WHISKEY ON THE RUN

SKI - - FRONT SIDE -

David De­fazio was once pho­tographed in Ski­ing Mag­a­zine ski­ing the Grand Te­ton, and Kate Mead was a col­le­giate ski racer. They both know ski­ing, as does Kate’s hus­band Brad. The trio, all Jack­son, Wyo., res­i­dents, de­cided to com­bine their love of the hills with a sec­ond love, spir­its, and founded Wy­oming Whiskey in 2006. The staff crushes Jack­son Hole when they aren’t mak­ing hooch. A good batch, like a good skier, gets bet­ter with age. Most of a bour­bon’s fla­vor comes from the mat­u­ra­tion process, when heat causes whiskey to be ab­sorbed into oak bar­rels, and cool temps re-liq­uefy the spirit with added fla­vor. Th­ese din­u­ral heat swings oc­cur all sum­mer near Jack­son, and Wy­oming Whiskey’s five-year-min­i­mum ag­ing process pro­duces a fla­vor pro­file dif­fer­ent from many tra­di­tional bour­bons. De­fazio rec­om­mends try­ing it on the rocks, and takes pride in the fact that skiers are com­mit­ted to reg­u­larly par­tic­i­pat­ing in the après com­po­nent of their ski day.

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