Whiskey

Situated at the bottom of the Quitting Time Ski Run in Park City, High West Distillery and Saloon is the first distillery in Utah since Prohibition and the only ski-in gastro-distillery in the world. We wanted to call High West a saloon, says David Perkins, High Wests founder, because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall was held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West.High West Bourye is crafted from a blend of rich bourbons that have matured for a minimum of nine years, and extraordinary rye whiskies that have matured for ten and sixteen years old. The whiskey offers a combination of sweet honey nougat, mulling spices, and candied fruits, says Perkins. Its very similar to the original Bourye in terms of age and taste profile, but we actually think this one is better.Pick up a bottle today!

"After a tour of a distillery in Scotland," says Perkins, the owner of High West Distillery, "we went out to dinner and they brought us a dessert of honeydew drizzled with peated syrup. That was the most unusual, delicious and memorable ending to a dinner Ive ever had." Inspired by the sweet and smoky flavor profile of his Scottish dessert, Perkins concocted a diabolical scheme to create the same balance of flavors at his distillery in Park City, Utah.High West Campfire is Perkins attempt to create a whiskey that pays homage to that dessert. The whiskey is made from a secret blend of six-year old bourbon (made from a mash of 75 percent corn, 20 percent rye and 5 percent malted barley), five-year old rye (made from a mash of 95 percent rye and 5 percent barley) and lightly peated eight-year old Scotch (made from 100 percent malted barley). As a result, it has a unique flavor profile the rich and sweet flavors of the bourbon are well-balanced by notes of spicy rye and complemented by a touch of smoke. "We got it exactly right," says Perkins of the whiskey.The whiskey earned a score of 91 points from Wine Enthusiast, which said to "gift a bottle to a Scotch lover to introduce the joys of American whiskeys." The whiskey was also rated "one of the top ten spirits youve never tried" by Complex Magazine, and was "highly recommended" by Serious Eats."Im a whiskey guy." says Perkins, who was named Whiskey Advocates Whiskey Pioneer of the Year in 2011. "I wanted High West to be a Western brand. A Rocky Mountain brand. That was important to me." Try a true Western whiskey today!

Situated at the bottom of the Quitting Time Ski Run in Park City, High West Distillery and Saloon is the first distillery in Utah since Prohibition and the only ski-in gastro-distillery in the world. "We wanted to call High West a "saloon," says David Perkins, High Wests founder, "because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall was held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West."High West Double Rye Whiskey is made from a marriage of a feisty two-year old Rye Whiskey (composed of a mash of 95 percent Rye and 5 percent barley) that was fermented with High Wests proprietary strain of yeast, together with a saddle-smooth 16 year-old Rye Whiskey (composed of a mash of 53 percent rye and 37 percent corn). Although the exact recipe of this marriage remains a closely-guarded the secret, the result is an incredibly bold and spicy Whiskey.High West Double Rye has an aroma of cloves, cinnamon, pine nuts and mint that gives way to notes of fresh herbs, mellow caramel, vanilla and pistachio on the palate. The finish is spicy and long, with touches of rye, woody spices and peppercorn that linger.The Whiskey earned a score of 90 points from Whisky Advocate, which said that it was a "must-try for Rye Whiskey aficionados." In addition, it earned a score of 97 points from American Craft Distillers and was called "superb" and "outstanding" by the Sour Mash Manifesto."Im a Whiskey guy." says Perkins, who was named Whiskey Advocates Whiskey Pioneer of the Year in 2011. "I wanted High West to be a Western brand. A Rocky Mountain brand. That was important to me."Try a Western Whiskey today!

Situated at the bottom of the Quitting Time Ski Run in Park City, High West Distillery and Saloon is the first distillery in Utah since Prohibition and the only ski-in gastro-distillery in the world. "We wanted to call High West a "saloon," says David Perkins, High Wests founder, "because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall was held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West."High West Rendezvous Rye celebrates the first gathering of American frontiersman in Utahs Cache Valley. The "rendezvous" allowed the pioneers to trade pelts, weapons, supplies and homemade spirits. Rendezvous Rye is a marriage of two exotic straight rye Whiskeys one old and one new. The Whiskey is made by marrying together the rich and aromatic flavors of sixteen year-old rye Whiskey (made from a mash of 80 percent rye, 10 percent corn and 10 percent malted barley) with the bold and spicy flavors of six year-old rye Whiskey (made from a mash of 95 percent rye and 5 percent malted barley). As a result, the rye has a bold aroma of cinnamon, crisp mint and fennel that is complemented by soft, rounded notes of rye toast. Sweet notes of caramel, vanilla and macaroons complement the notes of woody spices on the palate, and lead to a warming finish.High West Rendezvous Rye earned a score of 95 points from Whisky Advocate, which named it one of the Top 10 New Whiskies of the Year. The Whiskey also earned a score of 94 points from Robert Parkers Wine Advocate, and the Double Gold Medal at the San Francisco World Spirits Competition. In addition, Rendezvous Rye earned the title of "Best Rye Whiskey" at the American Distilling Institute Craft Whiskey Competition in 2010."Im a Whiskey guy," says David Perkins, High Wests founder who was named Whiskey Advocates Whiskey Pioneer of the Year in 2011. "I wanted High West to be a Western brand. A Rocky Mountain brand. That was important to me." Try a Western rye today!

Situated at the bottom of the Quitting Time Ski Run in Park City, High West Distillery and Saloon is the first distillery in Utah since Prohibition and the only ski-in gastro-distillery in the world. We wanted to call High West a saloon, says David Perkins, High Wests founder, because we wanted to pay homage to the history of saloons in the old West and the important role they played in each and every town that had one. The saloon was the main meeting place where town hall was held, important announcements were made, and people went to eat and drink. We want people to share that sense of community and friendship over High West.Inspired by Buffalo Bill, High West Yippee Ki-Yay is a special blend of rye whiskeys a feisty two-year-old rye whiskey (composed of a mash of 95 percent rye and 5 percent barley) that was fermented with High Wests proprietary strain of yeast, together with a saddle-smooth 16-year-old rye whiskey (composed of a mash of 53 percent rye and 37 percent corn) that has been finished in oak casks that previously held vermouth (Vya, from Madera, California) and syrah (Qup from Santa Maria, CA).As a result, High West Yippee Ki-Yay has a beautiful, ruby red color and a nose filled with cinnamon, creme de cassis, and herbs such as rosemary and sage. The palate shows sweeter notes of vanilla, caramel and blackberries, and leads to an exquisite finish complete with orange peel, mint chocolate and clover honey.Previously available only at High West locations, Caskers has now secured an extremely limited quantity for our members. Pick up a bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of the Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol, and then mixed with unpeated malt produced on the Scottish mainland... "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by an ever-so-subtle touch of smoke.This expression comes from their Single Cask series, meaning its a unique whisky where the cask yielded a total of only 306 bottles. The cask was hand-picked by Flaviar and the juice is bottled at a cask-strength full 125 proof. The liquid has spent a dozen years in its first-fill European oak sherry hogshead, making for a fruity and extremely well-balanced single malt.Pick one of these 306 bottles up today!

Founded in 1798, presumably by Magnus Eunson, Highland Parks distillery is a Scotch whisky distillery in Kirkwall Orkney. Highland Park is the northernmost distillery in Scotland, a half mile further north than Scapa distillery. Although the name of the whisky has Highland in the title, the name of the whisky does not refer to the Scottish Highlands, but rather to the fact that the distillery was founded on an area called High Park which is distinguished from a lower Park area nearby.Highland Park malts its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol and then mixed with unpeated malt produced on the Scottish mainland.Highland Park is home to several critically acclaimed whiskies, offering several proprietary bottlings by year. In 1984, they became the first whisky ever to have scored a rating of 100 percent from The Scotland newspapers tasting team. Highland Park is made today, just as it was in 1798, using what they call their five keystones of production: aromatic peat, hand-turned floor maltings, sherry oak casks, cool maturation, and cask harmonization.Their peat is hand-cut from the Hobbister Moor, no less than seven miles from the distillery. The moor is over 9,000 years old, going as deep as four meters. The barren woodless moor is composed layer upon layer of densely compacted vegetation. Rich in heather, the peat is dried naturally in the summer, then burned in ancient kilns, where its heathery aromatic smoke infuses the malting barley.Highland Park is also one of the few distilleries that meticulously turns their malt by hand. Their barrels are cut from European and American oak, and crafted into staves at precisely 45. This was the method used by the Vikings to make their longships watertight. This special Highland Park single malt is matured predominately in American ex-sherry casks for 21 years. Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of the Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol, and then mixed with unpeated malt produced on the Scottish mainland.. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.In 2013, Highland Park 25 Year Old became the first spirit ever to receive a perfect 100-point scorenot to mention the Chairmans Trophy for Best of Categoryat the Ultimate Spirits Challenge. With an unmatched depth and vibrancy, this legendary expression is matured in predominantly first fill European oak casks, each seasoned with Oloroso sherry to impart a rich, nutty spiciness alongside a dark, full-bodied profile. Unearth flavors of dried fruit, caramel, dark chocolate, golden toffeeand finish with the unmistakably balanced floral smoke that Highland Park is known for.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.Long ago, Highland Parks master distiller wisely laid down a collection of casks that would remain untouched for three decades, resulting in one of the finest single malts ever to leave the island of Orkney. Boasting an exceptional balance of delicate smoke and seductive sweetness, Highland Park 30 Year Old demands the respect of even the most seasoned palate; elegantly delivering the flavors of smooth, rich fudge, aromatic spices and dark chocolate orange. A dry, lingering finish dances between floral peat smoke and a mildly salty aftertastethe perfect reminders that a whisky of this quality could only come from Highland Park.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. In addition, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental"in understanding the flavor of Highland Park Whisky, says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty, coastal flavors tempered by just a subtle touch of smoke.Highland Park 50 Year Old Single Malt Scotch Whisky is the oldest and most prestigious whisky released by the distillery. It was made by marrying together five casks of whisky that were distilled in 1960 and then cask-harmonized, in order to ensure that the whisky achieved the perfect balance of flavor and consistency.Each bottle of the whisky was hand-crafted from sterling silver designed by Maeve Gillies, an internationally renowned designer of engagement rings and jewelry. The bottle is intended to represent the confluence of the sea, weather and time-honored traditions that have guided Highland Park over the course of the past two centuries.The whisky has a bright, mahogany hue, along with an aroma of tobacco, chewy leather, raisins and nutmeg. The aroma gives way to rich and spicy flavors, that are balanced by touches of brown sugar, molasses, wood tannins and caramel. The finish is long and warming, with a touch of spicy clove.Only 275 bottles of this whisky were ever produced. Pick one up today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of the Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenols, and then mixed with unpeated malt produced on the Scottish mainland. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by an ever-so-subtle touch of smoke.Fans of Highland Park and cask-strength whisky will be glad to know that the distillery is adding annual cask-strength releases to their permanent lineup. Highland Park Cask Strength No.1 is the first in the series that is meant to showcase the casks influence in its pure, unadulterated form. "I want to give everyone who loves Highland Park the chance to experience our single malt whisky in its purest form by bottling straight from the cask but allowing you to choose the strength you want to drink this special single malt," says Master Whisky Maker Gordon Motion. The different-aged sherry-seasoned American oak casks are hand-selected by him and the spirit is bottled without chill-filtration at 126.6 proof.Grab this intense whisky today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.Highland Park Full Volume is a limited edition single malt. Distilled in 1999 and bottled in 2017, it is aged exclusively in first-fill ex-bourbon barrels and hogsheads as opposed to the traditional sherry casks. The inspiration behind this whisky is said to be the expertise of a music producer, highlighting the similarities to the skills of a whisky maker. Both are a masterful art, a pursuit of harmony. For musicians, amps and equalizers maintain critical balance at high volume by fine-tuning musical frequencies at Highland Park, our Master Whisky Maker, Gordon Motion, does a similar job (producer).The packaging for Full Volume is also inspired by old-fashioned guitar amplifiers, featuring dials on the sides that indicate the different measurements of the bourbon, peat, vanilla and fruit elements. Producerand songwriter Saul Davies created a special piece of music, in coordination with the launch. Full Volume features notes of vanilla, tropical fruits, and just a hint of smoke. Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky", says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.The newest addition to the range, MAGNUS is the perfect tribute to the distilerys founder, Magnus Eunson, a butcher and church officer by day, and a bootlegger by night who set Highland Park on its path to becoming The Best Spirit in the World. Available exclusively in North America, MAGNUS is crafted using a high proportion of first-fill Sherry seasoned American oak casks to deliver the lightly peated characteristics of Highland Park but with a more profound vanilla flavor profile.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.THE DARK is the latest special edition from Highland Park. This 17 Year Old single malt Scotch whisky has been exclusively matured in first-fill European oak sherry seasoned casks, delivering a distinctly deep flavor, packed with dried fruits, nuts and spices overlaid with hints of smoky peat.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded.Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.Highland Parks The LIGHT is the second release of their two-part series celebrating the Orkney climate and the distinctive influence it has on its whiskies. Deeply contrasting "The DARK," "The LIGHT" celebrates the spirit of renewal and the refreshing beauty of Orkney spring and summer months. Bottled in a beautifully embossed green glass vial, its serpent dragon design is inspired by the great Norse sagas, embracing both the high sun of the summer solstice and the low sun of the winter solstice. This stunningly vibrant single malt earned a Double Gold medal at the 2018 San Francisco World Spirits Competition. Pick up your bottle today!"

Founded in 1798, presumably by Magnus Eunson, Highland Parks distillery is a Scotch whisky distillery in Kirkwall Orkney. Highland Park is the northernmost distillery in Scotland, a half mile further north than Scapa distillery. Although the name of the whisky has Highland in the title, the name of the whisky does not refer to the Scottish Highlands, but rather to the fact that the distillery was founded on an area called High Park which is distinguished from a lower Park area nearby.Highland Park malts its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol and then mixed with unpeated malt produced on the Scottish mainland.Highland Park is also one of the few distilleries that meticulously turns their malt by hand. Their barrels are cut from European and American oak, and crafted into staves at precisely 45. This was the method used by the Vikings to make their longships watertight. In collaboration with Danish tattoo artist and modern day Viking Soul, Colin Dale, this expression marries whisky matured in oak casks seasoned with Spanish Rioja wine 153 casks in total with whisky matured in 70 first-fill bourbon casks. The result is a rich and full-bodied single malt whisky with a distinctively different character.Pick up your bottle today!

Founded in 1798, presumably by Magnus Eunson, Highland Parks distillery is a Scotch whisky distillery in Kirkwall Orkney. Highland Park is the northernmost distillery in Scotland, a half mile further north than Scapa distillery. Although the name of the whisky has Highland in the title, the name of the whisky does not refer to the Scottish Highlands, but rather to the fact that the distillery was founded on an area called High Park which is distinguished from a lower Park area nearby.Highland Park malts its own barley, using locally cut peat from the nearby Hobbister Moor. The malt is peated to 20 parts per million phenol and then mixed with unpeated malt produced on the Scottish mainland.Highland Park is home to several critically acclaimed whiskies, offering several proprietary bottlings by year. In 1984, they became the first whisky ever to have scored a rating of 100 percent from The Scotland newspapers tasting team. Highland Park is made today, just as it was in 1798, using what they call their five keystones of production: aromatic peat, hand turned floor maltings, sherry oak casks, cool maturation, and cask harmonization.Their peat is hand cut from the Hobbister Moor, no less than seven miles from the distillery. The moor is over 9,000 years old, going as deep as four meters. The barren woodless moor is composed layer upon layer of densely compacted vegetation. Rich in heather, the peat is dried naturally in the summer, then burned in ancient kilns, where its heathery aromatic smoke infuses the malting barley.Highland Park is also one of the few distilleries that meticulously turns their malt by hand. Their barrels are cut from European and American oak, and crafted into staves at precisely 45. This was the method used by the Vikings to make their longships watertight. The staves are then shipped to Jerez in southern Spain where theyre made into casks, filled with Oloroso Sherry and left to mature for around two years, before being emptied and shipped back to Orkney to be refilled with whisky. These casks contribute to up to 80 percent of Highland Park whiskys final flavors, and natural colorings.Introducing the second expression in Highland Parks limited edition Viking Series: Highland Park Valknut. This second release is made using a small amount of Orkney-grown Tartan barley, boasting a slightly higher phenol content.The Danish designer behind this expression Jim Lyngvild, was inspired by the mythological Valknut symbol associated with fallen warriors. This symbol of three interlinked triangles was used in Norse mythology to represent honorable warriors killed in battle.Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke.For centuries, Highland Park has produced single malt Scotch whiskies that are uncompromising in their pursuit of a perfect balanceand the 12 Year Old is perhaps the best known expression of that perfection. Rich, malty tones meld with the subtle floral smoke of Orcadian peat, aged exclusively in European oak casks, seasoned with Oloroso sherry. Discover an unmatched balance of smoky and sweet: discover the Highland Park 12 Year Old VIKING HONOUR. With is naturally cask driven color, crafted with no additives, this fine whisky received the Tried and True Award, 96/100- Great Value, as a finalistat the Ultimate Spirits Challenge 2017. Pair this exquisite whisky with haunch of venison, chocolate ginger biscuits, soft cheeses such as French Brie and even Japanese sushi and wasabi (yes, really!)Pick up your bottle today!

Situated in the Orkney archipelago in Northern Scotland, Highland Park Distillery was founded in 1798 by Magnus Eunson. The name of the distillery is derived not from the region of Scotland known as The Highlands the Orkney islands are not a part of The Highlands but rather from the region known as High Park, where the distillery was founded. Highland Park is an incredible longstanding whisky house, and they pride themselves on their rich Norse heritage, an essence which is reflected in their craft. Today, over two centuries after its founding, Highland Park Distillery remains one of the few Scottish distilleries that continues to hand-turn, malt, and peat its own barley. "You have to be careful here on the malting floor," says Eric Tait, Highland Parks Maltman. "You find it can get a wee bit slippery underneath. I have to turn the malt every eight hours to prevent the roots getting tangled and to get it all aerated properly. The airing also helps it to grow. The malt will be on the floor for seven days, and Im running five floors at the moment."After malting the barley, Highland Park Distillery smokes it using peat sourced from Hobbister Moor, a peat bog located approximately seven miles from the distillery. Hobbister Moor peat is sourced from floral heather bushes, which burn hotter and cleaner than the grassy peats of Islay. Also, the peat sourced from Hobbister Moor has greater derivatives of carbohydrates and a lower concentration of lignin than peat from Islay, giving Highland Parks peat a unique chemical fingerprint. The peat sourced from Hobbister Moor is "absolutely fundamental in understanding the flavor of Highland Park Whisky," says Russell Anderson, the distillery manager. Together with Orkneys unique environment (the temperate, moist climate of the archipelago results in an even maturation process), the peat gives Highland Park Whisky its traditional malty flavors that are tempered by just a subtle touch of smoke. A master class of balance, complexity, and refinement, you dont have to dig deeply into the Scotch industry to discover this Highland Park 18 Year Old is oft considered one of its very finest. In this timeless expression, lingering layers of sweet, honeyed malt elegantly engage with dried fruit, marzipan, and golden syrup. And of course, the 18 Year Old is graced brilliantly with Highland Parks signature floral smoke, born from rare Orcadian peat. With each dram, it becomes clearer: this is one of the greatest whiskies in the world today. This 18-year-old VIKING PRIDE received 97/100 - Finalist and Tried and True Award, at the 2017 Ultimate Spirits Challenge, and was named The Best Spirit in the World, by the F. Paul Pacult, Spirit Journal 2005, 2009 and 2016. Pick up your bottle today!"

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills.Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters degree in Chemical Engineering from the University of Louisville. Then, Pickerell served as Master Distiller as Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Solera Aged Bourbon was the worlds first solera aged bourbon. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As whiskey from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of whiskey from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new whiskey. As a result, no cask in the solera is ever fully emptied. In addition, as the younger whiskey ages and cascades through the solera, its average age and complexity gradually increases over time.This solera-aged Hillrock expression is finished in rare Napa Valley Cabernet wine casks. The multi-barrel aging of this copper/amber whiskey with slight red hues in appearance before offering a caramel-vanilla nose full of fruit (cherry, blackberry and citrus) and sweet desserts (taffy, caramelized sugar, plum and caramel). Warm and sweet notes of vanilla, toffee and French oak complimented by a bouquet of floral and fruity notes black cherry, currant, violet and nuts complete the palate before leading to a long and vanilla-focused finish, highlighted with cherry and cabernet flavors (producer). This unique bourbon whiskey earned 93 points at the Ultimate Beverage Challenge.Pick up your bottle today!

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills. Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters Degree in Chemical Engineering from the University of Louisville. Pickerell then served as Master Distiller as Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Estate Double Cask Rye Whiskey is handcrafted by Pickerell from small batches of organically grown rye that are harvested from the Hillrock Estate. Once the rye has been harvested, it is mashed and fermented, before being distilled through Pickerells custom-made, 250-gallon copper-pot still. The still, which was built in Kentucky to Pickerells exact specifications, gives the distiller extraordinary control over the character and quality of the whiskey produced.Following distillation, the rye whiskey is matured in traditional oak casks before being double-barreled, or finished, in secondary casks. The secondary casks are composed of American oak and have been charred with a #4 char. In addition, the staves of the secondary casks were air-seasoned for over two years prior to the casks assembly. As a result, the secondary casks contribute strong notes of vanilla and caramelized wood sugars to the rye, while minimizing bitter tannins that are often present in kiln dried oak.Double Cask Rye has a deep golden amber color, along with a warm aroma of vanilla and caramel that is complemented by touches of prunes, apricots and rye. The aroma gives way to notes of caramel and rye, along with touches of cloves, cinnamon and butterscotch, and leads to a long, warming finish.Hillrock Double Cask Rye is a reflection of New Yorks rich history and its unique terroir. Pick up a bottle today!

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills.Today, in a 19th-century Georgian mansion situated in the heart of the Hudson Valley, this distillery pays homage to the New York farmers who produced their whiskey from grains to glass. Hillrock was co-founded by Jeffrey Baker and the late David Pickerell of Makers Mark fame.Hillrock Estate Double Cask Rye Whiskey was created by Pickerell from small batches of organically grown rye that are harvested from the Hillrock Estate. Once the rye has been harvested, it is mashed and fermented, before being distilled through Pickerells custom-made, 250-gallon copper-pot still. The still, which was built in Kentucky to Pickerells exact specifications, gives the distiller extraordinary control over the character and quality of the whiskey produced.Following distillation, the rye whiskey is matured in traditional charred oak casks before being double-barreled, or finished, in secondary casks. This expression the Hillrock Double Cask Rye Whiskey Sauternes Finish employs French Sauternes wine casks. This way the spicy rye gets additional notes of dried fruit and citrus, resulting in a delicately balanced and unique whiskey.Pick up a bottle today!

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills.Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters degree in Chemical Engineering from the University of Louisville. Then, Pickerell served as Master Distiller at Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Estate Peated Single Malt Whiskey is one of the first single malt whiskies produced in New York since Prohibition. It is made using barley that is grown exclusively on the rolling fields of the Hillrock Estate. After the barley is harvested, it is smoked over a peat flame for approximately eight hours (the peat used to smoke the barley is imported from Scotland).After the barley has been peated, it is fermented before being distilled through Pickerells custom-made, 250-gallon copper-pot still. Following distillation, Hillrock Peated Single Malt is aged in American oak casks before each batch is brought to proof and bottled by hand.The whisky has a light aroma of smoke, peat, iodine and sea salt that gives way to rich vanilla and malt on the palate. The finish is long and rich, with hints of honey, caramel and butterscotch complemented by a subtle peaty undertone.Pick up a bottle today!

In the early 1800s, the State of New York was responsible for the production of more than half of the barley and rye harvested in the United States. The Hudson Valley, which extends from New York City northward through Albany, was the countrys original breadbasket and was home to thousands of farms, hundreds of which distilled the excess grains they harvested into whiskey. In the 1930s, the onset of Prohibition forced these farmers to abandon their stills.Today, in a 19th century Georgian mansion situated in the heart of the Hudson Valley, Master Distiller Dave Pickerell pays homage to the New York farmers who produced their whiskey from grains to glass. Pickerell, who graduated from West Point with a Bachelors degree in Chemistry, served in the military for 11 years as a cavalry officer before receiving his Masters degree in Chemical Engineering from the University of Louisville. Then, Pickerell served as Master Distiller as Makers Mark in Loretto, Kentucky for 13 years. There, he was responsible for ensuring the quality and consistency of Makers Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey.Hillrock Solera Aged Bourbon was the worlds first solera aged bourbon. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As whiskey from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of whiskey from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new whiskey. As a result, no cask in the solera is ever fully emptied. In addition, as the younger whiskey ages and cascades through the solera, its average age and complexity gradually increases over time.This solera-aged Hillrock expression is aged partially in rare Premier Cru Sauternes wine casks. Sauternes wine, also known as the nectar of the gods, has a signature balance of sweetness and acidity, with nutty flavors and notes of apricots, honey and peaches. Crafted in the Graves section of Bordeaux, the grapes are influenced by Botrytis fungus also known as noble rot, which causes the grapes to become slightly raisined, yielding a concentrated, unique flavor profile that is imparted onto this special bourbon.Get your bottle today!