Located at exactly 7,000 feet in the Wasatch Range of the Rocky Mountains in Old Town Park City, Utah, High West Distillery and Saloon is the world’s only ski-in distillery and gastro-saloon. Started by one man with a passion to make a great Rocky Mountain whiskey, proprietor and distiller David Perkins has been putting his background as a biochemist to use producing everyone’s favorite dark spirit for ages. The latest High West release is Yippee Ki-Yay Rye Whiskey, which puts their Double Rye! sourced whiskey into barrels originally used to age wine. Bourbon barrel beer, or beer barrel bourbon isn’t all that new, but the combination of the “vermouth-ed” and “syrah-ed” whiskey created from the wine barrel aging is all together new. Whether or not you’re using it as a mixer in a Manhattan or drinking it as an aperitif on ice, this whiskey will have you quoting John McClane in no time.
High West Yippee Ki-Yay Rye Whiskey
