The long, marbled bar at Archetype Distillery in Vail Village glows softly, illuminating the interior of the cocktail lounge with an icy light. Behind it, rows of shelves hold glass bottles and jugs of clear spirits, hand-written labels revealing their contents, from mint and lavender to orange, ginger, habanero and beef jerky. Yes, beef jerky.
Turns out you can create a spirit from almost any flavor, as long as it isn’t too fatty or salty, said Michael Chapyak, Owner and Master Distiller for Archetype. Each one starts with a base product derived from wine grapes, which Chapyak chose over a grain or potato-based spirit for a smoother finish. “Then we make a high-proof infusion, which is vacuum distilled in a special machine that clarifies and condenses all the flavors of the infusion into its own spirit,” he said.
“It eliminates the salinity, acidity — anything that would burn and be too harsh.” The result is a distinctive spirit, and Chapyak has crafted more than two dozen of them. Expertly weaving one or more of these spirits with a backbone of Archetype’s flagship vodkas or gins, a splash of juice or simple syrup or a dash of bitters, Chapyak and Co-founder Wade Murphy can conjure a cocktail for any palate.
“Science and booze is the best damn job they ever came up with.” Michael Chapyak, Archetype owner and master distiller “We ask, ‘What’s usually your favorite cocktail?’ And then we go from there,” Chapyak said. “When people come in and say,.
