Posted by Arctic Wolf on June 10, 2010
DownSlope Distilling is the creation of three enterprising individuals, Mitch Abate, Matt Causey and Andy Causey. They began their experimentation and passion for alcoholic spirits as home brewers. Andy dedicated himself to researching advanced wort production and home brewing techniques; Mitch traveled the country learning as much as he could about how whiskey was made: and Matt perfecting the art of grain mashing and fermentation. Two years ago they decided to combine their talents and produce their brand of hand crafted spirits. Then they spent a year researching how this could be done, selecting the right facility, and acquiring the right equipment. Finally, they set out to establish Centennial Colorado’s first craft distillery.
Using their custom designed still and artisan wash production, Mitch Abate, Andy Causey, and Matt Causey are close to realizing their goal of producing spirits of high quality.
Double Diamond Whisky
Pictured to the right is the Double Diamond Pot Still which is used to produce Downslope Distilling’s whiskey. The still was made by Copper Moonshine Stills in Arkansas, by Colonel Vaughn Wilson. The whiskey is produced in the Irish tradition, being made primarily with malted barley. One taste of it however, and you will realize as well that a significant portion must be rye. The whiskey is aged in very small experienced medium toast casks and then blended.
Here is an Excerpt from my review:
“…A light vegetal quality minces with the rye flavour in the mouth, and there is a gentle underlying sweetness which must stem from the malted barley. Although the rye flavour carries forward that typical ‘Canadian Whisky’ impression, we begin to taste an assertion of the ‘Irish Whiskey’ style as well….”
You may read the full review here:
Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Cocktails and Recipes, Downslope Distilling, Whisk(e)y Review, Whiskey | Comments Off
Posted by Arctic Wolf on June 1, 2010
Photo courtesy of Downslope Distilling
DownSlope Distilling, Inc. of Centennial, Colorado was incorporated in May of 2008 and began production about a year later after they received their Federal Basic Permit to produce distilled spirits. Their sugar cane vodka and white rum hit the market in August of 2009.
Pictured to the right is the Double Diamond Pot Still which is used to produce Downslope Distilling’s White Rum. The still was made by Copper Moonshine Stills in Arkansas, by Colonel Vaughn Wilson.
The white rum produced at DownSlope is made from dried Maui cane juice rather than molasses. The cane juice is fermented in 300 gallon tanks and distilled twice in 220 gallon batches. Production from cane juice results in a drier, less sweet rum than would be produced from molasses. After two runs through the still, the distillate is filtered through an instrument called the Lichtenstein. This is a device designed by Master Distiller Mitch Abate who is responsible for the entire distillation, filtering, and cellaring process.
Here is an excerpt from the review:
“…The cachaca style continues into the mouth as the rum carries light caramel and no apparent oakiness. I taste banana peel and orange zest. Sipping it straight is not really preferred. This is not meant to be a criticism, rather it is a straight forward assessment as very few white rums are meant to be enjoyed neat.
In tasting this rum over several days I discovered that it mixes quite well in most traditional rum drinks…”
You may read the full review here:
I have included a cocktail recipe for your enjoyment.
Posted in Rum Reviews, White Rums, Cocktails & Recipes, Rum | Tagged: Cocktails and Recipes, Rum, Rum Review, White Rum, Downslope Distilling, American Rum | Comments Off