Three Highwood bottles in prairie grass at golden hour

Since 1974 · High River, Alberta

Where the prairie meets the Rockies, whisky waits.

Prairie grain, mountain water, and the long patience of the foothills. Distilled and bottled at the source since 1974.

Explore the whiskies

By the Distillers

Of weather, water,
and patience.

There is a certain kind of place that doesn’t ask to be discovered. It keeps to itself, prefers a long winter to a short one, and trusts that the work will speak when the work is finished. High River, Alberta is one of those places.

We have distilled here since 1974, in a building that hasn’t moved, on a piece of prairie that did not need our help to look like itself. Wheat and corn grown within a half‑day’s walk of the still. Water drawn cool from beneath the foothills. Nothing the year didn’t make.

“Patience is the only flavour we don’t have to add.”

The Distillers, of High River
II The Lineage

Three ages, one prairie.

Three bottles raised by the same prairie. Wheat at five years, wheat and corn at fifteen, corn alone at twenty‑five. The grain shifts as the years stack; the prairie does not. Each bottle pours as itself, never blended, never hurried.

Distilled, aged, and bottled in High River, Alberta. Bottle for bottle, the same little place.

Alberta prairie at dusk, the Rockies in silhouette

The Land · 50° 35′ N

A fold of prairie
the mountains made.

The climate is the recipe. Cold enough to lock the spirit into the wood for the winter, warm enough through August to pull it back out, year over year, until the cask gives up its colour.