In stock at Forsyth
High West Whiskey 21 Year Old Rare.....$106.99
This rye whiskey is highly unusual because it was aged in used oak barrels. Almost all American whiskey is aged in new oak and sold as a "straight" whiskey. Used barrels result in a taste profile less influenced by the wood, allowing the more delicate flavors of the rye distillate to prevail. A truly sophisticated sipping whiskey.
We named these "Rocky Mountain Rye" for the whiskey that saloons imported to quench the thirst of the mining boomtowns in the Mountain West. As a modern day saloon, High West is doing the same while patiently waiting for High West's own whiskey to age.
At the end of a meal or the end of a hard day, forget about single malts or cognac, have this 21 instead. Try it with a dessert that pairs well with an American rye's spice, caramel and vanilla like Créme Brulee, fine chocolate, or an apple tart.
John Hansell, Malt Advocate - "This is one soft, smooth rye whiskey. Gentle mint, green tea, cinnamon, nutmeg, roasted nuts, glazed fruit and candied corn, all lie on a bed of vanilla and caramel... I could drink this stuff all day long
In stock at Rock Hill and Forsyth
High West Barreled Manhattan...$41.99
The 36th Vote™ commemorates Utah's role as the deciding vote to end Prohibition. In fact, the Utah delegation WANTED to cast the final vote. "No other state shall take away this glory from Utah" proclaimed the leader of the state delegation and president of the Utah League for Prohibition Repeal. On December 5th 1933 at 5:32 PM EST, satisfied that the thirty-fifth state (Pennsylvania) had ratified, Utah delegate S.R. Thurman cast the last ballot for Utah and the 18th amendment's fate was sealed. High West Distillery chose the Manhattan for this celebration because of its classic appeal and timelessness - it's also our favorite mixed drink! We used the pre-Prohibition recipe of two parts rye whiskey to one part sweet vermouth and two dashes of bitters. We then married the mixture in the rye whiskey's American white oak barrel for 90 days, allowing the flavors to integrate in a well-balanced harmony of the rye's spiciness, the vermouth's herbs, and the bitters' complexity. We hope you take time to celebrate Repeal Day and thank Utah for its role in ending the Noble Experiment.
The High West Barreled Manhattan is made from two parts of High West's Double Rye! Whiskey, one part sweet red vermouth, and two dashes of Angostura bitters for every 2.5 ounce serving. It was then aged in a 2-year-old rye whiskey barrel for 120 days. The addition of the vermouth lowers the pH and the percent alcohol by volume - both increasing the break down of the oak's hemi-cellulose, increasing the wood sugars that dissolve into the "cocktail" inside. Because a barrel "breaths", there's also some oxidation of the "cocktail." This mellows out the sharpness of the bitters and vermouth, making what we think is a darn fine elixir. We hope you enjoy tasting this as much as we did making it