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.

Axe and the Oak. Open. Pour. Enjoy.

Axe and the Oak was created by five buddies sitting around a campfire drinking bourbon. They decided a good spirit should be the kind that you can sip, enjoy and share with your friends and family. This goal is clear as soon as you step into their tasting room. The tasting room is on the lower floor of the revitalized Ivywild School. The school was built in 1916 and closed in 2009. It was purchased by three partners who turned this old beautiful building into a spark for the rapid revitalization of southern Colorado Springs.

Axe and the Oak fits right in with the eclectic collection of small businesses and creative minds around them. Their tasting room has a great energy; the staff greets you boisterously and makes sure you feel instantly welcome. The bar always smells slightly sweet and smoky due to one of their signature drinks, a smoked old fashioned, a savory and smoky twist on the traditional cocktail. When I think of Axe and the Oak, I think this drink represents them perfectly. They are never ones to be restrained by rules and tradition. They listen to the input from their bartenders, wait staff, and patrons to develop and constantly evolve their menu. The creative liberty given to the staff is evident from their dozen or so different custom infusions that they’ve developed. If you go in on a slow day you may even get to taste-test new cocktail recipes that they are hoping to include on the next menu.

I think this creative freedom and fun atmosphere really helps them attract some amazing staff. Some of my favorite bartenders in town have worked their way through Axe and the Oak or are currently employed there. Even when the bar is crowded with people the staff always makes you feel like you are the only person with their focus and make a point to genuinely talk to you and answer any questions you may have about their spirits and cocktails.

A photo of their current staff, shamelessly taken from their website

There is almost always live music playing and Axe and the Oak understands the acoustics of their space so you can still hear the conversation at your table without having to shout. Music plays a big part in any memories attached to Axe and the Oak. From the owners playing acoustic guitar at their special events to having exciting local bands like Roma Ransom playing regularly there is always great music adding to an always enjoyable experience.

Axe and the Oak has a small selection of well-made whiskeys in three styles:

Pikes Peak Hill Shine – sitting at 104 proof it has a sweet aroma with an almost citrus like smell and is sweet and smooth. As a clear spirit this is a good replacement for vodka or white rums and tequilas in cocktails. It is still a strong enough flavor to hold its own in traditional whiskey cocktails as well.

Colorado Mountain Bourbon Whiskey – Axe and the Oaks cornerstone spirit and is 92 proof. This spirit is very sweet smelling like many bourbons, with scents of vanilla and butterscotch. Drinking it is a little hotter than other bourbons and an almost spicy finish. It’s a robust spirit which is able to stand up to stronger and more assertive flavors in both sweet and savory cocktails.

Colorado Mountain Incline Rye Whiskey– The rye is at 98 proof and is a little hotter than the bourbon. It has a spiced aroma of cloves and cinnamon and the spice lingers after drinking it. Dan’s personal favorite is a rye old fashioned. The spice of the rye really elevates the old fashioned cocktail.

Cheers!

Lee Spirits, Expect More

Lee Spirits Company is the maker of my favorite gin. Lee Spirits is the brainchild of two cousins, Ian and Nick. Their mission is “to create the finest gin and liqueurs to empower you to make authentic pre-prohibition classic cocktails.” I think their mission has been successful. They started with a traditional dry gin and have expanded into many flavored gins, liqueurs and crèmes. Their tasting room is hidden in downtown Colorado Springs. It feels like a speakeasy and calls back to gins’ pre-prohibition roots. The Brooklyn on Boulder shop front is false and you have to ring the doorbell to gain access to the tasting room itself.

Recently they have began doing a full tasting of all of their commercially available products. This was a really fun addition to the experience of Brooklyn’s on Boulder. I feel that people forget that the clear spirits like gin and vodka can have complex and interesting flavors that are difficult to detect if you only drink them in cocktails. This tasting gives you an opportunity to experience the complexity and versatility of Gin as well as the liqueurs that harken back to pre-prohibition flavors.

The following items are included in this tasting, due to their unique flavors I felt it appropriate to give you a glimpse into what to expect.

Dry Gin a traditional pre-prohibition style gin with an herbal scent and a smooth finish

Strawberry Ginger Gin a base of the dry gin infused with macerated strawberries and ginger which lends itself to refreshing poolside drinks with a little kick from that ginger flavor

Lavender Gin infused with lavender flowers which is reminiscent of walking through a mountain field of lavender and is a very unique flavor to traditional cocktails without being overwhelming

Forbidden Fruit Liqueur which is a combination of grapefruit, honey and spices, it was a popular liqueur pre-prohibition and the recipe was purchased by Chambord, who discontinued the flavor in lieu of their raspberry recipe we know today

Crème de Rose a sweet infusion using pink and red rose petals

Crème de Violette this striking blue-violet crème is flavored with orris root and colored with a natural blue violet dye

Crème de Cacao brings a light sweet and almost creamy chocolate flavor

Winston Lee Blended Whiskey is a blend of a 4 year Kentucky Whiskey distilled from a bourbon mash, the flavor is light and sweet

Peppermint Schnapps is a cool shock to the system on its own but tastes amazing in a hot coco

Alpine Liqueur which is inspired by traditional European herbal liqueurs and makes you imagine sitting in a lush alpine meadow in full bloom

Gin Fuego my personal favorite, is infused with local chilies and cinnamon, it gives a hot kick to any cocktail. I enjoy sharing this with my friends in a punch that I make for summer get togethers.

Jalapeno Watermelon Lemonade Punch

1 large jug of Minute Maid Spicy Watermelon Lemonade
1 cup of fresh lemon juice
1 bottle of Lee Spirits Gin Fuego

Combine in a punch bowl with ice

Garnish with thinly sliced jalapenos and lemon slices

Brooklyn’s on Boulder hosts regular themed classes and can be rented out for private events. Dan and I have taken many of them over the last few years. Our favorite was an infusion class where we learned what makes a good infusion and got to play and experiment with a huge selection of quality ingredients. The class allowed us to make two of our own personal infusions, each using the Lee Spirits Dry Gin as our base. Dan made a coffee, blueberry and vanilla infusion which he was very proud of. My infusion included chili threads, sliced ginger and cinnamon sticks. All of the classes are unique and different covering punches, cocktails and prohibition history.

Brooklyn on Boulder is top of the list when we want to show off Colorado Springs to our out-of-town guest. Often, it takes them out of their comfort zone while still managing to be an engaging and quiet place to catch up and have a good night. Brooklyn and Boulder’s neighbor, The Wild Goose, provides food for the distillery so you don’t have to go through the hassle of also finding your dinner.

If you want a taste of the hushed and exciting pre-prohibition cocktails in a true speakeasy in downtown Colorado Springs, then definitely check out Brooklyn on Boulder.

Distillery 291: Colorado Whiskey Made the Colorado Way

Down here in Colorado Springs, Dan and I love Distillery 291. The genius of Michael Myers started his adventure into craft distilling and his first still run in 2011. Dan has known Michael since 2012 when he was tasting some of the fresh and new spirits at Whiskey for my Men, Beer for my Horses event at the Colorado Springs Fine Arts Center. Dan has considered Michael a good friend ever since.

Distillery 291 is currently located at 1647 S. Tejon St in the building that Bristol Brewing used to be. Street parking is available, and if there is an event going on there is usually one of the many amazing local food trucks set up out front. Distillery 291 has a tasting room which consists of an intimate bar (10 people if you pack it close)and a back area consisting of tables chairs so you can get off your feet and enjoy your cocktail. From the back area you can enjoy a view of their aging whiskey barrels as well as their stills. If you book in advance you can get a full tour of the facility and the history behind Michael and his work of love that is 291.

The bar has a casual feel and it is easy to relax, unwind and open up with those around you. The location makes it easy to enjoy and explore the many facets of 291 whiskey- neat or in a cocktail, as well as hear some great stories from the many locals who frequent this location.

If this is your first time checking out Distillery 291 I highly recommend a tasting flight. You will get to try each of their products as well as get the story of 291 and Michael Myers’ journey from his childhood spent in Georgia and Tennessee, to New York, then finally settling down in Colorado with his delicious take on whiskey. Distillery 291 allows you to taste their 8 standard spirits; Fresh Colorado Whiskey, Small Batch American Whiskey, Single Barrel Colorado Bourbon Whiskey, Barrel Proof Colorado Bourbon Whiskey, White Dog Colorado Rye Whiskey, Single Barrel Colorado Rye Whiskey, Barrel Proof Colorado Whiskey, and The Decc.

I will spare you my opinion on all of the available spirits you can try and highlight my favorite. I’ll let you guys visit and decide which one is your favorite. My absolute go-to is the Barrel Proof Colorado Bourbon Whiskey; it is 127 proof but surprisingly smooth. The high proof really holds the complex flavors achieved through the distilling and aging process. They have a mash build of 80% corn, 19% malted rye and 1% malted barley.

Distillery 291 also does specialty runs which are released in limited batches. Bad Guy Colorado Bourbon Whiskey has a slightly different mash build than the regular bourbon mash including malted wheat and beech smoked barley and is 120 proof. HR Colorado Bourbon Whiskey was initially an accident where the rye in the bourbon mash build was doubled in error; the result is a complex flavor between the Colorado Bourbon Whiskey and the Colorado Whiskey and is 100 proof. E series is the experimental batch. It is very limited and once sold is completely gone.

Dan and I have 16 bottles of Distillery 291. Even though a lot of our collection consists of the specialty batches,we thoroughly enjoy all of their products.

Distillery 291 also has a seasonal cocktail menu. The spring menu was released at the beginning of March and is transitioning to their summer menu at the end of May. Courtney is the Bar Manager and develops the cocktail menus as well as makes the various cordials used in each cocktail by hand.

The Whiskarita is typically recommended for at-home bartenders. It uses one of the more inexpensive products from 291 and is scrumptious. You can serve this over ice or make a large batch and freeze it into a slushie!

Whiskarita

2 oz 291 Fresh Colorado Whiskey
1 oz fresh lime juice
.5 oz triple sec
.5 oz simple syrup

Shake ingredients and enjoy!

We never need an excuse to visit Distillery 291 and we are very excited that they are on the 2019 Colorado Spirits Trail so even more people can discover the delights of their amazing flavors and inevitably share our enthusiasm for this local treasure.

Tiki Tuesdays

As I previously mentioned, Colorado Springs has a vibrant and interesting bar culture. With the Spirits Trail kick-off party still nearly a month away I wanted to share other interesting locations, bartenders and events that Dan and I enjoy together. Usually, we would be playing Dungeons and Dragons at the Yellow King Games and Hobbies store. However,this week was postponed due to players being out of town allowing me and Dan to enjoy a Tiki Pop-up Bar at the Indian Palace Restaurant. The pop-up is held by TIMKI Tiki and the Freaky and hosted by bartender Tim Chapman. This pop up has been going on since February 2019. Every week Tim develops a unique menu of up to 6 different Tiki drinks.

Tiki bars are a great combination of visual aesthetic and (typically) rum-based drinks. Usually brightly colored and tropical in flavor. Think Curaçao and Midori. As with all traditional cocktails, as long as it tastes delicious the adherence to tradition is less important. Tiki bars were popular from the 1930’s to the 1960’s. Tiki bars were intended to evoke the South Pacific with primarily Polynesian imagery. It was a taste of the exotic for the American people. There was a revival of the Tiki bars in the 90’s, which we were happy to see and continue to thoroughly enjoy today.

Rum used to be my go-to liquor. Any time I went to a new bar that I wasn’t sure of I would get a simple Captain Morgan or Sailor Jerry’s and orange juice. I preferred the dark rums over the silver rums and they were something easily located in just about every bar. Due to this enjoyment I had quite the collection of Sailor Jerry’s. Rum is also, of course, a “pirate” drink and thus a staple to carry at various pirate events we’ve frequented.

Dan and I have been to the TIMKI Tiki and the Freaky’s Pop-up Bar a few times. The drinks that Tim makes are not only delicious but beautiful. This week he had a menu of six alcoholic cocktails and one non-alcoholic option. I enjoyed a Pina-Blue Swizzle which had Plantation 3 Star Rum, coconut cream, pineapple juice, and lime juice. It was served with shark candies and an adorable shark toy. It was amazing and instantly put a smile on my face. I usually avoid anything with coconut in it, due to it usually being sickly sweet, but Tim did an excellent job balancing the sweetness of the coconut cream with the pineapple and lime juice.

Dan enjoyed the 151 Swizzle which contained Hamilton 151 Rum, lime, simple syrup and absinthe. It was another home run really emphasizing the absinthe without the syrupy licorice flavor that can be associated with absinthe. When I stole a sip, I found it was spicy and smooth. It was served with half of a key lime filled with 151 Rum and lit on fire.

We both had a second round. I enjoyed a Rum Swizzle which contained dark + light rum, orange juice, pineapple juice, and homemade grenadine. It was served with a slice of dragon fruit and dried pineapple. Dan had a drink called For Swizzle My Shizzle. This was a tiki twist on a Gin and Juice; it contained gin, a homemade 3 berry cordial, orange juice, lime juice and falernum.

The Indian Palace is the restaurant where the pop-up bar resides and has delicious full menu of various Indian dishes. While you enjoy a cocktail, you can order from their full menu. Everything we have ordered has been delicious, from their traditional Indian breads to their curry. I highly recommend their Vegetable Samosas.

TIMKI Tiki and the Freaky