8,000 feet above sea level, in Colorado’s San Luis Valley, the Cody family has been cultivating this low yield, semi-wild rye grain since the 1930s. We fell in love with how it ferments and distills into a terroir-driven, unapologetic whiskey. Aged for at least three years in our rarified thin air, this rye is luxurious in texture, generous in perfume, and abundant with flavor notes of mint, anise, salted toffee, orange peel, fig and finishes with a radiant Serrano pepper spice.