At Park City Mountain Resort, at the end of a run aptly named "Quittin' Time," I find High West, the world's only ski-in, ski-out gastro distillery. Here, Chef James Dumas fuses classic techniques with local flavours to concoct contemporary Western fare offered on small plates. Best of all, he creates his own spirits: small batches of whiskies and vodkas that evoke the refuelling saloon-centric hospitality of the Old West in this former mining town, now the hub for three major ski resorts and the site of the world famous Sundance Film Festival. For the full story