40% ABV / 80 Proof Most gins are made by simultaneously distilling juniper and other botanicals within the same still. However when boiled together, certain botanicals are overworked, resulting in the extraction of tannin-like... Read More
43% ABV / 86 Proof We begin by fermenting a traditional sour mash of corn, malted barley, and rye at colder temperatures, but without the aid of refrigeration. Fermentation takes more time this way, but results in a softer whiskey... Read More
20% ABV / 40 Proof Using blackberries from the northwestern region of the Rocky Mountains, Leopold Bros. creates a rich and complex liqueur that can be used in cocktails, as a digestive, and even in cooking. The deep purple color... Read More
40% ABV / 80 Proof The finest blackberries from the Rocky Mountain region are harvested over the summer, juiced, and blended with our whiskey, creating an intensely rich spirit. The whiskey rests in charred American barrels, where... Read More
Before Prohibition, many American distillers added small amounts of fruit juices to sweeten the whiskey as it aged in wooden barrels. We revive this classic style of whiskey production by juicing world-renowned Montmorency tart... Read More
30% ABV / 60 Proof We start by de-stoning and macerating famous Colorado Palisade peaches, then strain and juice the peaches and blend the result with our whiskey. Later, we rest the whiskey in charred American oak barrels, where... Read More
20% ABV / 40 Proof Created from one-of-a-kind Montmorency cherries, Leopold Bros. Michigan Tart Cherry Liqueur brings something new to classic cocktails like Manhattans, Singapore Slings, and Gin & Tonics. While most cherries... Read More
57% ABV / 114 Proof When making a version of this maritime classic, we distill each component, including juniper, coriander, cardamom, and Bergamot, individually before bringing them together, creating a bold, and aromatic gin... Read More
40% ABV / 80 Proof The best apple varieties are picked, juiced, and blended with our whiskey, creating a supple and warm spirit. The apples oxidize in charred American oak barrels, where notes of dried fruit, apricots and raisins... Read More