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High West The Barreled Boulevardier Liqueur

$64.99

A complex and strong cocktail with a taste bud inspiring interplay between sweet and bitter French liquor.

How to Enjoy
Served Neat, On The Rocks, or Stirred and Strained with an orange or lemon garnish.

Back Label Story
Erskine Gwynne, the creator of the Boulevardier Cocktail, moved to Paris and began The Boulevardier, a monthly magazine patterned after The New Yorker, catering to the upper-class expatriate. Its contributors included such luminaries as Joyce, Hemingway, Thomas Wolfe, and Sinclair Lewis. Literally speaking, a Boulevardier was a wealthy and fashionable man who had knowledge of advanced cultural pursuits and frequented Parisian boulevards, New York City, and possibly Park Avenue (Park City!). As for High West’s Barreled Boulevardier, we mix Bourbon with sweet vermouth and Gran Classico®, a bitter amaro from Switzerland. We marry the mixture in American oak Bourbon barrels where it rests until it reaches perfection. Serve either over ice, or stir on ice and strain into a cocktail glass. Garnish with a twist of orange or lemon zest...and then sit back and enjoy a sip of the good life. Erskine would certainly approve!
*Label designed in collaboration with Aucutt Design

Technical Details
Ratio of whiskeys: Top Secret!
Filtration: No Chill Filtration, No Flavor Added

TTB Designation
Straight Bourbon Whiskey, sweet vermouth and bitter liqueur

Proof & ABV
ABV: 36%
Proof: 72

Age(s), Distilled by & Mashbill(s)
Straight Bourbon Whiskey, Sweet Vermouth, and bitter liquer aged 90-120 days
Straight Bourbon Whiskey: 75% corn, 21% rye, 4% barley malt from MGP

Barrel Type(s)
Aged in charred, white American oak; Blended cocktails finished in used MGP rye barrels (2nd use charred white American oak ex-rye or ex-bourbon barrels).

High West Distillery was founded in 2006 by David Perkins and his wife, Jane. David, a former biochemist, was inspired to open his own distillery after seeing the parallels between the fermentation and distilling process and his own work in biochemistry during a trip to the Maker’s Mark Distillery in Loretto, Kentucky. In 2004, David and his family relocated to Park City, Utah to begin their new venture, where they began distilling in 2007. They chose Park City because of David’s love of the Old West and Utah’s little-known whiskey history (see Utah’s Distilling History for more).

High West began with humble roots, opening a small, 250-gallon still and Saloon in an historic livery stable and garage. What was once a small operation in downtown Park City has grown to be an internationally-recognized brand with four unique locations. In 2015, High West opened their distillery in Wanship, Utah, which acts as a space for educational whiskey tasting, pairings and tours, and houses a 1600-gallon copper pot still. Meanwhile, the Saloon continues to operate as a must-visit gastro-distillery, featuring alpine-inspired western fare alongside the original still, the Nelson Cottage offers unique whiskey-paired dinners, and the Saloon at the Salt Lake City airport allows for some last tastes of High West on the way out of town.
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