Shaun White on collaborating with High West Distillery
The Olympic gold medallist talks drinking whiskey and snowboarding, and partnering with Utah’s High West for a good cause.
How were you introduced to whiskey?
My first experience was a Hot Toddy or something like that, because you’re on the mountain, it’s freezing, you come in, you’re like: “What’s gonna warm me up?” I grew out of the phase of doing shots, and I really found an appreciation for whiskey. You sit and sip, and hang and chat with friends. And I idolised a lot of rock stars, and they always had their whiskey.
Is there a whiskey-drinking moment that stands out for you?
I had just made the Olympic team in Utah [in 2010], at the Mount in Park City, and afterwards, we all went to the High West Saloon to celebrate. We had the Reserve bottle in the back. They closed upstairs. It was such a cool thing. I always talk about going to the Saloon and going to Park City, it’s like a second home for me.
What do you order when you’re there?
I usually go for Old Fashioneds. I like Bourbon because it’s got a sweeter tone to it, but I think the Double Rye is my favourite.
When did you first encounter High West?
I saw them around all the time riding in Park City. They would hold the prize-giving at the saloon when I wasn’t 21 so I couldn’t get in; like, “I won this thing, let me in.” Then, as I got older, I got more familiar with the brand, and what really brought the collaboration together with me and my brand is they launched the Protect the West initiative. I’m such a product of my environment, where I grew up, surfing, skating, snowboarding, and I had that accessibility. So, protecting these areas and preserving them for the next generation was really the goal. We did some collaborative clothing items, and 20% of the proceeds go to Protect the West. The design for the clothing is built around après ski. It’s like a mock neck, Merino wool layer, so you can wear it on the mountain and it’ll keep you warm, but I’ll wear it with a suit coat sometimes. You can wear it on the mountain, and also to the bar afterward.
As you have become more involved with High West, how has your appreciation for whiskey changed?
I won’t pretend that I know anything about the process, but I do appreciate the craft. I’ve been a competitor my whole life, and training since I was a kid. Everything’s all about these subtle tweaks. If I eat differently, if I sleep better, if I train a different way, and make these adjustments I’ll have, hopefully, perfection. It’s an endless pursuit of perfection, and you see that when you meet these distillers. I’m just in awe that there’s that much time, effort and passion put into it. I appreciate it and respect it on that level. Then I know what I like when I taste it.
Are you in Park City often?
Yeah. There’s a huge Olympic training centre there. And not the next Winter Olympics, but I think the one after, will be in Utah. So there’s a bunch of stuff that pulls me out that way. And obviously, High West. You ski right up to it. And it’s got this old kind of cowboy kickback vibe, and old wooden floorboards.
Have you done any whisky travel or tourism?
Oh, for sure. I’ve always appreciated whiskies from Japan. It’s one of my favourite places to go. I’ve been there 54 times now. I started going when I was a little kid, three, four times a year, starting around 11 or 12. And again, the craft, and not just whisky, but everything in Japan. They’re so detail oriented. They really hone their craft, whether it’s sunglasses or vintage t-shirts, or melons. So I’ve always loved visiting Japan.
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