About Leopold Bros. New York Apple Flavored Whiskey
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. Their New York Apple Whiskey is crafted from their signature sour mash bill of corn and rye. The mash is fermented at a cooler temperature, which yields softer more subtle flavors of vanilla, pear, and raspberry. The mash is distilled in a small batch copper pot still, on grain, a method that extracts fuller and rounder flavors from the corn and rye.
The spirit is then blended with the juice of freshly harvested, hand-picked heirloom apples, sourced from the Finger Lakes region. The apples oxidize in charred American oak barrels, which impart notes of dried fruit, apricots and raisins. The spirit is naturally colored by the barrel and apple juice used; this whiskey is hand-bottled. The spirit is finished in used bourbon barrels, resulting in a tart apple, round caramel finish.
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