Quality and efficiency lead the way for expansion
It was July of 2011 when Al Laws filled the first 53-gallon oak barrel at the Laws Whiskey House distillery in Denver. Nine years later, almost to the day, we have completed Phase One of our first real expansion project. This initial phase focused on improved layout and equipment upgrades to support current and future production needs. “Phase One took us about 90 days to complete with 75% of all the work completed by the Laws Whiskey House production staff”, said Jason Mann, Laws Distillery Manager, “all safely executed in the middle of a pandemic”.
By removing two walls, we added a ton of usable square feet to create a new and improved layout for the distillery. The three-tier deck design allowed us to add four new 1,000-gallon fermenters and prepare for new equipment to arrive for Phase two (more on that below). We also upgraded our steam, electrical and cooling systems to better support our current and future infrastructure. All of this put together will allow us to almost double our spirit production on a monthly basis.
“Phase One took us about 90 days to complete with 75% of all the work completed by the Laws Whiskey House production staff“.Jason Mann, Laws Whiskey House Distillery Manager
Without missing a beat, Phase two is already underway where the focus will be the design, build and installation of a new cooker and still. We are working with Vendome Copper and Brass Works on a custom 1,000-gallon cooker and a 2,000-gallon pot column hybrid still. We will also install six new bulk grain bins that will hold up to 175 tons in total of heirloom grains sourced from family-owned farms in Burlington and Alamosa, Colorado.
We look forward to hosting public tours again as soon as it’s safe to open our doors. In the meantime, you can get a sneak peek via our soon to be released virtual Laws distillery tour at lawswhiskeyhouse.com.