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Vol. 2, No. 3

March-April 2017








I PA March 2017 Brewed and dry-hopped with Mosaic, Ekuanot and other exotic varieties. This IPA imparts hints of juicy mango, peach, pear and citrus aroma, with a silky oat finish.

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PASSPORT see where our suds take you Download your passport April 1 at




Unpredictable is the name of the game when it comes to March and April in Colorado. From massive snowstorms one day to 70-plus heaters the next, the Centennial State keeps us guessing. Guesswork is what keeps us thriving and striving for more – getting in one more powder day on the slopes, a few more miles on your favorite snowshoe trail or perhaps one more cocktail while the snow falls outside. Glimpses of spring are here, but for now we are happy to push winter to the sunny end. On the flip side, in this issue we explore something not so unpredictable. Across the state, distilleries are making bold moves, challenging people’s notions that whiskey comes from Scotland, vodka from Russia or rum from the Caribbean. Colorado’s spirits have spirit. In recent years, Discovery’s hit television show Moonshiners has shone a spotlight on a passion for distilled spirits. But Colorado’s distillery scene is different – this isn’t that bootlegged bathtub gin you’re picturing. Local distillers are artisans in their own right. Engineers, entrepreneurs and craftsmen are pushing the bounds of what’s possible in a 750ml bottle. From agave-based vodka to chai liqueurs, unique would be an understatement for the craft liquor produced by roughly 75 distillers spread across the state. That number represents the fourth most distilleries of any state. Emanating from our obsession with spirits, we explore modernday speakeasies, tequila-aged beers, spirited cooking and much more inside this issue of Thirst Colorado. We aim to help shape your knowledge of Colorado’s spirit profile and awesome lifestyles. And we hope you learn something new about the craft behind our local spirits.

ADVISORY BOARD Jean Ditslear Owner, 300 Suns Brewing Bess Dougherty Head Brewer, Grateful Gnome Sandwich Shoppe and Brewery Alan Laws Owner, Laws Whiskey House

Kimberly Naslund Owner, Dancing Pines Distillery Charlie Sturdavant Owner, Golden City Brewery Terri Viezbicke Owner, Boulder Distillery

Publisher Paul Johnson Associate Publisher & Editor Joe Ross Vice President of Sales Tod Cavey Advertising Sales Nick Gardner, Bryan Schleigh, Jason Van Houten Design & Layout Michele Garner, Stacey Krull, Sandy Birkey President & Founder Wilbur E. Flachman Marketing & Digital Coordinator Neill Pieper Editorial Assistant Dylan Hochstedler Contributors Amanda Arnold, Jerrod Cotosman, Kim Fuller, Holly Gerard, Steve Graham, Kyle Kirves, Kristen Kuchar, Jamie Mills, Lisa Van Horne, Angie Wright, Howell Wright For advertising and editorial information, please contact Joe Ross at 303.428.9529 Ext. 227 or email Proud member of Brewers Association and the Colorado Brewers Guild Thirst Colorado is produced by The Publishing House, a division of Colorado Word Works, Inc. The Publishing House also produces Colorado’s Performing Arts Publications, serving arts venues along the Front Range. 7380 Lowell Blvd., Westminster, Colorado 80030 303.428.9529

As always, live your passion and Thirst responsibly! Paul Johnson Publisher & Tasting Guru Drink up life in large amounts, but restrict your alcohol consumption. We do not endorse or support excessive drinking. Thirst Colorado is published six times a year by The Publishing House, 7380 Lowell Blvd., Westminster, CO 80030. © The Publishing House, 2017. All rights reserved. Printed in the U.S.A. @thirstcolorado


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Except where noted, the content of Thirst Colorado is the property of the magazine and should only be reprinted with permission. Thirst Colorado is not responsible for false or misleading claims made in advertising or editorial materials published herein.

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THIRST COLORADO | March-April 2017



22 Art of Spirits

Scotland, Ireland, Kentucky ... Lyons, Colorado? Spirit Hound aims to impress

25 Prime Pairings 26 Untapped

Food and drink with a local spin Visit the calendar for craft events near you

31 Strange Spirits

Spice up your high tea with Dancing Pines Chai Liqueur

16 8

36 Distillery Spotlight

Great community distilleries you’ve got to try

38 Product Spotlight

Products for the craft lover in all of us

39 Distillers’ Favorites


Distillers offer thoughts on the best spirits around town

40 Elevated Liquid

“Hutch” from Mile High Spirits mixes it up

42 Characters of the Craft 43 True Tales Big personalities behind your favorite spirits Stow-away marmot tries life in the city

Cover Photo: Neill Pieper

44 Brewery, Cidery & Distillery Guide

We’ll help you find great drinks wherever you end up in Colorado


8 Leopold Bros.

A glimpse into the heart of Colorado craft culture

28 A Liquid Trifecta

14 Local Whiskey


Spirit connoisseur Howell Wright talks whiskey


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A Colorado take on one of Mexico’s finest exports

Future of the 12 The Speakeasy

Duck into the future of craft libations


19 Agave

16 Spirited Brews

Beer and spirits intersect for tasty creations

Entrepreneurs explore craft libations in Colorado

The Grand Traverse

Grueling race tests even the most hardened athletes

Coloradd Beer Gardee


Opee Year Rounn


70 Colorado Draft Beers + 100 Colorado Distilled Spirits

Americaa Alpinn Farr bb Chef Taylor Creedoo


1/2 Block from Coors Field on Blake

SPIRITS IN THE NOT-SO-MATERIAL WORLD Talking with Todd Leopold of Leopold Bros. about spirits, distilling and Colorado craft culture By Kyle Kirves


March-April 2017

Photo: Angie Flachman


ot far off I-70 and Havana, in an industrial district noted for warehouses full of kitchen countertops and custom flooring, there is an oasis of sorts. It is an enclave of sophistication and craft enterprise that seems somehow out of place here in this central Denver commercial park. Once the gate closes behind you, you enter into grounds where landscaping of tall grasses, bright flowers and manicured trees and shrubs is as lovely as you would find in any gardening magazine. The building itself is a modern take on provincial elegance – more farmhouse than warehouse. And if you go further, following aromas of rich fruit and nutty grains, through a heavy oak door ornamented with wrought iron, you will enter into a cool, dim hall, lit by hanging brass lamps and roofed in dark wooden beams. There is a bar, yes, but just the one, long, communal table, all of the chairs angled so that they face one end, as if class in epicureanism just ended (in fact, one may have). Look around. It is, to my mind, one fireplace away from being the ideal locale to while away a snowy afternoon. And this, fellow traveler, is the home of Leopold Bros. distillery. It was my pleasure to sit down with one of the eponymous brothers, Todd Leopold, for a wideranging discussion at the distillery he and his brother Scott have called home since 2008. An instantly likeable creator of fine spirits, Leopold emerged from the production floor clad in Carhartt overalls – because he is an owner who actually distills. He could easily be mistaken for an agrarian

or an artist. Metaphorically speaking, at least, he fills those roles and more. Most notably, educator. “We’ve found that once we get people in to see what we’re doing, we are creating customers for life,” Leopold said. Leopold Bros. devotes most of its marketing efforts to making connections one-on-one with distributors and consumers alike. “So, when a consumer comes to our distillery, it isn’t a quick 20-minute tour and then on to the tasting room,” Leopold said. “Our tours last sometimes two hours or more. And over those two hours, we’re breaking down barriers and creating better understanding of how spirits are made.” The goal, Leopold said, is to take the intimidation factor out of vodka, whiskey, gin, cordials, and the host of other fine spirits the distillery creates from scratch. Consumers come out the other side much more discerning and informed about both the product and the process. “We want people to relax and enjoy the experience and feel more comfortable about what they’re drinking,” he said, drawing parallels to the beer industry. “It wasn’t that long ago people didn’t know what an India Pale Ale should taste like. Now, the average craft beer drinker can tell you what the difference is between a good one and a bad one. Beer got there. We’ll get there too. One customer at a time.” It sounds like Leopold Bros. is well on its way to being “there.” Distributors and private shop owners are eager to work with the distillery because, quite simply, Leopold Bros. is in demand. From

March-April 2017


Photos: Courtesy of Leopold Bros.

New York to San Francisco, and even internationally, the spirits don’t stay long on the shelves. “A lot of points of purchase have supported us along the way who didn’t have to do so,” Leopold said. “That may have to do with the fact that we distill all of our spirits on site. Others may import one or most of their ingredients or base. Not us. The craft and care that goes into our spirits shines through, differentiates us, and discriminating consumers taste, recognize, and appreciate that.” When asked if Leopold Bros. has any


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plans to expand – or listen to one of the many offers from venture capitalists eager to acquire the family-oriented distillery – Leopold said no. And he’ll point you to some industry-specific cautionary tales, if you’re interested. “We’re right-sized,” he said. “With the staff we have, we can concentrate on the quality of the product. And we like being made in one place and one place only. And we don’t want another ‘branch’ to manage. That’s just not us.” It’s a philosophy consistent with the Colorado craft movement, he said. “Businesses are different here. Cultures are different here,” he said. “That’s what I think is uniquely Colorado. And we’ve found that the more we inject our personalities into what we do, the more successful we are. I think that’s true elsewhere as well.” He cites Fort Collins-based New Belgium Brewing as a signifier of that distinctly Colorado phenomenon. “They’re known as much for their culture as their product. And their product is awfully good,” he said. Yes, they’re no longer exclusively in Colorado. But their presence in North Carolina is consistent with minimizing their environmental

footprint via transportation logistics. “Colorado is very receptive to craft product. If you do a good job and you price things fairly, you will find a market for what you make,” he said. He points to local products from Fruition Farms and Elevation Ketchup as personal favorites and examples of other Colorado-based success stories. At the end of the day, Leopold said, he’s grateful and lucky to be doing what he loves, in a family-run-and-oriented business, where what matters is what goes in the bottle with his name on it. He’s proud of the successes Leopold Bros. has had and that at cocktail competitions in major cities, people look for and recognize his spirits. All things considered, including their magnificent facility, Leopold Bros. is a great place to be. For more information about Leopold Bros. distillery, see their website at In addition to tours, the distillery also offers courses in cocktail creation. You will also find a listing of events where you can find Leopold Bros. products. Kyle Kirves is a solid dude who believes drinking beer should be a ‘five senses’ experience.

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SHH, DON’T TELL ANYONE, BUT THE SPEAKEASY IS BACK Retrograde shakes up Prohibition-era classic with a futuristic twist By Kim Fuller


early 100 years ago, booze was banned in the United States. More than just a buzz-kill, the Prohibition era lasted in Colorado from 1920 until its statewide repeal in 1933. Illegal alcohol sales were still made, of course, at now-historic spots like 740 Front in Louisville. Established in 1904, this saloon holds the oldest ongoing tavern license in the state. Other secret liquorselling locations were established all over the country and throughout Colorado.


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Today, this out-of-site bar motif is still called a speakeasy. Instead of the original reference of an illicit establishment, the modern description generally refers to a slightly secret and often memorable place. The speakeasies that are popping up all over the state all have a coveted quality, with locations and overall atmospheres that lean away from the obvious and more toward an air of intrigue. Retrograde is one of Denver’s newest discreet watering holes, started by Josh

Gertzen and Gerry Kim in 2016. Gertzen says the whole goal of these spots during Prohibition was to escape from the world for a period of time, but while this midcentury modern space is like a hideaway, he says he hopes this is a way to actually tune-in during the modern digital age when we tend to tune-out. “The experience of sitting at a computer is virtual,” explains Gertzen, who was a software engineer before starting the bar. “We wanted to create

The beautiful speakeasy space at left is great for drinks and great conversations, but some people never get past the sweets at Frozen Matter. Photos: Courtsey of Retrograde

something tangible that people could hold and experience.” And it was ice cream that was actually the initial inspiration, not alcohol. Gertzen and Kim attended ice cream school at Penn State – the oldest ice cream program in the world. They opened a shop called Frozen Matter early in 2016 with their own on-site pasteurizer to truly make their frozen treats from scratch. They source organic dairy from a local co-op and create fun flavors that are always changing, like Lavender Salted Caramel, Mighty Mint Chip and Orange Is The New Black Toffee.


What: modern speakeasy Where: 530 E. 19th Ave., Denver When: after 5 p.m. More:

Understandably, the pair wanted to add alcohol to some of their recipes to create more adult-friendly flavors. They knew they would need a liquor license, and the creative wheels kept turning. It was Kim who sparked the idea to have something hidden behind the more PG experience up front, and that’s exactly what they created with Retrograde. Walk through the freezer door and find yourself in a darker space, inspired from a more sci-fi like dystopia feel. It’s what Gertzen calls a “Star Wars cantina experience.” So this isn’t your 1920s speakeasy with wood grain accents, but more vintage 1950s meets a modern space age. The 14-seat bar is made from customdesigned poured concrete that’s meant to look like the night sky, with all the flecks and dust that create a unique sparkle. Look closely and you’ll see that bigger sparkles are positioned to form the 12 signs of the zodiac all the way around the bar.

Like the original speakeasies, though, Retrograde is completely concealed, dark and without windows. Go in there and you’ll likely lose track of time, especially after a few of their cocktails like the Event Horizon, made with Brennivin Aquavit, lime, honey, juniper and vanilla, or the Deep Space Nine, with Zaya rum, averna, benedictine and orange bitters. “We really work on having a very balanced cocktail menu, and one that is very progressively cutting edge,” says Gertzen. “True prohibition-era cocktails are oftentimes so stiff that the modern drinker really won’t enjoy them. Some of our cocktails may call back to classics, but for the most part we are about paving our own path on that.” Kim Fuller is a freelance writer based in Vail. Read more of her work at

March-April 2017


SOMETHING DIFFERENT Colorado steps up with exceptional whiskey offerings By Dr. Howell F. Wright



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for an easy-drinking spirit, start your exploration of Colorado malts here. A great example of flavor innovation comes from Woods High Mountain Distillery. Their Tenderfoot Whiskey has elements of smoked cherry wood and chocolate malted barley, with a bit of malted wheat and rye rounding things out. All the ingredients are malted, and the whiskey is mashed, fermented, distilled, aged and bottled at one distillery, thus exemplifying a Colorado single-malt whiskey. Their recipe provides a smooth roundness with a little bite off the tongue. Sharing a dram with friends and enjoying a good cigar are great pairings for this whiskey. Two more malt whiskeys for your tasting studies are Deerhammer’s Down Time Single Malt Whiskey and Spirit Hound’s Straight Malt Whiskey. The first is aged for just one year, but has a smooth, full flavor characteristic of an older whiskey.

Spirit Hound’s malt, as the term “straight” implies, is aged for two years, yielding strong notes of caramel and vanilla from the extra time in American white oak barrels. If you are in the Longmont area, stop at the Still Cellars tasting room, where they are bringing freshness to malt whiskey with all organic ingredients. With any whiskey, the question comes up: Serve whiskey before, during or after a meal? The answer: “What tastes good at the time?” My last suggested Colorado malt should be sampled at each of those dining stages: Down Slope’s Malt Whiskey has 95 percent malted barley with five percent peaty malted barley. The kicker is maturation for three years in sherry barrels. The resulting expression carries an unmistakable nose of warm raisins and fruit cake. Dr. Howell F. Wright, Col. USMC (Ret.), is producing the first Colorado Whiskey Summit in Estes Park. For more information, check out

© ZoomTeam /Adobe Stock

re you a dedicated S c o t c h only drinker? Or not so much – — maybe that’s your father’s (or grandfather’s) drink. Along the way, did you settle on bourbon or gin, rum, vodka or tequila, as your drink of choice? Well, in either case, let me tease your interest, at least a little, by introducing you to some delightful Colorado singlemalt whiskeys. Scotch has a long history and stringent standards that all other malt whiskey producers know they’ll be compared with. But we Americans, maybe especially Coloradans, can find that tradition a little stuffy. We want a wide range of fresh, exciting products. We’re home to a booming, no-holds-barred craft beer industry. Why should we expect anything less from our craft whiskey distilleries? We needn’t! In fact, you’re likely to be surprised by the tremendous variety of flavors in Colorado’s fine single malt whiskeys. Probably the best known Colorado malt whiskey is produced by Stranahan’s in Denver. On my tasting table right now is Diamond Peak. Made with 100 percent barley, it has strong caramel, vanilla and dark chocolate notes. If you’re looking

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Photos: Courtesy of Avery Brewing


March-April 2017

SPIRITED BREWS Beer and spirits meld in barrel-aged programs By Kristen Kuchar


olorado’s beer and spirit conjurers are a perfect match to entice discerning tastebuds. Local breweries are turning to local distilleries for access to flavor-fueled barrels perfect for aging beer that develops a complex, bold flavor. Andy Parker, Avery Brewing Co.’s chief barrel herder, tried to get tequila barrels for years with no success. But then he crossed paths with the crew at Boulderbased Suerte Tequila, which agreed to provide barrels. Since then, Avery’s barrel-aging program has skyrocketed. “We brought in four barrels and put a different beer in each to see what might happen,” Parker said. Now Suerte is getting Avery more than 200 barrels a year from its Jalisco, Mexico, operation. Laurence Spiewak, co-founder and CEO of Suerte Tequila, is excited that Avery Brewing opts for their barrels in the aging process. “We’ve always loved their beer and are honored to see it aged in Suerte barrels,” he says. Avery’s Fortuna Ale is aged in these tequila barrels and enhanced with lime zest and salt for a sour and salty beer. As if aging in tequila barrels wasn’t interesting enough, their barrels were used for whiskey before tequila. “There’s a lot of complex flavor that can be imparted to the beer,” Spiewak explains. He says he’s tasted beers that have a distinct tequila taste and some that are subtler, making each brew a unique experience. The unusual, robust flavor profile makes barrel-aged beers a popular choice. In fact, even though barrel-aged brews are a small portion of production at Dry Dock Brewing Co. in Denver, head brewer Alan Simons says they’re typically the more anticipated and

popular beers of the year. For Dry Dock, Bligh’s Barleywine started it all — a big, malty English barleywine with notes of toffee, caramel, dark fruit, vanilla, and whiskey. There’s also the Double Apricot Blonde, which is a beefed-up version of their flagship Apricot Blonde, with twice as much apricot puree and a hefty nine percent ABV. “We achieve more of a fermented and dry apricot flavor in this beer due to the aging in barrels,” Simons explains. “The whiskey and apricot come together in a way that’s reminiscent of an Old Fashioned.”

At left, Avery chief barrel herder Andy Parker pulls a nail on a barrel-aged brew. Above, he checks the aroma.

He notes that the process of barrel aging is a whole new ballgame. Brewers transfer sufficiently fermented beers into barrels, being careful not to oxidize the beer too much. They taste the beer throughout the aging process and before packaging, and then dump anything that isn’t up to their standards. High standards are precisely what motivated Great Divide Brewing to turn to Bear Creek Whiskey and Laws Whiskey.

“They are good friends of the brewery and consistently make great products,” says Ro Guenzel, brewery manager at Great Divide. Great Divide uses these barrels when looking to introduce whiskey characteristics to Yeti Imperial Stout. James Kunz, distiller at Laws Whiskey, says it’s been really nice getting to know the Great Divide brewers, and they’re proud to call them friends. He sees barrel aging as both a process and as an ingredient. “A good barrel-aged beer should be able to stand on its own first and foremost,” he says. “Then if our barrels can add a little extra character to distinguish the beer, our job is done.” Jeffrey Dickens, co-founder and head distiller at Bear Creek Distillery, is thrilled that Great Divide used their rye whiskey barrels to create small batches of barrelaged Yeti. They’ll soon be releasing a rye whiskey finished in Great Divide barrels from their most recent batch of barrelaged Yeti, available only in the Denver tasting room. When aging beer, Dickens says adding beer to the once-used whiskey barrels adds several layers of complexity to the flavor and aroma of the beer. “When you dump a whiskey barrel, a small amount of whiskey is left behind, both in the bottom of the barrel and in the pores of the oak,” Dickens explains. When beer is added to the freshly dumped barrels, the beer mixes with and absorbs the whiskey. Additionally, the beer will interact with the charred oak barrel to add additional flavors, such as oak, tobacco, leather, cherry and more. Kristen Kuchar is a Colorado-based writer covering craft beverages, food and travel.

March-April 2017



In the shadow of Pikes Peak, only 45 minutes from Denver, off I-25, Exit 161.


Enjoy house-made items like sandwiches, burgers, salads, pasta and more! • R otating craft beer taps


for more?

Connect with us on Facebook, Twitter and our website where we are serving up more of the Colorado lifestyle.

• Come get a taste of the East Coast with our amazing wings, beef on weck, and Zweigles hot dogs • 24 TVs with multiple sports packages, pool tables, darts, pin ball • Best 2nd floor patio in Denver with daily drink specials

• R eserve our private bar area for parties and social events



March-April 2017

State 38 Distilling’s Sean Smiley pours a drink of his A˜nejo Tequila.

AGAVE IT’S WHAT YOU MAKE OF IT THAT COUNTS Story and photo by Dylan Hochstedler


s that Tequila you are drinking? Are you sure? Can it be made in the States or is all Tequila imported from Mexico? According to the Alcohol and Tobacco Tax and Trade Bureau (TTB), Tequila must be distilled in Mexico, derived principally from agave Tequilana (blue agave), and bottled at no less than 40 percent ABV and 80 proof. Thus, any bottle with the word “Tequila” printed on it contains alcohol that was distilled in Mexico, even if the distillery selling the product is located here in colorful Colorado. U.S. distillers commonly import Tequila, bottle and label it themselves and sell it as their own product, such as Denver’s Mile High Spirits’ Cuidado Tequila. On the other hand, agave spirits produced in the U.S. cannot be called Tequila, yet can possess the same bold

flavor of Tequila that enthusiasts across the world have come to love. State 38 Distilling in Golden has perhaps the most intricate agave spirit program in Colorado. They specialize in making 100-percent handcrafted spirits from imported organic raw blue agave, an ingredient that owner Sean Smiley has had to jump through hoops to track down. The species of agave is important when making an agave spirit. There are about 30 different types of agave plants, but the one that must be used in Tequila is agave Tequilana, a native plant to the Tequila region in the state of Jalisco, Mexico. State 38 currently offers three kinds of traditional agave spirits: Blanco, Reposado and Añejo. Blanco compares to silver tequila, meaning it has not been aged in oak. Reposado, which translates

to “rested” in English, is an agave spirit that has been rested for up to three months in an oak barrel. Añejo, meaning “aged,” is aged in oak for a minimum of one year. Reposado and Añejo start off as Blanco, and acquire a golden color from aging in the oak barrels. Taking a new angle with the Jalisco plants, State 38 has utilized the agave for a whole new purpose. Smiley produces vodka and gin from agave, two nontraditional offerings that are truly unusual. “No one had ever thought about asking the TTB to make vodka and gin using an agave base,” Smiley said, adding that he believes he is the first distiller to do so. Dylan Hochstedler is a marketing student at Metropolitan State University of Denver who enjoys great beers and spirits.

March-April 2017


New Year’s Resolutions:

An estimated 45% of Americans make them. If you own a brewery and feel inclined to do so, we hope you’ll consider the following: • Resolve to never over serve one of your guests. • Resolve to never drink and drive. • Resolve to review your insurance. The last one may sound silly, but you’ve put barrels of blood, sweat, and tears into your brewery. Start 2017 by ensuring all of your had work and all of your great people are protected. We promise it will be easier than going to the gym more. No strings attached. Chris Hardin - 303.534.2133

Bottled and Canned in Denver, Colorado est. 2011


March-April 2017

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Relentlessly Colorado, distillers have nose for quality spirits


By Kyle Kirves Photos by Angie Wright

he most frequent photo stop along the vacationers’ corridor between I-25 and Rocky Mountain National Park is the flagstone sign that reads simply ESTES PARK. I would argue that coming in a close second is a unique take on the state’s lodgepole signs along our major highways. This one, in Lyons, reads WHISKY FROM COLORFUL COLORADO and it stands not far from a 1930’s Buick, the kind you’d see running moonshine in the hills of Tennessee during Prohibition. Behind it, a red building with a corrugated roof houses Spirit Hound Distillery. These self-described “rustic digs”


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create a place where people come to share a love of great spirits and socialize, a welcoming respite to technological and electronic overload, and a waystation for visitors from near and far. All of that imagery shows up on the label art of Spirit Hound products – the sign, the Buick, the mountain landscape. The uniting image, though, is the ghostly dog rendered in a pen-and-ink style that appears on every bottle, barrel, and product Spirit Hound either owns or produces. Wayne Anderson, one of the founders of Spirit Hound, explains the evolution of their branding is part

of their homegrown, artisan approach. “The Spirit Hound logo is something I had in my head,” he says. “And then I worked with a local artist to make that notion come together.” It is a tribute, Wayne says, to his own departed dog, Buck. Simplicity allows for both ease-of-recognition and the ability for patrons to see their own dog in the logo’s lines. Craig Engelhorn, head distiller, suggests that “spirit hounds” are the ones capable of sniffing out the good stuff and that plays into some of the branding choices as well. “The hound dog is relentless,” Craig says. “You put the hound on the path and the hound does not give up. We are spirit hounds.” As most whisky drinkers know, creating quality product takes time. In addition to distilling, it must age in barrels in order to take on some of the flavor. So how is a privately financed, new-kid-onthe-block supposed to generate revenue while waiting for whisky to mature? Easy: you make gin, vodka or other grain spirits which you can sell “young,” and you work on refining your branding in the meantime. That branding continues to evolve. “We heard about printing on wood, and we originally didn’t have access to that,” Wayne says. “So we incorporated a woodlike background as part of our artwork and make it look more like a barrel.” After selling the current whisky labels for over a year, the Spirit Hound team has decided to redesign the labels in an effort to have the identity and message stand out more clearly. But now, with five medals at the World Spirits Competition and the world-wide recognition the small distillery is receiving (Jim Murray’s Whisky Bible ranked Spirit Hound’s Straight Malt as a 93 or “Brilliant” – take that, Glenfiddich), the goal is to make a splashier statement. The new labels are dapper and elegant reflecting both the quality of what is in the bottle while still recognizing a frontier legacy. The new labels are parchment-colored, with copper-colored accents and black font. The image is equal parts Scottish highland and swinging-door saloon; they are simple and readable, tasteful but rustic. Each

bottle is numbered by batch, just another indicator that what is inside is a unique, oneof-a-kind offering. As much locally sourced ingredients as possible go into every batch. It’s something Spirit Hound takes great pride in. Sure, the water’s local, of course. But the malt for their whisky is single-sourced out of Alamosa, Colorado. And the gin? “We’ve cut a deal with some of our customers that, if they bring in a bag of local juniper berries, we’ll trade them a gin drink,” Craig says. When vacationers come through en route to the gateway to the Rocky Mountains, Spirit Hound will be there. Stop in and you will find spirits and liqueurs that are familiar by style, but handmade on the Front Range. Moreover, from what I saw at the distillery, you may walk in a stranger, but everyone leaves a

friend. Many go home with bottles under their arm or in their suitcase, taking a little local flavor back to Kansas City, or New York, or County Cork or Glasgow – people who know what good whisky tastes like. You don’t have to have a snout like a coonhound to know where the good stuff’s made, just follow your nose to Spirit Hound and you won’t be barking up the wrong tree. Kyle Kirves is a solid dude who believes drinking beer should be a ‘five senses’ experience.

March-April 2017


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March-April 2017

Prime Pairing Lemon & Rosemary Vodka Seared Scallops While you may have tried pouring a little red wine in your pasta sauce, or a splash of beer in your crockpot, have you ever tried using craft spirits in your cooking? Spirits can add a whole new dimension of flavor to your dish, and the beauty is, a little goes a long way. Alcohol can help break down proteins in meats (tenderizing), and contribute to new chemical bonds that result in different and complex flavors. With spirits, most recipes call for simmering your concoction, boiling most of the alcohol away, while retaining the flavor of the spirit. So, don’t get too excited. This particular recipe is all bark and no bite. We used Whistling Hare Vodka for a delicate yet savory dish featuring scallops over zucchini pasta. Whistling Hare’s vodka is distilled using organic blue corn, imparting subtle flavors into the dish. You can find out more about Whistling Hare’s spirits at This recipe serves two. Recipe by Neill Pieper Photo: Neill Pieper



For the sauce and scallops:

Prep: Spiralize zucchini and toss with a minimal amount of olive oil. Dry off scallops, rub with olive oil, and season with salt and black pepper. Squeeze the juice from the lemon and grate the rind for lemon zest. You will need all the juice and a teaspoon of zest.

6-8 large sea scallops ¼ cup Whistling Hare Vodka ½ cup heavy cream 1 large lemon cayenne pepper rosemary sprig olive oil salt & pepper

Zucchini Pasta: 4 zucchini (spiralized) 1 garlic clove olive oil

Game time: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. When oil is hot, add the scallops. Cook both sides until scallops are golden brown.

Pair with Spiked Cucumber Lemonade Refreshing and light, this cocktail pairs nicely with the scallops and zucchini pasta. Mix 2 ounces of Whistling Hare Vodka with 4 ounces of lemonade in a shaker with ice. Add cucumber slices and shake. Garnish with a lemon wedge.

Once golden, transfer the scallops to a plate. Add the vodka into the same pan and return to medium heat incorporating browned pieces, oil and flavor left from the scallops. Now add the cream, lemon juice, zest and rosemary. Simmer and add 2 teaspoons of cayenne pepper for taste. Allow to simmer for 15 minutes and add the scallops back in for a few minutes to warm them. For best results taste after 15 minutes to insure enough alcohol has evaporated, if alcohol presence is still strong, simmer for additional time for desired flavor. In a separate pan, sauté the zucchini noodles with chopped garlic. For best results do not sauté too long as noodles will become mushy. Plate the noodles and top with the sauce and scallops before serving. Optional: Garnish with rosemary sprig and lemon

March-April 2017




Known as one of the most unique and quirky festivals in the country, Frozen Dead Guy Days takes place in the Colorado mountain town of Nederland — three days of frosty hilarity featuring 30 live bands in heated tents and outrageous events like coffin races, costumed polar plunging, frozen t-shirt contests and much more. Celebrating its 16th year, Frozen Dead Guy Days continues to be a world-renowned spectacle.


Photo: Left Hand Brewing Co.


Left Hand’s bringing the mountain to the people! In its fifth year, Hops+Handrails features the



Mark your calendar for March 4th! Avery Brewing Company will open its doors to its craft brewery brethren to host the 15th Annual Boulder Strong Ale Fest. This notorious event brings beers of brawn to one strong holding pen.


Are you a foodie? Visit Mt. Crested Butte in early March and enjoy spring skiing and Crafted, a tasting featuring Colorado’s best craft brews, spirits and local fare. The event will be held in the event tent at the base area of Crested Butte Mountain Resort.


The Special Olympics Polar Plunge is a fun and unique way to help support a great cause. This year’s event is taking place at both Boulder Reservoir and Horsetooth Reservoir on March 4.


March-April 2017

best of Colorado, mixing an epic beer fest with a live rail jam! Sip from more than 40 breweries while riders do their best tricks down the 40 foot ramp with live music filling the air.

How do you begin to tell the story of one of Denver’s finest community events for the past 50 years? Many argue the parade has become the single largest annual gathering of Colorado residents in one place, where everyone sets aside their own heritage to become Irish for a day.


Real Ale Real Love Firkin Festival is northern Colorado’s first Firkin Festival! Loveland Colorado’s breweries, Grimm Brothers and Verboten Brewing have teamed up with The Garden Room to host a special firkin & cask event.


Ski Joring is a competition where a horse and rider pull a skier quickly through a course with gates, jumps and rings. The skier is timed through the course, and penalties are assessed by missing gates or jumps, and by missing or dropping any of the rings. The competitors race for cash prizes, and teams are made up by a random draw before the start.


Enjoy samples of ales, lagers, and ciders from 15 Colorado breweries, paired with gourmet small plates. Brought to you by the Colorado State University Alumni Association and the Fort Collins Ram Network.


The Breckenridge Spring Beer Festival is one of the coolest events of the spring in the Colorado



Aspen is scheduled to host the 2017 Audi FIS Ski World Cup Finals featuring the best men and women’s alpine ski racers in the world. Watch as athletes take on the steep and challenging terrain of Aspen Mountain and return to the historic site of America’s Downhill.


Don’t miss out on America’s most creative beer festival, featuring 75+ beer projects with over 100 participating breweries. Every beer tapped at Collaboration Fest has a unique story as two or more breweries come together to brew something special. The result? Some of the most exciting, delicious beer tappings you’ll find anywhere.

Photo: Cannonball Productions


Party on the field at Sports Authority Field and indulge in unlimited bacon and craft beer. Sample more than 80 beers from regional

Rockies! Featuring brews, views and free live music, the Breckenridge Spring Beer Festival is an event you don’t want to miss.



Edesia, a Palisade culinary wine and spirits adventure is set for Sunday, April 2. Restaurants, wineries, distilleries and other local food and beverage artisans offer samplings accompanied by a stroll through Colorado’s Wine Country.

Experience three delicious days of educational seminars, wine dinners and unique tastings featuring hundreds of wineries, artisan spirits and craft beers.



Uncorked, the Denver Art Museum’s spring fundraising event celebrating wine and creativity, is a two-tiered event that includes Uncorked Reserve and Uncorked AFTERGLO. The always-lively evening raises funds to support the museum’s groundbreaking exhibitions and creative programming.


Photo: Chad Bratt Photography

breweries, eat more than 30 bacon-infused dishes from local chefs, play giant Jenga, battle it out in bungee run or compete in the bacon eating contest.

2017 marks the 22nd year of a legendary singletrack mountain bike tradition. Come ride miles of pristine MTB Trails, meet MTB friends from around the world and support those who support the passion, the lifestyle and the sport. - Compiled by Dylan Hochstedler



The Brews & Cruise Festival offers an opportunity to taste and chat with fellow beer lovers. They will have several acclaimed craft breweries, beer, and food pairings, live music and fine handcrafted products, arts and crafts.


Join DU’s College of Business for two days of wine, food, music and art. DU Vin Festival features something for everyone including a wine pairing dinner, a grand tasting with more than 100 wines to sample, live music, art and more! March-April 2017



Friends collaborate on craft brewery, distillery and soda company By Amanda Arnold


ack in 1995, when craft brews were just starting to change the American palate, three friends launched Ska Brewing Company in central Durango, near the iconic Rocky Mountain Chocolate Factory. The trio shared a love of crafting local brews that showcase the flavors of Colorado. Like their chocolatier neighbors, what started small now has a high-profile footprint throughout Colorado and several other states, including Hawaii. Ska also has a connection to Colorado-made, nationally distributed spirits and sodas. Ten years after creating Ska, co-founders Matt Vincent and Bill Graham helped Moose Koons and Rory Donovan open Peach Street Distillers in Palisade. Originally, the goal was to be the first distillery in the state. While they weren’t the first to make bourbon in Colorado, Peach Street was first in vodka and gin. Across the Rockies, Koons also opened Rocky Mountain Sodas in Denver, completing what he calls the “liquid trifecta” of Colorado. All three companies focus on Colorado ingredients and they even use Colorado-made industrial equipment. Rocky Mountain Sodas uses a bottling device made by Ska Fabricating, an offshoot of the brewery. Ska started canning beer in 2003, shortly after Oskar Blues but before most craft breweries. When he started, Vincent couldn’t find packaging machines small enough to work at the craft brewer’s scale. Being a “self-proclaimed problem solver,” he designed a new machine and launched a new company. Since then, Ska Fabricating has sold more than 300 Can-IBus Depalletizers across the U.S., and is starting to sell the equipment internationally. All three beverage businesses are growing as well, and taking advantage of Colorado’s climate and produce. Peach Street produces an award-winning bourbon. According to


March-April 2017

Photos: Courtesy of Ska Brewing, Peach Street and Ska Fabricating

Graham, Palisade’s Grand Valley location gives it an edge. Oak bourbon barrels are kept in conditions that subject them to the natural temperature swings of Palisade. “It ramps up the amount of time that the bourbon spends in the barrel, so our three-year-old bourbon is equal to a seven-year Kentucky bourbon,” Graham said. He added that they use humidifiers in the summer to make up for the lack of humidity in the high desert. Once finished with the bourbon, some barrels are sent down to Ska Brewing Company to age such specialty beers as Dementia, which is the bourbon barrel-aged version of Euphoria Pale Ale, Ska’s winter seasonal. The other ingredient that gives Peach Street’s whiskey an edge is Olathe corn, grown just seven miles from the distillery.

Graham said Peach Street also uses the local corn in its vodka. Palisade cherries, peaches, grapes and pears shine in brandy and other spirits. Pears get particularly special treatment in a limited-edition pear brandy. Each spring, 1,000 bottles are placed over select baby pears while still on the tree. Each pear grows in the bottle and remains there as brandy, crafted from 20 pounds of overripe Palisade pears, is poured into the bottle. Ska Brewing Company also enjoys incorporating Palisade fruit in small-batch seasonal beers that are only served in the Durango tasting room. Peach Street uses hand-picked local juniper berries for its popular gin. The distillery also uses hops from Simply Grown Hops of Palisade for its Plum Hop

Gin. The same hops are used to make Ska’s popular Hop Ivy, an All-Colorado Ale brewed with 100-percent Centennial State ingredients, earning one of the first platinum ratings from the Real Colorado Beer Project. Even Rocky Mountain Soda uses Colorado ingredients, making smallbatch sodas with Rocky Mountain elderberries, Grand Mesa grapes and those perfect Palisade peaches. From three locations in Colorado, this trifecta of liquid ambassadors is offering a refreshing representation of the Centennial State to drinkers of all ages. Amanda Arnold has written professionally for various publications for 10 years. When not writing, she explores the backcountry of Grand Canyon National Park with her young son.

March-April 2017







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March-April 2017




SPICE UP YOUR HIGH TEA Dancing Pines makes award-winning chai liqueur By Steve Graham


n snowy mornings, Kimberly Naslund blends loose-leaf black tea and spices into homemade chai. She needed plenty of chai to warm up while she was renovating a small mountain cabin during a huge blizzard. Kimberly and her husband Kristian were forced to stop work and watch the dancing pines outside the cabin. The sight inspired their distillery name, and the drink inspired one of their first concoctions. The Naslunds launched the business in 2010, and Dancing Pines now has an awardwinning Berthoud distillery and an elegant Estes Park tasting room. The third spirit on the menu was the chai liqueur. “It seemed like a natural thing to make into a liqueur,” she said, noting that her spice blend didn’t quickly translate to the distillery. “It took a lot of trial and error to get the recipe where we were happy with it.” Dancing Pines never uses extracts or artificial flavoring, so she experimented with several different spices in different Photo: Angie Wright

concentrations, and figured out a way to effectively scale up production. She is keeping a tight lid on the final recipe, only revealing that black tea and five spices are added after distillation. The secrecy leaves drinkers guessing at the flavors, which seem to include cinnamon and clove, as well as a hint of orange peel. While some might expect something milky, like a spicy Irish cream, it is a clear and sweet drink with mild spice notes. The spices are prominent, but not as strong as Boulder’s Bhakti Chai or another strong chai mix and Kimberly said the mild flavor may help attract a broader range of drinkers. “Chai is a flavor that some people don’t find appealing, but people that don’t like the flavor of chai still like our liqueur,” she said. Experts like the drink, too. In 2011, it won the double gold medal at the San Francisco World Spirits Competiton and in 2012, it was listed among the top 50 spirits in the world in Wine Enthusiast magazine. Kimberly said the drink is very popular served neat, but it’s also “surprisingly versatile.” In her tasting room, she makes chai Manhattans with rye or bourbon whiskey, or she recommends mixing the chai liqueur with cranberry juice. The tasting room also offers the Dancing Tiki cocktail, which combines the chai liqueur with spiced rum, pineapple and grapefruit juices. Steve Graham is a Fort Collins writer who enjoys the outdoors and great spirits.

CHAI LIQUEUR Style: Distillery: Location: Proof:

sweet liqueur Dancing Pines Estes Park 60

March-April 2017


GRAND TRAVERSE 24-hour ski race tests the mettle By Jerrod Cotosman


he Grand Traverse is not your ordinary ski race. It is a grueling test of endurance over 40 miles of backcountry alpine terrain that raises money for the nonprofit Crested Butte Nordic. The course runs from Crested Butte to Aspen and things kick off at 12 a.m. on March 25, 2017. That’s right, midnight. The start time is a shock to those of us used to early morning starts but is necessary to mitigate avalanche danger. Safety is crucial says former Grand Traverse champion Bryan Wickenhauser, who is also an owner of High Alpine Brewery in Gunnison. “The (required) safety equipment list is no joke,” he said. “I’ve broken bindings twice and had to break out a lot of safety gear. I’ve even broken out a map and compass once when the top five teams were lost halfway to Aspen.” The aforementioned list includes items such as emergency shelters, waterproof maps, GPS units and a Colorado Outdoor Search and Rescue (CORSAR) card, which contributes money to the state’s search and rescue fund. Race officials conduct checks of the gear at the start to ensure compliance. Racers form two-person teams to compete and the best can finish in about seven hours if conditions are right. Since things start in the darkness, Wickenhauser said, “A high-quality headlamp is a must.” Racers follow the ski track so, barring an unexpected


March-April 2017

blizzard, the course is readily visible. “That’s part of the reason some of the mandatory gear is a map and compass,” he said. “[The race] can certainly have that wild adventure feel to it.” The Grand Traverse is not the sort of thing you can just roll out of bed and compete in. Racers train for months to build core strength and prepare for the event. Appropriate gear is important, but as Wickenhauser said, “Be sure to train in your race gear all winter. Don’t buy your gear in early March and expect to race with it.” Since the race is a team effort, he also stresses your partner must be at “a very similar fitness level, both physically and mentally.” Again, any race where search and rescue efforts are a possibility is a race that requires extensive training and preparation. It also requires a great deal of effort and racers bring all manner of fuel to

provide energy. “Having soft, chewable items that won’t freeze like a rock are key,” said Wickenhauser, who also cautions against allowing your hydration tubes to freeze. Something as simple as a peanut butter and jelly sandwich can generate a burst of energy and you can “drink your calories” with things like Nestlé Boost and Red Bull. The Grand Traverse is an epic test of winter endurance and the premier race of its kind so be sure to check it out if you are in the area. But if you think you might have what it takes to compete, do your research, be prepared and make sure you heed the advice of the champion who’s been there and done that. Jerrod Cotosman is a Denver-area accountant, author and beer drinker who spends an unwholesome amount of time watching sports.

Photos: Courtesy of Grand Traverse

March-April 2017


SNOWSHOEING Why not escape to the backcountry with fewer folks? By Joe Ross


sk anyone who has snowshoed a few times about the experience. Responses might include “It’s easy,” “It’s great exercise,” and “There are fewer people.” Each is generally true, so let’s compare the shoeing experience to live music. You might have attended lowerkey shows in which table seating, drinks and conversation are part of the night’s fun. But a night of rocking near the stage at a Nine Inch Nails show is a completely different musical experience. Now, strap on a pair of snowshoes and traipse around Denver’s Washington Park for a comparison to the former. Then, drive to Jones Pass above Empire and head for the Continental Divide, where the air is thinner and the slopes steeper. The latter is also fun, but it’s a different world and a more exhausting experience. For friends Louis Wertz and Meredith Turk, an early morning snowshoe in Golden Gate Canyon State Park was the perfect escape on a weekday in January. Turk, a Denver resident who arrived via upstate New York, said she had only shoed a few times. But with no learning curve, she was able to jump in without much effort. Wertz is a Boulder resident who has been on several outings and enjoys the isolation.


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“It’s better than summer hiking because there is no one out here,” he said. Of course weekends are busier in popular areas, such as Rocky Mountain National Park. But there are numerous locations that aren’t nearly as crowded, compared to hiking the same trails in summer.

Snowshoers enjoy the sights along Gothic Road near Crested Butte

A summertime road that is closed for winter is an excellent place for beginners to get a feel for shoeing. Gothic Road north of Crested Butte Mountain Resort

provides miles of wide spaces without much variation in terrain. The in-and-out distance or time is your choice, and the scenery is awe-inspiring. Along the Front Range, the road to Brainard Lake, near Ward, is wide and provides gentle slopes for most of the trek. It’s about two miles to the lake from the parking lot, which is free in winter. From the same parking area, a backcountry snowshoe-only trail will take you to the lake. It provides a bit more of a challenge, but is still attainable for most beginners. Remember, if you can hike it, you can probably snowshoe it. Both of the aforementioned areas open up into the backcountry for experienced folks with more gear and more time. Speaking of gear, a pair of snowshoes will run from $79 to several hundred dollars. However, renting is inexpensive and a great way to start. Like most winter sports, layers of clothing will make it easy to adapt to changing weather. If it’s windy, bring goggles. Poles will make you feel steady, and they help keep your arms from getting flabby. Snowshoeing is simply an excellent form of exercise for the body and mind. As always, bring plenty of water and food to provide energy during the adventure.



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Anvil Distillery on the Rise in Longmont

Owners: Peter Grundy, Christa Grundy Distiller: Dean Marraccini | 720-600-5103 117 S Sunset St G1, Longmont, CO 80501 Hours: Wed 5:30-9 p.m., Fri 5-9 p.m., Sat 4-8 p.m.

Since opening in 2014, Anvil Distillery has won several awards for both its Ironface Gin and Grumpy’s Vodka. “We always try and strive for more,” says Peter Grundy, who co-owns Anvil Distillery with his wife, Christa. “My main goal is to be the vodka, gin, whiskey and rum of choice for the people of Longmont,” said Peter. Anvil’s Rum should hit the market soon and their whiskey is set for release later this spring. Before Anvil Distillery, Peter worked in the computer software industry for 20 years. While on sabbatical in Nova Scotia, he and Christa visited Ironworks Distillery and were both awed by the way things ran. “Making great infused vodkas and liquors from local farmers, it seemed really cool,” said Peter. “Three years later, the idea was still stuck in our head so we dug deeper into getting a license.” From the day it got a license, Anvil took nine months to develop a product that it was comfortable releasing. They refuse to rush a product and it shows in the taste of their spirits. Anvil also likes to get creative in their tasting room, so visit their location in Longmont for a coffee- or jalapeno-infused vodka.

Bear Creek Distillery is Growing its Lineup Bear Creek Distillery in south Denver serves rye, wheat and white whiskey; spiced, silver and cask-strength rum; as well as rye and wheat vodka. By the end of the year, Bear Creek will also unleash its Signature Straight Bourbon and Wheated Bourbon series, which will conclude a three-year aging program that they started soon after opening in November 2014. While waiting for the coveted release of their bourbons, distiller Jeff Dickinson has skillfully displayed his craft by distilling spirits such as their 100-percent rye and 100-percent wheat vodkas, plus a 100-percent wheat whiskey, all spirits that help set Bear Creek apart. Owners: Dbo Baker, Jeff Dickinson, Jay Johnson Before they opened, owners Jeff Dickinson and Jay Johnson spent time travelling Distiller: Jeff Dickinson to distilleries throughout the country. “One thing that became evident was people | 303-955-4638 took their tasting rooms as secondary. We wanted to provide the full experience of a 1879 S. Acoma, Denver, CO 80223 tasting room,” says Johnson. Hours: Wed - Fri 4-10 p.m., Sat 12-10 p.m., He also points out that Bear Creek Distillery takes no short cuts and they make Sun 12-6 p.m. all their spirits 100 percent grain to glass. “We’re doing it, and we knew from the beginning we were gonna do it.”

Rocker Spirits Features Drinks and Pizza

Owners: Duston Evans, Pat Johnson Distiller: Nick Hutch | 303-795-7928 5587 South Hill St., Littleton, CO 80120 Hours: Thurs - Sat 5-11 p.m., Sun 2-8 p.m.


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Duston Evans describes himself as “a blue collar guy that loves the industrial era and the vintage Americana look and feel of creating something with your own two hands.” During the process of opening Rocker Spirits, he knew he wanted to incorporate the classic industrial era into the distillery’s brand identity so he hatched the idea of a custom bottle that resembles a vintage oil can. “I wanted to create something unique, a bottle that people could interact with,” Evans said. The distillery opened last August and is currently rocking three different spirits — whiskey, vodka and spiced rum. Co-founders Duston Evans and Pat Johnson wanted to offer whiskey and other cocktails alongside outstanding food. To that end, Rocker Spirits partnered with David Roosenfeld, an East Coast chef who has crafted the perfect fusion of mouthwatering Neapolitan and New York Style pizza. - Spotlights and photos by Dylan Hochstedler


with a vast array of Local Brews!

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Original Grain Whiskey Barrel Watch These watches are made from reclaimed American oak bourbon barrels that once housed whiskey for up to four years. Available in several colors, this splash-proof timepiece is perfect for the crazed whiskey fanatic or for somebody who simply wants to make a fashion statement.

Strongwater Herbal Bitters

Innova DISCatcher Traveler

Strongwater was founded on old world techniques that date all the way back to the 1500s. Strongwater Shops were the first commercial liquor stores that turned sipping distillates into social drinking through their well-known medicinal benefits. Just a few drops of Strongwater can transform any mixed drink into a world-class cocktail. Complete your master home bar with this collection of flavored bitters that are available in chocolate vanilla, spicy lemon ginger, aromatic turmeric, wildflower and orange licorice flavors.

Red Head Barrels Custom Barrel Aging Gift Package These barrel aging gift packages are fully customizable. They come in five different sizes all ranging from one to ten liters and can be enhanced with more than 20 flavor essences. You can even have the barrel, glasses, and bottles that come along with the silver and gold sets custom engraved with the logo of your business or text of your choice. These gift sets are perfect for both serious drinkers and hobbyists who want to create their own personal tastes and flavors. - Compiled by Dylan Hochstedler


March-April 2017

Ideal for camping adventures, picnics at the park or weekends of fun in the back yard, this portable disc golf target weighs just 15 lbs. The DISCatcher Traveler is made with a sturdy five-leg base and is equipped with anchor steaks, allowing the target to be set up in the wind and on uneven surfaces. It is available in three different colors and comes with a durable storage bag for easy transportation.

Lowa Mountain Expert GTX EVO Mountaineering Boots

The versatile, waterproof Lowa Mountain Expert GTX EVO Backpacking Boots are ideal for heavy backpacking trips above tree line and for mixed climbing on rock and snow. There are perforations in the linings that allow air to enter while pumping out heat and moisture in order to keep your feet dry. The boot also features insulated foot beds for added warmth and there is extra flexion in the ankles for comfort during steep terrain.

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Peach Street Distillers Colorado Straight Bourbon


Golden Moon Distillery Ex Gratia Génépi

The whiskey I crave changes with weather or social circumstance. To me, whiskey frames the moment. This time of year, I find myself craving distinctively Colorado elements and flavors. Peach Street’s Colorado Straight Bourbon is a favorite. Fruit tree floral with fresh, sanded oak and crushed Rocky Mountain pine cones in the nose. Subdued sweetness, cinnamon sticks, whole wheat toast, cloves, pine bark, and bitter orange peel on the palate. The finish has lingering Bosc pear skin dryness, which tingles with anise, black pepper, and light tobacco smoke.

For 30 years, I have had two loves among handcrafted spirits – great aged rum and Chartreuse VEP. I still remember my first sip of Chartreuse VEP – I thought angels had descended to earth and more specifically onto my tongue.  I closed my eyes and held the snifter to my nose for a half an hour.  I had never tasted anything like it, until recently.  Imagine my surprise when I tasted Ex Gratia from Golden Moon Distillery in Golden, Colorado.  It is an expertly-crafted Genepi that absolutely rivals the best herbal aperitifs from the 1700s. Nice work, Mr. Gould. 

Alan Laws, Whiskey Disciple and Founder/President of Laws Whiskey House

Karen Hoskin, Owner and Founder, Montanya Distillers


Laws Whiskey House Small Batch Secale Straight Rye

Laws makes an incredible grain to bottle rye whiskey in Denver. Compared to most ryes, it has very bold flavors of spice balanced with vanilla and brown sugars. Rich oak and toasted almond comes through on the palate as well, rounding out the spirit with a smooth finish. It’s the perfect rye to drink neat or in a cocktail. Not to mention, the staff at Laws is extremely friendly, and the free tours are an all around good time. Jordan Stielow, Head Distiller, Breckenridge Distillery - Compiled by Dylan Hochstedler


Axe and the Oak Distillery Whiskey


Deerhammer Distilling Company American Single Malt Whiskey

There is a plethora of excellent spirits being made in Colorado right now, and my current favorites are Montanya’s Oro Barrel Aged Rum, Peach Street Distillers’ Peach Brandy and Deerhammer Distilling’s Single Malt Whiskey. I especially like the Deerhammer Whiskey because of the coffee and toffee tastes. These guys are my favorites for a number of reasons. From selection of raw material to fermentation, distillation, aging and bottling, they do everything in house with true craftsmanship, passion and transparency. P.T. Wood, Alchemist, Wood’s High Mountain Distillery


Distillery 291 Colorado Whiskey

I enjoy the whiskey from Axe and the Oak Distillery. The most important detail is that these guys have, from the very beginning, done everything from scratch and they have never purchased spirits or cheated like so many distilleries do. The whiskey takes on a nice smooth caramel and brown sugar character, which reminds me of the great bourbons of Kentucky, but with a little lighter, fresher style. Mostly I sip it, but it makes an amazing Manhattan or Old Fashioned.

I struggled to come up with one favorite. I finally narrowed it down to three – Breckenridge Bitters, Leopold Bros. Three-Pin and 291’s Colorado “Aspen Stave” Whiskey. I then poured myself a taste of each and gave the matter some more serious consideration.  I finally decided upon 291’s Colorado “Aspen Stave” Whiskey.  It’s a really nice, spicy sipping whiskey.  The addition of the Aspen Stave finish gives it a unique smooth and aromatic quality I like, while maintaining the spice note. 

Victor Matthews, Founder and Master Distiller, Black Bear Distillery

Stephen A Gould, Proprietor/Distiller, Golden Moon Distillery March-April 2017



COLORADO CRAFTED COCKTAILS Bran “Hutch” MakMorn from Mile High Spirits in Denver provided us with two delicious cocktails perfect for the end of winter and beginning of spring. Make these crowd pleasers at home with step-by-step instructions straight from Hutch.

The Paloma is now and has been for a very long time, one of the most popular Tequila drinks in the world. Typically it involves tequila, lime and Squirt. Americans do not always embrace Squirt, so we use San Pellegrino grapefruit soda; truth be told this drink is divine with either version. Grapefruit itself is a winter fruit, so this drink lends itself to being one of the ideal winter infusions.

WINTER PALOMA In a 10-12 oz glass (known as a highball) Fill glass with cracked ice 2 oz fresh Grapefruit Tequila (recipe below) ½ oz fresh squeezed lime juice

Fill the rest of the glass with your grapefruit soda of choice Stir and enjoy

Photo: Neill Pieper



zest, light pressure is sufficient.

Grapefruit is one of those very strong tools in a bartender’s arsenal. To make the actual infusion you will use a carrot peeler to get just the colored portion of the grapefruit rind. Try to get as little of the pith, white spongy portion between zest and fruit, as you do this. Ideally you should get one or two long strands of grapefruit peel. To make the infusion, very little of the fruit is utilized, so throw some bitters on the excess fruit and roast it up for a guilt free snack.

Cubes of cane sugar Bottle of Cuidado Blanco tequila Grapefruit

Leave the mix for approx ten minutes so the dry sugar can begin to extract oils from the grapefruit zest.


March-April 2017

Drop 2 cubes of cane sugar in the bottom of your mason jar

Now add enough tequila to fill the jar almost completely. Leave a little space at the top to allow for movement when you shake the jar.

Cut enough peel to fill the jar 1/3 of the way (if your jar has a large base you may need to fill it half way)

Seal and shake hard for 30 seconds. Store the jar in a cool dry place for 3 days; gently shake it twice a day.

Add grapefruit zest and lightly muddle until the sugar is broken down and the fragrant smell of grapefruit reaches your nose. It is important to not destroy the

Strain through cheesecloth, squeezing to extract excess liquids.


This infusion will keep for up to a month in the fridge.

The Snow Bunny was actually invented for a special party, but when the staff tasted this libation it became an instant classic. All it really takes is a rich handmade Irish cream, and some cola. As a side note, if you are making your own Irish cream, why not add it to coffee or hot cocoa, I promise you will never go back.

SNOW BUNNY In a 10-12 oz glass filled with crushed ice Fill ½ half the glass with homemade Irish cream (recipe below) Fill the other half½ of the glass with cola Stir well For fun sprinkle fresh nutmeg on top

Photo: Neill Pieper

HANDMADE IRISH CREAM SHOPPING LIST One bottle of Fireside Bourbon 8 oz of sweetened condensed milk 8 oz of heavy cream 4 vanilla beans Unsweetened cocoa powder One bottle of coffee liqueur 1 32 oz mason jar STEPS Split and deseed your vanilla beans. Vanilla beans are crucial. Unfortunately, so many people skip the small steps here, and the taste suffers. Take one vanilla bean; roll it in your fingers pushing the

seeds inside the bean around until you have a pliable round bean in your hands. Now cut the bean in half length wise, being careful not to lose any of the seeds. Take one half of the vanilla bean and lay it on your cutting board with the gooey seed portion face up. Carefully place the edge of your knife on the bean and slide it down the vanilla bean collecting all of the seeds in a gooey clump on your knife. Now add both the seeds and the husks to your mason jar. Add 8 oz of sweetened condensed milk and 8 oz of heavy cream. Add 2 teaspoons of unsweetened cocoa powder to your mason jar. Seal the jar and shake it until the mixture combines and the cocoa powder has dissolved.

In a separate container combine 3 oz of coffee liqueur and 10 oz of Fireside bourbon. It is crucial to get all the alcohol into the mason jar fast. This next step must be done quickly to prevent curdling when you add the alcohol to the milk and cream. Pour your coffee liquor bourbon mix into the cream mason jar, seal and shake hard for 30 seconds. Let it rest for 30 seconds and then shake hard again. Continue this process for about 3 min. Fresh Irish cream will keep for about 2 weeks if you keep it in the fridge.

March-April 2017



F Photo: Jonas Adriaan Verheyen

rank Frost got started early. At the age of 17 he had acquired a complete bartenders guide and got to know it like the back of his hand. Although he had an affinity for drinking at such a young age, his first job in the industry was not until several years later when he landed a job cutting invasive plants and assisting with various tasks at Stoneyard Distillery. Not long after, Stoneyard’s head distiller, Max Vogelman, was working behind the bar and Frost could tell he was exhausted. He told Vogelman to step aside. Vogelman was so pleased with Frost’s bartending performance

Stoneyard Distillery

Frank Frost


l Laws grew up in Alberta, Canada, where he spent his youth in a rural community engaging in activities such as fishing and hockey. He started college in earth sciences, but finance and economics sparked his interest and he eventually obtained his Masters in financial economics. He worked for Merrill Lynch for roughly 10 years before he discovered his true passion: making whiskey. “The idea of being able to make a whiskey that contains the particular aspects you love is something that fascinated me. Having tasted and collected hundreds of whiskies in my life, there are certain things that I like about many of them. Trying to bring that all together, in one


Photo: Dylan Hochstedler

nlike most distillers, Kim Cavallaro started in the food industry. She was enrolled in the culinary program at Johnson & Wales University when she realized her heart was more in the beverage industry. Cavallaro then changed her degree focus and went on to an internship at Downslope Distilling. She has been the Head Distiller of Rising Sun Distillery since August 2015. “I have come into the craft beverage industry from a unique perspective. Most people come from a science background and I come from a culinary background,” notes Cavallaro. “The distillery is like my kitchen. It’s a lot like cooking, the stove just looks a little different,”


March-April 2017

or a few types of whiskey, became a quest,” says Laws, founder of Laws Whiskey House. Even with all the background work and research he put into it, Laws says that opening a distillery was still a huge challenge. “First off, you better make sure your family is up for it. It’s quite the rollercoaster that consumes a lot of money and family time,” he notes. “There are a number of aspects to this business beyond just making whiskey – which in and of itself is tough to do well.” Aside from all the challenges he has faced, Laws is proud of his distillery and honored to have such a passionate team working for him.

Laws Whiskey House

Al Laws

Kim Cavallaro

that he let him stay as a part-time bartender. After tending bar, Frost was given the opportunity to help with the production process at Stoneyard in Dotsero. Now, he is the assistant distiller, barman, distributor and tour guide at Stoneyard Distillery, all while holding a job as a full-time middle school teacher. Aside from the multiple hats he wears at the distillery, Frost also wears multiple hats at Gypsum Middle School as a permanent substitute teacher. He teaches all subjects in sixth, seventh and eighth grade, and runs the chess club.

she said, adding that she loves bringing vodka, gin and other liqueur recipes together just as she did in culinary school. Cavallaro is most proud of Rising Sun’s Lavender Hibiscus Liqueur, a recipe she cooked up herself that includes Colorado lavender and honey. She is also proud of the fact that Rising Sun tries to source all ingredients as organically and as locally as possible. Aside from craft food and spirits, Cavallaro often has the urge to travel. She says her dream vacation would be a place like Argentina or Thailand, where she can explore other cultures with her boyfriend and, if allowed, her beloved cat.

Rising Sun Distillery Characters of the Craft by Dylan Hochstedler



e figure that we’ll likely never know the circumstances or background of the unlikely stow-away truck ride of “Spike the Whistle Pig” from high in the Rockies to Westminster. Unlikely is suggested because yellow belly marmots belong to one of the most highly social critter communities in the universe. Reddish brown and furry, marmots grow to about two feet in length and weigh eight to 11 pounds. They reside near timberline in the Rockies in colonies of 10 to 20 individuals inside craftily planned burrows and rock piles (where they hibernate for more than half of the year). Highly susceptible to predators, one of the colony is constantly on duty as a sentinel and whistles loudly (and sharply) to warn of potential danger. To ranchers, sheep herders and high-alpine hikers, the oversized rodents are simply whistle pigs. Perhaps Spike had shirked his whistling duties. 

He could have had a spat with his mate. Maybe he just wanted to go to the city! Whatever, a few years ago, while we were horse packing in the back country for five days, Spike selected one of our horse hauling trucks parked near the Pyramid Ranger Station for his hitchhike. His presence was semi-discovered when we stopped for fuel half-way down the mountain. Once the petroleum began filling the tank, a shrill whistle was activated in the rear of the left wheel well. Ol’ “Grunt,” the one-ton Chevy, had been converted by a previous owner from diesel to gas, and serious welding around the re-routed intake had created a pocket hole several inches deep.  There resided Spike. With the kind assistance of the town’s mechanic and a sheriff’s deputy, we did not succeed, after an hour and a half, in dislodging or enticing him from his sanctuary.  So, he traveled 190 mountain miles to the city (his original plan or not).  Horses unloaded, saddles put away, trailers unhooked, the two horse hauling trucks were parked side-by-side in a vacant lot for the night. Next morning when I headed to the office I tapped on the wheel well of Ol’ Grunt. Not a whistle. It was then, I surmised that Spike

may have actually yearned to visit his second cousins in a nearby prairie dog enclave. I drove the other truck, which was powered by a hefty V-10 motor. Halfway into the 5-mile route, I began smelling a peculiar odor. First order of business at the office was to open the hood. Emitted was a more pungent, singed-hair aroma. I crawled underneath. Sure enough, Spike had changed vehicles during the night, and was hunkered in near the exhaust manifold.  Spike was certainly very much alive, spunky and ready for a fight. I hurried inside to call city animal control (which, of course, had to be convinced the story was not the result of an all-nighter). Unfortunately, by the time I returned to the truck (with a cadre of suspicious employees), Spike was gone. Could the little rascal survive for long in a primarily residential neighborhood?  Did an employee’s vehicle transport him to another location in the Denver area? Being an experienced “hitcher” by now, I like to think Spike instincted his way into the wheel well of a neighbor’s pickup and motored back up to 10,000 feet on a camping trip. Once home, I would believe that Spike wrote his version of the adventure in his new colony’s lifestyle magazine.  Bufford T. Clapsaddle (aka Wilbur Flachman) is a retired newspaper and magazine publisher who has guided hundreds of horse pack trips into the Rocky Mountains for family, friends and business associates during the past 45 years. Majority of his tales are revealed only at timberline.

March-April 2017


COLORADO BR Cellar-West Artisan Ales ●

● – Serves Food ● – Food Truck

Crystal Springs Brewing Co

● – Live Music


Fate Brewing Co ●

Denver Beer Co.

Finkel & Garf Brewing Co

Grand Lake Brewing Tavern ● ●

Front Range Brewing Co ● ●

New Image Brewing ●

Gravity Brewing ● ●

Odyssey Beerwerks ● ●

Gunbarrel Brewing Co

Someplace Else Brewery

Industrial Revolution Brewing Co

Spice Trade Brewing Co ●

J Wells Brewery


James Peak Brewery & Smokehouse

BJ’s ●

Kettle and Spoke Brewery

Cheluna Brewing Company

Liquid Mechanics Brewing Co ● ●

Dad and Dudes Breweria ●

Mountain Sun ●

Dry Dock Brewing Co ● North Dock 303.400.5606

Odd 13 Brewing Inc ● ● Oskar Blues ● ●

2801 Tower Rd., Aurora

The Post Brewing Co ● ●

Dry Dock Brewing Co ● South Dock 303.400.5606

Powder Keg Brewing Co ● ● Raices Brewing Co

15120 E Hampden Ave., Aurora

Launch Pad Brewery ●

Rowdy Mermaid Komucha

Two22 Brew ●

Sanitas Brewing Co ● ●

Ursula Brewing Co

Shine Restaurant & Gathering Place ● ●

BAILEY Mad Jack’s Mountain Brewery ● ●


Twisted Pine ● ● Upslope Brewing Co ● ●

12Degree Brewing ●

Uturn BBQ ●

Amalgam Brewing

Very Nice Brewing ●

Asher Brewing

Vindication Brewing Co

Avery ●

Vision Quest Brewing Co

BJ’s ●

Walnut Brewery ●

Bootstrap Brewing ● ●

West Flanders Brewing Co ● ●

Boulder Beer Co ● ●

White Labs Tasting Room

BRU Handbuilt Ales ●


Southern Sun ●

Wild Woods Brewery

March-April 2017



Echo Brewing Co

BierWerks Brewery ● ●

Floodstage Ale Works ●

Bristol Brewing ●

Something Brewery

Cerberus Brewing Company


Cogstone Brewing Co ●

4 Noses Brewing Co ● Big Choice Brewing BJ’s ● C.B. & Potts Broomfield ● C.B. & Potts Westminster ● Gordon Biersch ● Kokopelli Beer Co ● ● Nighthawk Brewery ● Rails End Beer Co. Rock Bottom Orchard Town Center ● Rock Bottom Westminster Promenade ● Westminster Brewing Co ● ● Wonderland Brewing Co ● ●

CASTLE ROCK 105 West Brewing Co ● Castle Rock Beer Company Rockyard Brewing Co ●

Colorado Mountain Brewery ● Fieldhouse Brewing Co ● Florence Brewing Co. Fossil Craft Beer Co ● Gold Camp Brewing Co Great Storm Brewing ● Iron Bird Brewery JAKs Brewing Local Relic Manitou Brewing Co ● Nano 108 Paradox Beer Co Peaks N Pines Brewing Company Phantom Canyon Brewing Co ● ● Red Leg Brewing Rock Bottom Colorado Springs ● Rocky Mountain Brewery


Royal Gorge Brewing & Restaurant ●

3 Freaks Brewery ●

Smiling Toad Brewery

Blue Spruce Brewing Co ● ●

Storybook Brewing

C.B. & Potts Highlands Ranch ●

Trinity Brewing ●

Grist Brewing Co ●

Triple S Brewing Co ●

Halfpenny Brewing Co

Ute Pass Brewing Co ●

Lone Tree Brewing Co

Whistle Pig Brewing Company

Resolute Brewing Co. Rock Bottom Park Meadows ●



Black Project Spontaneous & Wild Ales Grandma’s House Lowdown Brewery + Kitchen ● Sojourner’s Brewing Project TRVE


Cerebral Brewing CO-Brew Deep Draft Brewing Co Fiction Beer Co ● Lost Highway Brewing Co

Little Machine Brew House ●

Factotum Brewhouse

Station 26 Brewing Co ●

Seedstock Brewery

Goldspot Brewing Co ● ●

Vine Street Pub & Brewery ●

Banded Oak Brewing Co

Alpine Dog Brewery

Pints Pub ●

FIVE POINTS Spangalang Brewery

Strange Craft Beer Co. ● ● 720.985.2337 1330 Zuni Street, Unit M, Denver

Woods Boss Brewing

Tivoli Brewing Co


Zuni St. Brewing Co ●

Denver Chophouse ●


Great Divide Brewing Co ● ●

Brewability Lab

Jagged Mountain Craft Brewery ●

Creede Brewing Co ●

Rock Bottom Denver ●

River North Brewery

Sandlot Brewery


Wynkoop Brewing Co ●

Bruz Beers


Call to Arms Brewing Co ●

Briar Common Brewery & Eatery

De Steeg Brewing

Denver Beer Co ● ●

Diebolt Brewing Co ● ●

Grateful Gnome ● Sandwich Shoppe + Brewery Hogshead Brewery ● Oasis Brewing Company Prost Brewing Co ●

RINO 10 Barrel Brewing Co. ● ● 720.573.8992 2620 Walnut St., Denver

Beryl’s Beer Co. ● ● Bierstadt Lagerhaus● Black Shirt Brewing Co ● ● Blue Moon Brewing Co. ● ● 303.728.2337 3750 Chestnut Place, Denver

Climb on Board the Longmont Beverage Tour

Ticket info @ March-April 2017


COLORADO BR Crooked Stave Artisan Beer Project

BREW Pub & Kitchen ●

Fort Collins Brewery ● ●

Coors Brewing Company

Epic Brewing Co ●

Carver Brewing Co ●

Freedonia Brewing

Golden City Brewery ●

Great Divide Brewing Co ● ●

Dolores River Brewery ● ●


Mockery Brewing ●

Durango Brewing Co ●

Gilded Goat Brewing Co

Our Mutual Friend

J. Fargo’s Family Dining & Micro Brewery ●

High Hops Brewery ● ●

Ratio Beerworks ● ●

Main Street Brewery & Restaurant ●

Zephyr Brewing Co ●

Mancos Brewing Co ●


Ska Brewing ● ●

Bull and Bush Brewery ● ●

Steamworks Brewing Co ●

Comrade Brewing ●


Copper Kettle Brewing Co ●

7 Hermits Brewing Company ●

Fermaentra ●

Bonfire Brewing ●


Crazy Mountain Brewing Company

Black Sky Brewery ● ● Chain Reaction Brewing Co ● Crazy Mountain Brewing Co ●

Gore Range Brewery ● Vail Brewing Company ● ●

Horse & Dragon Brewing Co Intersect Brewing Jessup Farm Barrel House ● Mash Lab Brewing

Edgewater Brewery ● edgewater-brewery

Odell Brewing Co ● ● Old Colorado Brewing Co Pateros Creek Brewing Co ● ●

Snowbank Brewing

Dead Hippie Brewing

Soul Squared Brewing Co


Three Four Beer Co ●


Estes Park Brewery ●

Zwei Brewing Co ● ●

Brewery Rickoli ●

Lumpy Ridge Brewing Co

CAUTION: Brewing Co

Rock Cut Brewing Co

Colorado Plus Brewpub ● ●


Great Frontier Brewing Co Green Mountain Beer Co


Ironworks Brewery & Pub ●


Joyride Brewing Co ●

BJ’s ●

Landlocked Ales

Black Bottle Brewery ●

WestFax Brewing Company

C.B. & Potts ●


Coopersmith’s Pub & Brewing ●

Animas Brewing Co ●

Equinox Brewing ●

Bottom Shelf Brewery ●


1933 Brewing Co ●

March-April 2017


New Belgium ● ●

C.B. & Potts Denver Tech ●

South Park Brewing Co ●

New Terrain Brewing

Copper Club Brewing Co ●

Rally King Brewing

Wit’s End Brewing Co

900 Washington Ave., Golden

McClellan’s Brewing Co.

The Brew on Broadway ● ●

Renegade Brewing

Mountain Toad Brewing Co. ● 720.638.3244

4 B’s Brewery ● ●


Platt Park Brewing Co ●

801 Brickyard Cir., Golden

Maxline Brewing

Pitchers Brewery ●

Declaration Brewing Co ● ●

Holidaily Brewing Co. 303.278.BEER


Kannah Creek Brewing Co ● Palisade Brewing Co ● ● Revolution Brewing ● ● The Rockslide Restaurant and Brewery ● Suds Brothers Brewery ● ●

GREELEY AREA Brix Taphouse and Brewery ● ● Broken Plow Brewery ● Crabtree Brewing ● ● Grand Lake’s 16th Street Tavern ● ●

Aspen Brewing Co ●

WeldWerks Brewing Co

Capitol Creek Brewery ●

Wiley Roots Brewing Co ●

Carbondale Beer Works ● Casey Brewing and Blending Glenwood Canyon Brew Pub ● Roaring Fork Beer Co ●

IDAHO SPRINGS/EVERGREEN/ CENTRAL CITY Dostal Alley Saloon & Gambling Emporium ● El Rancho Brewing Company ●


Evergreen Taphouse & Brewery

AC Golden Brewing Company

Lariat Lodge Brewing Co ● ●

Barrels and Bottles Brewery ●

Tommyknocker Brewery & Pub ●

Cannonball Creek Brewing Co

EWERY LINEUP Westbound & Down Brewing Company ●

Open Door Brewing

Crow Hop Brewing

Riff Raff Brewing ● ●


Oskar Blues ●

38 State Brewing ● ●

Grimm Brothers

San Luis Valley Brewing ●

Pumphouse Brewery ●

Loveland Aleworks

Square Peg Brewerks

Rock Bottom ●

Three Barrel Brewing Co ●

Verboten Brewing Co.

Wolfe Brewing Co ● ●

Veteran Brothers Brewing Company


Boggy Draw Brewery

Shoes and Brews 720.340.4290

Breckenridge Brewery ●

63 S Pratt Pkwy, Longmont

Coal Mine Ave. Brewing Co. Living the Dream Brewing Co

Skeye Brewing ● 303.774.7698

Locavore Beer Works


Saint Patricks Brewing Co

Wibby Brewing


Big Thompson Brewery

Grossen Bart Brewery ● ●

Buckhorn Brewers

Left Hand Brewing Co ●

City Star Brewing ●

PDub Brewing Co.

Beer by Design Brewery ●

Big Beaver Brewing Co ●

Bootstrap Brewing

Brues Alehouse Brewing Co ● ●


Berthoud Brewing Co

335 1st Ave., Unit C, Longmont


1756 Lake Woodmoor Dr., Monument


300 Suns ● 720.442.8292

Elk Mountain Brewing Inc ●

Pikes Peak Brewing Co ● ● 719.208.4098

900 S Hover St, Unit D, Longmont

Barnett and Son Brewing Co ● ●

Shamrock Brewing ●

Mother Tucker Brewery

Walter’s Brewery & Taproom



Pagosa Brewing Co ●

Amica’s ●


Hogback Dr. Brickyard Cr.


N 1





2 5

rd Fo St.


ing St.

303.993.7174 412 Violet St., Golden


sh Wa

303.895.1485 400 Corporate Cr. Ste. B, Golden




720.638.3244 900 Washington Ave., Golden


303.278.BEER 801 Brickyard Cir., Golden




720.638.1155 1111 Miner’s Alley, Golden



4 3

March-April 2017

Hwy 6


COLORADO BREWERY LINEUP Crestone Brewing Company

Ourayle House Brewery

Breckenridge Brewery & Pub ●

Black Sheep Brewery

Eddyline Restaurant and Brewing Co ●

Smuggler’s Brewpub ●

Broken Compass Brewing

Burgundian Brewing

Elevation Beer Co ●

Telluride Brewing Co

Dillon Dam Brewery ● ●

Centennial Beer Company

Hubbub Brewing

Two Rascals Brewing Co

Outer Range Brewing Co.

Gemini Beer Co

Moonlight Pizza and Brewpub●


Pug Ryan’s

Good River Beer


Idylwilde Brewing

Butcherknife Brewing Co

Periodic Brewing


Mahogany Ridge Brewery & Grill ●

Dodgeton Creek Brewing Co

The Eldo Brewery and Taproom ● ●

Mountain Tap Brewery


High Alpine Brewing Co ●

Storm Peak Brewing Co.

Hideaway Park Brewery


WildEdge Brewing Collective

Avalanche Brewing Company ●

Yampa Valley Brewing Co ●

Moffat Station ●

Colorado Boy Pizzeria & Brewery●


Colorado Boy Pub & Brewery ●

Parts & Labor Brewing Co

Golden Block Brewery ●

SUMMIT COUNTY Backcountry Brewery ●

Horsefly Brewing Co ● ●

The Baker’s Brewery ●

Ouray Brewery ●

Never Summer Brewing Co.

Irwin Brewing Company Lady Justice Brewing New Planet Beer The Occasional Brew Sleeping Giant Brewing

The Peak Bistro & Brewery

DISTRIBUTION ONLY 14er Brewing Acidulous Brewing Company Atom Brewing Company


720.985.2337 1330 Zuni Street, Unit M, Denver

303.759.3560 2650 W. 2nd Ave. #10, Denver 48

March-April 2017


720-590-2554 |

Hungover? It Happens, Don’t Let it Ruin Your Day


We’ve been financing breweries since before it We’ve was cool. been financing Equipment Financing breweries since before Working Capital SBA Loans it was cool. Vendor Programs Equipment Financing Working Capital SBA Loans Vendor Programs

Rick Wehner | | 303 800 1063

COLORADO DISTILLERY/CIDER LINEUP DENVER/BOULDER Altitude Spirits, Inc. - Boulder Anders’ Vodka - Parker Arta Tequila - Englewood Bear Creek Distillery - Denver Blank & Booth Distilling - Central Denver Boulder Distillery and Clear Spirit Company, Inc. - Boulder Colorado Sun ‘Shine - Englewood

Spirit Hound Distillers - Lyons Squeal Rum - Aurora State 38 Distilling 303.895.1485

400 Corporate Cr. Ste. B, Golden

Stranahan’s - South Denver Strongwater Spirits & Botanicals - Denver Vapor Distillery - Boulder

SOUTHERN COLORADO 3 Hundred Days of Shine - Monument Axe and the Oak Distillery - Colo. Springs Black Bear Distillery - Green Mountain Falls Boathouse Distillery - Salida Cockpit Craft Distillery - Colo. Springs Deerhammer Distilling Co - Buena Vista Distillery 291 - Colo. Springs

Devil’s Head Distillery - Englewood

Weaver’s Spirits - Parker

KJ Wood Distillers - Ouray

Downslope Distilling - Englewood

Whistling Hare - Westminster

Lee Spirits - Colo. Springs

Geek Spirits - Boulder


Mystic Mountain Distillery - Larkspur

Anvil Distillery - Longmont

Sangre Distilleries - Westcliffe

Art of the Spirits Colorado Whiskey - Idaho Springs

Wood’s High Mountain Distillery - Salida

Black Canyon Distillery - Longmont


Golden Moon Distillery 303.993.7174 412 Violet St., Golden

Golden Moon Speakeasy 720.638.1155 1111 Miner’s Alley, Golden

J & L Distilling Co - Boulder Laws Whiskey House - Denver Leopold Bros - Northeast Denver Mad Rabbit Distillery - Westminster Mile High Spirits - Lodo Rado Distilling - Arvada Rising Sun Distillery - Northwest Denver Rocker Spirits - Littleton

Stoneyard Distillery - Dotsero Telluride Distilling Co - Mountain Village Woodshed Distilling - Pagosa Springs Woody Creek Distillers - Basalt

CIDERIES Big B’s Juices and Hard Cider - Hotchkiss Branch Out Cider - Fort Collins C Squared Ciders - Denver ● Climb Hard Cider Company, - Loveland Colorado Cider Co. 303.759.3560 2650 W. 2nd Ave. #10, Denver

Colorado Common Cider - Colo. Springs Compass Cider - Fort Collins Golden City Winery - Golden

Coppermuse Distillery - Fort Collins

10th Mountain Whiskey & Spirit CO - Vail

Dancing Pines Distillery - Loveland

808 Distillery - Eagle

Elevation 5003 Distillery - Fort Collins

Breckenridge Distillery - Breckenridge

Feisty Spirits - Fort Collins

Colorado Gold - Cedaredge

Old Town Distilling - Fort Collins

Durango Craft Spirits - Durango

St. Vrain Cidery - Longmont

Still Cellars - Longmont

Honey House Distillery - Durango

Stem Ciders - Denver ● ●

Spring 44 Distilling - Loveland

Mancos Valley Distillery - Mancos

Summit Hard Cider - Fort Collins

Syntax Spirits - Greeley

Marble Distilling Co - Carbondale

Talbott’s Cider Company - Palisade

Tesouro Distillery - Longmont

Montanya Distillers - Crested Butte

Talisman Farm Cidery - Hygiene

Peach Street Distillers - Palisade

Wild Cider - Firestone

The Ice Cave Cider House - Monument Old Mine Cidery & Brewpub - Erie Scrumpy’s Hard Cider - Fort Collins Snow Capped Cider - Cedaredge

Peak Spirits - Hotchkiss

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March-April 2017


@thirstcolorado 303.428.9529

If your favorite distillery is not listed, please let us know.

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Thirst Colorado, March-April 2017  

Serving up the Colorado Lifestyle

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