The SLÉIBHE Standard™
At Minturn Whisky Co., we craft every bottle according to our Sléibhe Standard™ — a covenant with time, tradition, and the mountains we call home. Named for the Gaelic word meaning “of the mountain” (pronounced shlay-vuh), it’s a commitment to presence over haste, depth over distraction, and sourcing only what’s worthy — made for those who gather to sip something that still means something.
One day it just popped into my head — what if we made whisky? There wasn’t any peated whisky around here, no one really using refill casks either. So I thought, let’s make it in that style. It’s what I liked, what I enjoyed. And honestly, why would we make something we don’t even drink? That’s why we don’t touch vodka, gin, or even bourbon. This is the one thing I care about getting exactly right.
- Spence Neubauer, Co-Founder
Barrel Discovery
We don’t distill — yet. Like over 50% of the industry, we source our whisky. The difference is that we source from award-winning Colorado distilleries that we have strong relationships with, and we’re transparent about it. We blend everything in-house, by hand, and by taste. Spence has what the industry calls a “golden tongue”, a rare ability to taste through dozens of high-proof barrels and pick the few that hit exactly right. Each one is chosen for smoothness, balance, and character, then brought home to Minturn to begin the transformation.
Artful Blending
Once selected, the barrels are blended by weight, layered with character, then proofed with our pristine Minturn water. Drawn from the Holy Cross Mountain Wilderness, this water is entirely unique to Minturn. Pure, cold, and mineral-rich, it softens the whisky’s edge and reveals unexpected layers of flavor. We take our time with this step, proofing over days to protect the integrity of the spirit. It’s why our whisky is known for its smoothness — and why no one else’s tastes quite like ours.
Bottled with Intention
Every step is hands-on. Once the blend is proofed, it’s non-chill filtered to remove char, then bottled, labeled, and sealed on-site — no mass machines, no shortcuts. Each bottle is the final expression of a process rooted in presence, precision, and obsession. We bottle when it’s ready, not when it’s convenient. Because this isn’t just whisky — it’s something we love, and we want you to feel that in every pour.
COME VISIT US
The Wee Dram
161 Main, Minturn
Summer hours, open everyday 12-7pm
REACH OUT
Email: stef@minturnwhisky.com