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Description
This Rye Whiskey is a result of over 15 years of research. For about a century, American Rye whiskey was produced almost exclusively in what was called a Three Chamber Still. These stills extracted distillate, but more importantly, unclocked oils and aromas hidden in grains.
The resulting spirit was marketed as a "heavy-bodied" whiskey with complex flavors and a viscous finish. Production of these whiskies stopped just after World War II when the last Three Chamber Still was destroyed and this time-honored American tradition was lost.
Leopold Bros. in Colorado painstakingly re-engineered a Three Chamber Still from old manuscripts and worked with local farmers to grow the heritage grain Abruzzi rye that was favored by Pre-Prohibition distillers to resurrect this one-of-a-kind whiskey.
The resulting spirit was marketed as a "heavy-bodied" whiskey with complex flavors and a viscous finish. Production of these whiskies stopped just after World War II when the last Three Chamber Still was destroyed and this time-honored American tradition was lost.
Leopold Bros. in Colorado painstakingly re-engineered a Three Chamber Still from old manuscripts and worked with local farmers to grow the heritage grain Abruzzi rye that was favored by Pre-Prohibition distillers to resurrect this one-of-a-kind whiskey.
