High West has changed the recipe for Campfire to include its own-make rye, along with sourced rye, bourbon, and peated malt whisky from Scotland. The nose is sweetly spiced and subtly smoky, with Lapsang souchong tea, kelp, beach bonfire, cigar box, orange peel, cinnamon, white pepper, and crème brûlée. Sharply herbal at first taste, it warms up to reveal orange oil, cherry cola, cough syrup, cigar wrapper, iced tea, roasted walnuts, caramel, and savory smoke. Chili heat on the finish is balanced by oak, dark chocolate, tobacco, and grilled apple.