Leopold Bros. is a family owned and operated distillery in Denver, Colorado. We create award-winning whiskies, gins, vodka, liqueurs, fernet, absinthe and aperitivo. We malt our barley. We mill our grains. We ferment our mash. We distill everything onsite. We never add artificial ingredients. We barrel and bottle everything by hand. And we invite you to enjoy our spirits responsibly. We interviewed Todd Leopold, the co-founder of the Leopold Brothers Distillery.
Todd, tell us about yourself. How did you find yourself immersed in the world of spirit distillation?
TL: After studying malting and brewing at the Siebel Institute of Technology in Chicago in the mid-90s, I studied brewing and distilling in Germany. I spent time in breweries and distilleries across Bavaria and developed a keen interest in both disciplines.
What was your vision for Leopold Bros Distillery? Tell us about the name.
TL: My brother, Scott, and I opened Leopold Bros. in 1999 as a sustainable microbrewery in Ann Arbor, Michigan. When we began distilling as well as brewing (licensing criteria at the time allowed us to do both), we were looking at lost production methods. Methods that had been shuttered, particularly after Prohibition, purely to cut down on costs. The majority of modern production methods have nothing to do with creating a beautiful spirit. They only serve to get things out faster, to serve a bottom line.
The name Leopold Bros. is a reference to our surname. We stopped making beer to focus on distilling, and relocated back to our home state of Colorado a little over ten years ago.
Name a few other distillers or distilleries who inspire you.
TL: St. George, Springbank
That’s a great list Todd. What whiskey expressions do you currently produce, and how are they all different?
Leopold Bros. American Small Batch Whiskey: An earthy, grassy, sour mash bill of corn, malted barley and rye.
Leopold Bros. Maryland-Style Rye Whiskey: Adhering to the lost flavor profiles of pre-Prohibition Maryland ryes. Soft and subtle, with all the nuances of the rye, malted barley and corn coming through, then finishing with floral and fruity notes.
Leopold Bros. New York Apple Flavored Whiskey: Made with pressed real New York Apples, a savory sweet flavored whiskey with notes of vanilla and cinnamon.
Leopold Bros. Rocky Mountain Peach Whiskey: Made with real Palisade peaches (grown in Colorado), a flavored whiskey that harkens back to the sweet influences of the late 19th century.
Leopold Bros. Georgia Peach Whiskey: Made with Georgia Clingstone and Freestone peaches in the spirit of the Rocky Mountain Peach Whiskey.
Leopold Bros. Michigan Cherry Flavored Whiskey: Using Michigan-grown Montmorency cherries, we created a flavored whiskey rich with flavor.
Leopold Bros. Rocky Mountain Blackberry Whiskey: Blackberries that are harvested from the northern regions of the Rockies are used to create this whiskey with a little bite of the berry.
Why did you start production? Did you see a gap in the market or was it to fulfill some passion?
TL: We like making things.
Short and to the point! What exactly does your job entail?
TL: I research and create the recipes for our spirits. We currently have 22 spirits on the market. I’m at the distillery 6-7 days a week overseeing the floor malting of our barley, running the kiln, the stills, the fermenters, the barrelhouse, mashing, bottling, etc. All the things a real distiller does during their day-to-day.
What are the maturation conditions like?
TL: We are known for an industry low-entry proof on our whiskies. We store our barrels onsite at our distillery in a dunnage-style barrelhouse. There is no climate control, as we like the versatility of the Colorado climate. Our barrels are made in Lebanon, Missouri at Independent Stave Company (ISC).
What have been the main challenges involved in setting up a new distillery?
TL: I’m dating myself here, but market conditions then were completely different than now. There’s little chance of successfully opening a distillery now the way we did then.
Where or who do you feel is the driving, innovative force behind our craft distilling industry right now?
TL: Springbank and Buffalo Trace don’t get the attention they deserve. They don’t outsource their whiskey. In today’s industry, that’s innovation.
For quite sometime now, American whiskey has taken off, what with the expanding number of artisan distilleries and the return of rye to popularity. What’s behind the boom?
TL: Consumers not only have more options than ever. They’ve developed a culture of exploration and engagement with product, whether it’s rye whiskey, craft beer, local food, etc.
What attributes would you say are most important for a master distiller to possess?
TL: Education with a degree, and not just a couple days in a workshop. Hands on experience. Two years working on a still, and then jumping into sales does not make for a Master Distiller. I’ve been behind stills for almost twenty years, and I learn something new everyday.
What’s the secret to a great dram?
TL: Complete working knowledge of fermentation, especially end fermentation.
Is there a right way to drink whiskey?
TL: No. As long you enjoy it, and you do it responsibly.
What – in your opinion – makes the spirits produced at your distillery unique?
TL: End ferment. Low temps. Low entry proofs. We malt our own grain at the distillery. Bacterial fermentation.
What are your hopes for the distillery 5 years from now? What do you want to be known for?
TL: We’re happy to be at the same point we are now. We’d like to known as a good company to work for, with a safe and welcoming workspace.
Anything else you’d like to share with our readers?
TL: Lauren Salazar, Wood Cellar and Specialty Brand Manager at New Belgium Brewing, summed us up best: “They don’t cut corners. They add them.”
For more information on the distillery, please visit the links below:
website: LeopoldBrothersDistillery
facebook: @Leopoldbros
