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Breckenridge Spiced Whiskey

A dram of this beauty is meant to be enjoyed fireside on the mountain.
Retail $59.99 $54.99
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Bryan Nolt founded Breckenridge Distillery in 2007. His story an inspiring one of success, and resilience, involving selling his own house to keep the business up and running. Within ten years of opening the distillery, Breckenridge has produced highly-acclaimed whiskeys, with huge industry appeal.

Situated in the heart of the Rocky Mountains, Breckenridge Distillery makes one of the best bourbons in the world. The distillery, which is only 4,000 square feet itself, is situated 9,600 feet above sea level, making it the highest distillery in the world. There, Jordan Via — Breckenridge's master distiller — ferments a mash of 56% corn, 38% rye and 6% malted barley in an open-top Scottish fermenter before distilling it twice through a $140,000, 550-gallon, Vendome copper-pot still originally made in Kentucky.

After distillation, the bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000 foot peak. "In Breckenridge, we have fresh snowmelt water that's full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillery's founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.

Their complex high rye bourbon garnered much critical acclaim, winning a Double Gold Medal at the Denver International Spirits Competition in 2012. The Breckenridge bourbon also scored 96 points — one point above Pappy Van Winkle's 23 year-old bourbon — at the Ultimate Spirits Challenge in New York City.

Their Spiced whiskey expression is ultimately one of their most aromatic expressions.

“Our infamous apothecary is wide open with this aromatic expression of carefully selected whole roots and Winter spices infused by hand with International renowned, gold medal-winning, Breckenridge Bourbon” (producer).

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Aromas of spice and under-ripe bananas on the nose. Notes of white pepper and toasted sesame, fruit, and rye on the palate. The finish has a touch of bitterness and undertones of vanilla and honey.

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