This Colorado Distillery's Cactus Spirit Captures the Spirit of the Southwest

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This Colorado Distillery's Cactus Spirit Captures the Spirit of the Southwest
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Made with prickly pear cactus that is smoked for 48 hours, it was recently named one of the 2023 Good Food Award winners.

Dry Land Distillers

The trio wanted to do Colorado justice, explains Wroe, with the goal of creating one-of-a-kind spirits that truly represent the spirit of the American West, even when that meant sourcing ingredients that are more expensive or a bit more difficult to work with. The smoke-forward, earthy spirit has a long finish and slight sweetness that can transform a cocktail. “The smoke really becomes a player opposed to a dominate characteristic,” Wroe notes. In the tasting room, located at 519 Main Street in downtown Longmont, you’ll find it used in the popular Smoky Margarita as well as an Adobe Cactus cocktail.

The Cactus spirits aren’t the only products done differently at Dry Land. Whiskeys here are single-grain 100 percent wheat whiskey — wheat requires less water than commonly used corn or barley, making it fitting for Colorado. The grain for its Antero Wheat Whiskey is grown thirty miles northeast of the distillery. It was developed and grown by Colorado State University’s Agriculture department, in partnership with Colorado growers, as a sustainable option for the state's harsh, dry climate.

For its small-batch rum, Dry Land uses pure cane syrup and sugar cane from family growers in Louisiana and Florida.

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