WOOD’S HIGH DIS­TILLERY

West of 105 Magazine - - Drinking & Dining -

SAL­IDA

Wood's High, or at least the idea of it, was born in the Grand Canyon when PT Wood's raft­ing com­pan­ion brought more than two dozen whiskeys for them to try. Like ev­ery craft dis­tiller, PT wants to make great spir­its, but he also wants spir­its that are dis­tinctly Wood's High prod­ucts. PT says he re­spects tra­di­tion but he wants to learn, not copy. Cur­rently pro­duc­ing eight (or so) spir­its, the Moun­tain Hopped Gin is an in­ter­est­ing one. Us­ing fresh cas­cade hops, it is both an homage to Colorado's brew­ing his­tory and a new take on a old clas­sic. An­other unique spirit is the fleur de sureau, an el­der­flower liqueur made with Colorado grapes and in­fused with lo­cal el­der­flower and sweet­ened with lo­cal honey. A San Luis Potato Vodka and a sin­gle bar­rel Sawatch Whiskey are on the hori­zon. Cur­rently pro­duc­ing just 1,800 cases an­nu­ally, cur­rent up­grades mean that the dis­tillery will start churn­ing out up to 15,000 cases an­nu­ally in the near fu­ture.

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