High West Barrel Manhattan Finished Cocktail brings the structure of a classic whiskey cocktail into a polished, ready-to-serve format. Made in Utah and bottled at 37% ABV, it combines MGP-sourced straight bourbon and straight rye whiskeys with sweet vermouth and aromatic bitters. The assembled cocktail is then matured in used rye barrels, allowing its whiskey, wine, and spice components to marry before bottling. It is also bottled without chill filtration.
The whiskey foundation is particularly detailed. The straight bourbon is distilled from 75% corn, 21% rye, and 4% barley malt, while the straight rye uses a mash bill of 95% rye and 5% barley malt. Together, they give the Manhattan both bourbon richness and rye-driven structure. The used rye-barrel maturation is the defining touch, adding another stage of integration beyond simply batching the ingredients.
High West was founded by David and Jane Perkins in Park City in 2006 and operates as both a Utah distillery and a blending house. Its production facility is located in Wanship, while its blending program brings together carefully evaluated in-house and sourced whiskeys. That blending perspective is well suited to this cocktail, where balance among multiple ingredients is essential.
High West’s official tasting notes open with black cherry fruit leather, stewed strawberry, orange peel, molasses, cinnamon bark, and sage. The palate moves toward cherry turnover, spiced apple, sun-dried raisin, candied orange rind, rosemary, and savory spice, followed by orange pastry, dark chocolate, and dried fig on the finish.
Serve it chilled and stirred over ice, then add a cocktail cherry or orange twist. It offers the character and ceremony of a barrel-matured Manhattan with the convenience of a thoughtfully prepared pour.
