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Lee Spirits Company debuts Winston Lee Whiskey 

click to enlarge Look for the new Winston Lee whiskey to join Brooklyn's on Boulder's usual lineup of gin drinks. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Look for the new Winston Lee whiskey to join Brooklyn's on Boulder's usual lineup of gin drinks.
Lee Spirits Company announces the launch of their newest product, a North American blended whiskey, dubbed Winston Lee, with free entry to a lengthy happy hour from 4 p.m. until 9 p.m. on Sunday, March 10, at Brooklyn’s on Boulder. Patrons can expect a specialty whiskey focused menu with bottles of Mr. Lee available to purchase, as well as a 20-percent discount on their pre-existing lineup of gins and liqueurs.

“This is a proud day for our team as we enter into a new spirit-based marketplace,” said Nick Lee, co-founder of Lee Spirits Co. “We have created a very delicious blended whiskey and we enjoyed the process of creating another transparent pre-prohibition style spirit. Winston Lee represents how this category was classically created close to 100 years ago and is how whiskey is often made across our nation today by many whiskey distillers.”
click to enlarge LEE SPIRITS CO.
  • Lee Spirits Co.

Winston Lee consists of five-year-old old Kentucky straight whiskey, rye, corn and registers at 94 proof. Lee Spirits continues to distribute throughout Colorado with expansion plans to incorporate additional states in 2019, beyond their current footprint that already includes Arizona, Kansas, Oklahoma and Texas.

Ian Lee, co-founder of Lee Spirits Co. adds that “as our company expands into new regions and develops new products we will continue to maintain our brand’s standard of creating high quality pre-prohibition style offerings and that is what we have done with our new North American blended whiskey,” says Ian Lee, co-founder of Lee Spirits Co. “We are excited to expand our portfolio while offering whiskey lovers and the bartending marketplace a fantastic tasting and high-quality blended whiskey, that is nearly unmatched in terms of price point, making it also a robust option for any backbar.”

— Dionne Roberts is the editor of Rocky Mountain Food Report, and a regular Indy contributor.

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