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High West Distillery was founded in 2006 by David Perkins and his wife, Jane. David, a former biochemist, was inspired to open his own distillery after seeing the parallels between the fermentation and distilling process and his own work in biochemistry during a trip to a whiskey distillery in Kentucky. In 2004, David and his family relocated to Park City, Utah to begin their new venture, where they began distilling in 2007. They chose Park City because of David’s love of the Old West and Utah’s little-known whiskey history.

High West began with humble roots, opening a small, 250-gallon still and Saloon in an historic livery stable and garage. What was once a small operation in downtown Park City has grown to be an internationally-recognized, award-winning brand. High West is Utah’s first legal distillery since 1870 and the world’s only ski-in gastro-distillery.


In the tradition of American and Scottish whiskey making, they use both freshly charred and second-use oak barrels during the maturation stage.

Brand Tasting Notes: Fig jam on toast points, whole grain waffles with honey drizzle, cracked walnut shells, dried wildflowers, and cedar. Honeyed cereal, crème caramel custard, almond macaroons, toasted biscuits with herbal jelly, and subtle banana taffy.

Holly’s Tasting Notes: Smells like homemade doughy sugar cookies. A bit of pine and mint/herbal sweetness in there as well. The palate is malty with a soft honey and fried dough sweetness. My notes make it sound super sweet but it is silky, a drier sweet. It is not too sweet by any means.

  • Bottle Size750
  • StyleAmerican Single Malt
  • RegionWest Coast
  • ABV44%
  • Country of OriginUSA
  • Cask StrengthNo
  • Cask TypeBourbon
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