Other whiskeys claim to use the finest ingredients, but that's tough for us to believe when ours are the only ingredients that carry the purity and the freshness of the Rocky Mountains.
Eighty percent of our barley is grown in Colorado with the remainder coming from the Rocky Mountain region. Our water sources can be found in the crisp mountain streams of the Rockies, just a stone-throw away to the west.
The barley goes through a roller mill (half husk cracked, for the sake of detail) and then into our 30 barrel mash-tun here at the distillery. The grain is mashed, sparged and transferred as a naturally maltose-sugar-rich liquid to the kettle where it is boiled before being filtered, cooled and transferred to one of our 60 barrel fermentation vessels. Once the fermentation is complete, the wash is then again filtered and transferred to distillery holding tanks. From the holding tanks, the wash goes into a custom made combination pot (scotch style) and column (bourbon style) still, made by Vendome Copper Co. of Louisville, Kentucky. We distill it twice, of course, taking the best parts of the doubling run. And that's what fills our 52.8 gallon charred, American white oak whiskey barrels.
We age our whiskey a minimum of two years before it reaches bottled perfection for your drinking pleasure.