Three decades in, you’d think Todd Leopold of Denver’s Leopold Bros would have this whole distilling thing locked down, but he’s the first to admit he’s still figuring it all out. Or, maybe it’s more accurate to say that as soon as he has something solved, he finds a new problem or project with a new set of unknowns, to maintain a dynamic state of constant learning. His restless creativity just can’t stay in one place for too long.

In this episode with host Sydney Jones, the widely respected maltster, distiller, and reluctant blender considers the distillery’s history and discusses the process and implementation behind a number of things, including:

• reviving Maryland rye with a focus on fruit over spice
• rediscovering and commissioning a three-chamber still to facilitate more flavor and aroma in specific spirits
• distilling great fruit brandies and finding a place for oak-barrel conditioning with fruit spirits
• very slow proofing to maintain stability
• using a dunnage warehouse to reduce evaporation and maintain more consistent temperatures for aging spirits
• maintaining a low entry proof for more breadth of flavor
• working vinegar into their product portfolio
• collaborating on vermouth with an award-winning winemaker
  

And more.

G&D Chillers: G&D Chillers understands that each distillery’s chilling requirements are unique. On every distillery project, G&D offers the front-end design and engineering your team needs at no cost to you. Hank Pressley, head distiller at Moon Drop Distillery says, “Early on, we made a decision to partner with quality American-made companies. One of those companies was G&D Chillers, and we are proud of that choice. Our equipment from them has run long and strong. We put our first barrel in our rickhouse in September 2021, and in the next 3 years we have put back more than another 540 barrels. What a great decision to team up with a company like G&D Chillers.” Reach out for a quote today at gdchillers.com.