What happens when you marry an already brilliant Colorado gin with an equally genius Pear Eau De Vie? Jackelope and Jenny. A perfect marriage of wood, fruit, botanics and citrus with incredible aroma and a complex flavor profile, this spirit proves itself alone and in cocktails.
We take our one of a kind gin, let it mingle with our Pear Eau De Vie for a bit and age it in our Colorado Straight Bourbon barrels for at least 9 months. Then we start tasting it until it’s just right. With a higher proof, it stands up pretty nicely on it’s own or as a mix.
Hand-picked juniper berries combined with a handful of other unique botanicals gives Jackelope gin a citrusy and slightly nutty flavor you won’t find in other gins, which also makes it one of the smoothest you’ll ever drink. This isn’t the gin from daddy’s cabinet, Jackelope will bring you back to gin.
Hand-picked juniper berries combined with a handful of other unique botanicals gives Jackelope gin citrusy and slightly nutty flavor. From there we age it in our Colorado Straight Bourbon barrels until it’s just right.
There was a time when gin this smooth had to be made in secret. And while we’re a little more public about it now, we’ve kept the batches extra small and the ingredients a little mysterious out of respect. So raise a glass to the rare blend in your hands, as you may never see this particular formulation again.
Made from sweet Western Colorado corn, pure Rocky Mountain water and a healthy dose of old-fashioned tomfoolery. We mill and cook the corn by hand, air ferment it and distill the mash just once in our Christian Karl Brandy Pot with a Column still. From there it rests in barrels of American oak for two to five years. Each batch yields just 3 barrels, which we think is fair to call small.
Our single malt is nutty, faintly salty with a hint of sweet and wonderfully complex. Yep, that sounds like us.
A deep, smokey Rye that ain’t for the faint of heart. But the faint of heart don’t come around here much anyway.
Made from the finest local corn, winter wheat and malted barley, this scruffy little spirit goes through three distillations and a charcoal filtration, just enough to deliver the character and flavor profile to satisfy all.
Each bottle is made from about 20lbs of pears, every one of them from right here in Palisade. We get them when they are too ripe to go to market, a process that allowed us to save 200,000 lbs of bartlett pears. We take those beauties, open air ferment them and distill them just once before aging in 60-gallon French and American oak barrels. The result is the most delicious pear spirit you’ve ever had.
Our limited edition Pear Brandy is even more special, as each spring we place a limited batch of about 1000 bottles over baby pears and let the pear grow inside it. Lucky little devil, that pear.
Twenty-six pounds of fresh Palisade peaches gave their all to make you this beautiful brandy. They’ve been called the best peaches on earth, the pride of some of the most dedicated farmers west of the Mississippi, and here represent the best of what Palisade means to the great state of Colorado. Raise a glass out of respect.
A buttery-smooth brandy that starts with notes of homemade caramels, smoky, pronounced oak and sweet dried apricots, it’s a wonder we don’t keep it all to ourselves.
When you take the biggest, juiciest peaches in Colorado, and pick them at the peak of ripeness, you turn that perfect fruit into an eau de vie that makes the other eaus jealous. To taste this unoaked and unaged spirit is to taste the heart of what Palisade has to offer completely uncompromised. We get the perfectly ripened Palisade Peaches and then Depit them into open air fermentors and let the wild yeast spontaneously ferment and then distilled once in our Christian Carl brandy still.
It takes a perfect plum to make a perfectly light, sweet irresistible Eau De Vie. Fortunately Palisade, where we live, grows the perfect plum. In bunches. It’s truly the land of plum plenty. We take Fresh rocky mountain plums, De-pit them, place them in an open air fermentor and then distill it one time in our Christian Carl still for the best Slivovitz you have ever had.
A Palisade pear is a special thing. And a Palisade pear brandy is an extra special thing. And a Palisade Pear Brandy in your glass is…you can see where we’re going here. We start with extra ripe, soft Palisade pears and ferment them the natural way before we get all crafty and turn it into this find drink in your hands.
Summer cherries pop in this light, dry traditional Kirsch with subtle hints of almond and wonder. Much like other lucky Palisade fruits, we distill them just once and leave the rest up to mother nature who never seems to steer us wrong.
It takes a perfect year with no early frosts to bring out a Palisade apricot. And when it does, one distillation makes a buttery-smooth brandy that starts with notes of homemade caramels, smoky, pronounced oak and of course, sweet dried apricots, it’s a wonder we don’t keep it all to ourselves.
As pure as it gets. Our D’Agave Gold is made with 100% organic blue agave nectar from Jalisco, Mexico and 0% nonsense because, well, that’s the only way to make it right.
This one’s for sipping. Our D’Agave Gold is made with 100% organic blue agave nectar and 0% nonsense because, well, that’s how you make real tequila. Oak barrel aging adds a woody, smoky character that won’t go un-noticed.
All the pure blue agave goodness of our D’Agave Gold plus an extra 20% for good measure…and a really good margarita. Plus it’s lucky enough to have spent nine months in a Colorado Bourbon barrel, as if you needed another excuse to love it.
Grappa. The good stuff. The Gewurzttraminer is a delicate dance of green grape with just a whisper of pepper. But don’t let all that delicate dancing and whispering fool you, this is still one helluva drink.
Grappa. The good stuff. The Viognier brings a complex sweet grape and lightly floral fruitiness to the table. Distilled only once from the DuBeque Canyon Winery grapes, this particular grappa shows off the full mystique of Palisade grapes.
Grappa. The good stuff. The Muscat is fragrant, floral and sweet, which sounds a lot like grandma. Our relationship wil local wineries let’s us ferment and distill our grape pomace at the peak of flavor, for a fresh and bright muscato feel. It’s good to have friends like these.
Take all the sweet, hoppy goodness you love about an IPA, match it with the smooth finish of a whiskey and, well, need we say more? When we’re fortunate enough to inherit beers from some of the best breweries in the world, we finish it in our still and age it in our bourbon barrels and...well shoot, you know it’s good.
Yes, it’s as good as it sounds. Hints of vanilla, citrus, chocolate and hazelnut come to life with the boldness of an award-winning stout lucky enough to age in a Colorado Straight Bourbon Barrel. Yes, that’s a lot to love.
Our amaro is a dance of local botanicals and rare spices that tapers off into as slow, spicy finish. Intended as a digestif, this magical potion is bound to leave you better than it found you.
