The Colorado Chapter
At The Bourbon Report, we launched The Bourbon State Project to uncover a truth the mainstream whiskey world too often overlooks: great bourbon isn’t confined to Kentucky. From the floodplains of Texas to the forested coasts of Oregon, and now the towering elevations of Colorado, we’re uncovering a new national map—one that celebrates bourbon’s local expressions, challenges, and triumphs.
No state better exemplifies this mission than Colorado. Here, at 5,000–10,000 feet above sea level, a movement has emerged that’s rewriting what bourbon can be. Once dismissed as a beer state with a ski problem, Colorado has become a hotbed for serious, terroir-driven American whiskey. With over 100 licensed distilleries and a swelling cache of national awards, it has proven that bourbon’s future won’t be dictated by legacy alone—it will be defined by grit, growth, and place.
Chapter 1: Whiskey in the Wild—Why Altitude Matters
In Colorado, making whiskey isn’t just about distillation—it’s about negotiation with nature. The high elevation means barrels breathe more aggressively, expanding and contracting as temperatures swing drastically each day. This “diurnal dance” pushes whiskey deeper into the wood, accelerating extraction and creating bold, distinctive profiles.
For Deerhammer Distilling Company, founded in 2011 in Buena Vista, that climate is a crucible. “The angel’s share is real up here,” says founder and head distiller Lenny Eckstein. “We’re dumping barrels after five years and they’re often half full. The proof creeps up, sure—from 105 to 115—but the loss is massive.”
But Eckstein’s approach isn’t just reactive—it’s rebellious. “From day one, we set out to defy conventional whiskey profiles. Our grain bills are different, our barrels are toasted heavy and charred light, and we fill at a lower entry proof. I’ve always been curious about every impactful aspect—not just climate.”
He’s even taken steps to pause summer production entirely due to the strain on Buena Vista’s municipal water system during peak tourism. “Water rights are a big deal here. So, we shut down distilling in summer. More time for mountain biking and kayaking.”
Chapter 2: Built on Grit, Battling the System
Colorado’s whiskey scene wasn’t born in boardrooms or Bourbon County—it was built by hustlers, farmers, firefighters, and founders like Eckstein and his wife Amy. But even grit has its limits, especially when it slams into America’s outdated distribution laws.
“The three-tier system is a problem,” Eckstein says. “We knew what we were getting into, but the landscape today is not viable for a small whiskey brand trying to scale.”
He’s not alone in that critique. In fact, we’ve explored it in-depth in our editorial, “The 3-Tier System Is No Longer a Fair Market—It’s Time for Reform.” In it, we outline how this Prohibition-era relic stifles innovation, punishes craft producers, and leaves consumers disconnected from the very bottles they want.
“Good luck finding a distributor that wants to take on a small, out-of-state whiskey brand these days,” Eckstein adds. “And we can’t ship direct like wineries can. It’s bonkers.”
His advice to other distillers is sobering: “Only get into whiskey if you love the process—if you’re obsessed with making something that tells your story. It’s not a quick win. But if you’re all in, go for it. Just maybe start with a high-rye bourbon first.”
Chapter 3: Colorado’s Whiskey Identity Is Taking Shape
With over a decade of maturation, the time is right for Colorado to claim its identity as a true bourbon-producing state—not just an outpost, but an appellation.
“I think we should have established a Colorado whiskey designation eight years ago,” Eckstein says. “We’ve got the highest average elevation of any U.S. state. Our grain comes from local farms, our maltsters are incredible, and our community is committed.”
His vision for a formal Colorado standard includes:
- 100% Colorado-grown grain
- Grain-to-glass production, entirely in-state
- Exclusive in-state barrel aging
- Minimum four-year age statement
“It might ruffle feathers, but that’s how you preserve authenticity,” he says. “Colorado whiskey deserves its own rules—and its own respect.”
Chapter 4: From Local Grit to National Growth
How Colorado distilleries are scaling up without losing their soul
Colorado’s whiskey boom wasn’t born from big budgets. It came from big risks. But grit alone doesn’t get your bottle on a shelf in New York or Tokyo. To grow, distilleries have had to evolve—from passion projects to production powerhouses—without compromising what makes their spirits singular.
This transformation hasn’t been easy. High-altitude evaporation, supply chain pressure, and the constraints of the three-tier system (as we explore in this editorial) all weigh heavily on growth plans. But a handful of Colorado producers are proving it can be done—and that scaling doesn’t have to mean selling out.
Old Elk Distillery: Scaling With Sophistication
If one Colorado distillery embodies the intersection of innovation and maturity, it’s Old Elk¹ in Fort Collins. Founded with a vision for accessible luxury, Old Elk blends Colorado grit with one of the industry’s most storied hands: Master Distiller Greg Metze, formerly of MGP.
Their signature high-malt bourbon—proofed using a proprietary “Slow Cut” technique—has won over both critics and connoisseurs. But it’s their distribution strategy that sets them apart.
In just a few years, Old Elk has expanded to more than 40 states and multiple international markets, positioning themselves as a true Colorado flagship.
And they’re just getting started.
Old Elk’s secret? Respecting the craft while embracing operational excellence. Their campus now includes a public tasting room, R&D lab, and a growing barrel warehouse that signals confidence not just in their present—but their future.
Breckenridge Distillery: Whiskey Meets Destination
Where Old Elk scales via distribution, Breckenridge Distillery¹ scales through experience.
Founded in 2008, Breckenridge occupies a unique spot in the market: a distillery located in one of the most visited ski towns in America. With its claim as the “highest-elevation distillery in the world,” the brand draws tens of thousands of tourists each year—not just to sip, but to stay.
Their strategy isn’t just about whiskey—it’s about hospitality. The on-site restaurant, cocktail bar, and educational tours all serve a singular goal: turn casual drinkers into lifelong fans.
Breckenridge has also leaned into innovation, releasing a slew of cask-finished and blended expressions—port, PX sherry, rum barrel—that cater to the adventurous palate.
The result? A hybrid business that marries lifestyle branding with liquid credibility, and a distribution network that’s grown far beyond Colorado.
Laws Whiskey House: Bonded Growth, Measured Pace
While Old Elk and Breckenridge have embraced breadth, Laws Whiskey House is betting on depth.
Founded on a strict grain-to-glass philosophy, Laws operates under the mantra “There are no shortcuts.” Their flagship Four Grain Bourbon—made entirely from Colorado-grown corn, wheat, rye, and barley—has become a national benchmark for transparency and taste.
Rather than chasing mass production, Laws has focused on quality, bonded releases, and long-term maturation. Their warehouse expansion and increased bonded offerings point to a patient growth model—one that invests in inventory, storytelling, and aging over quick wins.
What makes them stand out is discipline: every label reads like a dossier, and every release reflects years of thoughtful planning. For Laws, growth isn’t a sprint—it’s a march.
The Distribution Dilemma
Despite these successes, most Colorado distillers still face the same barrier: the three-tier distribution system, which limits direct-to-consumer access and chokes cross-state sales.
“We make something people want,” said one distiller. “But getting it into their hands feels like a maze of gatekeepers.”
Some producers have turned to DTC platforms like Speakeasy Co. or Barcart, while others have built regional tasting room networks to drive loyalty and revenue.
But the underlying issue remains: until national shipping laws are modernized, the growth of Colorado whiskey—and every craft state—will be throttled by rules written nearly a century ago.
(Again, for a full breakdown of the policy and reform movement, read our op-ed: “The 3-Tier System Is No Longer a Fair Market.”)
Growth By Numbers: Colorado Whiskey in 2025
- Over 100 licensed distilleries
- 20+ Colorado whiskey brands with regional or national distribution
- 3–5 years average maturation time, shortened by high-altitude conditions
- Colorado distillers have medaled in every major spirits competition in the U.S. since 2018
- Projected 30% growth in whiskey tourism revenue from 2023 to 2026
A Different Kind of Empire
What Colorado whiskey proves is this: you don’t need to scale like Kentucky to succeed. You can grow laterally—through culture, terroir, transparency, and truth in the bottle.
Whether it’s Deerhammer choosing purpose over volume, Old Elk balancing tradition with ambition, or Breckenridge merging mountains with marketing, each of these producers shows that growth done right can still tell a story.
Chapter 5: What’s Next for Colorado Whiskey?
How one mountain state could redefine what bourbon means in America
Colorado has grit. It has growth. Now, it needs an identity.
Over the past two decades, the state has proven that whiskey can be bold, balanced, and distinctly Western—without mimicking Kentucky. Its distillers have harnessed climate, culture, and curiosity to produce some of the most awarded and authentic bourbons and single malts in the country. But for Colorado to cement its place on the whiskey map—not just as a producer, but as a category—the next step is clarity.
The Call for a Colorado Whiskey Appellation
A growing chorus of distillers is advocating for a formal designation of “Colorado Whiskey,” similar to Kentucky Bourbon or Tennessee Whiskey. Leading that charge is Lenny Eckstein of Deerhammer Distilling Company.
“Colorado should absolutely embrace an appellation,” he says. “We’ve got the highest average elevation of any state. Our grain is grown here. Our whiskey is aged here. The culture is here. What we need now is the definition.”
Eckstein proposes a bold standard:
- 100% Colorado-grown grain
- Grain-to-glass production entirely in Colorado
- Barrel aging exclusively in Colorado
- Minimum four-year age statement
It’s a standard that would ruffle feathers—but it would also protect authenticity and send a message to consumers: this whiskey means something. It’s not just from Colorado. It’s of Colorado.
Others in the industry have echoed the sentiment. A formal designation could help:
- Differentiate Colorado whiskey in a crowded national market
- Safeguard agricultural partnerships with in-state farmers
- Encourage investment in local cooperages, maltsters, and tourism infrastructure
- Set a bar for quality that outlasts trends
From Newcomer to North Star
If successful, Colorado could do more than define its own whiskey style—it could offer a blueprint for craft regions nationwide. The idea isn’t just geographic—it’s philosophical.
Colorado distillers have embraced:
- Transparency in sourcing and process
- Innovation in fermentation, proofing, and grain bills
- Climate adaptation instead of imitation
- Community-driven scaling, with emphasis on tourism and storytelling
This ethos is increasingly appealing to younger consumers who care less about legacy and more about narrative, quality, and sustainability. In that sense, Colorado whiskey isn’t just catching up—it may be showing the way forward.
The Ten-Year Test
As we enter the mid-2020s, Colorado’s earliest barrels are starting to hit serious age. Some producers now sit on eight-, nine-, even ten-year-old stocks—a turning point that will reveal a new tier of potential.
Will the whiskey hold up? More than likely.
If the early bottlings are any indication, Colorado’s first decade of serious whiskey production has laid a foundation not just for great craft spirits—but for legacy expressions. And that, more than any award or press release, is how a region earns its stripes.
Emerging Voices: Who’s Next?
Beyond the major players, a new wave of Colorado distilleries is beginning to break through:
- Mythology Distillery (Steamboat Springs): Story-driven blending and finishes
- Valor Peak Distillery (Colorado Springs): Veteran-owned, purpose-driven bourbon
- Spirit Hound (Lyons): Small-batch single malt innovation
- Bear Creek Distillery (Denver): Wheated whiskey and local grain focus
These brands bring fresh energy to the category and may be tomorrow’s torchbearers. Their success will hinge on storytelling, consistency—and the freedom to reach their customers without outdated legal barriers.
The Fight Ahead: Law, Equity, and Access
Even as Colorado whiskey matures, the legal infrastructure around it remains stuck in the past. The three-tier system continues to block direct-to-consumer sales across state lines, strangling growth for distillers and limiting choice for drinkers.
If there’s one issue that unites this fiercely independent industry, it’s this: the system must evolve.
Whether through national legislative reform or state-by-state disruption, Colorado distillers are increasingly vocal—and organized—about their right to reach customers directly. In that fight, The Bourbon State Project will stand alongside them.
Because whiskey isn’t just about what’s in the bottle. It’s about who can make it, who can access it, and whether the system allows craft to thrive—or forces it to survive.
Conclusion: Colorado, Bourbon State
Kentucky will always be the birthplace of bourbon. But Colorado? It might just be its next great frontier.
From the snow-fed slopes of Vail to the malt houses of the Front Range, Colorado whiskey tells a story of hard work, environmental pressure, and creative resilience. It’s a story still being written—but it’s no longer a side note. It’s a new chapter in the American whiskey canon.
And if the rest of the country is paying attention, they’ll see what we’ve seen: that bourbon’s future isn’t just in the past. It’s in the mountains.
It’s in the grit.
It’s in the growth.
It’s in Colorado.
¹ Editor’s Note: While Old Elk and Breckenridge are headquartered in Colorado and integral to the state’s whiskey scene, some of their products include sourced whiskey distilled outside the state. As Colorado moves toward a formal whiskey designation, it’s important to distinguish between Colorado-based brands and grain-to-glass producers.
