After two Colorado family farms grow our heirloom varietals of wheat, barley and rye, our labor-intensive cooking technique brings each grains individual character to life, while open-air sour mash adds soulful complexity. After three years in 53-gallon charred oak barrels, influenced by our high-altitude climate, an entirely novel bourbon unfolds.

We always have and always will distill every drop we bottle. While it aged, we didnt 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, theyre 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 Codys in the San Luis Valley and the Ohnmachts out on Colorados eastern plains willing to cultivate these specialized grains for us.Our whiskey chose Colorado. Dont get us wrong, we think Colorado is a cool place to live, but thats 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