So here we are. The season is in full swing. And so you find yourself craving something a
little...bigger.
Like a place where you can ski down the soft stuff. And indulge in the hard stuff. At the same place where they make the hard stuff. And unlike, say, a hot-tub time machine that transports you to 1980s Aspen, this dream is real.
And it's in Utah.
Welcome to the world's only ski-in whiskey-making outfit, High West Distillery and Saloon, open now in Park City.
Think of it as one of those insane on-mountain waffle stands, except these waffles can blur your vision and warm you to your very core. After a long day of perfecting your giant slalom, you'll stay to skier's right off the Town Lift, and at the very bottom you'll spot the Beehive State's first distillery since Prohibition.
Start at the shiny copper still, where your booze is made by a Georgia-born, ski-obsessed ex-biochemist. (You know the type.) There, he distills three ryes and an unholy concoction called Bourye (a bourbon-rye mix), all of which are served up in the adjacent livery stable—where you can kick up your ski boots and sample some house cocktails or the Rendezvous Rye. (Or all of the above.)
But for your more formal après-ski needs, head to the renovated Victorian-style house (with small, Old West-arted dining rooms) for dishes like the white-cheddar-and-Gruyère mac and cheese and the huckleberry whiskey-sauced bison rib eye.
You'll sweat it off in the hot tub.
Like a place where you can ski down the soft stuff. And indulge in the hard stuff. At the same place where they make the hard stuff. And unlike, say, a hot-tub time machine that transports you to 1980s Aspen, this dream is real.
And it's in Utah.
Welcome to the world's only ski-in whiskey-making outfit, High West Distillery and Saloon, open now in Park City.
Think of it as one of those insane on-mountain waffle stands, except these waffles can blur your vision and warm you to your very core. After a long day of perfecting your giant slalom, you'll stay to skier's right off the Town Lift, and at the very bottom you'll spot the Beehive State's first distillery since Prohibition.
Start at the shiny copper still, where your booze is made by a Georgia-born, ski-obsessed ex-biochemist. (You know the type.) There, he distills three ryes and an unholy concoction called Bourye (a bourbon-rye mix), all of which are served up in the adjacent livery stable—where you can kick up your ski boots and sample some house cocktails or the Rendezvous Rye. (Or all of the above.)
But for your more formal après-ski needs, head to the renovated Victorian-style house (with small, Old West-arted dining rooms) for dishes like the white-cheddar-and-Gruyère mac and cheese and the huckleberry whiskey-sauced bison rib eye.
You'll sweat it off in the hot tub.
