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[vc_column_text]Complete control is the name of the Leopold Brothers’ game. From malting their own barley on one of the United States’ only malting floors to bottling in the same facility. Every step is taken in a slow, deliberate way to impart a controlled result on the final product. They even employ fractional distilling in some of their products – separating out the liquid mixture into smaller parts for further manipulation. The mixture results from using real ingredients in Colorado water.

Founded as a brew-pub company in Ann Arbor, Michigan in 1999 the Leopold Bros. have taken the long road piled with experience to become one of Colorado’s whiskey staples. They officially opened in Denver in 2008 and in 2015 they won “Distillery of the Year” from the American Distilling Institute. A US distillery this old that is still owned by its original owners is a rare and delightful treasure for Colorado to boast.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”1113″ img_size=”large” alignment=”center” style=”vc_box_rounded” css_animation=”right-to-left”][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=”1/3″]


Golden barley piles six inches deep in the cool, humid room built to mimic Ireland’s climate. Under exacting conditions the barley is coaxed to sprout before being turned into malt on the largest distillery malting floor in the United States.

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In traditional whiskey-making fashion, Leopold Bros. uses large, unrefrigerated open fermentation tanks that allow the native yeasts present in the air around the distillery to fuel their fermentation.

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As an independent distiller, Leopold Bros. malts their grains, mills, mashes, and ferments everything in-house, followed by distilling, ageing, and bottling the finished product on the same premises. Complete control over their production, from grain-to-glass!



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Todd Leopold graduated from the Siebel Institute of Technology in Chicago. He interned at four German breweries and finished his education at a Lexington, Kentucky distilling school.


  • An 800-gallon wash still to create the low wines for their neutral grain spirit (yes, they make their own NGS).
  • A 37-foot tall column still from Vendome Copper & Brassworks to create Leopold’s Silver Tree American Small Batch Vodka and finished NGS
  • 3 200-gallon copper pot stills from Vendome to create whiskey low wines
  • 2 40-gallon Carl Christian stills from Germany to create the high wines for their whiskies, gins, liqueurs, fernet, aperitivo, and absinthe
  • The only Three Chamber still in the entire world, working on reintroducing a rye whiskey style that hasn’t been seen in almost seven decades.


All water is sourced from the Denver tap – supplied by runoff from snowmelt high in the Rocky Mountains.


Todd and Scott Leopold opened as a brewpub in 1999 in Ann Arbor, Michigan where they started brewing beer and distilling spirits. In 2008 they relocated to Denver where they discontinued brewing and focused on creating the best Colorado spirits possible.

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Leopold Bros.



5285 Joliet St, Denver, CO 80239

Saturdays, Sundays, and occasional Fridays

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