High West Double Rye Whiskey

Situated at the bottom of the Quitting Time Ski Run in Park City, High West Distillery & Saloon is the first distillery in Utah since Prohibition and the only ski-in gastro-distillery in the world. "We wanted to call High West a "saloon," says David Perkins, High West's founder, "because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall was held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West."

High West Double Rye Whiskey is made from a marriage of a feisty two-year old Rye Whiskey (composed of a mash of 95% Rye and 5% barley) that was fermented with High West's proprietary strain of yeast, together with a saddle-smooth 16 year-old Rye Whiskey (composed of a mash of 53% rye and 37% corn). Although the exact recipe of this marriage remains a closely-guarded the secret, the result is an incredibly bold and spicy Whiskey.

High West Double Rye has an aroma of cloves, cinnamon, pine nuts and mint that gives way to notes of fresh herbs, mellow caramel, vanilla and pistachio on the palate. The finish is spicy and long, with touches of rye, woody spices and peppercorn that linger.

The Whiskey earned a score of 90 points from Whisky Advocate, which said that it was a "must-try for Rye Whiskey aficionados." In addition, it earned a score of 97 points from American Craft Distillers and was called "superb" and "outstanding" by the Sour Mash Manifesto.

"I'm a Whiskey guy." says Perkins, who was named Whiskey Advocate's Whiskey Pioneer of the Year in 2011. "I wanted High West to be a Western brand. A Rocky Mountain brand. That was important to me."

Try a Western Whiskey today!