Lance and Anna Hanson moved to Hotchkiss, Colorado, from California with the original vision of planting grapes and making wine. Since they began doing that in 2001, Jack Rabbit Hill has expanded to include eighteen acres of vineyards, ten acres of hops, a loyal following of national and Colorado restaurants, an on-farm distillery and spirits division and, most recently, a Denver outpost at the Source that makes a piece of Jack Rabbit Hill's soul accessible to a larger base of people.
| The still shed at Peak Spirits, where mash made by Wynkoop and Bull & Bush will be distilled for white whiskey.|
Other projects in the works include CapRock Bitter, a dry, full-bodied amaro. And while Peak Spirit loyalists have been clamoring for a whiskey, Lance wasn't interested until an opportunity came up that involves, of all things, breweries and brewmasters.
See also: First look: CapRock Farm Bar opens Tuesday at the Source -- and whiskey is on the horizonMore »