Distilled and bottled within our quaint Palisade, Colorado distillery, we begin with the finest grains available, including the famed Sweet Corn of Olathe. The Goat goes through two intial distillations and one charcoal filtration to ensure purity. A third distillation and a final charcoal filtration clinch the Goat's eminence.
Several varieties of hand-picked Colorado juniper berries are uniquely infused in our gin and provide the Jackelope's key note. 7 other botanicals smooth out our gin creating a piney essence, nutty undertones, and citrus throughout. As with all of our products, the Jackelope is craft-distilled in small batches, with Colorado ingredients, in our quaint Palisade distillery! Our secret ingredients: Several local varieties of juniper, Coriander, Angelica, Oris root, Licorice, Lemon peel/zest, Lime peel/zest, Cassia bark.
Twenty-six pounds of fresh Palisade peaches gave their all to make you this beautiful brandy. They’ve been called the best peaches on earth, the pride of some of the most dedicated farmers west of the Mississippi, and here represent the best of what Palisade means to the great state of Colorado. Raise a glass out of respect.
Each bottle is made from about 20lbs of pears, every one of them from right here in Palisade. We get them when they are too ripe to go to market, a process that allowed us to save 200,000 lbs of bartlett pears. We take those beauties, open air ferment them and distill them just once before aging in 60-gallon French and American oak barrels. The result is the most delicious pear spirit you’ve ever had.
Made from sweet Western Colorado corn, pure Rocky Mountain water and a healthy dose of old-fashioned tomfoolery. We mill and cook the corn by hand, air ferment it and distill the mash just once in our Christian Karl Brandy Pot with a Column still. From there it rests in full size barrels of new, American oak. Higher proof bourbon for the tastemakers and the brave.
Made from sweet Western Colorado corn, pure Rocky Mountain water and a healthy dose of old-fashioned tomfoolery. We mill and cook the corn by hand, air ferment it and distill the mash just once in our Christian Karl Brandy Pot with a Column still. From there it rests in barrels of American oak for five years. Each batch yields just 3 barrels, which we think is fair to call small.
A deep, smokey Rye that ain’t for the faint of heart. But the faint of heart don’t come around here much anyway