History

• Ron & Olha are behind Don Quixote Distillery. Ron is a Ph.D. engineer at a world‑leading research laboratory and began in his spare time to experiment with fermentation and distillation methods for wine and spirits. He built his first still at age 16. As a student, his still designs evolved to use solar energy to produce ethanol/methanol, and he found himself ahead of his time, which in part led to a story about a dorm‑still and safety challenges.
• Small‑batch distilling: Don Quixote makes each still by hand and tailors them to the environment and the individual spirit. The whiskey still (pot still) is designed for American whiskey; the process includes a Moonshine‑era Doubler/Thumber, a worm and natural convection to condense ethanol vapor back to liquid. A vodka still (reflux) is optimized for a smooth vodka with a hint of sweetness. The classic copper alembic still is adapted to a hot, high‑plateau environment and is used for brandy, Pisco and grappas.
• Building Don Quixote's first still was driven by Ron, who designs and builds all the stills. The first prototype was a five‑liter copper alembic‑pot still, developed to maximize the benefits of distillation at 7,500 feet elevation in the desert. His ongoing development has led to seven design generations and a focus on optimized production for flavor and aroma.
• Brandy and green principles: Olha grew up in a family of distillers and learned Eastern European secrets about vodka and brandy. Don Quixote's Green Commitment includes milling malt into natural enzymes, using organic grains when possible, cleaning equipment with citric acid and avoiding coloring and added flavors after distillation. Additionally, naturally cooled water is used for spirits and passive solar heating for pre‑warming of wines; the facilities are heated with recycled heat from the distillery batches.
• 100% craft: All wines, spirits and extracts are produced in Los Alamos or Santa Fe. They state that every product is 100% handmade and that wines are often 100% from the individual varietal grape. They produce, among other things, five Port wines and a Sherry, as well as Angelica and other prominent products. There is an emphasis on avoiding additives and following old methods, including being the only Angelica producer in the world that follows the original recipe from NM missionaries in the 16th century.

Production / Manufacturing

• Small‑batch distilling and customized stills: Don Quixote hand‑builds each still to suit the environment and the desired spirit. The whiskey still (pot still) for American whiskey; the vodka still (reflux) for mild vodkas; the copper alembic still for brandy, Pisco and grappas. The stills are designed to provide even heating and a smooth, lightly sweet spirit with balanced aroma.
• High‑altitude specialization: The classic copper alembic still is redesigned for the hot, high‑plateau environment at 7,500 feet altitude.
• 100% craft and raw materials: All products are made 100% in their own facilities; organic grains are used when possible; NM blue corn is used for Blue Corn Bourbon and Blue Corn Vodka; gin uses NM‑harvested herbs; extracts are produced without sugar or chemicals; wines ferment naturally without unnecessary chemicals.
• Green energy and water: Naturally cooled water is used for spirits, and wines are pre‑warmed using passive solar heating. Heat for the facility is supplied by recycled heat from the distillation batches.
• Port and Angelica formation: They produce five Port wines and a Sherry as well as Angelica production using old‑world methods, and are unique in combining wine and brandy in Port.

Products / Whisky Series

• Whisky type: Deliberate use of Single Pot Still (Whisky) approach as well as Bourbon through Blue Corn Bourbon. This is regarded as their whisky approach (pot still and bourbon are mentioned).
• Blue Corn bourbon: Distilled from organic NM blue corn and highlighted in the crafting of a bourbon‑style.
• Blue Corn Vodka: Distilled from organic NM blue corn.
• Gin: Use of native NM herbs harvested in forests and near the Rio Grande.
• Brandies, Pisco and grappas: A larger share of their copper alembik systems is used for brandy, Pisco and grappas.
• Wines, Ports and Sherry: Table wines, dessert wines, Sangria, Ports and Sherry produced naturally from NM grapes and fruits; Angelica is produced according to the original NM recipe from the 16th century. They also produce homemade extracts and chocolates, and offer matching chocolates.
• Port statements: They note that they are the only Port producer in America that produces both wine and brandy within their Port.

Visits / Experiences

• Santa Fe tasting room: Visit in Santa Fe, in the Ti area north of Santa Fe on Hwy 84/285, just before the Cities of Gold Casino.
• Los Alamos: The distillery sits on a high plateau overlooking Los Alamos.
• Corporate Retreats: Opportunity to plan company‑friendly events at the Santa Fe tasting room.
• Events and education: Offers Cocktail Classes and Wine & Spirits Appreciations in Santa Fe, as well as private events and theme nights.

Philosophy

• God and Nature: The products aim to use natural New Mexico ingredients where possible (for example Blue Corn bourbon and vodka). No added sugar or chemicals in extracts.
• Style and quality: Small‑batch distillery with specially designed stills; malting grains naturally to obtain enzymes for starch conversion; organic grains used when possible; no coloring, flavor or texture additives after distillation.
• Environment and green initiatives: Naturally cooled spirits, passive solar heating of wines, recycled heat for heating facilities and use of citric acid as a cleaner to avoid industrial chemicals.
• 100% Craft: Each wine, spirit, extract and chocolate is handmade in Los Alamos or Santa Fe; wines often comprise 100% of the stated varietal grape.