Posts Tagged ‘distilleries’


It may come as a surprise to learn that Colorado now ranks second in the nation for the most distilleries (after Washington state). We’re more than just craft beer and ski resorts, baby.

I had the good fortune to research (ahem), curate, and write Edible Aspen’s inaugural Colorado Craft Distillery Guide, which just hit the stands in the Winter issue.

Photo love: Wood's High Mountain Distillery

Photo love: Wood’s High Mountain Distillery

From small-batch eaux de vie made with farmstead fruit to one of the nation’s greenest distilleries, we’ve got the intel on where to find the best tasting rooms, tours, grain-to-glass spirits, and bar programs in the state (with some recipes, to boot). Happy hols, y’all.

These heirloom potatoes become award-winning vodka. Photo love: Woody Creek Distillers

These heirloom potatoes become award-winning vodka.  Photo love: Woody Creek Distillers



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Photo love: Slow Food London

Photo love: Slow Food London

Sometimes, I get to do really cool things like attend swanky events that would normally exclude a holey-jean-wearin’ dirtbag. Such was the case this past weekend, when I attended the second-annual Rare Craft Collection curated by The Balvenie Distillery (located in Dufftown, Scotland). The nine-stop tour hit Aspen’s historic Crystal Palace to feature an exhibition of 21 hand-crafted American artisan products– from hand-caned ping pong tables and bagpipes (natch) to chef’s knives. The highlight, however, was a master tasting class of The Balvenie’s exquisite collection of single-malt whiskies.

I’m a bourbon drinker, and prior to Saturday, I thought I hated Scotch. I know, it’ s a total chick thing to say: why drink peaty, dirty, leathery, when you can have toffee, vanilla, and honey? Turns out Scotch whisky varies wildly in character, depending upon the region is which it’s produced. This, among other things, is what I learned at the master class led by The Balvenie Brand Ambassador (and helluva mean bagpiper) Lorne Cousin. The 120-year-old family founded-and-run distillery is one of a few still doing things old-school, growing their own barley, malting and smoking it, and distilling it by hand (not by computer); they even have their own cooperage.

I also learned what monkey shoulder is, the glory that is a $200-a-bottle, 21-year whisky aged in a Port cask, why blends are the the ho’s of whisky production, and what Scotsmen really wear under their kilts (it’s not what you think). Want to know the dirty details? Read my recap of the evening for Curbed Ski.

PS. Pair this stuff with a an aged Gouda or Cheddar, and you will experience Nirvana.

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