RAPID CITY, S.D. — A rare huckleberry-infused whiskey from Montana has sparked a renewed look at the cultural and ecological significance of the elusive fruit—and its close ties to the region’s bear population and history of wilderness encounters.
Bear Proof Huckleberry Whiskey, crafted by Glacier Distilling Company in Coram, Montana, features a distinctive tart-sweet profile drawn from wild huckleberries that grow naturally near Glacier National Park. Unlike most berries, huckleberries resist commercial cultivation, requiring specific mountain soil, cold winters, and a symbiotic relationship with underground fungi to thrive.
While the berry has long held cultural value for Indigenous tribes like the Salish, Kootenai, and Nez Perce, it remains relatively unknown outside the Pacific Northwest. Early 20th-century commercial harvesting reached unsustainable levels, prompting modern limits on how many berries can be foraged from the wild each season.
“People are often surprised to learn that huckleberries can’t be farmed—at least not easily,” said co-host Mark Houston, who explored the berry’s background and its connection to Bear Proof Whiskey on a recent episode of Whiskey@Work. “It’s not just a flavor. It’s a sense of place.”
The episode also revisited the 1967 “Night of the Grizzlies,” when two deadly bear attacks occurred in Glacier National Park within hours of each other—an event that triggered sweeping changes in park policy and bear management nationwide. Glacier remains one of the country’s most active bear regions, with huckleberries comprising a major part of the animals’ late-summer diet.
The whiskey, named “Bear Proof,” nods to this wild landscape and the dangers that come with it. Ironically, the name also draws attention to Montana’s grizzly product testing facility, where coolers and trash bins are certified “bear resistant” if they can survive a one-hour assault from captive bears.
Despite being a flavored spirit—often a hard sell for whiskey purists—Bear Proof surprised the hosts with its balanced finish and restrained sweetness. “It’s not syrupy. It drinks more like a proper single malt than a gimmick,” said co-host Rob Henry. “I’d gladly have another glass.”
Glacier Distilling’s Bear Proof Huckleberry Whiskey is bottled at 70 proof and has become a cult favorite among locals and curious travelers alike.
