93 Points Jim Murray's Whisky Bible
"An enchanting, hugely complex dram...the sort of thing I conjure up in my tasting room every day, in fact, by mixing differing whisky styles from around the world. Here the rye dominates by some margin, creating the backbone on which the sweeter bourbon tones hang. The peated malt ensures a wonderful background rumble. Well blended...and great fun!"
93 Points (Exceptional) Beverage Testing Institute
"Pale amber color. Rich, inviting, complex smoky aromas of malted chocolate, roasted nuts, and delicate smoky earth with a silky, vibrant, fruity medium-to-full body and a peppery, distinctive, very long mango chutney, vanilla cream, rich baking spices, and peat and tea finish. A superb delicately smoky whisky that is sure to please and bridges American and Scottish styles beautifully."
91 Points Robert Parker - Wine Advocate
"It is a silky smooth blend displaying hints of a Highland-like peatiness intermixed with sweet caramel, subtle wood smoke and spice box. The richness, full-bodied flavors and sweet versus spicy flavor profile make this an interesting, delicious sipper."
91 Points The Wine Enthusiast, 2013
"An unexpectedly wonderful pairing with a sweet chocolate or a sticky caramel dessert, Campfire blends straight rye whiskey, straight Bourbon and blended Scotch. Altogether, it’s big and smoky, with lots of iodine, but doesn’t completely overwhelm, settling into a pleasing mix of toffee and peat. Gift a bottle to a Scotch lover to introduce the joys of American whiskeys."
2012 U.S. Craft Whiskey of the Year - Dominic Roskrow, Wizards of Whiskey
"Without question one of the most groundbreaking whiskeys of recent years. Unlike the name implies — there’s no fire here, just great whiskey."
— Sour Mash Manifesto
"Each sip is a new revelation, as one whiskey takes center stage the others recede and share the spotlight. It's a remarkably harmonious blend, and the whole is somehow greater than the sum of its parts. Quite simply, there's nothing else on the market that tastes like this, and it tastes good. Highly recommended if you're into brave new imbibing experiences."
— Serious Eats
NOSE: Floral, fruity, bright and spicy. Caramel and butterscotch. Light smoke and smoldering wood from a campfire the morning after. Jasmine, chai tea, sandalwood, leather, tobacco, pine resin and toasted bread.
PALATE: Vanilla, honey, toffee with some nice fruit, blueberries and black cherries. Chai spices - nutmeg, cinnamon and orange zest. Salty caramels. Tobacco. Gentle smoke!
FINISH: Long, sweet, spicy, and smoky!
COMMENTS: A blend of of six-year old bourbon, five-year old rye, and lightly peated eight-year old Scotch, High West Campfire Whiskey is unlike any whiskey you've ever had. Neat, on ice or even great in cocktails.
Sweet: A straight bourbon whiskey from 75 percent corn, 21 percent rye, and 4 percent barley malt. (Source: from the old Seagrams plant, then called LDI now MGP)
Spicy and floral: A straight rye whiskey from 95 percent rye and 5 percent barley malt. (Source: from the old Seagrams plant, then called LDI now MGP)
Smoky: A blended malt Scotch whiskey, made of 100-percent barley malt that has been peated. (Source: We can't say, but we can say it is not from Islay!)
Age of the whiskies: all are 5 years or older.
Proportions of the component whiskies? Top secret! - 46% abv
A PASSION FOR GREAT SPIRITS, A LOVE OF THE AMERICAN WEST
Utah’s first distillery since the 1870’s, High West Distillery and Saloon offers a truly unique experience as the world’s only ski-in distillery and gastro-saloon. We are located at exactly 7000 feet in the Wasatch Range of the Rocky Mountains in Old Town Park City, Utah.
Founded by prospectors in the late 1860’s, Park City became one of the richest silver mining towns in the West, and the best watering hole in Utah. Our aim is for the High West Distillery and Saloon to contribute to that reputation. We invite you to share in our passion for great spirits, and our love for the American West.
High West Distillery and Saloon started with one man’s passion to make a great Rocky Mountain Whiskey. Proprietor and distiller David Perkins married his background as a biochemist, his love of bourbon and cooking, and his passion for the American West to bring the craft of small-batch distilling back to Utah, of all places.
"We wanted to call High West a "saloon,'" says David Perkins, High West's 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."
For more information on High West Whiskey Campfire click here