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OWNER & DISTILLER, LAWS WHISKEY HOUSE
here are No Shortcuts at Laws. That is their motto. They always have and always will distill every drop they bottle. While their whiskey aged, Alan didn’t sell any whiskey for the first three years. Time is as critical of an ingredient as the heirloom grains used in every batch. Every mash bill gets its own optimal distillation process, and they deploy time-intensive sour mash fermentation. Laws is the first Colorado distiller to bottle bonded whiskeys. For them, these steps are not extra, they’re mandatory to create Laws Whiskey.
At Laws, no person has the title ‘Master Distiller.’ They believe it takes the talents, smarts, quirks and obsessive passion of every Laws co-worker, aka The Village, to make their whiskey. In the Laws Village, you are part of something so much greater than self.
The soulful, rich avors of the no-compromise whiskey begin with the use of only heirloom and heritage grains. Modern agricultural has no interest in these low-yield, tricky grains, yet they could not create the singular prole of each Laws Whiskey without them. Laws is dependent on the two family-owned farms – the Cody’s in the San Luis Valley and the Ohnmacht’s out on Colorado’s eastern plains – willing to cultivate these specialized grains for us.
LAWS WHISKEY HOUSE
After two Colorado family farms grow the heirloom varietals of wheat, barley and rye, the labor intensive cooking technique brings each grain’s individual character to life, while open-air sour mash adds soulful complexity. Three years in a charred barrel, influenced by the high-altitude climate, allows for an entirely novel bourbon to unfold in the glass.
How to serve
You can enhance Four Grain Straight Bourbon by influencing the aromatics that can be found within the whiskey. After you pour yourself a glass, simply zest or squeeze an orange peel into the glass, then drop it in. You can then play with water and/or ice to personalize or add your favorite mixer like ginger beer.
LAWS WHISKEY HOUSE
The barley in the Malt Whiskey was literally kept from extinction. While commercial farmers found it too low yield, Wayne Cody its unstripped flavor too glorious to let go. Today, his sons, in a field alongside Henry Road continue to grow, as well as malt, this barley for Laws.
HOw to serve
You can enhance the Straight Malt by influencing the aromatics that can be found within the whiskey. After you pour yourself a glass, simply zest or squeeze a lemon peel into the glass, then drop it in. You can then play with water and/or ice to personalize or add your favorite mixer like gingerale.”
LAWS WHISKEY HOUSE
8000 feet above sea level, in Colorado’s San Luis Valley, the Cody family has been cultivating this low yield, semi-wild rye grain since the 1930s. We fell in love with how it ferments and distills into a terroir-driven, unapologetic whiskey. The mash bill is 100% heirloom rye and aged for 3+ years in charred new oak barrels.
HOW TO SERVE
You can enhance the San Luis Valley Straight Rye by influencing the aromatics that can be found within the whiskey. After you pour yourself a glass, simply zest or squeeze a orange peel into the glass, then drop it in. You can then play with water and/or ice to personalize our whiskey to your palate.
LAWS WHISKEY HOUSE
Made from a single season’s harvest of Centennial wheat, the heirloom spring soft white varietal grown for us in the San Luis Valley. This is the first straight wheat whiskey made in Colorado, which, fittingly, is known as the Centennial State. Each batch is milled, cooked, fermented, distilled and aged on-site utlizing heirloom grain from a small family-owned Colorado farm.
HOW TO SERVE
You can simply pour yourself a glass and enjoy or try adding a little ice or water. This whiskey would make a great Old Fashioned as well. Try with orange or aromatic bitters to bring out the natural flavors and aromas of the Centennial Wheat.