When in Vail, it seems only proper to have a locally-made dram. I’m always surprised at the amount of new whiskies that have popped up in Colorado every time I stop by. It only makes sense, though. What do you want at the summit of a climb? A sip of whiskey. After a long hike? Whiskey. Day at the slopes? Ya know. I made it to the whiskey before I made it to the slopes, getting a local taste my first night of 10th Mountain Whiskey. At the bartender’s suggestion, I went for the rye. Mountain air and a little whiskey hit the spot. Emphasis on little because altitude and drinking can really do a number on you…so I hear. I won’t be skiing with a flask today, but every time I fall in the snow, I like to imagine a fluffy St. Bernard bounding over the snow with a barrel around his neck to warm me up. A little dram of 10th Mountain Whiskey? He might bark. Or say, because the likelihood of this happening is roughly the likelihood of a dog talking. And I will nod and smile and think how friendly Colorado can be.
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Ah, the après ski hour. Some people head for a refreshing, cold beer or warm hot chocolate after a day on the slopes. My drink of choice is – surprise! – whiskey. And since I’m in Colorado, I figured I would go local. Rocky Mountain water. Cowboy tradition. Seems fitting. I only knew of two Colorado whiskies, and I like them both – Stranahan’s and Breckenridge bourbon. Little did I realize that whiskey-making has a larger presence in the Centennial State. At a liquor store outside of Denver, I found myself facing an entire wall of whiskey from local distilleries. A Coloradan steered me away from the imposters – made in Kentucky or elsewhere, but slapped with a Colorado label – and pointed me toward three very interesting choices. After a morning of skiing, I decided it was time to warm up with a tasting. |
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November 2017
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