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Founded in 2008, Downslope Distilling in Englewood, Colorado was born of the notion that complex, distinct craft spirits could and should be distilled on a small scale. That approach has served them well, as each of the 10 spirits they’ve made are award-winning.
Most of Downslope Distilling’s award-winning craft spirits are distilled in their custom designed Double Diamond head still. Their accolades show that the custom still produces remarkable spirits, but it serves another purpose. It reminds the Downslope Distilling team that, much like a double diamond ski slope, distilling spirits is difficult. But that level of difficulty makes the end product that much more satisfying.
Downslope Distilling’s craft spirits are sure to warm the blood after a long day on the slopes or a long day in the office. Need an extra dose of warmth? Try their Pepper Vodka. Utilizing their Cane Vodka base, they infuse it with Indonesian black pepper and dried red chilies picked up from a roadside stand in New Mexico.

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.