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Downslope Distilling began it’s life from the notion that really distinct, interesting, and complex spirits could be produced on a small scale. That was in May of 2008, in January of 2009, a location was secured for the distillery and a plan was in place for making rums, vodka and whiskey. Downslope currently produces 10 regular products that are shipped to 7 states (and counting) as well as spectacular limited release whiskeys and specialty products that are available only at the tasting room.
The still is custom designed, the wash production is more artisanal than state of the art and the space is limited- Despite that (or because of it) The distillery has won dozens of awards for the products and continues to receive recognition in the press, in the marketplace and in contests both national and international.
Their still has a Double Diamond head, in addition to making superior spirits it also serves as a symbol and a reminder to them that while Double Diamonds are the most difficult, they also provide the most satisfaction when done well. Downslope Distilling takes great pride in the products produced and sincerely hope you get as much satisfaction from their consumption as they do in producing them.

I Wanna Kiss Juleps


Ingredients:
  • Ice
  • 1 to 2 tsp agave syrup (to taste)
  • 2 oz. Downslope Double Diamond Whiskey
  • 3 fresh strawberries
  • 4 to 6 fresh mint leaves
  • Mint spring, for garnish
Directions:
To get this luscious libation started, place strawberries and mint leaves in a large, sturdy glass. Muddle with a muddler or the end of a French rolling pin. A wooden spoon works, too. (The key is to muddle, not murder.) Press the ingredients against the side of the glass, breaking the strawberries in to small, soft chunks. Add the agave syrup, Downslope Double Diamond Whiskey and stir gently. Serve over ice in a chilled glass. Garnish with mint spring, and then pucker up, baby.

Hot and Bothered Jalapeno Mint Julep


Ingredients:
  • Ice
  • Mint spring for garnish
  • .25 oz. water
  • 1 to 2 fresh de-seeded jalapeno peppers
  • 1 to 2 tsp. agave syrup (to taste)
  • 2 oz. of Downslope Double Diamond Whiskey
  • 4 to 6 fresh mint leaves
  • Jalapeno, for garnish (optional)
Directions:
Place the de-seeded peppers and mint leaves in a large, sturdy glass. Muddle. Press the ingredients against the side of the glass, breaking the jalepenos in to small, soft chunks. Add the agave syrup, water, Downslope Double Diamond Whiskey and stir gently. Stir or shake, if you’re using a cocktail shaker.(IMPORTANT SAFETY TIP: You’re gonna wanna strain this beauty over cracked ice, into a chilled serving glass. Booze good. Seeds bad.) Garnish with mint spring, and jalapeno.

The Melted Mayan


Ingredients:
  • Whipped cream, for garnish
  • 1.5 oz. Pepper Vodka
  • One Abuelita Chocolate tablet
  • Whole milk
Directions:
Bring 1 cup of milk to a high simmer and add crushed tablet to milk. Whisk milk until chocolate is dissolved and milk is frothy. Rim a large clear mug with turbinado (sugar in the raw.) Pour spirits in mug, top with whip cream, dust with chipotle powder and look out the window the rest of the day and dream of ancient cultures!

Pepper Mule


Ingredients:
  • .75 oz. fresh lime juice
  • 1.5 oz. Pepper Vodka
Directions:
Serve over cracked ice in a copper mug and finish with a fill of ginger beer. Garnish with a slice of lime.