Last weekend saw us in Utah for snow, Sundance, and whiskey.
We toured High West Distillery, Utah’s first distillery since the 1870′s, and it was there that I discovered High West Lemonade–my new favorite libation. I also endorse their Rendezvous Rye and Double Rye whiskeys.
Then came a drinkable epiphany: a barreled Manhattan. A BARRELED MANHATTAN. High West dubs this their 36th Vote Barreled Manhattan, and the name commemorates Utah’s role as the deciding vote to end Prohibition in 1933. The recipe–two parts rye whiskey to one part sweet vermouth and two dashes of bitters–is matured in rye whiskey’s American white oak barrel for 90 days. Stupendous.
