Three new whiskies,
quietly, on the shelf.

Westland Distillery has been making American single malt in Seattle since 2010. They're one of the distilleries that pushed the U.S. Tax and Trade Bureau to recognize American single malt as its own whisky category, which the TTB officially did in December 2024. If you drink single malt Scotch, Westland is the American shelf you should taste next.

Their core lineup is the Flagship, the Wine Cask Finish, and the Beer Cask Finish, all built on a hundred percent malted barley. The Outpost Range (Garryana, Colere, Solum) uses Pacific Northwest oak, locally grown malts, and native Pacific Northwest peat.

If you've been on Highland or Speyside Scotch and you're curious where American single malt has gone, Westland is the next conversation. Ask Dustin which bottle is open. It's on the regular pour list at our whiskey bar in Downtown Bryan, about ten minutes by car from the Texas A&M campus and Kyle Field.

High West Distillery opened in Park City, Utah in 2006. It was the first legal distillery in Utah since 1870, and Whisky Advocate named them Distiller of the Year in 2016. They're best known for rye whiskey. Some of their core releases are blends of sourced rye from MGP in Indiana, some include their own distillate out of their Wanship facility, and they're upfront about what's in each bottle.

Rendezvous Rye is the flagship, a blend of straight ryes that drinks softer than its proof. Double Rye is bigger and peppery. American Prairie is their bourbon. Bourye blends bourbon and rye. A Midwinter Night's Dram is an annual port-finished release that gets allocated every winter and shows up on a lot of best-of lists.

If you've been on bourbon and want to step across to rye whiskey, High West is the easiest crossing on our shelf. Available now at our cocktail and whiskey bar at 107 S Main Street, Historic Downtown Bryan, TX.

The third bottle is on the shelf. We're not putting it on the menu. Allocation is small, and we'd rather it land with our regulars and our locker members before it ends up in a magazine guide.

Ask Dustin. If it's the right night and you're a regular at the bar, he'll pour it. Otherwise, walk in, take a stool, work through the rest of our 100-plus whisky list. Bourbon, rye, Scotch, Irish, Japanese, the occasional allocated bottle. We've got an Old Fashioned with house syrup and bacon fat-washed bourbon waiting either way.