After distillation, the bourbon is aged at 120 proof in American white oak casks with a number 3 char for approximately three years and is then brought to proof using pure Rocky Mountain snowmelt from atop Mount Quandry, which has a 14,000 foot peak. "In Breckenridge, we have fresh snowmelt water that's full of minerals and has its own flavor," says Bryan Nolt, Breckenridge Distillery's founder and CEO. "The pH is perfect and the minerals add taste to our spirits just as salt adds flavor to foods," he says.
Their complex high rye bourbon garnered much critical acclaim, winning a Double Gold Medal at the Denver International Spirits Competition in 2012. The Breckenridge bourbon also scored 96 points — one point above Pappy Van Winkle's 23 year-old bourbon — at the Ultimate Spirits Challenge in New York City.
Their Spiced whiskey expression is ultimately one of their most aromatic expressions.
“Our infamous apothecary is wide open with this aromatic expression of carefully selected whole roots and Winter spices infused by hand with International renowned, gold medal-winning, Breckenridge Bourbon” (producer).