Denver, Colorado — At Laws Whiskey House, nestled in the heart of Denver, President and Founder Al Laws crafts whiskies that reflect not just the craft but the very soil of Colorado. Since its inception in 2009, and filling its first barrel on Independence Day two years later, Laws Whiskey House has developed a unique approach by emphasizing the terroir and collaborating closely with local family farms.
The grains used in Laws’ whiskies — corn, heirloom wheat, barley, and rye — are meticulously chosen from two Colorado-based family farms, ensuring each bottle is imbued with local character. This grain-forward approach helps define the distillery’s distinct flavor profiles, from robust bourbons to smooth ryes.
Al Laws oversees every detail of the distillery’s operations, from production to the final spirit. Moreover, he is committed to cultivating a ‘village’ at Laws Whiskey House, comprising a diverse team whose passion and dedication are key to the distillery’s identity and success.
In discussing his personal whiskey journey, Laws recalls his initial encounter with conventional brands but credits his transition to finer bourbons to expressions like Basil Hayden and Lot B Van Winkle. His adventure in the whiskey world propelled by chasing nuanced flavors continues to inspire the craft at Laws Whiskey House.
When asked about his favorite aspects of the distillation process, Laws points out two personal highlights: the cooking of grains, where he enjoys the aroma and the visual appeal of swirling mash, and the hands-on process of filling the barrels, where different smells and sounds mark each step toward crafting a mature whiskey.
Looking ahead, Laws has observed several emerging trends in the spirits industry, such as the practice of finishing spirits in varied barrels and the innovation of cross-blending different types of whiskey to create new, complex flavors. He is particularly interested in the technique of ‘double oaking’ where aged whiskey undergoes a secondary maturation phase in a new oak barrel, adding layers of depth to the flavor.
Despite his deep involvement with Laws Whiskey House, Al Laws enjoys a variety of spirits from other producers. With fall in the air, he finds himself drawn to Armagnac brandy, while also exploring store picks and single barrels of bourbon and rye that showcase exceptional quality.
As for how he prefers his drink? Neat is the way to go, Laws states, though he’s not averse to exploring whiskey cocktails, especially with the upcoming opening of The Whiskey Sanctuary at Laws Whiskey House. This new venture will feature a blend of classic décor and innovative mixology, aiming to convert even the most dedicated neat whiskey drinkers to the complex world of whiskey cocktails.
The Whiskey Sanctuary, alongside the educational Whiskey Church, marks an exciting evolution at Laws Whiskey House, inviting both connoisseurs and curious visitors alike to delve deeper into the art and science of whiskey making.
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