Barrel-aged for four months, each of these cocktail spirits was crafted by the first distillery in Utah since Prohibition.
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 Distillery's The 36th Vote Barreled Manhattan commemorates Utah's role as the deciding vote to end Prohibition. On December 5, 1933, Utah ratified the Twenty-First Amendment to the United States Constitution, thus forever ending the Noble Experiment.
The 36th Vote Barreled Manhattan is made by blending High West's Double Rye Whiskey (the rye is aged for up to 16 years) with Vya Sweet Vermouth and Angostura bitters. Once the ingredients have been blended together, they are barrel-aged for 120 days in casks that were previously used to mature rye whiskey. The barrel-aging process oxidizes the cocktail, allowing the vermouth and bitters to mellow, and contributes a touch of woody spice to the drink.
The 36th Vote Barreled Manhattan has soft, harmonious notes of woody spices that mingle well with its backbone of rye and vermouth. As notes of baking spices, oak, cinnamon and black pepper fade, hints of sweet cherries, dried fruits and milk chocolate appear and lead to an elegant, smooth finish.
High West Distillery's The Barreled Boulevardier is named after the eponymous cocktail invented by Erskine Gwynne. During Prohibition, Gwynne moved to Paris and began writing a monthly publication called The Boulevardier
, which catered toward expatriates and was patterned after The New Yorker
. The magazine's contributors included literary notables such as Ernest Hemingway, Thomas Wolfe, and Sinclair Lewis, and included full-page cocktail recipes in the back. "Gwynne made his cocktail with one-part Campari, one-part Italian vermouth, and one-part bourbon," says Perkins. "Ours is a little more whiskey-forward."
High West's The Barreled Boulevardier is made from a marriage of six-year old bourbon, Vya Sweet Vermouth and Gran Classico, a bitter amaro from Switzerland. Once the ingredients have been blended together, they are aged in a barrel for approximately four months. "The barrel aging adds a rich mouth feel and mellows the ingredients," says Perkins. The Barreled Boulevardier has an herbal aroma, with notes of dried cherries, sweet fruits, cinnamon, oak and roasted nuts that lead to a mellow finish with a touch of bitters. "The Boulevardier is a real delight served over ice with a twist of orange or lemon peel."
Enjoy two, High West barrel-aged cocktails today!
Boulevardier: 72 (36% ABV); 36th Vote: 74 (37% ABV)
High West Distillery
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Boulevardier: Herbal aroma, with notes of dried cherries, sweet fruits, cinnamon, oak and roasted nuts that lead to a mellow finish with a touch of bitters.