“I find the great thing in this world is not so much where we stand as in what direction we are moving.”
— Oliver Wendell Holmes
One of the best things about being a whiskey writer is that the search for elusive whiskey treasures is ongoing. Often we are surprised by our discovery of both a distillery and a spirit which exceeds all expectations found in a place which we had never anticipated. Such is the case for my experience with 10th Mountain Whiskey & Spirit Company in Vail, Colorado. That’s where the general public will find their unique tasting room. However, neatly tucked into the Colorado Rocky Mountains at nearby Gypsum, you will find their 7000-square-foot, small-batch distillery, crafting some of the finest American spirits around.
Founder Ryan Thompson developed his appreciation for fine whiskey while working as a bartender. He was a “ski bum” back then in 2002, but soon opened a restaurant with two of his friends, and was in the hospitality business along the way. During this time he began home-brewing beer and quickly took an interest in learning how to distill spirits. He started out with a 13-gallon still. Fascinated by the art of distilling, Ryan attended the now-famous Moonshine University in its very first class and soon after, founded 10th Mountain Whiskey and Spirit Company.
Ryan’s vision is articulated on their website:
“The 10th Mountain Whiskey and Spirit Company is an extension of the mountain lifestyle, bringing together the old with the new. Generation after generation, men and women alike, all share this same passion, enjoying it for a day, a weekend, a lifetime, or somewhere in between. No matter how long it’s embraced the combination of friends, mountains, memories, and spirits, brings people together like no other. To encourage these relationships, to embrace the mountain lifestyle, and to honor the 10th Mountain soldiers who inspired our way of life, we created a tribute spirit company in Vail Colorado. Not only is it a tribute to the 10th Mountain soldier, but it is also a tribute to those that enjoy the mountain lifestyle, living it fully, every day.”
Folks living outside of Colorado may not know that the 10th Mountain Soldiers trained at nearby Camp Hill and after World War II, many returned to Colorado and founded no less than 57 ski resorts, turning Vail into a ski resort destination. Ryan remembered this quotation, which harkens back to the legacy of the 10th Mountain soldiers, one he has printed on his bottles of rye:
“From mountain to shining shore; By freedom they always swore; Though death did not cheat ’em; They bestowed us a freedom and a whiskey worth fighting for.”
In addition to his passion for crafting fine American spirits, Ryan is dedicated to assisting veterans in need. The distillery supports at least 24 charities, the vast majority of these championing veterans’ causes. This is quite admirable considering the size of the distillery.
Ryan’s strategy includes the drive to surround himself with talented people who help him realize his vision.
“Whiskey is timeless,” said Melissa Friel. “It never goes out of style.” She knows the business well, and worked as a distiller before taking the key role as Communications Director at 10th Mountain.
Ryan believes that engagement plays a key role in driving consumer interest. At their tasting room in Vail, 10th Mountain offers the Fantasy Whiskey Experience, where a small group of customers can participate in a day-long whiskey adventure. This includes a short course on learning how to make whiskey, taught by 10th Mountain’s Master Distiller Sean Hogan. There’s a catered lunch included and of course, cocktails and swag. They have hosted private events and even offered RV camping at the facility.
One of the most engaging and, frankly, coolest programs they offer is the custom barrel aging option. A customer can purchase their own barrel of new make whiskey, five-to-thirty gallons, and have it aged to their specification. They can visit and taste their barrel anytime, and then choose when to bottle it, and choose the ABV of the finished product when it’s bottled. Suddenly, I now know what I want for Christmas.
Founded in 2014, the distillery is well planned and thoughtfully equipped; there are six open-top stainless steel fermentation tanks, each of 500 gallons. Their entire line is carefully crafted using their 100% copper, 500 gallon combination pot/column still, which they sourced from the famous Vendome Copper & Brass Company. The distillery has two distillers running two shifts, producing a total of six to eight barrels per week. Their rick house is full and there are plans for expansion with a new one to be built in 2025.
Ryan made a key decision early-on that sets 10th Mountain apart from most startup distilleries. The pattern seems to emerge where new distilleries often begin by putting up barrels of whiskey to age, which of course takes years before they are ready to bottle. While building this aging inventory, they will source aged whiskey and either “finish” it by filling it into a specialty barrel or simply bottling it as their own product in order to generate needed sales while they wait for their own whiskey to age. But Ryan did the opposite; at 10th Mountain they put up their early production, but in much smaller barrels. He chose not to source his whiskey.
The smaller oak barrels will age whiskey at an accelerated rate by most accounts, up to three times faster. These smaller casks are admittedly more expensive and less cost effective than using the standard 53-gallon barrels, but Ryan’s strategy worked and his results speak for themselves. When managed properly, they will produce fine product. Today, 10th Mountain is now using the standard 53-gallon barrels and the wood for the barrels they use is sourced from the Appalachian Mountains.
The majority of grain for their mash is sourced just 350 miles away, from Bow & Arrow Brand, which is part of the Ute Mountain Ute Farm and Ranch Enterprise, a Native American-owned and operated farm located in Towaoc, Colorado. These local grains are highest quality, non-GMO, organic, and sustainable; an important quality statement and a distinction for 10th Mountain. The distillery’s spent mash is eventually shipped to local ranchers to feed cattle.
A lot of water is needed to operate a distillery. Much has been written about water quality and what kind of water source best contributes to a finer finished product. The water source for 10th Mountain is limestone-rich, very similar to those coveted limestone-rich water sources in the heart of bourbon country in Kentucky. While I’m no chemist, I won’t disagree with the Kentuckians who say limestone-rich water contributes to better quality whiskey; neither would the folks at 10th Mountain.
The distillery is located in a diurnal temperature zone; a high elevation desert climate where temperatures can often range from 40 degrees to 100 degrees Fahrenheit in a single day. This Colorado climate sees a wide range of temperatures, and low humidity which assists the barrel-aging process by forcing the resting distillate into and out of the charred barrel staves each day with the natural heating and cooling cycles, which is a distinct aid and advantage for aging whiskey in barrels. They utilize new American oak barrels with a #4 char level for their aged spirits
I sampled three of their products, the American Single Malt, Rye, and the Bourbon.
10th Mountain Rye; 43% ABV, 86 Proof. Mash bill is 69% American rye with corn and malted barley. 750ML bottle SRP $49.99
This expression is precisely what an American Rye ought to be; full-bodied with a blush of dried fruits and a hint of malty goodness. It hits the palate with complex notes of cinnamon, toffee, caramel and spice. It ends with a beautiful, easy finish emboldened with a mere touch of oak.
It is a shame that so many fine rye expressions are passed over by a public unwilling to discover their flavorful secrets. Due to the high quality of this particular rye, it would make an excellent starting point for a newbie as well as a go-to rye for the seasoned enthusiast. It is certainly not one to miss.
The 10th Mountain American Single Malt; 45% ABV, 90 Proof. Mash bill is 100% malted barley. 750ML bottle SRP $79.99
This single malt is the real McCoy, and a sleeper to boot. It carries a mash bill of 100% malted barley. If I blind tasted it, I would have easily mistaken this for a fine 12-year Irish single malt. On the nose it’s oaky and milk chocolate. On the palate, dark fruits like date and fig dominate over a shot of honey and spice, but do not continue to overpower them for long. The body is silky with a bit of that classic and delicious “malty goodness” one often expects with a single malt expression. Finish is medium with a splash of mint; clean and flavorful. While most Irish whiskey is bottled at 80 proof, the higher 90 proof expression here still drinks as easy as an 80 proof, but with richer and more saturated flavors.
I love a great Irish whiskey, and I believe that the American market needs more American Single Malt expressions. 10th Mountain American Single Malt delivers both the depth and complex notes that harken back to a solid Irish whiskey dram. With so few examples of American Single Malt on the shelf, they could be thought of as pioneers in this segment.
10th Mountain Bourbon; 46% ABV, 92 Proof. Mash bill is 75% corn, 20% American rye, and 5% malted barley. 750ML bottle SRP $59.99
I swirl some in my Glencairn glass; long legs on this one testify that it will be no lightweight. On the nose, it is gentle with subtle notes of oak and vanilla. I pick up fresh honeycomb and perhaps a really faint wisp of marzipan. After a few minutes in the glass to let it rest, I take a first sip. On the palate there is a rich, toasted nuttiness that prevails. A couple lesser notes quickly chime in together in the background along with a hint of oakiness. Everything is structured and balanced and it is in a word…delicious. The finish is relatively long and warm with some of that vanilla again coming through. This is the type of bourbon that is easy to love; respectable and deserving to be served neat. It is as well-suited as an aperitif as it is for a digestif…and everything in between. And although I prefer it neat, I’m betting that this bourbon would make a fabulous Old Fashioned, too.
Melissa mentioned that 10th Mountain Bourbon is their number-one seller. I can understand the attraction. It has an age statement of just two-years; however, they are now blending two, three, and four-year-old whiskeys to craft their finished product. Now, before you get that look on your face associated with “young whiskey,” you need to forget about the age statement. There is nothing about this bourbon that tastes or feels like a two-year-old product. I would be hard-pressed to find another stated 2-year-old product on the shelf that drinks like a six-to-eight-year expression.
This bourbon lives up to it 92 rating by Jim Murray and certainly has earned all of its gold medal awards. There are entire store shelves filled with all kinds of “me too” bourbons; 10th Mountain Bourbon isn’t one of them. What they have achieved through their mastery of aging and blending has made their bourbon a standout expression.
Should you need to stock your home bar, 10th Mountain would be a great place to start. In all, they produce seven staple items every bar should have on hand: a Potato Vodka, a Brandy, a Corn Moonshine, a Single Malt, a Bourbon, a Rye, and even a Cordial–each with a number of accolades and awards of their own. They even offer these together in a sample pack containing of one bottle each. 10th Mountain has distribution in twenty states, an online store, and can be found at the military bases through AAFES.
10th Mountain has incredible potential for growth and is certainly one to watch. While their output is small compared with the distillery giants in the industry today, pay little attention to that; the many awards for the seven core items in their line continue to pile up. It’s all about quality over quantity to be sure, and the direction that 10th Mountain is headed looks bright…and quite tasty.
Learn more at: http://10thwhiskey.com/
