How Two Brothers Make Pre-Prohibition-Style Whiskey in Colorado | Eater
"Using a rare three-chamber still—a pre-Prohibition method custom-built for the distillery eight years ago—this Denver producer makes a distinctive three-chamber rye that founder Todd Leopold calls “a true unicorn.” Whereas a modern continuous still can produce roughly 200 barrels a day, the three-chamber still yields only about two, but its batch process pulls oils and aromas from the rye mash that continuous equipment cannot, producing pronounced floral notes such as lavender and rose and other complex aromatics. The whiskey is aged eight to 15 years (with the team aiming for a 10–15-year target), and seasonal temperature changes plus sugars drawn from the barrel wood further shape a flavor profile that the distillers say sets it apart from contemporary rye whiskeys." - Avery Dalal
