Our solera-aged, straight bourbon whiskey finished in Cognac casks starts with well aged Laws’ flagship Four Grain Bourbon. We migrate this aged whiskey to various-sized Cognac casks, adding flavors and complexity from the French oak. These casks are then married in a 50-year-old, 60 hectoliter (1,600 gallons) Cognac foeder for secondary solera-style aging. Every year we harvest just a portion of the mellowing whiskey, immediately topping up the vessel with new Cognac-finished Four Grain. This solera cycle creates a complex spirit with bright, upfront bourbon flavor followed by nuanced Cognac notes.

Stewed fruit and black tea on the nose. Flavors of spiced apple butter, toasted wood, and raisin lead to a luxurious, rich finish.

We always have and always will distill every drop we bottle. While it aged, we didn’t sell any whiskey for our first three years. Time is as critical ingredient as our heirloom grains. Every mash bill gets its own optimal distillation process, and we deploy time-intensive sour mash fermentation. We are the first Colorado distiller to bottle bonded whiskeys. For us, these steps are not extra, they’re mandatory to creating Laws Whiskey.

The soulful, rich flavors of our no-compromise whiskey begin with our use of only heirloom and heritage grains. Modern agricultural has no interest in these low-yield, finicky grains, yet we could not create the singular profile of each Laws Whiskey without them. We are dependent on the two family-owned farms – the Cody’s in the San Luis Valley and the Ohnmacht’s out on Colorado’s eastern plains – willing to cultivate these specialized grains for us. Our whiskey chose Colorado. Don’t get us wrong, we think Colorado is a cool place to live, but that’s not why Laws is here. Our terroir-driven whiskey requires the rarified thin air, the hot days and cool nights of the Rocky Mountain region, and the rugged growing conditions of the San Luis Valley and eastern plains that stress our grains just enough to deepen their flavor.

Proof/ABV: 95