by Johnny Vee on
Finding the perfect holiday spirit is easy with these local distilleries. Photograph by Douglas Merriam.
COLIN KEEGAN STARTED Santa Fe Spirits in 2010 to turn his apple crop into a smooth and hearty brandy. He now offers several distinctive spirits, including two of my favorites for cooking (when not sipping): the Apple Brandy and Atapiño, a luscious piñon liqueur. Whiskey fans will love the mesquite-smoked Colkegan Single Malt Whiskey, with a hint of woodsmoke in the finish.
In an Albuquerque warehouse district, Brian Lang-well of Left Turn Distilling brews up a quartet of extremely drinkable elixirs, including my favorite, the Rojo Piñon Rum, which boasts a hint of piloncillo alongside a molasses twist. This winter, watch for the launch of a new green chile vodka. (Think Bloody Marys for New Year’s Day hangovers.)
In Las Cruces, father-and-son distillers Stefan and Chris Schaefer have built a loyal following with trios of both spirits and immature brandies at Dry Point Distillers. Their Monsoon Gin, cleverly adorned with a jackrabbit logo, offers a touch of coriander and rosemary. An extremely dry Monsoon martini should keep the rosiness in Santa’s cheeks!