High West Campfire

[DaveOfAtl]

Looks like High West is coming out with a new blend of single malt scotch, bourbon, and rye called Campfire. I will be very interested in tasting this. If anyone is going to the High West Derby party in Park City, please post some notes!

http://www.sltrib.com/sltrib/lifestyle/53989168-80/derby-west-whiskey-campfire.html.csp

Pulled the COLA, and it looks like the scotch used in Campfire is peated. Though the statement from the back label mentions that Perkins got the idea for the blend while at Bruichladdich, it doesn't state that the scotch is from there. In any event, this should be pretty unique.

https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicFormDisplay&ttbid=12073001000446

[BFerguson]

I've had a sample taste of this at a event not long ago.

Right off the bat the scotch was ever present in the nose. That first sniff told me that this was not like any mix they had put out before.

While pleasant, as somebody who has not found the soft spot for scotch yet in my tastings, it just wasn't for my taste preference.

Other people in the room seemed to like it quite a bit.

The percent of scotch used in the mix was quite low, maybe like 5% if I recall, but man, it showed through.

B

[bad_scientist]

Did you pick up anything else to go with the scotch, like spice or fruit, or maybe some barrel influence?

I've had a sample taste of this at a event not long ago.

Right off the bat the scotch was ever present in the nose. That first sniff told me that this was not like any mix they had put out before.

While pleasant, as somebody who has not found the soft spot for scotch yet in my tastings, it just wasn't for my taste preference.

Other people in the room seemed to like it quite a bit.

The percent of scotch used in the mix was quite low, maybe like 5% if I recall, but man, it showed through.

B

[BFerguson]

Sorry, memory is a bit foggy and the taste buds we getting to be shot by this time, it was towards the end of the night.

Plus, i just couldn't get past the overall "scotch-i-ness of it. its one of those flavors that blocks everything thing else most of the time.

I'm sure Mat will be weighing in on this soon enough also now that the secret is out.

B

[LostBottle]

I am a fan of High West and am looking forward to trying this one. I love Islays and I love rye, the fact a smoky Scotch is used really piques my interest. Kudos once again to the HW crew for trying something totally new.

[mrviognier]

Campfire is indeed on the way!

The sample I brought to the MN tasting BF talks about was not the final blend...more a 'work in progress'. Heading home from CA where our distributor hosted trade tastings in three cities. I had a 'final' bottle of Campfire under the table...lots of thumbs up from those who've tasted it.

Can't wait to share this with y'all. It's unique and it's FUN.

[DaveOfAtl]

Campfire is indeed on the way!

The sample I brought to the MN tasting BF talks about was not the final blend...more a 'work in progress'. Heading home from CA where our distributor hosted trade tastings in three cities. I had a 'final' bottle of Campfire under the table...lots of thumbs up from those who've tasted it.

Can't wait to share this with y'all. It's unique and it's FUN.

Would love if you made your way back down to Georgia with a sample for a fellow Dawg. :grin: Seriously, though, this is such a unique concept. When will it hit the shelves?

[mrviognier]

I'll be back sometime in July. Will let you know.

Campfire will start making its way to our distributors in May. Should be on shelves by June.

[dohidied]

Tasted the Campfire at the Wine Warehouse Grand Tasting yesterday and it's definitely not for me. I'm not a fan of peated scotches and it tasted like band-aid. In other news, Perkins is an awesome guy to talk to while tasting whiskey and High West makes the best white dog I've tasted.

[Shuboy]

Wait a minute, I remember reading about how Bruichladdich once made a blend of Scotch whisky and Irish single malt whiskey from Cooley and called it Celtic Nations. And the product was taken off the market because the SWA got pissed off. I take it then that High West Campfire will only be sold in the US.

[macdeffe]

depends how you label it

I once won a bottle of some kind of white wine - whisky mixture at a Ceilidh in Dufftown

Wasn't very good but we finished the bottle before the Ceilidh :-)

Steffen

[LostBottle]

Is this stuff available yet? Anyone here try the final version?

[LikeItWasSodaPop]

Spotted this in Chicago 2 days ago. There was still Bourye on the shelf and so I went for the last couple bottles of that over the Campfire. I'm open to the idea but waiting to try it before springing for a bottle.

[Gillman]

Interestting. If the malt whiskey is peated I can see how the taste might show even when used in small percentage. If the malt used was not peated, I doubt anyone could tell it was not a bourbon or straight rye if the percentage used was 5% or 10%, maybe even up to 20%. To me using unpeated single malt with straight American whiskeys - provided the latter are the majority - is like increasing the malt percentage of the bourbon or rye mashes, which used to be much higher in the past than now... Anyway I look forward to trying this.

Gary

[sailor22]

I have had the finished version and I enjoyed it. It's been a few weeks but if memory serves it tastes initially like a smokey peated Scotch on entry but with a sweet thick Rye mouthfeel and finish. You could taste the Bourbon but it was in a supporting role. Everyone who has tried it liked it, both the Scotch drinkers and the Bourbon drinkers, I would put myself in the second group.

[Gillman]

Sounds like a peated malt was used then. I'd like to try it, a range of flavors is possible with different components being blended and you never know what will produce a winning taste. The combination, while different of course from using just straight whiskeys or even the latter with an unpeated malt added, isn't so odd really because straight whiskeys can be smoky too from the effect of the charred barrel. I always wondered if old Professor Crow from Scotland, who worked in American distilling in the mid-1800's, advised to use charred barrel aging methodically to impart some of the quality he remembered from the old country.

Gary

[LostBottle]

Per the High West website, it is using a peated Scotch. For me, this is the big draw as I love smoke and really want to see how it plays with the rye spice. Interesting that the Scotch is what came through as the prominent note on the palate, I figured it would have taken more of a backseat and added some additional barrel char-like notes instead. I also agree with Gillman in that a non-peated Scotch would not have been nearly as interesting here - I am glad they went the route they did.

[sailor22]

I'd like to try it, a range of flavors is possible with different components being blended and you never know what will produce a winning taste.

As I'm sure you know Gary it can be a delicate balance. I first tasted this at 100 proof and didn't care for it at all but David kept working the proof and found a sweet spot. Sometimes you get close on the first try but it needs tweaking.

[Gillman]

That's it, the sweet spot, balance is everything.

BTW I think using unpeated malt whisky could be excellent too, as a way to make a "better" straight whiskey (more barley in the small grains so to speak), if not too much is used.

Gary

[dridge11]

I tried it last week meeting with the CA distributor. If you like peaty scotch then you'll like it. The name "Campfire" is very appropriate. Very interesting and delicious balance. If you like the High West line, you will greatly enjoy it.

[cigarnv]

As I'm sure you know Gary it can be a delicate balance. I first tasted this at 100 proof and didn't care for it at all but David kept working the proof and found a sweet spot. Sometimes you get close on the first try but it needs tweaking.

Steve, I also tried this at 100pf when I was in Boston and at that time felt the components were better than the final product. I will be interested in trying the final product given that folks seem to like it....

[silverfish]

Drinkhacker has a review of Lot 1 (preview bottling, 92 proof) and rates it an A-.

[biskuit]

I think this is a fascinating blend that any whiskey geek should try - what I find most intriguing is that you can spot each of the components as they weave in and out, it doesn't become a jumbled mess but more of a shape shifter where you catch glimpses of each of the components.

[sku]

I think this is a fascinating blend that any whiskey geek should try - what I find most intriguing is that you can spot each of the components as they weave in and out, it doesn't become a jumbled mess but more of a shape shifter where you catch glimpses of each of the components.

[GaryT]

I would love to try it . . . as soon as I can find it! I've been calling a couple shops every Friday on my way home, and no luck thus far. Does anyone know when this might be distributed (specifically in Georgia)? Most of the reviews I've read were courtesy of High West sending them a taste. Which - by the way - if High West would like my opinion, I'll gladly write some stuff up if they send it to me!!!