36th Vote Barreled Manhattan by High West new (1/31/12)"

(1/31/12)"

it's a breakneck ride: an initial rush of dry corn and grassy rye

sugar cubes

5 hectares of vines

A micro-oxygenation process that injects tiny bubbles of air into the juice is performed post-distillation to remove any additional harshness and enhance the clean notes

36th Vote Barreled Manhattan by High West new (1/31/12)"The High West Barreled Manhattan is made from two parts of High West's Double Rye Whiskey, one part sweet red vermouth, and two dashes of Angostura bitters for every 2. 5 ounce serving. It was then aged in a 2 year old rye whiskey barrel for 3 6 months. The addition of the vermouth lowers the pH and the percent alcohol by volume increasing the break down of the oak's hemi cellulose, increasing the wood sugars that dissolve into the "cocktail" inside.