History

Founders and Origin

Amy and Lenny Eckstein founded Deerhammer in 2010 in Buena Vista, Colorado. They were drawn to the area by the Arkansas River and their passion for whiskey. Deerhammer is described as a fully independent, family-owned craft company, free from investors, pursuing a mission to redefine independent American whiskey – one batch at a time.

Growth and Production Journey

Originally, Lenny Eckstein built the first iteration of the distillery as a handmade 150-gallon direct-fire copper pot still, which started the process and enabled about one full barrel of whiskey per month. After a little over a year, the equipment was upgraded to produce a 53-gallon batch per day. That pace remains today: one notable batch of whiskey per day, aging in the high-altitude rackhouse (8,000 feet above sea level) for at least 4 years.

Philosophy and Production Aesthetics

Deerhammer emphasizes a grain-to-glass approach: recipe, mash, fermentation, distillation and maturation are all fine-tuned to bring out a distinctive ’taste of place’. The process is craft-specific and without computer-controlled controls – “handmade by feel and taste, one single barrel at a time.”

Location and Community

Located in Buena Vista, they highlight the connection to the local community and the town's history. They invite visitors to drop by for a tour and a tasting in the distillery.

Production / Manufacturing

Overall Approach

Deerhammer is a grain-to-glass distillery, where the individual steps – from mashing to maturation – have been refined to understand how each detail affects the final flavor. The process revolves around open fermentation and copper pot-stills, without automated controls.

Distillation and Fermentation Details

• Fermentation: open fermentation environments with varying durations (for example 4–5 days for American Single Malt).
• Distillation: squat-head copper pot-stills (typically 650 and 150 gallons).
• Barrel production: 53-gallon new oak barrels for aging, heavy toast, #2 char.
• Maturation: aging in rackhouses at 8,000 ft; typically longer aging (e.g., 5–6 years for some flagship products; 4 years minimum for some components).
• Entry and exit proofs: typically around 105 at entry, around 110 at exit for certain batches (e.g., rye).

Region and Raw Materials

• The use of Colorado-grown grains and malt contributes to a clear 'placemaking' profile in the drinks. American Single Malt is based on malted barley and an open fermentation before passing through copper stills and aging in heavy-toast, #2 char American white oak.

Products / Whisky Series

American Single Malt Whiskey

• Base: 100% malted barley with a mash consisting of 85% Pale Malt, 5% Chocolate Malt, 5% C120 Malt, 5% C45 Malt.
• Distillation equipment: 650 and 150 gallon squat-head copper pot-stills.
• Maturation: 5–6 years in a rackhouse, at 8,000 ft.
• Barrels: 53-gallon American white oak, heavy toast, #2 char.
• Alcohol strength at bottling: 92 Proof (46% ABV).
• Production timeframe: open-air fermentation 4–5 days; distilled in small batches, one batch at a time.
• Tasting notes: notes of coffee, chocolate, dark fruits and a complex finish.

Port Cask Finish • American Single Malt

• Description: A selected portion of American Single Malt aged in ex-port casks (ruby, tawny, and Colorado Port-style) and given an additional 2+ years of maturation in ex-port casks.
• Flavor profile: layers of stone cherry, baked spices and dark chocolate that complement the original malt profile.

Hickory Smoked Corn Whiskey

• 100% corn (84 proof) from Colorado heirloom corn from the Ute Mountain Tribe, aged in used bourbon barrels for at least 2 years at 8,000 ft.
• Fermentation and distillation method: traditional sour mash and double-pot distillation in copper stills.
• Tasting notes: sweet hickory smoke, caramel, dark roast coffee.

Straight Rye Whiskey

• Grain Bill: 78% Elbon rye, 12% oats, 5% C120 malt, 5% chocolate malt.
• Mash and fermentation: sour mashed, 4-day open fermentation, M1 yeast.
• Distillation: double-pot distillation on copper stills.
• Barrel entry: 105; average exit: 110; barrels: heavy toast, #2 char barrel.
• Maturation: 5–7 years at 8,000 ft in semi-climate-controlled rackhouse.
• Bottling: 100 proof.
• Tasting notes: oatmeal cookies, vanilla, cardamom, blueberry compote.

Straight Four-Grain Bourbon

• Grain Bill: 65% Ute Mountain corn, 15% red wheat, 15% oats, 5% roasted barley.
• Fermentation: sour mashed, 4–5 days open fermentation; double-pot distillation.
• Aging: 53-gallon barrels, a low entry proof of 105, aging at 8,000 ft for about 4 years.
• Tasting notes: molasses, plum, coffee, dark chocolate, cinnamon and dried fruit.

Progeny Series No.4 – Vino Verso

• Collaboration: Carboy Winery (Colorado) – 4th release in the series.
• Mash: 85% Pale Malt, 5% Chocolate Malt, 5% C40, 5% C120.
• Fermentation: 4-day open-air sour mash.
• Blending composition: 65% Albariño, 25% Gewürtraminer Brandy, 10% Cider (Bourbon Barrel Cider).
• Maturation: 5 years at 7,930 ft in a semi-climate rackhouse; finished with an additional 2 years in Carboy-fade.
• ABV and bottling strength: 106 proof at bottling; 900 bottles (2023 release).
• Tasting notes: cherry-topped notes, raspberries, grilled peaches, bread dough.

Other Announced Products

• Distillery Tour + Tasting – 21+ event, including five different whiskey tastings at the end of the tour.
• (There are also associated merch and online gift cards available.)

Visits / Experiences

Distillery Tour and Tasting

• An immersive guided tour of the distillery, focusing on grain-to-glass and all the steps in whiskey production.
• Ends with five different whiskey tastings.
• Visits and experiences in Buena Vista, Colorado, with insider tips about the region.

In-Store Presence and Tours

• Opportunity to visit the tasting room and enjoy cocktails in connection with the tour.
• Online shop and digital gift cards for purchases of products and experiences.

Philosophy

• Deerhammer is fully independent and without investor funding, reflecting a constant focus on the independent, craft-based approach to American whiskey – a process guided by passion and a sense of quality rather than automation.
• They describe their work as a continuous exploration of the history and traditions of spirits, combined with an innovative, locally rooted approach in Buena Vista, Colorado.