Jackson Hole Food Guide
Vogue | March 10, 2017
Ride up Bridger Gondola and take an intermittent ski lunch break at Piste Mountain Bistro. At 9,000 feet in elevation, your feast is paired with unmatchable valley views on a bluebird day...With an impressive wine list, a plethora of local brews, and craft cocktails, lunch often leads into après. Try the Groomer, with local Highwater Vodka, rosé, raspberry shrub, mint, and lime.
Jackson Hole, WY: A Wild West for Locavores and Skiers
Nuvo | January 9, 2017
The impact is seen at restaurants such as The Handle Bar at the Four Seasons Jackson Hole, which serves salads made with Vertical Harvest’s vibrant greens. Beyond produce, several restaurants mix their cocktails with gin and vodka from Jackson Hole Still Works, a company that uses Wyoming-sourced grains and mountain water to produce their small-batch spirits. These details may be small, but they resonate in Jackson’s atmosphere of local love.
8 Breweries & Distilleries to Tempt Oenophiles
Long Island Pulse | November 18, 2016
Anthropologie | August 30, 2016Local legends Charles and Travis are the founders, as well as the only employees of this (very) small batch distillery, using corn and oats from the local area. Their place in the Rockies, which one might mistake for the cabin of a celeb looking to escape the paparazzi, provides lucky imbibers with Great Grey Gin and gluten-free Highwater Vodka. The tasting room opens everyday at 10am, and the partners are tickled to give out-of-towners an in-depth tour, but suggest you call before coming out, just to make sure “they’re not running around somewhere.”
There’s nothing like a tasty cocktail to celebrate the end of the workweek—especially when said cocktail is enjoyed at the Four Seasons of Jackson Hole. After wrapping our September catalog shoot in Wyoming, we settled down at the hotel bar and asked for a local specialty. Their answer? The Jackson Mule, a rustic twist on the classic, featuring house-made wild huckleberry syrup. Cheers to you, Wyoming!
Craft Spirit Chemists
Planet Jackson Hole | December 16, 2014
The pair's business model includes sourcing local and regional ingredients, from the valley's pristine water supply to the rye, wheat, and corn used to make vodka and the barley used to make whiskey. ..Included in the pair's blueprint is to also work with local nonprofits, particularly environmentally focused organizations, donating a portion of their profits to groups working to protect the resources integral to their outdoor lifestyles and production process.