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In the Beginning….

The glorious protectors, Marzanna (4.5 yrs old) & Veliona (1 yr old)

The purpose of this blog is to share something we love with people in the world. Daniel, AKA Avan DeBar has grown from an imbiber to a collector over his long life, 26 whole years! Dan has taught me a lot about appreciation of all things fermented and distilled. Evolving me from Washington Apples and Boones Farm to a preference for a well-made Gin or Bourbon cocktail. We have well over 300 bottles of various spirits from liquors to scotch and everything in between. This is approximately one mastiff long by one mastiff wide if all placed on the floor. We have recently obtained some shelving to properly display our collection but we have already outgrown it and are on a mission to locate more storage, this is especially pressing with the 51 bottles coming from our adventure on the Spirits Trail last year.

A year out of date… but you get the point

Dan and I both work the renaissance festival, though we started at very different times. Dan carried one or two flasks. He learned of another participant carrying four flasks which were unique and different from what you usually find at the retail stores these days. This piqued his interest as well as his competitive spirit. Never wanting to be out done he began to collect more and more flasks, I believe the count is up to 75. Of course, you can’t carry the same thing in every flask so his collection of liquors and spirits grew with it. He enjoyed sharing with his close friends. He especially enjoyed sharing something new or unique that his friends may not have experienced before. It became a game to find the strangest, most delicious alcohols to share with his friends. People began to gift or recommend new and interesting items causing the collection to grow to enormous proportions.

Our life has always been like that, Dan never does anything half way. If he sets his mind to something, he does it, and he does it as intensely as he can possibly can.

We live in Colorado Springs, Colorado which is at the epicenter of the boom of craft distilleries in the mountain west. In Colorado Springs we have Distillery 291, Axe and The Oak, Lee Spirits, Colorado Gold who all participated in the Colorado Spirits trail in 2018. I will go into more details regarding each of these locations as we complete the trail again this year. We are close friends with the owners of 291, Axe and the Oak and Lee Spirits. Dan has known Mike Myers (of Distillery 291) since 2012 when he was still working out of a basement workshop. We thoroughly enjoy meeting the people in this industry, from the founders, distillers, bartenders and brand ambassadors. They have wonderful stories to tell over some of the best spirits around.

I intend to have some about us and our story posts leading up to the beginning of the 2019 spirits trail. This will include photos of the collection, details about what the 2018 Spirits trail entailed and some of our favorite stories from that trip and our favorite locations for food and drink in Colorful Colorado.

I look forward to sharing their stories and ours while we partake on our adventure on the 2019 Colorado Spirits Trail.

Gatekeeping Distilled Spirits

Y’all we have got to talk about something that frankly I’m tired of seeing. People need to stop gatekeeping the enjoyment and knowledge of distilled spirits. Just stop it. Women in particular are made to feel unwelcome far too frequently.

I am by no means an expert on distilling or spirits but I do know a lot and I am always eager to learn more. Now, I have had exceptional experiences with the distilling community here in Colorado while doing the Spirits Trail, but not all experiences are positive with the extended community of enthusiasts.

What brought this on was a specific event I attended. I am not new to being one of only a few women at whiskey events. To begin, I received some chuckles and eye rolls when I spoke up and asked questions. It was an interesting topic. I like to learn new things. I’m going to ask questions. Let people be inquisitive. Now the gentlemen running this event happily answered my questions and was very sweet and treated me with respect. His audience just seemed annoyed, not all of them but some of them sure did.

After the formal portion of the event we were able to mingle and talk to each other. Usually this is my favorite part- I enjoy talking to other enthusiasts and hearing their stories and experiences. I met some really nice men who were not only fun to talk to but interesting as well. As the night progressed I tried to talk with a few of the gentlemen that had planted themselves in the center of the event space and were talking about whiskey and moonshine. Fascinating conversation- and as I started to speak up and try to participate I got the impression I was not welcome. How so? You might ask, well one of the gentlemen, one of the ones who didn’t seem to like my questions during the event, actually stood up and blocked me from the conversation. The other men in the group just continued their conversation but everyone could see what was being done. The message was received loud and clear, “you aren’t welcome here little lady”, “this is a boys club”.

This is not the first time something like this has happened. I have been “well, actually”ed more times than I can count. Men seem to think that if they know anything about a topic women are interested in then they need to prove they know more. I’ve never been so insecure in my knowledge that I get upset when someone teaches me something new. But teaching me something new and condescending to me are very very different things. I run into this issue in bars and at events all of the time. My friends who work in the industry say the same thing. They regularly have people “educating them” about the spirits they are serving. These women work at specialty locations, they know their spirits, they know their recipes. They. Know. Their. Shit.

I am actually happy to see that these events are beginning to attract more and more women. I am thrilled to see that women are distilling, Montaya Distillery in Crested Butte is co-founded by Karen Hoskin. Marble Distilling also has a female head distiller and co owner Connie Baker. Craft Cocktail Inc. is a woman-owned business here in Colorado Springs. Montana Hosfall is an advocate for inclusivity in the whiskey community. She hosts women’s classes on whiskey, how to order it, how to drink it, how to talk about it. Her goal is to make women feel welcome at the bar and comfortable in their knowledge. All of these women are paving the way for a more inclusive community. We need to raise up those who want to make sure this community is inclusive. So to my favorite inclusive and wonderful readers, get out and enjoy some spirits and don’t let anyone hinder your desire to learn and contribute to this community!

Cheers!

A Wild Adventure with Booze Food and Tunes

Cheyenne Mountain Zoo is a non-profit organization and is sustained by their admission and events as well as donations. I have been going to Cheyenne Mountain Zoo since I was a little girl. I used to do summer day camp on my own as well as with the Girl Scouts of America. I have always loved this zoo and watching how much they have grown is amazing. The Cheyenne Mountain Zoological Society was founded in 1926 by Spencer Penrose. Mr. Penrose is a huge member of Colorado Springs History and you will see the name everywhere in town, to streets, neighborhoods, a hospital etcetera. He originally used the location to fund his personal collection of exotic animals which is much less unusual for someone of significant financial success in 1926. The Zoo was eventually deeded to the city of Colorado Springs in 1938 “for the sole purpose of establishing and maintained a zoological park to provide recreation. Education, conservation and scientific facilities in the field of zoology and related subjects, and to preserve the Zoo in perpetuity for the people of the Pikes Peak region.” (CMZoo, http://www.cmzoo.org/index.php/about-the-zoo/history/.)

The Zoo was a relic of its time but has been very proactive with updates and expansions as accepted guidelines for animal care and husbandry has evolved over the years. Originally centered on the observation of exhibits by visitors now the zoo actively has updated enclosures to allow more human/animal interaction. They have hired an amazing staff of docents to communicate with guests and share their love and passion for these rare and exciting animals. They continue to entice our next generation to love the smallest hissing cockroach to the largest elephant which hopefully motivates people to be more aware of their impact on the world and make them more passionate to help the living creatures in it. The Cheyenne Mountain Zoo’s continued growth as a zoo and non-profit status has allowed them to be creative with their fundraising and has made them an absolute gem for our city.

They hold many events throughout the year but our favorite is Moonlight on the Mountain. We have been attending for over 10 years. It always falls around Daniels birthday and has really helped us discover and experience bars, restaurants, and craft spirits in our community. This event combines my love and passion for such an amazing zoo with Dan’s love for local craft food and drinks (and mine!). This year we invited a few additional friends to join us for amazing exhibits, good food and delightful drinks. Our friends have never been to Cheyenne Mountain Zoo, so it was fun to show them the gem here on the side of the mountain. All of the animals were very active with all of the people around after the zoo’s regular hours were over, doing demos and having hands on experiences all across the zoo.

This year was a little light on vendors compared to years past but I think that may have to do with some of the weather events we have had in years past. Thankfully, this year was a perfect day. Sunny, not too hot, but warm enough to stay comfortable after sun down. 2019 Moonlight on the Mountain Program. There were 10 musical entertainers, 22 food vendors and 22 beverage vendors who participated this year. Moonlight on the Mountain has generated over $100,000 for the zoo which supports the day to day operations. Speaking with Rachel Wright, Cheyenne Mountain Zoo’s Public Relations and Social Media Manager, she indicated that the zoo is particularly proud of their evening adult events. They enjoy allowing adults experience the zoo in a different light. I can’t agree more! I love to see young children get excited about the animals but when events like this are going on I am able to get my questions answered and let my own inner child out without taking an experience away from a younger guest.

There were only a few distilleries present this year, but it was nice to see who came out. Cockpit Craft Distillery is based out of Colorado Springs and Veteran owned and operated. They carry whiskey, rum and vodka which can be purchased at most of the local liquor stores here in town or at their tasting room which is open 6 days a week. They are very passionate about using their product to support our local military community. Cockpit Craft Distillery has been one of the participating distilleries since the beginning of this event and it was nice to see a familiar face. Vapor distilling was also there which was fun to see since we had just visited them on the trail in May with Hannah. (anyone else?)

Primarily Moonlight on the Mountain showcases local breweries and they were out in force. I don’t have the familiarity with beer so I struggle with the subtle differences in flavors. Therewere also a few wineries and meaderies that made an appearance at the event. Their flavors are more to my liking so I thoroughly enjoyed all of the options.

The food was delicious as always. Everyone seemed to go all out bringing a little taste of their signature dishes. We had everything from barbeque to tuna poke and rice and everything you could possibly think of in between. I really enjoy Moonlight on the Mountain with plenty of alcohol flowing as well as plenty of food to eat to soak it all up. This year the Cheyenne Mountain Zoo even ran a deal with Lyft to get a discount for patrons and make sure everyone got home safely at the end of the night.

Tickets go up for sale in April and have been known to sell out before the event, so if this sounds like a night you would enjoy, make sure to keep your eyes peeled for the Cheyenne Mountain Zoo Facebook page for the announcement of 2020.

Campari Day of Service with the Colorado Springs USBG

It’s a little behind the 8 ball on this one but I wanted to get a chance to bask in the joy and awe of participating in the Campari Day or Service. The event is held by the USBG National Charity Foundation. This organization helps take care of our beloved industry workers, assisting when things are not all cocktails and smiles. They also assist with our industry workers gaining new skills and provides them with classes and seminars to further their education. I’m not directly a member of the industry, at least not as front of house or a bartender but as everyone is aware by now I am a beloved consumer.

The Colorado Springs chapter of the Bartenders Guild is run by Emilio Ortiz who assisted in organizing this day of charity. I found out about this event kind of last minute but was told I could come as more hands are always welcome. I even got a shirt and a commemorative bag from Campari so I was thrilled. I love shwag!

Our day of service was with Dreamcatchers Equine Rescue down in Fountain, CO. We had 9 participants who joined us for the event:

Jeremiah Neill–Axe & The Oak

Maggie O’Leary–Axe & The Oak

Orlena Montoya–Dos Santos & The Archives

Lisa Reedy–Enterprise Product Manager at i3 Verticals, LLC

Emily Kindt–Shame & Regret

Robin Hinson–Upstairs Wine Bar

Jessica David–Colorado Beverage Team

Everyone was so upbeat and eager to get to work. We mucked out the “old fart” barn which houses some of the oldest members of their herd of over 180 horses. The owners regularly save their horses from the slaughter houses to allow them to live full long lives at their ranch. The “old farts” were so sweet and regularly would try to get in our way while we were raking and digging their stalls to demand belly rubs and love.

After finishing with the “old farts” we got to meet some of the foals who were born after a pregnant mare was purchased from the potential slaughter auctions. They were adorable and so small. It was hard not to instantly love them. One mare and her foal already have a home lined up, which is so exciting.

I love this ranch so much, the owners are so passionate about horses and making sure they are cared for and loved. Horses are such gentle and emotional creatures it’s hard to think of doing anything other than loving and caring for them.

While I was working in the fields I would frequently have a horse sneak up on me and rest their soft sweet smelling nose on my shoulder. Weather it was to supervise my work or simply demand some love I’ll never know and don’t really mind.

Dreamcatcher Equine Rescue is always looking for volunteers so please check our their website and reach out to them to offer your time and hard work.

Day 11: Bon Voyage!

a visual representation what enjoying time with our friends over delicious spirits looks like.

We finished the Colorado Spirits Trail on Friday. Approximately 52 hours and 18 minutes of travel time (give a few miles for stops for food and gas) and approximately 2,743 miles traveled. Perfect timing since this is our last weekend available for the next 8 weeks- both of us will be working at the 43^rd Annual Colorado Renaissance Festival, which kicks off this coming weekend. I spent my week stripping and painting the shop I’m working at and getting everything ready for the festival run. Life has been busy but we are excited to share this final leg of the trail.

Gotta say, hand scraping paint is hard work!

Our first stop was a very special visit to J&L Distilling. They are not currently open to the public due to a large remodel of their tasting room. Seth is the head distiller and owner and he is focusing on vodka and gin. Seth’s recipe is unique in its use of molasses and cane sugar instead of a traditional grain base. The sugar makes the vodka very smooth. He uses his vodka for the base of all of his products and does not source any of his spirits from other locations. Seth is a physicist by trade and very handy. He built his own column still out of stainless steel. It is not as flashy as the traditional copper stills, but the product that comes out of it is a true treasure.

Head distiller, Seth and his lovely distillery dog Sunny.

We were so happy that it was the first Friday of June which meant we were able to get over to Big Fat Pastor’s. Their hours are pretty limited but when we arrived, we could see that it was a very popular location as it was full of locals. We had the pleasure of talking with Lindsey who gave us the run-down of all of their products. Our favorite was the Barrel Rested Gin. They age their gin in an oak barrel for 90 days and it gives it a very smooth almost whiskey like flavor. We bought a bottle to take home and share with our friends because it was just that good!

It began to rain as we headed to Dry Land Distillers. I had been in touch with Nels, the owner and head distiller, and he was so welcoming and excited for us to see their location. We were served by Kelly who made me the most amazing smoke margarita with their cactus spirit. They can’t call it Mezcal since it is not made with agave, but it tastes very similar. Instead of the agave plant they use prickly pear cactuses which are native to Colorado. This is just one of many ways Dry Land Distillers is keeping their business local and sustainable. Water conservation is really important in the West, and all of Dry Land Distiller’s crops and ingredients are grown with this key principal in mind. I was absolutely enthralled with Nels who showed me around their distillery and told me all about what they stand for and where they hope to go. I can not wait to visit them again and make a long-lasting friendship!

We headed into Lafayette and got to meet David who is the owner and distiller at On Point Distillery. Their tasting room and distillery is right on Main Street which is unique. Most city fire codes are such that distilleries end up out in industrial zones, making On Point special. David was saying that the city of Lafayette actually rezoned the location to allow for the tasting room and distillery. David is very adventurous and has a small experimental still which allows him to play with his recipe without too much waste if it doesn’t turn out just right. The highlight was the rum. David is playing with the recipe at the moment but we had the pleasure of trying some of the test batches and we were not disappointed! David is clearly very passionate about his business, and when he isn’t making the spirits, he’s behind the bar helping his staff and clearing tables. We were so glad he was able to share some of his time. We were not disappointed.

For our final stop, number 61, we went into Denver and stopped at Archetype. Archetype has an unusual recipe. Unlike almost all of the distilleries we have visited on the Trail, Archetype does not use grain. They use grapes for all of their spirits. Because of this they do not have a whiskey. Michael, the head distiller and owner, decided that he wanted to make something unique and his specialty is vodka and gin. These are amazing base spirits which are so smooth and flavorful you could easily drink them on their own. They also specialize in Distillates, where the flavoring is actually distilled through a rotary evaporator to get intense flavors without the syrupy quality of a liquor. Michael made our last stop so memorable we didn’t want to leave.

I am so grateful that Dan and I were able to have this adventure together. This road trip reminded me why Colorado is so special; It is beautiful and the people are so passionate about what they are doing. If you want to re-fall in love with Colorado and the great people who live here, I highly recommend you take time to visit your local distilleries and let the spirits guide you!

Day 10: Local and Loving It

On Saturday we were headed to the 7^th Annual Whiskey + Doughnuts event in Denver. We wanted to check a few more locations off our map, so we headed up early for some Spirits Trail stops. It was a gorgeous Colorado day and made for easy driving.

Our first stop of the day was Mile High Spirits. This location is huge. It serves as a club, a music venue, and a bar serving all of their products and infusions. They were setting up for some live music that night and the place was busy. Even with all of the people there we were still given attention and offered a small flight. We decided to try their bottled Fireside Old Fashioned, an infused Mint Julep Bourbon and their Peg Leg Rum. While talking to the bartender he mentioned they would be doing a tour that we could join if we would like. On the tour we got to see their aging racks, stills, and fermenters. They mill, ferment, distill and age their product on site which is always exciting to see. They have a gorgeous glass gin still which is one of few in the United States and is a work of art. William was our tour guide and very patient with all of our questions and so eager to show the exciting products Mile High Spirits has available and what they are playing with for future products. I recommend coming here for a fun night out with friends; it is high energy and has a great sized dance floor as well as a very creative spirits menu.

The Block Distilling Co. is in Denver’s RiNo Art District. It’s a hip part of town, the streets are packed with art galleries and swanky restaurants. Block Distilling Co. currently has a vodka, three gin products, and a coffee liquor available for cocktails and tasting flights. They are working on aging a four-grain whiskey and bourbon. There is a cool countdown clock over the door to their stills counting the days till they open up the whiskeys. Edna and AJ were behind the bar pouring cocktails that looked like they were straight out of a lifestyle magazine- fitting in perfectly with the artsy atmosphere of the bar and the neighborhood as a whole. Edna has some amazing stories to tell., We got to learn about her adventures as a sports journalist for the Olympics and her world travels spent writing about different cultures and their food in her blog. It was a joy to get such a personal connection with someone, once again reminding us why we love the Spirits Trail.

Our final stop before heading to our event was at Mystic Mountain Distillery. Their tasting room is currently in Thornton though they distill in Larkspur, Colorado. They embody the spirit of the old school pre-prohibition moonshiners who made their spirits to please a working man’s palate after a long day down in the Colorado mines and factories. It’s a working man’s drink, simple and spirit forward without a lot of garnish and definitely no fancy umbrella, but tasty and their spirits are used for some creative and flavorful cocktails. They are very popular at the various tasting events we’ve seen them at and always have a crowd.

Dan and I decided to keep our drinking light since we were headed to the Whiskey and Doughnuts event which I can’t wait to tell you about- coming soon! After today we only have four more locations to hit plus the bonus stop in Santa Fe. We are almost done and so happy we got to do this together and share our stories with all of you. Until next time, let the spirit guide you!

Day 9: Knowledge is Power

After an amazing meal and meeting with my editor I decided to utilize my time in Denver to strike a few more locations off of the Trail. I walked out of my meeting feeling invigorated to keep this going. I’ve learned so many things and met so many amazing people and I can’t wait to keep it going. Hannah, my editor has been a godsend and has really helped me put everything into focus for a larger scale project.

I decided to start with Denver Distillery. They are a newer distillery and just joined the ranks of the Spirits Trail this year. They are working in a commercial district off of Broadway in downtown Denver. The building they are located in was built in 1891. They have done a gorgeous restoration of the location, peeling the plaster away to reveal the original brick. Their milling, fermenting and aging occurs in the basement. They are using sweet potatoes from Mississippi for their vodka. While I was there they had some of the vodka mash actively fermenting. It smells kind of sweet and faintly of vinegar at the same time. The fermented mash is then brought upstairs where the stills are kept. It’s a small operation but Denver Distilling is making some amazing products. Stephanie, the bar manager was telling me they should be hoping to release some rye and bourbon products this summer. I’m hoping Dan and I can be there for that event because if their whiskey is anything like their vodka and rum everyone is in for a treat.

Rose Quartz being used to filter the spirits off of the column still

From downtown Denver I made my way north to Leopold Bros. Their facility is in this huge building on the north side of Denver. It is surrounded by gardens that are all getting ready to bloom. I caught Ronnie behind the bar prepping to close but he still allowed me to get a tasting flight. I let him pick what I tried because prior to my visit I had only ever had their flavored liquors. Ronnie started my journey with the vodka. It consists of a mash build that includes potatoes, barley and wheat. He was saying that all of their products are fermented in open fermenters and they open the windows to the garden to encourage wild yeast introduction. Leopold Bros really is trying to be as sustainable as possible. They use their heads, the first cut from the still when distilling, for cleaning of their floors in the distillery and sanitation. They use their spent mash for compost in the gardens and also give it to local pork and beef farms for feed.

Both Stephanie at Denver Distillery and Ronnie at Leopold Bros were so kind. These are the kinds of people I love meeting on my travels, they are so kind and willing to speak with me. They are passionate and knowledgeable of their products. These are the people whose stories I look forward to sharing and am honored that they allow me to be part of their community. I was by myself for this short leg and they made me feel confident in my knowledge as well as taught me new things about the process and the products available here in Colorado.

Daniel let me know he was off work and that Sand Creek Distillery was open out in Hugo Colorado so we decided to meet there and spend some time with Lucas who is the owner and distiller of Sand Creek. He is a one man operation and used to run everything out of a converted storage container. He has graduated to a full building and got a new still. He’s still working on distilling while he works on renovating the building to include a tasting room. Lucas makes such a delicious whiskey and is too kind. He allowed us to look around and try his whiskey. It was such a relaxing end to the night and he gave me some encouragement to continue pursuing knowledge and sharing it with everyone I can. I am looking forward to the tasting room opening up. Hugo is a bit of a drive but I would gladly make it to enjoy good whiskey with great friends.

I think we will be doing a final push this weekend while we are in Denver for the 7^th Annual Whiskey + Doughnuts event. We have 9 more locations to go. Until then, let the spirit guide you.

Day 8: Whiskey, because no good story starts with a glass of milk

Two days of getting home after 1am is catching up with me. Thankfully my cold is gone but I am exhausted. 50 distilleries, approximately 44 hours of travel time and about 2,238 miles traveled so far can catch up with you. We have 11 more distilleries to go but we are enjoying every exhausting minute together making memories and telling stories. Dan has driven most of these hours, getting us through rain and snow, mountain passes, canyons and plains.

We had made it home late and I accidentally slept in a bit more than I wanted. We didn’t get out of the house until 11am. We were able to get up to 3 Hundred Days of Shine in Monument right as they opened. They were preparing for a special fundraising event for a child in the community with cancer so they were very busy but still took the time to talk to us and let Dan take a look around their distillery. Ann was our bartender and she made me an amazing Black Walnut Honey Old Fashioned and Dan an Arnold Palmer. She was so sweet and attentive while still handling the event set-up and was really encouraging about what we are trying to do with the Trail this year. It felt good to get that kind of encouragement from some of the nicest people in the industry. 3 Hundred Days of Shine has a great local small-town bar feel. It’s a small space but never feels crowded. Rather, it feels intimate like you are hanging out with your closest friends drinking some of the most delicious homemade spirits. The staff of 3 Hundred Days of Shine are also some of the kindest and warmest people you will ever meet. We see them at all of the local events here in Colorado Springs and they always treat us like family. I can’t say enough about how much I love these guys!

We got on the road for one of the longer legs of the trip for the day, heading up to Greeley Colorado. I’ve never actually been to Greeley which is surprising since I have many friends who went to college up there. It’s a cute little town. We made it over to Tower 56 to try their products. We decided to do a flight of their bourbons; same mash build but aged for different amounts of time. At the moment the source their spirits is from a distillery in North Carolina. I enjoyed their spirits and even though they source them from elsewhere, I appreciate that they are upfront about that and don’t try to conceal it. They do want to eventually do their own distilling and aging but simply do not have the space. At this time, they do have a solid menu and are involved in the recipe for their spirits.

Syntax is currently under construction so we walked over to their location to take a selfie with their sign. We really enjoyed their spirits when we were at the Colorado Spirits Trail Festival and look forward to the completion of the renovations so we can see what’s new and exciting at Syntax.

Getting back on the road we headed to Fort Collins. There was storm rolling through and my phone warned me that there was an imminent threat of a tornado and to take cover! We didn’t see any tornadoes, but apparently there was some nasty storm all around us. We are glad our road trip did not become a scene out of Twister. We arrived at CopperMuse: it’s in this super cool square surrounded by restaurants and bars and is clearly a huge gathering place for the community. When we got into CopperMuse they were packed. The bartenders, Laura and Christel, were busting their butts to help everyone. CopperMuse specialized in infusions using their rum and vodka base. We tried a flight of the Strawberry Vodka, Beet Rum, Cherry Vodka and Caraway & Dill Vodka. Their flavors are so clear and I found them to be delicious. I would like to go back and have some cocktails. We have a bottle of the Strawberry Vodka from our Trailblazer reward and I think I’ll be able to make some tasty cocktails at home with it. I’m mostly looking forward to playing with it for a punch when we host our birthday BBQ in August.

We were going to meet some friends for dinner but wanted to get another stop in before so we headed over to Feisty Spirits. We started with a small flight but ended up trying just about everything they had. The passion they have for distilling is evident in the work they do. They use a variety of corn for their bourbons which really does impart unique flavors that you don’t find in single corn bourbons. Dan is a huge fan of Feisty Spirits and talks about them all of the time.

We finished at Old Elk Distillery which is one of my favorite bourbons to enjoy at home. They have a huge line of products at their Reserve location so we got to try some unique items that are not available in liquor stores. Alex poured us the Wheated Bourbon, Rye, and their Nooku Bourbon Cream. When they saw how far we’ve come on the trail they decided to share a special release of their Cask Finished Bourbon. It’s so limited that the tasting room only has one bottle and it is not available for sale, or even listed on the menu. They will be opening their distillery for tours and will have a separate tasting room that will open in January. What a great end to the night.

We will be taking Memorial Day off to enjoy some time with our friends and family and work out a plan of action to finish the final 11 locations. Dan will be returning to work tomorrow and I will start the outlines for each location. Until then, let the spirit guide you!

Day 7: Distillers Are Like Fisherman, They Both Tell Great Stories

The Puppy decided to wake Dan up at 4am, giving him about 3 hours of sleep. He got up and took care of the animals and tried to continue sleeping downstairs. We meant to get out and about earlier in the day but with how late we got home last night we both needed a little more time to get ourselves going. The dogs could tell we were planning on taking another day away from them so we gave them a walk to ease the blow and scheduled a few walks while we were gone to give them something to do other than be giant couch potatoes.

Our first stop for the day was Black Bear Distillery in Green Mountain Falls, just west of Colorado Springs up Highway 24. They weren’t quite open yet but we are good friends with Vince, the owner/head distiller and Bobby, one of the distiller’s other distillers, so they let us in to hang out. We actually got to enjoy some special experimental recipes and talk about moonshining history. Vince is from the South and his great grandfather was a moonshiner making a rye-based spirit. Green mountain is attempting to recreate these old recipes for the modern market. We always love visiting these guys. They are a font of knowledge about moonshining and are really adventurous, bringing an old world feel to distilled spirits.

We grabbed some quick breakfast and began the trip back to Denver to start marking off some locations up there. We started off at Broken Arrow/Barrel and Branch.heir website says they are open 11am to 4pm but unfortunately this is inaccurate. They are currently doing construction and are not open to the public. We had to settle for a selfie with their sign and call it good.

Just a few minutes away is Downslope Distilling. Their signage indicated they were open but the doors were locked so once again we had to settle for a selfie.

We sent an email to Meagan, one of the owners of Talnua Distillery, who we met at Ironton on Wednesday to make sure we could come by. Their tasting room is gorgeous. It feels like it’s straight out of an HGTV design show. Everything is very bright and open. They have large windows to see back into the distillery to their closed fermenters and stills. They use a 100% barley mash in a single pot still and blend it with an imported Irish whiskey. It makes for a sweet and smooth whiskey without being sweet like a bourbon. We really look forward to seeing more of Meagan and her husband Patrick in the distillery circles.

We had received two free tasting flights at the Spirits Trail kick-off Festival from Laws Whiskey House. We swung by and Maria helped us out. We left ourselves in her very capable hands and let her select the flights. For me she did two of Laws Bourbons and a Rye, Daniel received all ryes. They were slow so Maria gave us a quick tour of their distillery. We got to see the mash ton as well as their fermentation tanks for their bourbon. We had a great time; Laws definitely is worth the price.

Bear Creek isn’t far from Laws so we headed over there. Doug was the bartender who helped us out. He even gave us a tasting flight and a small tour of their facility. We were able to try their Wheaten Bourbon which is what we received as our reward last year. The heated quality gives a very interesting flavor to traditional bourbon. Doug is very knowledgeable about their products and absolutely handled all of our questions with grace. This is a location I would like to go to when we aren’t doing this epic marathon trip across the state.

We met some friends who run the Happyfckers Instagram for cocktails at 52eighty. Dan went and took a private tour with Erick. They have an amazing cocktail menu and our friends both ordered old fashioneds. They were gracious enough to let me try it, and if it was not my 8^th distillery of the night I would have ordered my own. Erick even gave me a hat because I needed to wear some “proper swag”. We will absolutely be back, and Erick was eager to answer any questions I may have once I work on their full review.

To finish we stopped at Rocker Spirits. We’ve been able to visit Rocker before so we decided to get a small cocktail to share instead of a whole flight. Dan, as usual, struck up a conversation with Duston, the owner. We were there to hang out with some friends at their local bar and Dan, true to form made some new friends to join us. Duston, the owner, made us feel so welcome and was so enthusiastic about the blog. We really appreciate their work and their staff makes amazing cocktails.

It was a late night again; Dan got us home to the puppy dogs and we all promptly fell asleep to prepare for the next day. Until tomorrow, let the spirit guide you!

Day 6 : Return of the Sunshine

We decided to go west to Grand Junction after finishing our night at Peach Street Distillers. This provided a good hub to find an inexpensive hotel and breakfast in the morning. It also allowed for a more direct route south to get us to Montrose. We woke up to beautiful sunshine, a welcome change from the dreary wet weather we have been having all week. Perfect weather for driving through Red Mountain Pass. That pass is pretty intense in good weather and would be down right death-defying in any kind of inclement weather. Early this year Red Mountain Pass was actually closed due to numerous avalanches. We saw the remnants of the destruction on our way through and even with the risk of avalanches fading there is a lot of falling rock so if you take this route be safe, be aware, and know your driving ability.

Our first stop in Montrose was Storm King Distillery. We tried to call ahead to see if anyone would be around early since they don’t actually open until 4pm on Fridays. We were not able to reach anyone which was a shame; the tasting room and distillery looked really cool from what we could see through their windows. We will have to make a trip out another time, but for now we will settle for a selfie with their sign.

Moving on we made our way to Ouray. We had the joy of visiting K J Woods Distillery last year and meeting John, the owner. This year we caught them when they weren’t open but they have a great facility. Ouray is beautiful and you get an amazing view of the canyon walls from the distillery. They use a blue corn which is grown by a local Ute Tribe. They also give their spent mash back to the tribe to use for their cattle feed. I think Ouray and K J Woods distillery are an absolute gem of the western Slope.

Between Ouray and Durango is the dreaded Red Mountain Pass, there are sections of tit where the canyon wall is concave under the road. There is still quite a bit of snow and you can see the destruction of the various avalanches. It is very pretty when you don’t think about exactly how little shoulder is between you and the very long way down. Dan drove for this section and got us through safely. Last year we got a flat about 30 minutes outside of Durango so he was being extra attentive to debris in the road to avoid that fate again.

On the outer edge of Durango is Honey House Distillery. They have one of the most gorgeous stills in Colorado, custom made to look like a bee hive. They distill their local honey into their vodka and whiskey which makes for a unique flavor and texture. We received a bottle of their bourbon as our reward for being Trailblazers last year. The location allows you to taste their spirits as well as all of their honey products. Dan and I love samples so we hung out for a while trying all of their creamed honey and jellies.

In downtown Durango we made a stop at Durango Spirits. I decided to get a cocktail using their Soiled Dove Vodka which was very refreshing and a perfect fit with the sunshine and the warm Colorado weather deciding to grace our adventure. We met Michael and Amy, the owners of the distillery. Amy is an Elementary school librarian for her full-time job and runs the tasting room for the distillery. Michael is the lead distiller and is experimenting and crafting spirits for the Durango community.

One of the longest legs of our journey was from Durango to Buena Vista to visit Deer Hammer. They were very busy but we were able to get a seat at the bar and do a full tasting of all six of their products. They have bourbons, whiskey, gin and brandy. They use a lighter char on their barrels than many of the distilleries in Colorado. They only use a #2 char and when you taste their spirits you can taste the oak and the grains much more than the caramel flavors your get from a heavier char. Getting the full flight really allowed us to be able to compare the distinct flavor changes with their base grains or fruits and aging processes.

Our final stop for the night was Wood’s High Mountain Distillery in Salida. They had live music and the tasting room was packed. We were able to order a couple of small cocktails but it was too crowded to get a chance to talk to anyone behind the bar. Woods High Mountain Distillery always has a dynamic cocktail menu that changes frequently.

The final drive was only a few hours and we arrived home around 1am. I meant to get this post started before I went to bed but that simply was not happening. After some brief puppy cuddles, we all decided to go to bed and approach our following day with as much vigor as possible after a good night’s sleep.

Until tomorrow, let the spirit guide you.

Day 5: Into the West

Dreary Thursday morning here in Colorado Springs but we were up bright and early to start the Western Slope adventure. Our map took us south west on Hwy 24 then north to Breckenridge. It a much prettier drive than I-25 and all of its construction. It was foggy for most of the trip up the mountain but I’m just so happy that we are getting moisture to avoid summer wildfires this year, fingers crossed. We saw a herd of big horned sheep along I-70 as well as a herd of buffalo in one of the pastures along Hwy 9. Everything not covered in snow is so green, this is the kind of green that makes you fall in love with Colorado all over again.

As we headed into Breckenridge it started to snow. We stopped at Breckenridge Distillery for lunch and a cocktail. We both decided for our first cocktail of the day we would try their Three Beans to a Happy Ending. It was tiramisu in a glass! What a fantastic showcase of their Breckenridge Espresso Vodka. Breckenridge is a large facility; I have not had the benefit of taking the tour but it is on my list of things I would like to do next time I’m in the area for the ski season with my family. They have a kitchen on site which serves really good BBQ. It was a nice lunch and much improved from the pretzels and nuts we’ve been snacking on during the drive up.

Getting over the pass in the snow wasn’t too bad, definitely not as hair raising as the drive down from Winter Park last week. Once we got into Vail it began to clear up a little and at least stop snowing. We went to 10^th Mountains tasting room in Vail Village. They have their full product line available for tasting as well as some special infusions. I tried the blackberry julep cocktail infusion which was so good that if we weren’t getting back on the road I probably would have had more. Last year 10^th Mountain was my 11^th stop for the 2018 Spirit Trail; I actually got my Spirit Trail shirt from them. We have a jar of their Mountain Moonshine from Dan’s winnings last year. I love the Mountain Moonshine from 10^th Mountain, it is so good you can drink it straight, and I do.

As we progressed along I-70 and dropped in altitude the snow turned into torrential rain. I thought the snow was bad; sheets of rain are so much worse. No accidents, obviously, or I wouldn’t be writing this morning, but it was nerve wracking. Thankfully the rain eased up as we got through Glenwood springs and up to Carbondale. Marble Distilling was our next stop. Marble actually has a hotel attached to their distillery and tasting room. I haven’t had the opportunity to stay in their hotel but It looks super luxurious. I’ve been trying to arrange an anniversary weekend up there with Dan some time. We got to meet Carey, one of the owners, and Connie the distiller. They had heard of Dan’s exploits on the trail last year and they were so excited to meet him in person this year.

Connie took us on a tour of the distillery where we got to see their marble filtration system. She even let me keep a small piece of marble. Carey had us try the Hoovers Revenge line of whiskey from Marble. Hoover was a coon hound that Carey owned who had a bad habit of chasing down cougars during his life. If we weren’t on a mission to hit a few more locations today we could have stayed at Marble Distilling for the rest of the day and been completely satisfied.

Thankfully it was just damp and no more rain as we went over to Woody Creek in Basalt. We got to meet Colin who is their head distiller. He took us back to show us the stills. They were running their potato base for a gin run. We were lucky enough to get to try what was coming off the still. It was surprisingly sweet and smooth considering it was coming off the still at about 140 proof. The almost creamy texture that the potatoes give spirits is very unique and makes Woody Creeks spirits special. I am a huge fan of their vodka so if you have not tried it you need to as soon as you can get ahold of it. Honestly, I can sip it straight but it makes a great cocktail as well.

At this point Stoneyard Yard was open so we backtracked a little to check them out. They make a Sugar Beet Spirit, it’s not rum since its not made with sugar cane and its not whiskey because its not made with a grain. It is very tasty and has a peculiar flavor that’s hard to describe. We ended up buying a bottle of their Lucky-Oh Horchata Specialty Spirit. I am looking forward to adding a shot of this to some morning Horchata this summer. We didn’t stay long because we wanted to get down to Montrose to visit Storm King Distillery. Once we got back on the road, we realized we weren’t going to make it by 9 pm when they closed so we changed the plan and went to Peach Street Distilling in the Palisades.

As we were rolling into Peach Street Distillery, the weather was still dreary but finally had stopped drizzling on us. They had live music playing in the tasting room which added a nice small-town feel. I am a huge fan of Peach Street’s Bourbon which we have at home. I decided to try their infused vodka in a cocktail sine it is not something I can have at home. Peach Street Distillery makes their own infusions for the bar in any flavor you can think of. I specifically tried their Cilantro Cherry Limeade. They were pretty busy while we were there so we did not get a chance to chat much before deciding to call it a night and get some dinner in Grand Junction.

It was a long day with 7 hours and 13 minutes of travel time, 371 miles traveled, four weather systems and six more distilleries down.

Until tomorrow, let the spirit guide you!