by Page Buono

Whiskey’s all the rage in big metropolitan areas, and unlike when it comes to fashion, Durango is keeping with the national trend. Much like fashion, however, they’re doing it with a twist.

A recent “educational” dinner, organized and co-hosted by The Strater Hotel and Jack Daniels, targeted a prospective whiskey-drinking female audience. The event was the fourth of its kind throughout the state, attended by local movers and shakers, most with a finger in the beverage industry. They were invited to try the mostly male-consumed drink – typically shared straight from the bottle around a campfire – in a more upscale and refined setting alongside a four-course dinner at the Mahogany Grill.

Darby Schreiner-Daes, Front of House Manager for the Mahogany Grill, said the event was an opportunity to showcase items from the Grill’s new menu while courting a new audience for the oft overlooked mixer.

The Strater’s Mahogany Grill during its recent “Women and Whiskey” tasting night./Photo by Steve Eginoire.

According to Ana Kornegay, Marketing Manager for Jack Daniels, whiskey is all the rage in large metropolitan areas, and a push in mountain towns was the next logical step.

Despite typical preference for things on the lighter end of the bar spectrum, Kornegay said the women of Durango had a leg up on their peers at similar events in Vail, Telluride and Denver. “The Durango crew was the most familiar and comfortable with whiskey,” she said.

Between each course, the ladies received some information about whiskey and its history before being invited to sample the next offering. On various occasions, women sampled the whiskey, sour-pursed their lips, one-eye winked and shook their heads at the burning sensation and pungent odor.

After sampling the Gentleman’s Jack, guest Suzan Lane piped up, “The scent reminds me of a guy I used to date.”

Lane said the event caught her attention as a fun twist on a women’s get-together, turning a traditionally masculine past-time into an estrogen-enlightened event. “The next guy I date is going to say that whiskey reminds him of a girl he used to date,” Lang said.

Ironically, the favorite amongst the crowd was the “Gentleman’s Jack” – a bit smoother than the others, having been run twice through the charcoal distilling process.

Each whiskey was incorporated into a cocktail, inspiring women to consider doing so in their personal mixed-drink “cook books.” One such cocktail, the “Velvet Elvis,” combined basic whiskey, Chambord, fresh lemon and simple syrup. Another, the Peach Manhattan, featured the smoother Gentleman’s whiskey, peach bitters and sweet vermouth.

The attendees, many with multiple shot glasses and cocktails in front of them, were reminded that they did not have to drink every last drop.
Attendee Samantha Gallant, who usually isn’t a whiskey drinker, said the event helped her realize the similarities between whiskey and wine.
Kendra Cole, owner of Bayfield Liquors, said she loves whiskey and enjoyed learning how to pair it with food. Her sister, Amanda Cole, meanwhile, kept the whiskey shots in front of her, and, though she sipped them, definitely leaned toward the more palatable cocktails.

For a local twist on the national fad, Adam Bergal and Kevin, Danny and Sheree Culhane, of Honeyville, have partnered to open the Honey House Distillery. Their first product, a honey-infused Kentucky bourbon called “Colorado Honey,” made its way to liquor store shelves a few months ago. This is just the beginning, as the crew intends to not only distill its own bourbon but to branch out to products like gin and maybe even a choke-cherry liquor.

Though a separate business from Honeyville, the distillery is located in the same building, along with a free tasting room.

For now, the bourbon is an imported Kentucky, aged at least five years. But, the crew is in the process of distilling its own, and after it has undergone a similar aging process, Colorado Honey will be entirely home grown.

Unlike big brands like Jack Daniels, which use honey liquor or artificial flavoring, Honey House uses the real deal in its products. Bergal said he and Kevin recently attended a conference for distillers in Denver, where they were essentially begged for the secret to avoiding the separation that occurs when trying to use real honey in the distillation process.

The Honey House Distillery will break ground on a new building at the same location, north of Durango, this summer. It will house not only Honeyville products, but gin, honey whiskey, a choke-cherry liquor and a tasting room. The vision extends to distilling other alcohol as well, while maintaining the honey-filled, infused or inspired niche. Bergal said that within the next year, locals and tourists can stop by the new store, which will be about five times the size of the current Honeyville.

Meanwhile, Colorado Honey is available at most local liquor stores, and behind the bar of at least 15 Durango restaurants.

Bergal, echoing the results of the Women and Whiskey dinner at The Strater, said the honey whiskey has helped to lure in the fairer sex.

“Women really like it,” he said. “It’s sweet, and smooth, and it doesn’t burn like other whiskeys.”  Bergal said his wife, Samantha, wasn’t a whiskey drinker until she tried Colorado Honey. “Now I’m like, ‘What have I done?’” he laughed.