Proprietor of the High West Distillery, David Perkins, was once staying at the Bruichladdich distillery’s B&B. One evenening, for dessert, David and his wife were served ripe Honeydew melon drizzled with peated syrup. He remarked this as the most delicious, unusual and memorable meal he had ever had. He was greatly inspired by this meal, so he thought “why not mix sweet bourbon and peat”?
The whisky itself is comprised of three parts. A straight bourbon whiskey from a mashbill of 75% corn, 21% rye, and 4% barley malt, sourced from MGP (formerly LDI) distillery in Indiana. A straight rye whisky from a mashbill of 95% rye, and 5% barley malt, also sourced from the MGP distillery.
Lastly, the most defining ingredient of this wonderful blend, a peated, blended malt Scotch whisky, from an undisclosed source. All they can say is that it’s not from Islay.
All whiskies used for this whisky are a minimum of 5 years old. The proportions are “top secret”.