My Review of High West Whiskey
Posted: Sun Feb 06, 2022 1:19 pm
My Review of High West Whiskey
My very good friends, Kurt and Melissa Guseman came for a visit recently and brought me a bottle of HIGH WEST Whiskey from Utah. The label says:
CAMPFIRE
Made with Straight Rye Whiskey, Straight Bourbon Whiskey, and Blended Malt Scotch Whiskey.
LIMITED SUPPLY
Bottled by HIGH WEST DISTILLERY, PARK CITY, UTAH
46% Alcohol by volume
I have rarely drunk an alcoholic beverage that has given me memories that I have shared with others over the years. The first that I can remember was a bottle of Ginseng Wine from Korea. I talk about it often. Why? Because it was the most awful thing I ever drank. It haunted me for years because I couldn’t get the memory of that aftertaste out of my head. I wish that I had saved that bottle so I could share my experience with my friends over the years. I have similar memories of drinking Greek wine in Queens, NY.
Now, I have a new memory, but this time I am saving the bottle of High West Whiskey and I intend to share tastes of this concoction with my friends who appreciate good bourbon, whiskey and scotch. They won’t believe what I tell them unless they taste it for themselves.
My first thought was how were they able to capture both the campfire aroma and the feeling that I was drinking something that could quite literally kill me. It tasted like charred wood from the campfire has been soaking in isopropyl alcohol for a very long time, possibly even since the great migration to Utah in the 19th century.
It is quite understandable why there is a limited supply, most likely because the only persons who would experiment with a whiskey from Utah are tourists who visit the ski resorts of Park City and are not familiar with Utah’s long-standing adventures with alcoholic drinks due to religious intolerance. It is doubtful that the locals are imbibing this unpalatable mountain dew.
I didn’t taste it while Kurt and Melissa were here, because I have nasal polyps that affect my ability to taste and smell. So, I made an appointment with my ENT to get my annual Kenalog shot, which shrinks my polyps and gives me back my olfactory senses. I couldn’t wait to taste it and when I finally had my taste back, I opened the bottle, poured it over ice, and shared a glass with my friend, Rick. We both noted the effluvious exhalation from the glass and agreed that I must write a review of this hybrid potion.
Here are a few words that best characterize my experience:
Unforgettable, haunting, historic, noteworthy, consequential, arresting, immortal.
Roger Donnay
My very good friends, Kurt and Melissa Guseman came for a visit recently and brought me a bottle of HIGH WEST Whiskey from Utah. The label says:
CAMPFIRE
Made with Straight Rye Whiskey, Straight Bourbon Whiskey, and Blended Malt Scotch Whiskey.
LIMITED SUPPLY
Bottled by HIGH WEST DISTILLERY, PARK CITY, UTAH
46% Alcohol by volume
I have rarely drunk an alcoholic beverage that has given me memories that I have shared with others over the years. The first that I can remember was a bottle of Ginseng Wine from Korea. I talk about it often. Why? Because it was the most awful thing I ever drank. It haunted me for years because I couldn’t get the memory of that aftertaste out of my head. I wish that I had saved that bottle so I could share my experience with my friends over the years. I have similar memories of drinking Greek wine in Queens, NY.
Now, I have a new memory, but this time I am saving the bottle of High West Whiskey and I intend to share tastes of this concoction with my friends who appreciate good bourbon, whiskey and scotch. They won’t believe what I tell them unless they taste it for themselves.
My first thought was how were they able to capture both the campfire aroma and the feeling that I was drinking something that could quite literally kill me. It tasted like charred wood from the campfire has been soaking in isopropyl alcohol for a very long time, possibly even since the great migration to Utah in the 19th century.
It is quite understandable why there is a limited supply, most likely because the only persons who would experiment with a whiskey from Utah are tourists who visit the ski resorts of Park City and are not familiar with Utah’s long-standing adventures with alcoholic drinks due to religious intolerance. It is doubtful that the locals are imbibing this unpalatable mountain dew.
I didn’t taste it while Kurt and Melissa were here, because I have nasal polyps that affect my ability to taste and smell. So, I made an appointment with my ENT to get my annual Kenalog shot, which shrinks my polyps and gives me back my olfactory senses. I couldn’t wait to taste it and when I finally had my taste back, I opened the bottle, poured it over ice, and shared a glass with my friend, Rick. We both noted the effluvious exhalation from the glass and agreed that I must write a review of this hybrid potion.
Here are a few words that best characterize my experience:
Unforgettable, haunting, historic, noteworthy, consequential, arresting, immortal.
Roger Donnay
