Leopold Bros.

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. American Small Batch Whiskey is made using a traditional sour mash, which is distilled for an entire day in order to extract the full, round flavors of the locally-sourced corn and rye. After distilling the whiskey twice, Todd brings it to 86 proof before barreling it in charred, American oak barrels. By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses.After aging, each batch of Leopold Bros. Whiskey a batch produces only about 240 bottles is bottled by hand with a label indicating the barrel number from which it came."Boy, I had some hand problems at the end of last year," Todd says, "but it lets people understand that this really is a craft. Its something that hasnt come off an assembly line; its very much small batch. Its something special."Try this special whiskey today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Open fermentation in wooden tanks with both house-cultured and indigenous yeast strains. Pot distilled and unfiltered. Aged five years in new American white oak charred barrels on earthen floors in the distillerys unheated dunnage-style bonded warehouse. Bottled at 100 proof this American whiskeyis crafted from a mash bill is 64 percent Corn, 21 percent Malted Barley and 15 percent Heritage Abruzzi Rye.Pick up your bottled today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. George Peach Whiskey is made from ripened freestone and clingstone peaches sourced from Georgia. Clingstone peaches, as their name implies, have a yellow flesh that stubbornly clings to the pits of the peach. Freestone peaches, which are slightly firmer and less juicy than clingstone peaches, have more texture and a slightly milder flavor. After destoning the peaches, "I add a second step to the distilling process," Todd says. "I put the whiskey back into the still with some of the peach stones that were removed prior to juicing for redistillation. This adds a soft, bitter almond undertone that greatly adds to the peach flavors."After the whiskey is distilled with the peach stones, Leopold blends it with the peach puree he makes from the Georgia peaches and pours the entire blend into used bourbon barrels. The peach whiskey, which earned a Gold Medal at the Beverage Tasting Institute Competition, has subtle notes of honey and citrus, which complement the flavors of the peach and almonds.After aging, each batch of Leopold Bros. Whiskey a batch produces only about 240 bottles is bottled by hand with a label indicating the barrel number from which it came.Try this special whiskey today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working. They are an independent distillery that carries out every step of production onsite. They floor malt, mill, mash, and ferment all the grains in their spirits, and distill, age, and bottle their entire range at their single distillery in Denver. They have the largest floor malting room in the U.S., where they malt their barley. Leopold specializes in small batch products, made from scratch, with natural ingredients. They craft award-winning whiskeys, gins, vodka, liqueurs, fernet, absinthe, and apertivo. They are well known for their eco-brewing techniques and organic ingredients. They received Distillery of the Year award from the American Distilling Institute in 2015.Their small batch whiskeys are made using a traditional sour mash, which is twice distilled to extract the full, round flavors of the locally-sourced corn and rye. Leopold Bros Michigan Cherry Flavored Whiskey is a fusion of sweet, vibrant, tart, Montmorency northern Michigan cherries and their signature small batch whiskey. A traditional pre-Prohibition practice, the cherry juice is blended with the whiskey, then married with the small batch whiskey and aged ex-bourbon barrels.Pick up your bottle today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens Academy of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.Leopold Bros. American Small Batch Whiskey is made using a traditional sour mash, which is distilled for an entire day in order to extract the full, round flavors of the locally-sourced corn and rye. After distilling the whiskey twice, Todd brings it to 86 proof before barreling it in charred, American oak barrels. By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses.The finest blackberries from the Rocky Mountain region are harvested over the summer, juiced, and blended with their small batch whiskey. The result is a rich spirit with notes of vanilla, raisin, and oak imparted by the charred American barrels. This whiskey is naturally colored by the barrel and blackberry juice, and bottled by hand to maintain the integrity of the sweet blackberries and soft finish.This Leopold Bros. whiskey is proudly made with real fruit, and no artificial preservatives. As such, the fruit will naturally oxidize over time. Enjoy within 60 days of opening if left open at room temperature. To preserve your whiskey longer, place it in a refrigerator for up to 120 days.Pick up your bottle today!

Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery. Together, the Leopold Brothers attempt to marry chemistry with poetry and its working.By proofing the whiskey prior to barreling it, Leopold is able to ensure that more of the whiskey comes into contact with the barrel, giving it smoother and more robust notes of brown sugar and molasses. Each bottle is bottled by hand with a label indicating the barrel number from which it came.This straight bourbon is open-air fermented in wooden tanks with both house-cultured and indigenous yeast strains before being pot distilled from 64 percent Corn 17 percent Two-Row Barley, floor-malted on-site at Leopold Bros., 15 percent Abruzzi Heritage Rye and 4 percent Brewers Malts Leopold Bros. Straight Bourbon is aged four years in new, American, white oak charred barrels on earthen floors in the distillerys unheated dunnage-style bonded warehouse. Pick up your bottle today!