IT STARTS WITH LOCAL GRAINS
Great grains make for great whiskey, and we take full advantage of that. We partner with dairy farmers in Wiggins for our corn, and Proximity Malting in Monte Vista for our barley, wheat, and rye. As of 2025, we’re also proud to say we are growing, harvesting, and distilling our own estate-grown wheat. We owe our success to Colorado’s terrain, as well as the generations of farming families who make its grains accessible – quite literally from the ground up.
THE BEST WATER IN COLORADO WATER
By utilizing wells that tap the depths of the Arapahoe aquifer, Branch & Barrel has uniquely advantageous access to some of the state’s highest-quality water. As an underground reservoir, the aquifer has naturally filtered through sandstone, shale, and crushed granite for millions of years. Originating as Rocky Mountain snowmelt from aeons past, the water has minimal exposure to modern pollutants and contaminants. It is mineral-rich, iron-free, and directly shapes the flavor and quality of our whiskey from mash to bottle.
COMMITTED TO THE CRAFT
There’s no single right way to do whiskey. From aging spirits on branches to intentionally designing our equipment and processes, we have always forged our own path, prioritizing independence and adaptability. ‘Branch’ isn’t just a part of our name and story, it’s also a mindset that gives us permission to ‘branch out’ – to explore, adapt, and create without being boxed into one style or category. That flexibility has been part of Branch & Barrel from the beginning, and it continues to shape how we approach whiskey today.