Whiskey Wednesday

The third selection in my High West Whiskeys series is CampFire, a blend of bourbon, rye, and peated Scotch whisky, ranging in age from 4-8 years old. This is my least favorite out of the four 😕. I tasted a lot of peat in it and I'm just not a fan of that flavor. Although, as you'll see below, Masters of Malt seemed to like it. To me, it really tasted like a campfire 🔥. But, if you enjoy the peat taste, it might be for you. I've tried it a couple more times to give it another chance, but it was still a no go. 

Their back label stories sure make the whiskeys a lot of fun to drink and I wish I could have liked this one better.

Back Label Story

I was going to write something cheesy about cowboys, campfires, and whiskey but I figured you might be more interested in how Campfire Whiskey came to be. One morning at the Bruichladdich distillery B&B, my wife and I smelled peat in the air - the great ladies that made our meals were simmering a bottle of peated whiskey and sugar! Later that night, they brought out dessert of ripe honeydew drizzled with the peated syrup. That was the most unusual, delicious and memorable ending to a dinner I’ve ever had. The combination of melon and sweet smoke really worked - so (naturally...) I thought “why not mix sweet bourbon and peat?” The main flavor (or melody) is sweet honey from a ripe bourbon. The enhancing flavor (or harmony) is floral fruity spice from a mature rye whiskey. The accent (Satchmo’s gravelly voice!) is smoke from a peated Scotch whisky. The proportions? Top secret.

So...as the sun sinks low and the cold settles in, grab a bottle of Campfire Whiskey and gather round a blazing fire to warm up, wind down your day, share stories, and deepen friendships. One taste of this sweet, spicy and, yes...smoky whiskey, you’ll know how it got its name. We like to enjoy Campfire Whiskey with s’mores…or good-looking strangers. If you find yourself in Old Town Park City, you ought to come visit the High West Distillery and Saloon and get a taste of our Western hospitality and our crowd-pleasing victuals.

Notes from Masters of Malt:

Nose: Golden syrup, peach, honey, a little rye spice and just a wisp of peat smoke.

Palate: A big hit of rye, cinnamon and sultanas, before we're back in honeyed toffee territory. Peat completes the tail of the palate.

Finish: Sultanas, toffee and lingering peat smoke.

Overall: Global blending is something we're going to see more of, especially if this one's anything to go by. Don't think, either, that due to the name this will be like eating embers, the peat is used sparingly to create a well balanced, and original addition to High West's range.

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Lingerie: Secrets in Lace Lara Gown/Speakeasy Bra

Stockings: Secrets in Lace Spanish Glamour Heel in Coffee

Heels: Chinese Laundry