Men's Journal

Courtesy of High West Distillery

Two years ago, after discovering a long-forgotten Utah law allowing distilleries, biochemist David Perkins started making the spicy, complex High West whiskey. This month, High West moves into a renovated 1900 stable next to one of Park City’s lifts, where it will be integrated with a restaurant and, come winter, be the world’s only ski-in, ski-out distillery ($45; highwestdistillery.com).

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This article originally appeared in the July/August 2009 issue of Men’s Journal.

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