7,400 feet above sea level, in Colorado’s San Luis Valley, the Cody family has been cultivating this low yield, semi-wild rye grain since the 1930s. We fell in love with how it ferments and distills into a terroir-driven, unapologetic whiskey. 

Tasting Notes:

• Nose: Floral and perfumed on the nose with notes of baking spice and orange oil.
• Palate: Black tea, sweet mint, salted toffee, orange peel and stewed fig. Finishing with a radiant green peppercorn spice.