High West launches a new Bourbon whiskey blend

Manhattan: an all time favorite Whiskey cocktail.

American cocktail lovers are no strangers to Bourbon.  Sales of that corn-based elixir continue to increase year over year as cocktailians consume more and more of it in Manhattans, Old Fashioneds, and iconic Mint Juleps.  While Vodka and Rum marketers are not looking over their shoulders in concern, sales of everyday Bourbons and specialty small-batch or single-barrel Bourbons are climbing rapidly.  Now, the master blenders at High West Distillery in near-by Park City, Utah, have launched their newest product: American Prairie Reserve, a blend of two mature Bourbons, one aged six years and the other ten, that should go well in your favorite whiskey cocktail or in a glass on the rocks. 

High West Distillery is known for its line of blended Rye whiskeys like High West Rendezvous Rye whiskey, High West Double Rye!, a Rye-Bourbon blend named Bourye, and even one named Son of Bourye.  American Prairie Reserve is their first exclusively Bourbon blend.  High West remains faithful to their Rye roots, however, with the mashbills of the two Bourbons weighing in at 20% and 35% Rye respectively.  That makes the Prairie Reserve a little “hotter” than your run of the mill Bourbon.  I’m always impressed by High West’s products, and American Prairie Reserve is no exception.  If you have tried it, post a response to this post and let us know what you think.

High West launches a smoky campfire whiskey

The master blenders at High West Distillery in Park City, Utah will launch their newest product, Campfire Whiskey™, at their annual Derby Day party at the distillery and restaurant in Old Town Park City this Saturday, May 5.  Campfire Whiskey™ is a unique blend of Bourbon, Rye, and Scotch whiskeys that certainly sounds intriguing. 

High West Distillery is known for their line of highly rated, blended Rye whiskeys like High West Rendezvous™ Rye whiskey and High West Double Rye!™, but Campfire sounds like something completely different.  Proprietor David Perkins got the idea for Campfire whiskey in Scotland after enjoying a dessert of honeydew melon drizzled with syrup made by simmering peated whisky with sugar; he loved the taste of peat smoke with the melon.  This eventually led him to blend the sweet fruitiness of Bourbon with the smokiness of a blended Scotch and to finish it with spicy, floral notes from a Rye.

Those of you fortunate enough to be attending the High West Derby Day party this Saturday will be able to enjoy Campfire in a Mint Julep.  The rest of us will have to wait for our next visit to Park City, or until Campfire makes it to our local liquor store.