MOUN­TAIN MOON­SHINE

FIVE FA­VORITES OF DEER­HAM­MER DIS­TILL­ING OWNER LEN ECK­STEIN.

Skiing - - The Mix Downtime Whiskey Eight Bells Rum Hudson Wh -

Down­time Whiskey

DEER­HAM­MER DIS­TILL­ING CO., BUENA VISTA, COLORADO

“An Amer­i­can malt whiskey that blends scotch and bour­bon tra­di­tions. Twenty per­cent of the grain bill is spe­cialty malt (think French roast vs. gas sta­tion

cof­fee), which lends a rich choco­late/cof­fee/to­bacco fla­vor.”

[deer­ham­mer.com] Eight Bells Rum NEW ENG­LAND DIS­TILL­ING,

PORT­LAND, MAINE “Dis­tiller Ned Wright makes rum in a tra­di­tional, di­rect-fire cop­per pot still, which yields a nice caramel fin­ish. It takes guts to blaze up an open fire in close prox­im­ity to 160-proof spir­its! Pi­rates

drink rum. So should you.”

[neweng­land­dis­till­ing.com] Hud­son Whiskey Four-Grain Bour­bon TUTHILL­TOWN SPIR­ITS, GAR­DINER, NEW YORK “Tuthill­town Spir­its was an early pi­o­neer in craft dis­till­ing. A blend

of New York corn, wheat, rye, and bar­ley, this stuff is a prime ex­am­ple of a great bour­bon be­ing made from scratch by one of

the small guys.”

[tuthill­town.com] Camp­fire Whiskey HIGH WEST DIS­TILLERY,

PARK CITY, UTAH “High West is known for dis­till­ing their own and blend­ing some primo whiskies. Camp­fire is a blend of bour­bon, rye, and a smokey Is­lay (say it right: EYE

luh) scotch. That smoky fin­ish makes for a beau­ti­ful win­ter

whiskey.” [highwest.com]

Wheat­fish Whiskey GLACIER DIS­TILL­ING,

CO­RAM, MON­TANA

“This whiskey is made in col­lab­o­ra­tion with Great North­ern Brew­ing—that’s right, whiskey

starts its jour­ney as beer. Sub­tle notes of pear and peach, rounded out with a bit of cara

mel spice. Plus, it comes in a moon­shine-style jug so you’ll look le­git swig­ging from

it in the park­ing lot.”

[glacierdis­till­ing.com]

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