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Superior Liquor
would like to introduce you to an amazing small batch company that
puts out some fun and all natural spirits using only the finest
ingredients: |
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 "If you really want to capture the flavor, the color,
and the very essence of a fresh, mountain grown blackberry, look no
further than our Rocky Mountain Blackberry Liqueur. As with all of our
liqueurs, Leopold Bros. uses only natural fruit for its liqueurs; no
artificial flavors, colors, or additives. In fact, over four pounds of
blackberries harvested from throughout the Rocky Mountains go into
every bottle of our Rocky Mountain Blackberry liqueur.
We start by crushing, macerating, and straining those four pounds of blackberries. We then mix the resultant blackberry juice with our eau-de-vie. Finally, we take the extra step of resting the liqueur in small glass carboys to round the berry notes, and soften the finish. The result is a liqueur that jumps out of the glass, and explodes with unmatched flavor. The most prestigious independent tasting review panel, the Beverage Tasting Institute, (BTI) agreed, awarding it 95 points and a Gold Medal in their 2006 competition. In making this the highest rated American made liqueur, BTI raved "Very pure and rich and complex. Will make stupendous berry cocktails or enjoy as a dessert or digestif after meals." Here at the distillery, we enjoy it most on the rocks, although a few of us will drizzle it over cheesecake or ice cream. In case, you are looking to be a bit more adventurous, however, here are a few ideas: The Berritini Rocky Mountain Gin and Tonic Rocky Mountain Rickey |
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 "Made
with succulent peaches harvested from the Rocky Mountains, the
Beverage Tasting Institute (BTI) rated this as the best Peach Liqueur
on the market. Maybe that is because Master Distiller Todd Leopold
handcrafts every batch of our peach liqueur using the juice of several
varieties of Rocky Mountain peaches, including Summerlady, Sunprince,
and Summerprince. The peaches, which are grown in on the western
slopes of the Colorado Rockies, are harvested between early June and
July, juiced, and then mixed with eau-de-vie. Finally, we take the
extra step of resting the liqueur in small glass carboys to round the
peach notes and soften the finish.
The result of this painstakingly slow process yields just under 20
cases of the best tasting peach liqueur you�ve ever tasted. No
artificial or natural flavors are added. The flavor comes from real
Rocky Mountain Peaches. Each batch is numbered by hand, making this a
unique and rare find.
And the results? Well, we invite you to try it for yourself, but here are the tasting notes from the Beverage Tasting Institute: "Deep burnished copper color. Mashed baked peach, custard cream, and talc aromas. A thick syrupy entry leads to a tangy, viscous medium-full body of baked peach puree, prunes, and light peppery spice. Finishes with a tangy peach and apricot tart flavors with lime and mineral accents. Great pure, natural flavor-try with Asti Spumanti or prosecco for a killer Bellini cocktail." We could not agree more, but here are a few more recipes for you to try: Fuzzy Navel Fuzzy Peach Headspinner Rocky Mountain Peach Kamikaze Rocky Mountain Peach Margarita Rocky Mountain Bellini |
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 "Balancing
the sweetness of fresh blackberries with the subtleties of a refined
American whiskey is no easy feat, but in tasting this unique find, we
are sure you will agree that Master Distiller Todd Leopold has struck
just such a balance.
We start with crushed and juiced blackberries that are harvested from throughout the Rocky Mountains. The resulting juice is added to new-make whiskey and racked into used bourbon barrels and aged for up to one year. This simple aging process allows the pronounced berry flavor to marry with the whiskey and produces flavors that are more rounded and full. Of course, the charred wood from the bourbon soaked barrels highlights the complexities of the whiskey while it mellows the tartness of the berries. Thus, while the simple sweetness of the blackberries hits the tongue first, it is the bourbon barrels which lend the oakiness and vanilla undertones of a refin ed whiskey to the finish. The understated complexities make this unique whiskey a favorite of both those that prefer the berry flavors of a liqueur and the whiskey connoisseur. And while we prefer it on the rocks, here are a few recipes to try: Berrys and Cream Blackberry Whiskey Sour Blackberry Whiskey Fizzy |
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 "87
points, Silver Medal, Beverage Tasting Institute. This whiskey is
truly unique. In fact, it is the only whiskey which uses real peaches
havested from the Rocky Mountain region, not artificial colors or
flavors, to strike a balance between intense peach flavors that jump
out of the glass with the subtleties of a refined whiskey which even
the connoisseur will appreciate.
Beginning with the early June harvest, we destone, juice and blend only the most aromatic varieties of Clingstone peaches in preparation of this refined American whiskey. As such, it is the hint of sweetness from real peaches that one notices first, but the subtle oak, vanilla, and raisin finish of a refined whiskey is not far behind. That subtle oakiness in the finish originates from the fact that, after blending Rocky Mountain Peaches with our American whiskey, we gently age the spirit in used bourbon barrels. Thus, this is the very essence of a Rocky Mountain Peach, coupled with an American Small Batch Whiskey, painstakingly preserved in a hand-numbered bottle. It is perfect on the rocks, but also makes for stunning Manhattans, and a host of other cocktails. We invite you to try one of our favorites recipes below: Peach Manhattan Creamsicle Cape Codder Crush Peach Whiskey Cooler Almond Peach Whiskey Fizz Front Range Cooler Peach Pit Peach Whiskey and Coke |
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 "Handcrafted,
hand bottled, hand labeled, and hand numbered, this small batch gin is
truly unique.
First, it is an American Gin. Master Distiller Todd Leopold handcrafts every batch in a small 40-gallon copper still, blending uniquely American botanicals like hand-zested Florida Oranges and California Pummelos. These components lend citrus notes to the gin, and help distinguish American gins from their English counterparts. Second, we distill all of our botanicals in fractions, meaning that we distill each component of our gin separately and then blend them together to create the finished spirit. Unlike mass-produced gins where the flavors can appear to be muddled together, and stronger spices such as juniper can overpower the balance of the gin, distilling in fractions allows each individual note to be highlighted. The result is a softer, more refined, and more approachable spirit. Finally, we craft our gin in small batches, rather than in a continous still. Thus while there is marked consistency from batch to batch, each has its own unique signature - much like fine wine. Each handcrafted batch is unique, yielding only fifty cases of an exceptionally complex yet subtle spirit which both those new to American Gin and the connoisseur will appreciate. Of course, we would argue that our gin is perhaps best served in a dry martini. But in case you do not happen to be in the mood for a martini, here are a few other recipes for you to try: Michigin and Tonic Gibson Leopold's Cooler |