VAIL — When I first got the invitation, I considered the idea of a whiskey tasting to be something of an oxymoron.
Any sort of an alcohol “tasting” is always suspected to be more about drinking than tasting. But when I lived in California, I saw many wine tasters swish and spit to keep their heads clear, and here in northern Colorado, I’ve see folks limit themselves to tasters of beer for the same reason.
But whiskey, I’ve always thought of that as straight-up Drinking. That’s belly-up-to-the-bar-after-your-woman-done-up-and-left-you, give-me-a-whiskey-and-leave-the-bottle drinking.
So it was with caution that I entered the .
My fears began to fade at the sight of the brick and wood interior that made me feel like I was in a barrel myself — all relaxed and cozy and ready to chill.
The wall behind the bar is the work of co-owner Christian Avignon, who has a stone masonry company in town. His grandfather was a medic in the WWII 10th Mountain Division, which gives the distillery its name. Co-founder Ryan Thompson is the man behind .
The avid skiers joined Colorado’s growing craft distillery scene in 2014 after attending (motto: Get your degree one sip at a time).
Speaking of white lightning, it’s first on the 10th Mountain tasting menu. Despite the “hillbilly pop” he was pouring for us out of a Mason jar, our friendly, mountain-man type server had all his teeth. I know that because he lied right through them when he said the five half-ounce tasters he would pour for us that evening wouldn’t be enough to get me tipsy.
Despite instructions to sip, I decided the best thing to do with “rotgut” was to empty it straight away.
What was the first impres – sion on my uninitiated palate? “WOOHEEE that’s strong!” And, “Is it just me or is it suddenly hot in here?”
The more educated explanation is that it tastes of sweet corn with a comforting warmth. And that’s not just any corn; they use Colorado’s own Olathe corn. They describe the finish as “crisp and clean with impressive staying power.”
I’ll say!
Next up was whiskey. Since my husband’s drink of choice is Canadian Club (which is what Don Draper drank like iced tea on “Mad Men”), I’ll give you his impression of 10th Mountain Division’s Whiskey: “fairly smooth with a full (but not overpowering) flavor of caramel and oak and a clean finish.”
Nice, I should have had him write this.
Again, with the bourbon I was out of my comfort zone. Luckily, the staff in the Vail tasting room is there to help you know what you’re smelling and tasting for.
I smelled the hints of vanilla and oak and honey. I tasted the toasted nuts. I guess I was starting to get the hang of this. I was suddenly a squirrel putting her feet up and enjoying her favorite drink after filling her nest with a winter store of nuts.
Fourth on the tasting menu was vodka, which is my drink if I’m having a cocktail. Adding to my credentials is the fact that I’ve spent time in Russia, where they set a shot of vodka on the table before they bring you a drink of water.
So it is with some expertise that I decree 10th Mountain’s vodka to be some of the silkiest I’ve had. Maybe it’s the Mesa County potatoes.
Last came a cordial with the aromas of vanilla, Palisade peaches and a hint of sage. After four spirits, my taster just went to “sweet.”
As we waited for my bottle of vodka to be wrapped up, I thought our server had been telling the truth: I didn’t feel the least bit tipsy.
And then I stood up.
Chryss Cada is a freelance writer and an adjunct professor in Colorado State University’s School of Journalism. Reach her at chryss.com.
