High West Distillery Rendezvous Rye Whiskey
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A big nose of cinnamon stick, clove, vanilla, peppermint, caramelized sugar and dried fruit. Very spicy, with cinnamon, crisp mint and fennel, underlying sweet notes of caramel, molasses, vanilla, macaroon, cocoa, and candied fruit. The finish takes hold with huge rye spice, cinnamon, orange rind, and vanilla and it lingers for ages.
High West Distillery was founded in 2006 by David Perkins and his wife, Jane. Inspired by a trip to a Kentucky distillery, the couple decided to relocate their family to Park City, Utah and begin a new adventure of whiskey distilling. Since then our mission has been simple. Make delicious whiskey. Share our love of whiskey. Celebrate our home, The West.
Deeply rooted in Utah’s little known whiskey history and inspired by the spirit of the Wild West, High West became the state’s first legal distillery since 1870. High West's approach to whiskey making involves blending and distilling to create unique, innovative and flavor-forward whiskeys. Our portfolio of products celebrates the world of whiskey with bourbon, rye, and even peated Scotch blends.
Today High West has 2 locations offering tours, whiskey education, and dining option. High West's original location is the Saloon in downtown Park City. Located at the bottom of the Quit ‘N Time ski run, this is the world’s only ski-in gastro-distillery. Paying homage to the history of saloons in the Old West, this historic location serves up western alpine fare, a full selection of fine wine and spirits, and of course, our own award-winning whiskeys. Marking the beginning of a new High West era, our new distillery opened in 2015. A celebration of the American West, it sits high up in the Wasatch-Uinta Mountains in Wanship, Utah. Here we offer distillery tours, educational whiskey tastings, a light menu of western country cuisine, and a venue for private events and meetings.
Known for its peppery, spicy bite, Rye serves as the ideal base for cocktails like the Sazerac, Manhattan or Old Fashioned. In order for a spirit to be labeled an American Rye Whiskey, the mash bill must be comprised of at least 51% rye grain. The remainder of the mash is most often a combination of malted barley, wheat or corn. After distillation is complete, the spirit is transferred to unused, charred white oak barrels for a minimum of two years, though many producers choose to age longer.