating a “pretty” sipping whiskey.
On front is Porter Rockwell, one of Utah Territory’s earliest lawmen and
reputed Mormon “Destroying Angel” [Twain explains: “Destroying Angels
as I understand it, are Latter-Day Saints who are set apart by the church
to conduct permanent disappearances of obnoxious citizens.”].† Upon
meeting Old Port, Sir Burton wrote: “Rockwell...pulled out a dollar and
sent to the neighboring distillery for a bottle of Valley Tan... We were asked
to join him in a ‘squar’ drink, which means spirits without water. Of these,
we had at least four, which, however, did not shake Mr. Rockwell’s nerve,
and then he sent out for more, meanwhile telling us of his last adventure.”‡
So...please have a ‘squar’ drink and contemplate a visit to High West.
Founder, David Perkins
Master Distiller, Brendan Coyle
• Bottled at 43.5% ABV
• TTB designation: Whiskey
• Filtration: Not chill filtered, not carbon treated
• Whiskey: A blend of whiskies, aged 3 - 6 years
• Mash bills: Wheat whiskey, Oat whiskey
Proof & ABV
43.5 ABV / 87 Proof
Whiskeys aged in new and used charred white American oak barrels.
Nose: Wildflower honey, dried pineapple, hint of piña colada,salted caramel apple, vanilla tapioca pudding, fresh baked poundcake, wet stick of chalk, white daisies, subtle mint
Taste: Santa Claus melon, lemon poppyseed quickbread,crisp honey banana waffles, lemon zest, unsweetened coconut, white cake icing, brown sugar whole oat groats
Finish: Fresh pineapple, lingering citrus zing, white pepper, coastal breeze, supple body