by Steve Gleydura on
SCOTT FEUILLE IS IN his element. The Taylor Garrett Whiskey founder and retired Navy aviator is serving samples of his Albuquerque-distilled rye, bourbon, and old-fashioned whiskeys in the Chairman’s Club at the National Championship Air Races in Roswell. A biplane aficionado chats him up, amber liquid in hand, mixing talk of flight aerodynamics and bourbon flavor notes.
“What do you think?” Feuille asks. “I really like the rye,” says the customer. “That’s my favorite,” Feuille tells him, then waits a few beats before landing the kicker: “It’s only been aged 96 hours.”
Feuille invented a method that accelerates the traditional barrel-aging process from years to days. In fact, early reviews comparing Taylor Garrett to more conventional whiskeys place it in the six-to-eight-year age range. While somewhat controversial, especially to purists, the process has allowed Feuille to expand his business rather than wait years to release an initial batch.
“I hate being a spectator sometimes,” says Feuille, looking out at the busy Roswell runway. “That’s how I got into the whiskey business—all the guys having too much fun at the bars.” He officially launched Taylor Garrett 33 days before the pandemic closed the state’s bars and restaurants. The timing proved to be a mixed blessing as more people started drinking cocktails at home. “We’ve been going strong ever since,” he says.
And Feuille’s not the only one. As this month’s “That’s the Spirit!” feature demonstrates, his innovation is just one example of how New Mexico’s craft distillers, mixologists, and zero-proof hot spots are creatively raising the bar.
As the former president of the New Mexico Distillers Guild, Feuille sees a strong flight path for local craft spirits producers, even against national headwinds and some turbulence in the local market. “You’re seeing a steady increase in the quality,” he says. He points to standouts all across the state, including Dry Point Distillers in Las Cruces, Algodones Distillery in Algodones, Safe House Distilling in Albuquerque, and the upstart Black Gold Distilling in Hobbs.
Others are starting to take notice too. Santa Fe’s Tumbleroot Brewery & Distillery claimed the Master Award for its Navy Strength Gin at the U.K.’s 2025 Gin Masters competition, while Campo at Los Poblanos Historic Inn & Organic Farm in Albuquerque earned Michelin’s Exceptional Cocktails Award in August, to name a few.
So I’m happy to raise a glass—responsibly, of course—in celebration of our local craft spirits. Cheers!