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.
