![]() Inside its Longmont tasting room, everything is made in-house, including bitters, vermouth, cordials and liqueurs. In 2021, Dry Land was awarded the title of Most Sustainable Business from Partners for a Clean Environment and the City of Longmont. Its cooling system reuses cooling water that powers the air conditioners steam is recycled to heat the building and spent grain is given to Black Cat Farms in Boulder. ![]() The distillery's sustainability efforts go beyond mindful sourcing. “It’s a gin for people who are new to gin,” Wroe says, with notes of light spruce, sage and pine.įor its small-batch rum, Dry Land uses pure cane syrup and sugar cane from family growers in Louisiana and Florida. While the typical gin is often quite juniper-forward, this one is gentler and more floral. Tasting notes of Antero Wheat Whiskey include mole, candied orange and black tea, and for the Heirloom Whiskey, expect walnut, Rooibos and Manuka honey.ĭry Land's Native Colorado Gin uses all Colorado botanicals, such as rose hips, bee balm and elderberry. Wroe says the Heirloom Whiskey often gets compared to high-quality Japanese whisky. The grain-forward spirits are approachable with a natural sweetness. The Dry Land team also cultivates and harvests its own yeast specifically for heirloom grains.ĭry Land Distillers/IG Where many bourbons tend to be bold, spicy and robust, Dry Land’s whiskeys are more subtle, with lots of depth and finesse. “All of our spirits are made with intent and purpose,” Wroe says.ĭry Land's Heirloom Whiskey is made with White Sonora wheat, which grows in the deserts of the Southwest and is drought-tolerant and disease-resistant. It was developed and grown by Colorado State University’s agriculture department, in partnership with Colorado growers, as a sustainable option for the state's harsh, dry climate. The grain for its Antero Wheat Whiskey is grown thirty miles northeast of the distillery. Whiskeys here are single-grain 100 percent wheat whiskey - wheat requires less water than commonly used corn or barley, making it fitting for Colorado. The Cactus spirits aren’t the only products done differently at Dry Land. These limited-release versions have tasting notes that include pipe tobacco, sweet plantain and clover. It also offers Cactus Añejo, which is barrel-aged between one and three years and is recommended as a sipping spirit, best served on the rocks or with a twist of lime. ![]() Too much sweetness can muddy the flavors and dull the smokiness, he adds.ĭry Land Distillers/IG The Cactus Reposado is a barrel-aged version of the same award-winning spirit. It pairs well with lime, orange and grapefruit, as well as spicy ingredients such as adobe and Thai chile. Wroe says that when using the Cactus Spirit in a cocktail, consider it as you would a tequila or mezcal. ![]() In the tasting room, located at 519 Main Street in downtown Longmont, you’ll find it used in the popular Smoky Margarita as well as an Adobe Cactus cocktail. “The smoke really becomes a player opposed to a dominant characteristic,” Wroe notes. The smoke-forward, earthy spirit has a long finish and a slight sweetness that can transform a cocktail. “We are very passionate about that kind of scrutiny and transparency through the supply chain,” Wroe says. The Cactus Spirit was recently named one of the 2023 Good Food Award winners, which not only takes into consideration products with exceptional taste, but also environmental responsibility. The resulting spirit is distilled from prickly pear cactus that is smoked over a mesquite wood fire for 48 hours and is reminiscent of mezcal. The team originally wanted to make a high-altitude agave alcohol, but the idea to use cactus was sparked when Wroe’s dog had a tough encounter with the iconic Southwest plant on a local hiking trail. Dry Land Distillers/IG There’s no better example of this than Dry Land's Cactus Spirit.
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