Tipsy Tuesday: New Gin from JH Stillworks


Congratulations, you survived Monday. You deserve a cocktail. Jackson Hole Stillworks is here to help, serving up not only their new favorite Highwatermelon Martini but also some great secrets about their new gin hitting the streets of Jackson soon. The new gin, yet to be named, is delicate and delicious. Soon (stay posted for the exact date) the simple London Day style of gin will be available. Come the fall, the Wyoming Botanical gin (full of six different botanicals) will be available.

The new gin showcases an array of six different Wyoming botanicals that make it nice and smooth. The gin is a refined version of the current Highwater Vodka. Owners Chas Marsh and Travis Goodman take the vodka through a re-distillation and add fresh Wyoming botanicals. Marsh and Goodman work closely with Haderlie Farms owner Curtis Haderlie to make sure the process is full circle, benefiting both the farmer and distillers. The byproducts that are created from JH Stillworks are used to feed the pigs at Haderlie Farms and to create a compost that helps grow the Wyoming Botanicals used in the new Stillworks gin.

While Goodman and Marsh perfect their gin, the distillery is still open for vodka cocktails, tours and tastings. After you finish a lap on Wilson Canyon, you can stop into the distillery on Elk Lane for a fresh summer cocktail. The distillery is open from 10 a.m.-4 p.m., but please call ahead to schedule a tasting or tour. If you can’t make it over to JH Stillworks, grab a bottle of Highwater Vodka from TLS and make a Highwatermelon Martini tonight.

Highwatermelon Martini


  • 2 ounces Highwater Vodka
  • 3 fresh mint leaves
  • 1/2 cup watermelon cubes
  • 1/2 ounce simple syrup (or maple syrup…even better!)
  • Juice of half a lime
  • Lime wedge (garnish)
  • Mint leaf (garnish)


  • Place first five ingredients in shaker and muddle. Add ice and shake. Strain into martini glass, and garnish with lime wedge and mint leaf.



About Author

Mollie is a native Cape Codder who learned at an early age how to put a lobster to sleep, harvest cranberries, and dig for clams. After high school she followed her sense of adventure out west to the University of Wyoming where she graduated with marketing and communication degrees. She found herself making roots in Jackson, her fiance’s hometown, and using her sales skills combined with her love of anything delicious to join the Dishing sales team. She loves baking from scratch, large glasses of red wine, and hiking with her heeler, Newton. She’ll try anything, but remains a stuck up Cape Codder when it comes to seafood. If she didn’t catch it or see it come off the boat, don’t even try tempting her.

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