High West Bourbon Whiskey
  • Category Bourbon
  • Country United States
  • Region Utah
  • Distillery High West
  • Age 16 Year Old
  • Style Bourbon Whiskey
  • Alcohol 46%*
*please note that the ABV of this bottle may vary California residents: Click here for Proposition 65 WARNING.
  • sweet
  • caramel
  • vanilla
  • honey
  • biscuit
  • lemon
  • zesty
  • apple
  • pecan

High West

Bourbon Whiskey (0.75l, 46%*) *please note that the ABV of this bottle may vary

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Character Goatson

Ride the trail of flavor through the Wild West with High West Bourbon.

In 2001 a biochemist named David Perkins got struck with a Spirit-infused epiphany while visiting the Kentucky distillery. Inspired by the parallels between his work and the art of Whiskey-making, he and his wife Jane set out to find the perfect location for their own distillery. They found their gold in Utah, where David's love for the Old West and the state's little-known Whiskey history collided. In 2006, they opened High West Distillery, the first legal operation since Prohibition. Starting with just a 250-gallon still and Saloon in a historic livery stable and garage, High West grew and prospered until they needed a bigger home. And wouldn't you know it, fate (in the form of a Blue Sky Ranch owner Mike Phillips) intervened and offered up a 3,000-acre cattle ranch for their new distillery. And so, from humble beginnings to an internationally-renowned brand, High West's success is a testament to the power of passion, research, and a little bit of serendipity.

If you want to taste the most trailblazing and inviting Bourbon of the West, High West Bourbon is your man, er, Spirit. It's a wedding of straight Bourbon Whiskeys, without interruptions from chill-filtering and carbon-treating. Aged for at least two years in charred white American oak barrels and crafted from a variety of high rye mash bills, this Bourbon bursts with earthy complexity and just the right amount of spice. Rich, bright, and sweet with notes of honey nougat, sweet cornbread biscuits, and zesty lemon, all culminating in a finish that's as satisfying as a bite of caramel apples and pecan pie.
  • Category Bourbon
  • Country United States
  • Region Utah
  • Distillery High West
  • Age 16 Year Old
  • Style Bourbon Whiskey
  • Alcohol 46%*
*please note that the ABV of this bottle may vary California residents: Click here for Proposition 65 WARNING.

Appearance / Color
Golden honey.

Nose / Aroma / Smell
Light and sweet, with notes of caramel and vanilla.

Flavor / Taste / Palate
Rich and bright, with flavors of honey nougat, sweet cornbread biscuits, and lemon zest.

Finish
Lingering taste of caramel apples and pecan pie.
 
Flavor Spiral TM
About the Flavor Spiral
What does High West Bourbon Whiskey taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in High West Bourbon Whiskey and gives you a chance to have a taste of it before actually tasting it.

We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Back to flavor spiral
  • sweet
  • caramel
  • vanilla
  • honey
  • biscuit
  • lemon
  • zesty
  • apple
  • pecan
High West Bourbon Whiskey
High West Bourbon Whiskey
Dog Dogson's Smartass corner
Character Dogson
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Bourbons have very prominent notes of vanilla, as American White Oak is naturally high in vanillins.
At any given time, there are more barrels of Bourbon in Kentucky than there are people. The population of the Bluegrass State is about 4.4 million. Today there are more than 5 million barrels of Bourbon sitting in the rick-houses of that Old Kentucky Home. That’s nearly 300 bottles of Bourbon per person, or about 60 gallons each.
Straight Bourbon must be matured for at least 2 years. If a bottle has no age statement, it’s at least 4 years old.
Sure, Kentucky gets all the press when it comes to Bourbon. And with good reason—nearly 95% of it is produced there. But Bourbon can be made anywhere as long as it's within the United States. Just ask states with budding distilleries like Illinois and New York.
"Remember that iconic poster from World War II showing Rosie the Riveter as a patriotic American woman doing her part for the war effort? Well, hundreds of businesses did their part too, and the Bourbon distillers stepped right up with ‘em.

Distilleries all over Kentucky and Tennessee were re-tooled to distill fuel alcohol and ferment penicillin cultures to treat wounded soldiers."
Similar drinks
Dog Dogson's Smartass corner
Character Dogson
Whisky or Whiskey? The spelling differs geographically. In Scotland, Japan, and some other parts of the world, distilleries usually spell it Whisky; in Ireland and the USA, they spell it Whiskey.
Bourbons have very prominent notes of vanilla, as American White Oak is naturally high in vanillins.
At any given time, there are more barrels of Bourbon in Kentucky than there are people. The population of the Bluegrass State is about 4.4 million. Today there are more than 5 million barrels of Bourbon sitting in the rick-houses of that Old Kentucky Home. That’s nearly 300 bottles of Bourbon per person, or about 60 gallons each.
Straight Bourbon must be matured for at least 2 years. If a bottle has no age statement, it’s at least 4 years old.
Sure, Kentucky gets all the press when it comes to Bourbon. And with good reason—nearly 95% of it is produced there. But Bourbon can be made anywhere as long as it's within the United States. Just ask states with budding distilleries like Illinois and New York.
"Remember that iconic poster from World War II showing Rosie the Riveter as a patriotic American woman doing her part for the war effort? Well, hundreds of businesses did their part too, and the Bourbon distillers stepped right up with ‘em.

Distilleries all over Kentucky and Tennessee were re-tooled to distill fuel alcohol and ferment penicillin cultures to treat wounded soldiers."
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