We start by de-stoning and macerating famous Colorado Palisade peaches, then strain and juice the peaches and blend the result with our whiskey. Later, we rest the whiskey in charred American oak barrels, where notes of vanilla, raisin, and oak are pulled from the barrel itself. The spirit is naturally colored by the barrel and peach juice, without the aid of artificial coloring agents. Lastly, we bottle the finished whiskey by hand to maintain the integrity of the caramelized peach finish.