High West: Whiskey, Warmth & a Taste of the Wild West

If you find yourself wandering through Park City, there’s one stop that belongs at the top of your list — High West Distillery & Saloon.

Founded by David and Jane Perkins back in 2006, High West started humbly in a historic livery stable downtown with nothing more than a 250-gallon still and a dream. Fast-forward to today, and this once-tiny operation has become an internationally celebrated, award-winning whiskey brand that still manages to keep its heart rooted in the mountains of Utah.

The Drinks: Flights, Flavor & a Little Frontier Magic

Naturally, I started with a whiskey flight — because that’s how every good story begins.

As a third-generation Scot, whisky runs in my DNA. I’ve always leaned toward rye and bourbon, especially in an Old Fashioned, and High West knows how to remix a classic without losing its soul.

My first pour was the McHenry House, a stunning riff on the Old Fashioned made with their Double Rye, chocolate, hazelnut, brown butter, and a hint of amaro. It’s rich and balanced, like sipping a fireside dessert.

Then came the M&M, which I ordered purely out of curiosity — a blend of Double Rye and Añejo Tequila, brightened with citric acid and served in a Tajín-rimmed coupe. I’ll admit, I raised an eyebrow… then promptly fell in love. It’s smoky, tart, and a little mischievous — like Park City itself.

The Eats: Elevated Saloon Fare

I’d already scoped the menu online, but nothing prepared me for how flavorful everything would be. This is not your typical bar food — it’s refined, playful, and made for pairing with whiskey flights.

Popcorn – caramel, cashews, and bacon. Sweet, salty, crunchy perfection. I could’ve eaten an entire bucket.

Deviled Eggs – yes, more bacon (bless them). I’m a deviled egg devotee, and these hit all the right notes — smoky, creamy, gone too fast.

House-Made Pretzel – crispy on the outside, soft inside, served with beer cheese and a surprisingly addictive saloon mustard. Big enough to share, though I didn’t want to.

Burnt End Poutine – indulgent and comforting, with rich gravy, melted cheese, and smoky burnt ends. My only complaint? I wanted more of those heavenly bits of meat.

Bison Tacos – the showstopper. I’ve eaten my fair share of tacos (including the kind you chase down cobblestone alleys in Mexico), and these were near perfection. The Great Plains Bison carne asada shines through, topped with lime crema, pickled onions, and a light poppy-seed slaw. The tortillas stayed firm, the flavors danced — it’s everything a taco should be.

Final Sips & Lasting Impressions

By the time we finished, the sun had slipped behind the mountains, and the glow of the saloon felt like an embrace — the kind of place where stories linger and whiskey tastes better than anywhere else.

High West is more than a stop; it’s an experience — a celebration of craftsmanship, mountain life, and the kind of American whiskey that deserves every bit of its fame.

If you’re heading to Park City, put it on your list. Order the bison tacos. Try the McHenry House. Stay for one more round.

I’ll definitely be back this June — and probably ordering that popcorn first.