Right now, everyone is up in arms about so-called “craft distillers” that don’t actually distill. But some spirits producers are getting it right. For example, last week I got a closer look at Woody Creek Distillers, located in Aspen, Colorado. Right now, it’s prime season for harvesting potatoes, which then are made into Woody Creek’s flagship vodka.
Emma Farm, located in Basalt, CO
These are Rio Grande indigenous potatoes. It takes roughly 13 pounds of these potatoes to make one 750-ml bottle of vodka.
The potatoes are loaded up here…
…and dropped off here. This is Gabe, with the “potato-cleaning contraption” designed by Woody Creek (yep, that’s what they call it). Each bag holds 700 kilos (roughly 1500 pounds); during harvest season, enough potatoes are harvested to fill six or seven bags a day.
Inside the distillery. Note the bag of ‘taters behind this gentleman, Mark Kleckner, who is one of the masterminds behind Woody Creek. Seconds before this photo was taken, he snapped that potato in half, “like jicama,” to show the moisture inside. Potatoes can dehydrate within one month, Kleckner explained, so they are digging and distilling vodka now: “By Thanksgiving, we’re done.”
This next set of machinery cleans, peels and grinds the potatoes.
About 20% of the peel is left on for nutrients and yeast during fermentation.
Distillation in the column still.
Close-up – I couldn’t believe how much it looked like mashed potatoes.
In addition to the regular Woody Creek vodka, a Reserve (pictured here) also is made at the distillery, from Stobrawa potatoes.