A Saturday at High West: the tour, the barrels, and the pours we kept talking about

The Back Shelf | Visited September 26, 2026

High West's Library has the kind of bottle wall that makes you stop and look twice. After our tour, my wife and I shared five pours, including Bourye, A Midwinter Night's Dram, and The Prisoner's Share. We agreed on our top three, but we left with different favorites. The tour had already given us plenty to talk about—especially what goes into the whiskey and the very Utah route a tasting bottle takes to reach your glass.

Our Saturday visit took us to High West's distillery in Wanship, outside Park City. The setting makes a good first impression. You park downhill, check in, and take a free shuttle up to the distillery. The distillery opened at 11 a.m., and our tour was booked for 11:30. We waited only a short time for the shuttle, and the ride took a minute or two. We arrived early enough to sit outside. The fall weather was comfortable, and with the mountain views around us, it felt well removed from the busy roads and downtown Park City. There's indoor seating if the weather doesn't cooperate.

Katy Stieg was our guide. She was easy to talk with, and I appreciated that the tour left room for questions. We got close to the equipment and walked through the barrel rooms. There's also that distinct whiskey smell you get inside a working distillery. If you enjoy this stuff, it's a pleasant part of being there, and a photograph can't quite convey it. Our route included multiple flights of stairs, and the booking description notes that some areas are accessible only by stairs. That's an important detail to consider before reserving this tour.

From the grain samples to the barrel rooms

One of the displays held samples of the grains used in the mash. Katy talked about roasting rye to different levels: a lighter roast can bring caramel-like character, while a darker roast moves toward chocolate. It was the sort of detail I like hearing on a tour because it gives you something to think about the next time you taste a rye. High West makes plenty of rye whiskey, but bourbon is part of the conversation here, too.

We also talked about sourced whiskey, including whiskey from MGP and distilleries in Kentucky. Sourced whiskey has been an important part of High West's lineup, alongside its own distillate. I like hearing about both the distilling and the blending; each helps explain what's in the glass. Our tasting card described the Bottled in Bond Bourbon and Rye as High West's first 100% in-house bourbon and rye, aged 4.5 years and five years, respectively.

I asked whether all their barrels were charred to No. 4. Katy's answer was generally yes. That was one of the details I was glad I'd asked about. We also saw a barrel marked “Japanese Mizunara, 225L.” Katy said it was part of a project they're working on. I have no idea what will eventually come out of that barrel, which is part of the fun of seeing it now.

Finishing barrels came up, too. I asked whether they use barrels that previously held wine or port, and Katy said they do a lot of that. Later in the tasting, A Midwinter Night's Dram and The Prisoner's Share gave us a chance to taste two different ways that wine-barrel influence can show up in whiskey.

You can't take Utah out of the story

Going into the tour, I knew very little about Utah's liquor history. What surprised me was learning how far back it goes—and how much making and selling spirits contributed to the culture and economy of early Utah. Living here today, that wasn't the story I expected to hear. Somewhere along the way, that relationship changed, but that's a conversation for another visit to The Back Shelf.

The Valley Tan display brought that history into focus. The tour connected its story to Utah's early Mormon pioneers and the whiskey they made here. High West's version was a modern interpretation of that historical spirit. High West no longer produces Valley Tan, but a bottle was still available to taste in the Library during our visit. Seeing that piece of Utah's past represented on the shelf made me want to learn more.

Katy also brought up the private-club rules that visitors encountered around the 2002 Olympics. If you wanted to enter a club, you needed a member's authorization, and visitor cards involved a sponsor and a fee. Imagine explaining that to someone arriving for the Games. Even after the Olympics, the private-club membership requirement lasted until July 2009. It's one example of how the state has adapted, slowly and sometimes awkwardly, to people who want to enjoy a drink here.

One detail about the tasting surprised me. Katy explained that High West purchases the bottles used for tastings through DABS, Utah's Department of Alcoholic Beverage Services—even when the whiskey was made right there at the distillery. I'd assumed those bottles could go straight from their own stock to the tasting room. It was an unexpected look at how Utah's alcohol system works, even for the people making the whiskey.

Then we reached the Library

After roughly an hour, the tour finished in what they call “the Library.” Bottles fill the illuminated shelves, with a rolling ladder reaching the upper rows. The room earns its name. During our visit, samples were available from almost every bottle in High West's history, including releases from each year. If you've ever wondered how a favorite release compares with an earlier year's version, this is the kind of place where you could spend a while exploring. We were happy to linger.

Tour and tasting options may change; check High West’s current booking details before your visit. We chose five pours to share—Bottled in Bond Bourbon, Bottled in Bond Rye, Bourye, A Midwinter Night's Dram, and The Prisoner's Share—and having those glasses side by side gave us plenty to compare.

The two Bottled in Bond whiskeys made a good starting point. The bourbon was a little sweeter, just as I'd expect, while the rye brought more spice. Both went down smoothly without much burn. The rye had a slight bitter edge at the end, but it didn't keep me from enjoying it.

Bourye brought more depth and complexity. I got marshmallow, caramel, and a little oak. The card described it as a blend of straight bourbon and rye whiskeys aged at least ten years.

Midwinter had some of that same appeal, but without the marshmallow. The port brought sweetness and red fruit, yet I could still taste the rye underneath. It wasn't hot or harsh on my palate.

The Prisoner's Share leaned further into the wine-barrel sweetness, blending bourbon and rye in a way I liked without letting that sweetness take over.

For me, a tasting comes down to more than naming flavors. Does it stay enjoyable after the first sip? Does the finish hold up, and do I want to go back for another taste? All five gave me something to enjoy. What mattered most was that I wanted to keep exploring them.

Our top three were the same; the order was different. My order was A Midwinter Night's Dram, The Prisoner's Share, then Bourye. My wife had The Prisoner's Share first, then Midwinter, then Bourye. That's half the fun of sharing a tasting: you can try the same whiskey and leave with different favorites. For anyone curious about the barrels, our tasting card described Midwinter as Rendezvous Rye finished in French oak red port barrels, and The Prisoner's Share as a bourbon-and-rye blend aged in Napa Valley's The Prisoner Red Blend wine barrels.

A few things I'd tell a friend before going

We loved the visit. The tour was engaging, the setting gave us a chance to slow down, and the Library was a great place to keep the whiskey conversation going. I bought a High West Glencairn glass in the General Store. We didn't buy a bottle this time because I'm hoping to find the next Midwinter release. Katy said another release was expected soon after our visit, which gave us one more bottle to look forward to.

There is a restaurant on site called The Refectory. We didn't eat there. We could have eaten there without a reservation that day, but I'd plan ahead during busier seasons. The General Store had the usual glasses, shirts, and hats, plus bottles. The Prisoner's Share was there on September 26 at the same price we'd seen at a Park City DABS location. I would check the current selection if that is the bottle you're after.

If you're staying in Park City, High West also has the Nelson Cottage for a reserved dinner and the downtown Saloon. We didn't visit those on this trip.

I'd book the tour ahead of time and leave room for the tasting afterward. High West asks guests to arrive at least 15 minutes early for the shuttle, and this Library experience is for guests 21 and older with valid government-issued ID. During ski season especially, I'd also check road conditions and dining availability before heading out.

If you're looking for a bottle closer to home, High West's retailer finder can help you start your search. I'd still call the store about the particular release you're after.

I'd happily go back. There are still bottles I want to taste, and that Library gives me plenty of reasons to return. Next time, my wife and I might even agree on first place.