I was going to write something cheesy about cowboys- campfires- and whiskey but I figured you might be more interested in how CAMPFIRE WHISKEY™ came to be. One morning at the Bruichladdich distillery B&B- my wife and I smelled peat in the air - the great ladies that made our meals were simmering a bottle of peated whiskey and sugar! Later that night- they brought out dessert of ripe honeydew drizzled with the peated syrup. That was the most unusual- delicious and memorable ending to a dinner I’ve ever had . The combination of melon and sweet smoke really worked - so (naturally...) I thought why not mix sweet bourbon and peat? Worked for me! The main flavor (or melody) is sweet honey from a ripe bourbon. The enhancing flavor (or harmony) is floral fruity sp ice from a mature rye whiskey. The accent (Satchmo’s gravelly voice!) is the smoke from a peated scotch whisky. The proportions? Top secret. So...as the sunsinks low and the cold settles in- grab a bottle of CAMPFIRE WHISKEY™ and gather round a blazing f ire to warm up- wind down your day- share stories- and deepen friendships. One taste of this sweet- spicy and- yes...smoky whiskey- you’ll know how it got its name.We like to enjoy CAMPFIRE WHISKEY™ with s’mores….or good-looking strangers. If you fi nd yourself in Old Town Park City- you ought to come visit the High West Distillery and Saloon and get a taste of our Western hospitality and our crowd-pleasing victuals. David Perkins
WE 91 July/2013
MA 90 April/2019