When it comes to whiskey, the Centennial State isn’t often what comes to mind. But perhaps it should be. Many of the brown spirits coming out of Colorado prove smooth and flavorful, and they showcase the area’s natural ingredients and arid climate attributes. There has also been a recent upswing in producing single malt whiskey, which its distillers have been pushing to both promote and regulate.
“American single malts are able to achieve a variety of flavor profiles by using new or used oak casks, various roasts of malted barley, different types of stills, and so on,” says Owen Martin, the head distiller at Stranahan’s in Denver. “American single malt distillers use local ingredients creatively to highlight their whiskey’s provenance, which can range from smoking their barley with regional wood or aging in barrels of a local wine style and all the way to simply allowing their area’s climate to mature their whiskey in a distinct way.”
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