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Our Story
Built by hand. Fueled by river water. Refined by volcanic rock. This is the Spirit of Colorado.
How We Got Here
We built our Distillery from scratch. Then, in 2014 Stoneyard Distillery started production of Beet Sugar Spirits, drawing the name from the old stone yard that surrounded it. Located just above the confluence of the Eagle and Colorado Rivers, this site was chosen for it’s great water source. Rocky Mountain water is pulled directly from the river through a private water system. The Distillery sits on a 4000 year old lava flow of the Dotsero Volcano. The lava rock provides the vapor refining distillation packing in the still hand built by the owners, distilling the true Spirit of Colorado into the Spirits of Stoneyard.
How We Got Here
We built our Distillery from scratch. Then, in 2014 Stoneyard Distillery started production of Beet Sugar Spirits, drawing the name from the old stone yard that surrounded it. Located just above the confluence of the Eagle and Colorado Rivers, this site was chosen for it’s great water source. Rocky Mountain water is pulled directly from the river through a private water system. The Distillery sits on a 4000 year old lava flow of the Dotsero Volcano. The lava rock provides the vapor refining distillation packing in the still hand built by the owners, distilling the true Spirit of Colorado into the Spirits of Stoneyard.
The
Process
Great spirits don’t happen by accident. Our process blends clean practices, Colorado sugar beets, and a little time in Twinkie to turn simple ingredients into exceptionally smooth spirits. It’s equal parts science, patience, and craft—done the Stoneyard way.
The Process
Great spirits don’t happen by accident. Our process blends clean practices, Colorado sugar beets, and a little time in Twinkie to turn simple ingredients into exceptionally smooth spirits. It’s equal parts science, patience, and craft—done the Stoneyard way.
1. Clean First. Always.
Before anything else: clean, clean, clean—and sanitize. Great spirits start spotless.
2. Make the Wash
Nearly a ton of Colorado sugar- beet sugar goes into Twinkie, where it’s heated and dissolved into what we call the wash.
3. Let it ferment
The wash moves to 1,000-gallon, temperature-controlled fermenters. Yeast and our not-so- secret blend of nutrients keep things happy and humming.
4. Time does it’s thing
About two weeks later, we’re at 10.5% alcohol—something like sake meets white wine, and surprisingly tasty.
5. Fire up the still
The fermented wash heads back to Twinkie and simmers all day as vapor rises through our 12-foot distillation column.
6. keep the good stuff
Heads and tails are cut, leaving around 40 gallons of clean, high- proof beet sugar spirit—ready to become every Stoneyard product we make.
Stoneyard Distillery
4600 Highway 6
Dotsero, CO 81637
(970) 456-1805
Email: info@stoneyarddistillery.com
OPEN AT SELECT TIMES
CALL AHEAD to see if we're on site.
Glenwood Springs Tasting Room
823 Grand Ave STE 100
Glenwood Springs, CO 81601
(970) 456-1825
Hours of Operation:
SUN-THURS: 2 P.M. - 8 P.M.
FRI & SAT: 2 P.M. - 10 P.M.
Take the Spirit of Colorado home