Whisky Advocate Magazine 90
"WHACK! The spicy smack of the nose sends me to check the mashbill; sure enough, this is 38 rye. The nose fumes with youthful zest: cinnamon, bright mint, sun-warmed green grass. Pour some on the palate for more explosive entertainment; sweet cinnamon red-hots burst, corn pops, and the oak burns on into the rye-high finish. This is one excitable boy of a bourbon, and its got me humming along. Impressive."Lew Bryson
"At 9600 feet above sea level, Breckenridge Distillery is the Worlds Highest Distillery. Having this distinction is not what makes Breckenridge Distillery special; making the worlds best distilled spirits is what they are all about. And I'm not the only one who agrees. Their bourbon was recently awarded a Gold Medal in the International Wine and Spirits Competition in the UK. These are people who drink booze for a living and what they had to say about Breckenridge bourbon reads like a romance novel."
"Gorgeous youthful swipe of fresh flavours of corn, spice and oak. Baked apple and ginger meld with sweet corn and clean oak. Surprisingly complex for its age with all the nose had coming out in full flavours and the fruit and vanilla really taking control.
"The bourbon is distilled three times and contains a lot of rye, slightly higher than most bourbons. The mixture is 36 rye, 54 corn and 10 barley." ~ Distillery notes
Breckenridge DistilleryView all from Breckenridge Distillery
I admit to being a physician and a whisk(e)y nerd. In 2007 I had the arguably really bad idea of starting a distillery in Breckenridge, Colorado. Cashing out my life savings, kids' college fund, and eventually selling my house to cover monthly payroll and taxes, we bootstrapped our way through the early years loving every minute of it.
Today it would be fair to call us a successful distillery. We made it this far by checking our egos at the door, assembling the best cast and crew, and exhibiting the tenacity of a starving honey badger. I challenge you to find a team of employees and artists anywhere else with as much skill and dedication. I must also confess our unfair advantage due to the unique features of the Breckenridge water we use for proofing and blending every bottle of our spirits.
Founder and CEO
We're not trying to prove a point or show off. Rather, we try to work smarter and offer you the simple pleasures of quality, mouthfeel, and flavor.
During the summer months we press fresh Colorado Western slope fruits for our Brandies, Liqueurs, and Vodka flavorings. We prefer using local ingredients whenever possible. Year round we make grain to bottle Whiskeys and Rum, distill botanicals, and blend Bourbon Whiskey in small batches. Our Blend of Bourbon Whiskeys also consists of Barrels selected from Kentucky, Tennessee, and Indiana chosen for their unique qualities, heritage, and ability to marry in our blend, always made from a high-rye mash bill.