Super Leopold Bros deliver.
In 1999, Scott and Todd Leopold opened a brewery in Ann Arbor, Michigan, called Leopold Bros. -- however, they soon expanded to distilling and released their first spirits in 2001. In 2008, operations moved to Scott and Todd's home state of Colorado, which is also where they get their first-class grain from.
The distillery has been well-known for its eco-brewing techniques, using organic ingredients and effective management of water and waste byproducts. And you can imagine that combining such awareness and responsibility with pre-prohibition standards makes for one hell of a Whisky.
The brothers use many techniques from the Whiskey-making traditions that predate prohibition. The traditional sour mash of corn and rye (there’s as much corn here as you would find in Bourbon) is fermented at colder temperatures but without refrigeration -- this way the Whiskey develops a softer flavor. The Whiskey is then distilled in a small batch copper potstill, and barreled at the Pre-Prohibition standard of 98 proof. To cap things off, each bottle is individually numbered as it is filled directly from the barrel. The Leopold Bros. Whiskey is aged for less than two years, so if you like your spirits light on oak, this one should be a nice fit, neat or in cocktails.