I caught a few articles regarding Leopold Bros. move within Denver, down the block from where they are now, expanding to seven stills from five, and a few tidbits caught my eye.

http://denver.eater.com/archives/201...plans.php#more

In this article, Todd mentions that "...half the reason we're building this is for the Maryland Rye." Great news if that refers to ramping up production of the MR! I've heard great things about it but haven't got to taste it yet. I understand it hits stores sometime around Thanksgiving?

http://denver.eater.com/archives/201...plans.php#more

He also talks about intensive landscaping around air intake ducts:

"We'll plant columbines, roses, lavender and honeysuckle, which are important to the grounds, because they add flavor notes and complexity to the whiskey over time," he says. The flowers -- mostly food plants -- he continues, will be "right next to the air intake, with the notion that the microscopic amounts of pollen, wild yeast or plant material will fall into the wooden fermenters, and over time, give it character -- give it terroir."

Well that kind of blows my mind. I have never heard that plants surrounding a distillery could be responsible for its character or terroir, and it certainly never occurred to me on my own, but it sounds damn exciting! Another piece of the 'what makes whiskey from so-and-so distillery so unique' puzzle.

Best of luck with the expansion Leopolds!