A deep amber, aromas of under-ripe bananas and notes of white pepper and toasted sesame precede a balanced, nimble mid-palate. The finish ends with a touch of bitterness and undertones of vanilla and honey.
Ultimate Beverage Challenge 93 points - Decidedly honeyed nose with orange blossom, stewed cherry, and apple streusel also making an appearance. Vanilla comes to the front on the palate with a distinct sweet spice and a salty characteristic. Citrus pith undertones add to the mix and lead into a smooth and vanilla-like finish. (Apr 2014)
For owner Bryan Nolt, finding the best distiller possible for Breckenridge meant going back to school. While taking a class at the American Distilling Institute, Bryan met master distiller Jordan Via. Jordan is well known amongst the artisanal distilling community as the distilling instructor at the Institute, he’s trained most of them. At Breckenridge, Jordan applies a purist, traditional approach to distillation. His handcrafted, small-batch spirits are made using a Vendome custom copper pot still and premium ingredients no shortcuts or additives are allowed. Jordan attributes the unique taste profile of Breckenridge to the water. The distillery, situated at 9,600 feet above sea level, is the highest in the world. Massive snow fall and the glaciers atop Mt. Quandary, a 14,000 foot peak, provide pristine water with a unique ph balance which lends a distinctive flavor and texture. Says Jordan, “You just can’t underestimate the importance of the water in any spirit…it accounts for greater than half the volume. To maintain its integrity, the water is not filtered for the vodka and only slightly filtered for the whiskey.
|(86º) This unique mash bill features corn, malted barley and nearly 40% rye. Made using traditional, open-top Scottish style fermentation, it was aged in 55 gallon, Char No. 3, Missouri white oak barrels for three years.