For owner Bryan Nolt, finding the best distiller possible for Breckenridge meant going back to school. While taking a class at the American Distilling Institute, Bryan met master distiller Jordan Via. Jordan is well known amongst the artisanal distilling community – as the distilling instructor at the Institute, he's trained most of them. At Breckenridge, Jordan applies a purist, traditional approach to distillation. His handcrafted, smallbatch spirits are made using a Vendome custom copper pot still and premium ingredients – no shortcuts or additives are allowed. Jordan attributes the unique taste profile of Breckenridge to the water.
The distillery, situated at 9,600 feet above sea level, is the highest in the world. Massive snow fall and the glaciers atop Mt. Quandary, a 14,000 foot peak, provide pristine water with a unique ph balance which lends a distinctive flavor and texture. Says Jordan, “You just can't underestimate the importance of the water in any spirit…it accounts for greater than half the volume”. To maintain its integrity, the water is only slightly filtered. This unique mash bill features corn, malted barley and nearly 40% rye. Made using traditional, open-top Scottish style fermentation, it was aged in 55 gallon, Char No. 3, Missouri white oak barrels for three years. A deep amber, aromas of under-ripe bananas and notes of white pepper and toasted sesame precede a balanced, nimble mid-palate. The finish ends with a touch of bitterness and undertones of vanilla and honey.
Received one of only three gold medals awarded at the 2011 Int’l Wine and Spirits Competition in the United Kingdom. Top three Bourbon in the World? You bet!
Distiller's Tasting Notes for Breckenridge Bourbon:
Color: Deep amber color
Nose: Aromas of under-ripe banana and brown sugar
Taste: Notes of white pepper, toasted sesame, honey
Finish: Long sweet oak, vanilla finish