About Leopold Bros. Maryland Style Rye
Situated in an industrial complex on the outskirts of Denver, Leopold Bros. Distillery is the brainchild of Todd Leopold. After receiving his diploma in Malting and Brewing from the Siebel Institute in Chicago, Todd moved to Germany and began working at the Doemens School of Brewers and Maltsters in Munich. Then, he apprenticed at four different breweries and distilleries in Germany, before moving to Kentucky to study distilling. In 2008, Todd, along with his brother Scott, moved back to his parents' home in Littleton, Colorado and opened the doors to Leopold Bros. Distillery.
Together, the Leopold Brothers attempt to marry chemistry with poetry — and it's working.
There are two very different style categories of Pre-Prohibition American rye whiskey The first, Pennsylvania rye is traditionally spicy, dry, and heavily oaked. The second type of rye is Maryland rye, unlike its counterpart, it is fruity, a floral rye, less aggressive than the Pennsylvania. Leopold Bros. Maryland-Style Rye Whiskey creates such unique flavor profile by carefully hand selecting a variety of yeast strains to use in their fermentation process.
Leopold Bros. Maryland Style Rye release is a tribute to a drink that hasn't been made in the United States in decades. Traditionally the Maryland Style rye whiskey is barreled at 86 proof, and Leopold withholds that tradition. They believe that this is enabling the flavors to develop. The whiskey is aged in charred American oak barrels. On the Nose are notes of woody rye, on the palate are flavors of vanilla, sugar, citrus green wood, pine, and cocoa and clove notes late in the palate. The finish is rounded with rye vanilla chocolate wood notes.
As American as the bald eagle, rye whiskey was first brewed in the American Northeast in the 1600s. Even George Washington distilled it after leaving the Oval Office, so there’s no way of denying its origin.
It’s distinguished from bourbon for its original and unique spicy notes.
By law, rye whiskey must be made from at least 51% rye grain, aged in new and charred oak barrels for at least two years, and bottled at no more than 62,5% ABV.
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