High West The 36th Vote Barreled Manhattan

High West created The 36th Vote Barreled Manhattan to commemorate Utah's role in the repeal of Prohibition.

How to Enjoy
Served Neat, On The Rocks, or Stirred and Strained with an orange or lemon garnish.

Back Label Story
“The 36th Vote™” commemorates Utah’s role as the deciding vote to end Prohibition. In fact, the Utah delegation WANTED to cast the final vote. “No other state shall take away this glory from Utah” proclaimed the leader of the state delegation and president of the Utah League for Prohibition Repeal. On December 5th 1933 at 5:32 PM EST, satisfied that the thirty-fifth state (Pennsylvania) had ratified, Utah delegate S.D. Thurman cast the last ballot for Utah and the 18th amendments’ fate was sealed. High West Distillery chose the Manhattan for this celebration because of its classic appeal and timelessness. We also think a Manhattan is the perfect mixed drink for the cold weather at this time of year. We used the pre-Prohibition recipe of two parts Rye Whiskey to one part sweet vermouth and two dashes of bitters. We then married the mixture in the rye whiskey’s American white oak barrel for 90 days, allowing the flavors to integrate in a well-balanced harmony of the rye’s spiciness, the vermouth’s herbs, and the bitters’ complexity. We hope you take time to celebrate Repeal Day and thank Utah for its role in ending the Noble Experiment.
*Label designed by Aucutt Design

Technical Details
Ratio of whiskeys: Top Secret!
Filtration: No Chill Filtration, No Flavor Added

TTB Designation
Manhattan made with Straight Rye Whiskey and Vermouth
Proof & ABV
ABV: 37%
74 Proof
Age(s), Distilled by & Mashbill(s)
Straight Rye Whiskey and Vermouth aged 90-120 days
Straight Rye Whiskey: 95% rye, 5% barley malt from MGP

Barrel Type(s)
Aged in charred, white American oak; Blended cocktails finished in used MGP rye barrels (2nd use charred white American oak ex-rye or ex-bourbon barrels)

High West Distillery was founded in 2006 by David Perkins and his wife, Jane. David, a former biochemist, was inspired to open his own distillery after seeing the parallels between the fermentation and distilling process and his own work in biochemistry during a trip to the Maker’s Mark Distillery in Loretto, Kentucky. In 2004, David and his family relocated to Park City, Utah to begin their new venture, where they began distilling in 2007. They chose Park City because of David’s love of the Old West and Utah’s little-known whiskey history (see Utah’s Distilling History for more).

High West began with humble roots, opening a small, 250-gallon still and Saloon in an historic livery stable and garage. What was once a small operation in downtown Park City has grown to be an internationally-recognized brand with four unique locations. In 2015, High West opened their distillery in Wanship, Utah, which acts as a space for educational whiskey tasting, pairings and tours, and houses a 1600-gallon copper pot still. Meanwhile, the Saloon continues to operate as a must-visit gastro-distillery, featuring alpine-inspired western fare alongside the original still, the Nelson Cottage offers unique whiskey-paired dinners, and the Saloon at the Salt Lake City airport allows for some last tastes of High West on the way out of town.