Salida Distillery sits at 7,036 feet elevation in the heart of Colorado’s Arkansas River Valley, making it one of the highest-altitude distilleries in North America. Founded in 2014 by husband-and-wife team John and Kristen Gaffney, this operation started in a converted garage before moving to their current location on East 15th Street in downtown Salida. John brings a background in engineering while Kristen handles the business side, and together they’ve built something that feels authentically Colorado mountain town—unpretentious, quality-focused, and deeply connected to the local community. The Gaffneys didn’t set out to revolutionize whiskey, but they did want to prove that high-altitude distilling could produce something special. Their facility houses a 500-gallon copper pot still and 250-gallon stripping still, both custom-made for their specific altitude requirements. The thin air and temperature swings of the Colorado Rockies create unique aging conditions that accelerate maturation and concentrate flavors. They produce bourbon, rye, and a range of other spirits, all using locally-sourced grains when possible and Rocky Mountain snowmelt water. What started as a two-person operation has grown into a proper destination, but it still feels like visiting friends who happen to make really good whiskey. The tasting room has that lived-in mountain vibe—wood and stone, comfortable seating, and windows looking out toward the Collegiate Peaks. You’re not getting a corporate experience here. You’re getting John or Kristen or one of their small team walking you through their process, explaining how altitude affects everything from fermentation to aging, and pouring samples of spirits that taste like nowhere else.