High West Valley Tan Utah Oat Whiskey
Only 2,000 bottles of this whiskey, which was aged for up to 4 years, will ever be produced.
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.” The first aged whiskey ever distilled in Park City, High West Valley Tan is named after the whiskey that Mormon’s made in Utah during the 19th century. “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,” wrote Mark Twain of the whiskey in 1871. High West Valley Tan is made from a mash of 85% oats and 15% malted barley, which are milled and mashed before being distilled at the Perkins’ distillery. Following distillation, the whiskey is matured for 2 to 4 years in new and used American oak barrels, allowing the oak flavors to develop into a delicious buttery flavor. As a result, Valley Tan has notes of citrus, fresh juicy fruit gum, honeyed oak, vanilla cake and oat biscuits. Sweet touches of vanilla, caramel, and buttered frosting linger throughout. Only 2,000 bottles of this whiskey will ever be released. Pick one up today!
|Proof||84 (42% ABV)|
|Distiller/Bottler Name||High West Distillery|
Citrus, fresh juicy fruit gum, honeyed oak, vanilla cake and oat biscuits. Sweet touches of vanilla, caramel, and frosting linger throughout.
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