Hoot and Howl Distillery

Name: Hoot and Howl Distillery
Address: 32969 South Acoma Street, Denver, Colorado, 80110, United States
Telephone: +1 (970) 688-1560

Unclaimed

Place Category: DistilleriesPlace Tags: Absinthe Amaro Bourbon Gin Whiskey

No half ass-ing and definitely no lily dipping – if we are going to do something, we are going to do it right. That is how our company came to be. We saw a lot of distilleries doing things mostly right, but very few doing everything right from start to finish. We understood why, it takes more time, more money, better technology, and certainly more desire, but we thought we’d try anyways.
Some of us started as brewers, trying to make the best lagers in the world. Our process started with a history lesson and a trip to Germany. We learned how the monks brewed beer gentler, buried it in mountain caves to achieve the perfect temperature, and used natural processes and ingredients to add flavor instead of preservatives and additives. Then we went to the premier stainless steal and copper manufacturers in the world to match the most advanced technology with these time honored processes.
When our master distiller joined us, we repeated the whole process with whiskeys and botanical spirits. We experienced that distilling off grain with a slower temperature curve adds more subtle flavors and that every barrel must be uniquely raised, not thrown in a rick house to be forgot about for years.
What does this all come down to? A process.
Hit the library. We find every historical recipe and process for any spirit that we make. There are so many cool and lost spirits from old world Europe and Asia that are just as good, if not better than today’s spirits. Use this as knowledge and inspiration.
Find the real experts. We won’t admit it freely, but we aren’t the experts in everything, so we bring in the best people we can for specific areas. For ingredients, we go to the people working with them every day – local farmers, horticulturalists and botanists. Whenever possible we work with a local botanist who shows us hyper local botanicals and plants to use in our spirits. Similarly, a barley farmer who has been growing the same crop for 20 years usually knows the fluctuations of each crop better than anyone else.
Build. Test. Taste. Repeat. Build. Test. Taste. Repeat. Build. Test. Taste. Repeat. We run our R&D still almost more than our production still because we are always tweaking, tinkering, hooting, and howling.