From potatoes to cocktails at Woody Creek Distillers (video) |

From potatoes to cocktails at Woody Creek Distillers (video)

Photos by Anna Stonehouse
The school house farm for the Woody Creek Distillery waits to have the potatoes harvested within the next three weeks.
Anna Stonehouse/The Aspen Times |
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The process from farm to bottle is as local as it gets at Woody Creek Distillers in Basalt, where potatoes are grown in a field less than two miles away from the distillery.

Take a tour through the facility in Willits to listen to Head distiller David Matthews talk about his passion for creating high-quality craft spirits. That passion has helped the distillery win awards such as the coveted double gold medal for best vodka at the San Francisco World Spirits Competition for its 100 percent potato vodka in 2015, and the double gold medal for its 100 percent rye whiskey in 2016.

Potato harvest is mid-September for potatoes that have been growing all summer. Emma Schoolhouse field, and some in Sopris Creek and

This year, 40 acres of potatoes planted, 1-1.2 million pounds of potatoes. All the potatoes will be brought here daily, fresh — we only Mash potatoes fresh out of the ground, typically less than 24 hours out of the ground,” Matthews said. “They come here and we Grind them, we cook them, we ferment them and we turn them into vodka.”


Woody Creek Distillery from Aspen Times on Vimeo.

Woody Creek Distillers is currently in the running for USA Today’s “10 Best” Readers’ Choice competition as one of the best craft vodka distilleries in the country. Fan can vote once a day for their favorite distillery at until the competition finishes on Sept. 12.

According to Woody Creek Distillers, its potato vodka “embodies ‘the return of real vodka’ to a marketplace saturated with vodka made from neutral grain spirits, the mass-produced ethanol devoid of flavor and character commonly used to make mass-produced vodka.”

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