Brad Nolt

“Rocky Mountain Highest”

Bryan Nolt was born on June 1, 1971, and grew up in Colorado. After his education, but before he became one of Colorado’s most influential whiskey makers, Bryan Nolt spent his days in exam rooms instead of rickhouses. A trained anesthesiologist, Nolt built a successful medical practice before ever setting foot behind a still. But his passion for whiskey, particularly bold American expressions, kept pulling at him. He began collecting rare bourbons and studying production methods in his personal time. What started as curiosity soon turned into determination: he wanted to make whiskey of his own.

In 2007, Nolt founded the Breckenridge Distillery in Breckenridge, Colorado, located more than 9,600 feet above sea level, one of the highest-altitude distilleries in the world. It was then that he left medicine and committed himself full-time to whiskey making. While many assumed his venture was a passion project, Nolt intended to build something far more serious. He hired early mentors, researched traditional Kentucky-style production, and installed copper stills sourced from Vendome Copper & Brass Works.

Breckenridge began producing high-rye bourbon, using a mash bill of 56% corn, 38% rye, and 6% malted barley. To accelerate aging in the unique Rocky Mountain climate, Nolt used snowmelt-fed water from local streams, which he believed added a softer mineral profile to the whiskey. Aging at high altitude proved challenging since the barrels experienced intense temperature and pressure changes, but it also led to good extraction from the charred oak staves.

Rather than waiting years to release a fully house-aged product, Nolt implemented a blending strategy, sourcing fully matured bourbons from Kentucky, Indiana, and Tennessee, then marrying them with his Colorado-made whiskey. Though this method is somewhat controversial among purists, the blend quickly earned recognition. Silencing the naysayers was sweet when, in 2011, Breckenridge Bourbon won a Double Gold at the San Francisco World Spirits Competition; Nolt’s experiment was indeed more than a novelty.

Throughout the 2010s, Breckenridge continued to earn accolades. Its High Proof Bourbon, Port Cask Finish Bourbon, and Single Barrel releases became highly sought after. Nolt also began forming strategic whiskey collaborations. One notable partnership came through Flaviar, the online spirits club, with whom Breckenridge released special small-batch bourbon selections for members. Another collaboration, Breckenridge “Buddy Pass,” paired the distillery with Breckenridge Brewery, creating a beer-barrel-finished whiskey designed for winter release.