Leopold Bros Three Chamber Still

The Revival of a Lost American Tradition

Leopold Bros. painstakingly re-engineered a Three Chamber Still from old manuscripts, designing the first working version built in America since before Prohibition. Starting with rye whiskey, Todd and Scott actually grew the heritage grain Abruzzi rye that was favored by pre-Prohibition distillers to resurrect the a lost American tradition.

Having had the chance to taste historic bottles of Three Chamber whiskey donated by friends and collectors, there was a commonality between the ancient distillates and the Leopold Bros whiskey. Rich aromas of peanut shell, maple syrup, cocoa nibs, and hazelnuts followed by wafts of fruits like plum, cherries, apricot and orange marmalade. In the finish, you will find the floral notes that are the hallmarks of Three Chamber Rye: lavender, rose, elderflower, and chamomile.

Soon after distilling the first Three Chamber whiskey since Prohibition, Todd and Scott set their sights on brandy production: pears, peaches, and apples. Those incredibly fragrant and oily brandies became the basis for another project that took place during the COVID lockdown: vinegar. Today, the Three Chamber Still has become the calling card of the Leopold Bros distillery with a focus on recreating and resurrecting a lost style of American craftsmanship.

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