90 Proof (ABV 45%)
High-rye bourbon with 75 percent organic sweet corn and 25 percent winter rye, No. 4 char. \
There was a time, before whiskey was industrialized, the standard was fine quality and honest ingredients. Native grains, heirloom and organic, were just called "grains". Malting and roasting, milling and mashing, crooking it up slow or low in a hand hand-hammered copper pot still, batch by batch, was just called "making whiskey". Old standard is what whiskey used to be, and we think ought to be again. bourbon and Handmade with Old World Methods. Certified Organic Colorado Mash.
Old Town Distilling Co. is Northern Colorado's first certified organic craft distillery, producing Colorado's only organic bourbon and rye whiskey. OTD makes each of its products from scratch, sourcing organic grain from local farms, hand-milling the grain, then mashing with our housemade mash tun and hot liquor tank. We open ferment with craft brewing methods, culturing our proprietary yeast strains in our on-site laboratory. Once fermented dry, we double distill the wash on the grain in our customized hand-hammered alembic copper pot still, relying on time-honored distillation traditions. We proceed to collect only the purest portions of the hearts. Our whiskey then enters No. 4 char virgin oak casks, coopered in the American heartland, before aging in our uninsulated rickhouse, where it ebbs and flows with the wild Colorado temperature swings, making for a richer extraction of flavor from the barrel. Lastly, we carefully blend and strain the liquid before hand-filling and labeling each bottle, before dipping in wax, stamping it with our logo mark and signing it with the appropriate barrel and batch number and age statement.
Old Town Distilling Co.’s Master Distiller, Jeremy M. Kempter, is a Colorado native who began his beverage career in 2006 as the creator of a wildly popular cocktail bar called Luscious Nectar in Old Town Fort Collins, where he spent nearly a decade infusing spirits with every ingredient imaginable and mixing drinks in all forms while striving to provide each guest a unique experience.
In 2013, Kempter undertook the giant leap of faith in opening a distillery, converting the his bar into a tasting room. He devoted painstaking effort to question conventional wisdom to forge a path of uncommon excellence for OTD’s award-winning product range.
Micro Liquor Spirit Awards (Triple Gold)
Boulder County Spirits Festival (First Place)
Peach, stone fruit, apple brandy aroma; caramel and oak; anise, herbal; rye spice finish.
2 oz Old Standard Organic Bourbon Whiskey, .5 oz rich simple syrup, 1 dash aromatic bitters
stir and strain over large cube in rocks glass
2 oz Old Standard Organic Bourbon Whiskey, 1 oz fresh lemon juice, .5 oz fresh orange juice, 1 oz simple syrup
Shake and fine strain into chilled coupe glass