Leopold Bros. is a family owned and operated small batch distillery located in Denver, Colorado that produces world class liqueurs, whiskies, vodka, gin and absinthe. Leopold Bros distills twenty-one hand-numbered, batch-made products, all made from scratch and natural ingredients. All of our products are handcrafted, hand-numbered, small batch spirits. Among the distinctive methods used by Leopold Bros. is the separate distillation of each botanical used in flavoring its products prior to blending and final distillation. Leopold Brothers is an extremely small company with only a handful of employees, including the two brothers. Every aspect of the distilling process is done by hand with painstaking detail. Each batch only fills between 30 and 50 six-pack cases, and each bottle is numbered by hand according to the batch from which it came. This small detail tells you that each spirit Leopold Bros. produces is truly unique and is crafted by an artisan distiller rather than an industrial giant. Together, Todd & Scott “the Leopold Brothers” designed and developed a unique distillery in which environmental sustainability is a daily practice, and the art and science of fermentation and distillation is practiced at the highest possible level. Todd and Scott Leopold in many ways embody the best of the craft distilling movement, with their myopic commitment to quality and a work ethic that means always doing things the right way (even if it’s the most difficult way). Although spirits are very much a business and a science, at its heart it is a craft and an art, and it’s hard to think of better artists in this space than the Leopold Brothers.
Before Prohibition, American Rye Whiskey tended to be pot distilled from a grist made of more than 70% Rye. There were two regions in America that generally produced decidedly different styles of this Rye Whiskey: Maryland and Pennsylvania. The Pennsylvania-Style, also called Monongahela Whiskey, was usually spicy and dry. Monongahela-Style Rye dominates modern American backbars, although usually in a heavily oaked form. Maryland distillers crafted a Rye that tended to be a fruitier, more floral expression that than the whiskey made by their Pennsylvania brothers. Interestingly, some of these whiskies would have raisin or fig juice added to the blend, creating a very unusual style of Rye Whiskey, to be sure.
We have chosen to re-create the fruity, floral notes of this lost style not by adding strange juices, but rather by selecting unusual yeast strains and interesting varieties of malt. These choices add aromas of lavender, dark chocolate and berries to the Rye, paying homage to a lost whiskey that hasn’t been distilled in Maryland for decades. As in our practice for all of our American Whiskey series, we barrel the Rye at 98 proof, a common practice in the 1800’s. This enables more whiskey to come into contact with the barrel, allowing the flavors of flowers and cassis to shine through the notes that come from the charred American oak barrels.
Please call Pacific Edge for more information about this brand: 480-718-9299