High West Distillery has announced the launch of its first nationally available bottled whiskey cocktails with the release of Barrel-Finished Manhattan and Barrel-Finished Old Fashioned.
These new offerings are part of the distillery’s renewed focus on the pre-batched cocktail category, the company says.
Conceptualized by High West’s Master Distiller Brendan Coyle and Beverage Director Steve Walton, each barrel-finished cocktail uses a blend of bourbon and rye for added complexity. The cocktails then mature in used rye barrels, allowing the flavors to marry.
“Our goal was to embody the essence of these classic cocktails while incorporating our distinct High West flare,” says Coyle. “With a blend of bourbon and rye as the base, each has a unique added depth that sets them apart from other bottled cocktails.”
“We are proud to introduce them to both whiskey fans and cocktail lovers,” he adds.
High Wesy Barrel-Finished Old Fashioned (43% ABV, 86 Proof) contains demerara simple syrup for a touch of sweetness, while High West Barrel-Finished Manhattan (37% ABV, 74 Proof) includes two types of vermouth. Both best enjoyed over ice, garnish the Old-Fashioned with a lemon and orange twist, and the Manhattan with a brandied cherry.
“Our bar program has been the proving ground for these cocktail recipes,” says Walton. “We experimented with and served variations on these cocktails from behind the bar for years, ultimately resulting in these final recipes. We developed them to be complex yet balanced, and they can be enjoyed on their own or when paired with food.”
High West barrel-finished cocktails are available for a suggested retail price of $49.99 per 750-ml. bottle — serving approximately 12 cocktails — and $29.99 per 375-ml. bottle, which serves six cocktails. The collection is currently available at retail locations nationwide and will be available online at highwest.com this fall.
High West previously released versions of a Barrel-Finished Boulevardier and Manhattan.
The post High West Barrel-Finished Manhattan, Old Fashioned first appeared on Beverage Dynamics.
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Author: Kyle Swartz