SE6EP2 - Whiskey & Chocolate

When it comes to the lifestyle of a ski town, Utah is a real pioneer. When High West began distilling in Utah nearly 20 years ago, it was the first ski town distillery in America. Ritual Chocolate followed suit, moving to Utah in 2015. In this episode, Last Chair explores the magic of whiskey and chocolate, and the unique experiences these two Utah companies are offering visitors.

Back in season one of Last Chair, we talked with High West founder David Perkins, who told the unique story of how Utah became its home. Today, High West is a must-visit stop in either its Park City or its Wanship locations, and is one of America’s most innovative distilleries. The High West brand represents the spirit of the west.

So imagine this. When Ritual co-founder Anna Seear came to town, she started envisioning what it would be like to soak cacao nibs in used High West barrels. The distillery was also intrigued. Anna gets used High West barrels and create distinctive Ritual Bourbon Barrel bars. Then she gives the barrels back, and High West uses the chocolatey wooden kegs to create a unique Barrel Select – whiskey up front with a hint of chocolate aroma and taste in the back.

There’s a lot to learn in this entertaining episode of Last Chair, including a user’s guide to enjoying some of the world’s most notable whiskey and chocolate.

LAST CHAIR GUESTS

Holly Booth

Beverage Manager, High West

Holly Booth defines her role at High West as a creator and facilitator of memories that revolve around whiskey, cocktails, and adventure, celebrating the spirit of the American West. You can find Holly on the mountain, but she’s most at home with a fly rod on Utah’s lakes and streams.

Anna Seear

President & Co-Founder, Ritual Chocolate

Anna Seear and her partner Robbie Stout didn’t know much about chocolate, but they loved it! They started their company in Denver, moving to Utah for a lifestyle change – to be closer to the mountains. You can find Anna and her family skinning up Pine Canyon Road from their Midway home.

Cayla Gaseau

Sensory Manager, High West

What’s a sensory manager? Well, Cayla Gaseau has one of those dream jobs! Her role is to help with tasting each barrel and working with the High West team on whiskeys that might have up to 25 different blends, like Midwinter Night’s Dram. You can find her hiking places like Mt. Superior in Little Cottonwood Canyon.

WHAT GOES INTO A HIGH WEST COCKTAIL?

Holly Booth: “Our job is really to highlight the whiskey – to highlight the beauty of what we distill. Things that we can highlight are already existing within that particular whiskey. And then we kind of build around that.”

HOW DO YOU BLEND BOURBON INTO CHOCOLATE?

Anna Seear: “We soak our cacao nibs in the bourbon barrels for a few months and got in all those lovely kind of oaky cherry notes,” said Seear. “Then we take the the nibs and make the chocolate, add the sugar and produce our Bourbon Barrel Bar, which has been very popular.”

DESCRIBE THE PROCESS OF DISTILLING WHISKEY WITH CHOCOLATE.

Cayla Gaseau: “This is one of our Barrel Selects – a single barrel. We took the Ritual chocolate barrel and put in a unique blend of straight bourbon whiskeys between four and nine years old. The majority, though, is around seven years old. We really wanted to highlight the element that cacao complements in bourbon, which is a lot of the vanilla caramel and that deep sweetness. We finished it in this barrel for nine months and then dumped it and went directly to bottle