By Jill Adler

 

 

Whiskey and eggs, anyone? Park City’s High West Distillery is now open at Salt Lake International. When you’ve got that 7 a.m. layover or want a good, stiff one after your ski vacay to arm yourself for the return to civiliation, you can now step into Concourse E for breakfast, lunch or dinner, western and whiskey style.

 

High West Distillery and Saloon is Utah’s first legal distillery since 1870 and the expansion is the restaurant’s first since it opened in 2009. Located at exactly 7,000 feet above sea level in historic Old Town Park City, the original High West is the world’s only ski-in gastro-distillery where food is expertly paired with house-made whiskey. Visitors can enjoy contemporary Western comfort food next to High West’s hand hammered 250-gallon copper pot still in a renovated 100-year-old livery stable and Victorian mining-era home. High West’s renovation of the buildings earned the 2010 Utah Heritage Foundation Award for Adaptive Use, and both structures are now listed on the National Register of Historic Places.

 

“We’re thrilled we’ll be able to share our love of great food and great spirits with as many people as possible — particularly the weary travelers who pass through Salt Lake City every year who haven’t yet tried what we have to offer at High West,” High West proprietor David Perkins said.

 

The restaurant will serve up its classic cocktails like the Dead Man’s Boot and High West Lemonade. The food will feature “All Darn Day Saloon Bites” and “Crack O’ Dawn Victuals.” You’ll still have to grab your souvenir bottles of Rendezvous Rye, Bourye, Valley Tan and Campfire in Park City and pack them in your checked luggage while they work out the kinks of purchasing liquor at pre-boarding.