Where else? 

It's a magical place to go, the barrelhouse.
June 2014 Issue / Vol. 2, No. 11                                                      The whole process is fascinating to me.

Chef Erik Forrest

Cinnabar Specialty Foods


Jade Bar's Eddie Garcia

The queen of hearts.

Sauces & Shapes by
Oretta Zanini De Vita &
Maureen B. Fant

June 2014 Chef's Larder

T. Cook's - Scottsdale, AZ

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Synopsis: Foodies West – David Perkins, Founder, High West Distillery and Saloon, Park City, Utah

David Perkins always thought rye whiskey was “for hobos and winos” until Jim Rutledge, Master distiller at Four Roses Distillery, gave him a taste. At the time, Perkins had decided to start distilling whiskey under the High West Distillery label, and Rutledge reminded him he’d have to have something to sell in order to pay the bills while the whiskey brewed in the barrel for the next six years. Maybe he’d want to blend some ryes. But Perkins found it—or it, rather, found him. When he found out the industry trades spirits, he asked Pernod-Bacard, to send over some of the rye hanging around the warehouse. They sent over a blend of some spirits containing a high-percentage of rye mash. Six-year old rye from the old Seagram’s plant. “I got an idea from how cognac is made to create a blend,” Perkins said. And blend he did. After numerous awards and consistently high ratings for his blends, you might say Perkins, and the palates on the High West tasters team, has found his niche.