"Never cry over spilt milk. It could've been whiskey." -Pappy Maverick

 

Leopold Bros.

American Small Batch Whiskey

First released in 2010

43% Alc. by Vol. 86 Proof

We begin by fermenting a traditional sour mash of corn and rye at colder temperatures, but without the aid of refrigeration. Fermentation takes more time this way, but results in a softer whiskey and develops subtle flavors such as vanilla, pear, and raspberry. We then distill the mash in our small batch copper potstill on grain to extract fuller and rounder flavors from the corn and rye. Finally, we barrel the distillate at the Pre-Prohibition standard of 98 proof, so that the barrel may add subtle notes of oak and vanilla and does not overpower the finished whiskey.

 
 

Leopold Bros.

Maryland-Style

Rye Whiskey

First released in 2011

43% Alc. by Vol. 86 Proof

Pre-Prohibition American rye whiskey involved two different styles. The first, Pennsylvania rye (known sometimes as Monongahela-style) is generally spicy, dry, and heavily oaked. Maryland rye, by contrast, is fruity, floral, and less aggressive. Leopold Bros. Maryland-Style Rye Whiskey achieves this unique flavor profile by hand selecting a variety of yeast strains to use in our fermentation process, paying homage to a lost style of whiskey that hasn’t been distilled in the United States in decades. In keeping with tradition, the rye whiskey is barreled at 98 proof, enabling the flavors to develop in our charred American oak barrels. Limited November-December release.

 

Leopold Bros.

New York Apple

Whiskey

First released in 2007

40% Alc. by Vol. 80 Proof

The best apple varieties are picked, juiced, and blended with our whiskey, creating a supple and warm spirit. The apples oxidize in charred American oak barrels, where notes of dried fruit, apricots and raisins are developed. The spirit is naturally colored by the barrel and apple juice used, and not by artificial coloring agents. Lastly, it is bottled by hand to maintain the integrity of the tart apples, and round caramel finish.

Leopold Bros.

Michigan Cherry

Whiskey

First released in 2013

40% Alc. by Vol. 80 Proof

Before Prohibition, many American distillers added small amounts of fruit juices to sweeten the whiskey as it aged in wooden barrels. We revive this classic style of whiskey production by juicing world-renowned Montmorency tart cherries from Michigan, and blending the juice with our whiskey. The spirit then rests in our used bourbon barrels, giving the flavors time to marry and mature while drawing out notes of vanilla, marzipan, and spice from the barrels. Like all Leopold Bros. spirits, this is bottled by hand, to preserve the bright cherry flavor, full burgundy color, and soft whiskey finish.

 

 

 

Leopold Bros.

Rocky Mountain Peach Whiskey

First released in 2005

30% Alc. by Vol. 60 Proof

We start by de-stoning and macerating famous Colorado Palisade peaches, then strain and juice the peaches and blend the result with our whiskey. Later, we rest the whiskey in charred American oak barrels, where notes of vanilla, raisin, and oak are pulled from the barrel itself. The spirit is naturally colored by the barrel and peach juice, without the aid of artificial coloring agents. Lastly, we bottle the finished whiskey by hand to maintain the integrity of the caramelized peach finish.

 

Leopold Bros.

Rocky Mountain Blackberry Whiskey

First released in 2007

40% Alc. by Vol. 80 Proof

The finest blackberries from the Rocky Mountain region are harvested over the summer, juiced, and blended with our whiskey, creating an intensely rich spirit. The whiskey rests in charred American barrels, where notes of vanilla, raisin, and oak are pulled from the barrel itself, flavoring the whiskey. The spirit is naturally colored by the barrel and blackberry juice used, without the aid of artificial coloring agents. Lastly, it is bottled by hand to maintain the integrity of the sweet blackberries and soft finish.

Leopold Bros.

Georgia Peach Whiskey

First released in 2005

30% Alc. by Vol. 60 Proof

Beginning with the early June harvest, we destone, juice, and blend only the most aromatic varieties of Freestone and  Clingstone peaches in preparation of this refined American whiskey. The intense and unique flavors marry perfectly with the subtle oak, vanilla, and raisin finish.

 

We blend the juice of the most aromatic varieties of peaches with our whiskey and move the entire spirit to used bourbon barrels. The peaches slowly oxidize in the barrel, yielding more complex flavors and colors. When the time is right, it goes straight into bottles.

 

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