Last Saturday Chris and I and several friends stopped by Laws Whiskey House to celebrate the launch of their new Wheat Whiskey. Now we don’t pretend to know much about whiskey, but we know what we like, and this was some good stuff. At the release party we enjoyed whiskey flights, a really fantastic whiskey cocktail, and received a tour of the distillery. It was the first open house event of the year for Laws Whiskey House, and it was such a great time we’ll be sure to return for more. Our notes on what we tasted are pretty sketchy (I blame the whiskey) but we did manage to take a few notes about the distillery, and snap some pictures:
We learned from our tour guide and Laws distiller, Steven, that the entire production of Laws Whiskey happens in-house. They mill and combine their grains, cook them to create a sour mash, and then ferment the liquid in open-air fermentation tanks. After four days of fermentation, the whiskey is distilled, then it’s transferred to charred American White Oak barrels where it will age for a minimum of two years. The whiskey is “ready” only when the distillers say it’s ready, which is all based on taste. There are no shortcuts, no compromises, and no deadlines, and that commitment to quality shows in their final product.
Steven, a Laws Whiskey House distiller & our our tour guide
This is one-day old mash bubbling away in the open-air fermentation tankThe care that Laws Whiskey House takes in their product is perfectly summed up by their mantra: Craft over commodity. Quality over quantity. Whiskey above all.®
About Laws Whiskey House
Laws Whiskey House
1420 S Acoma Street
Denver, CO 80223
Website
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Cheers!
