Santa Fe Spirits sits in a modest industrial space on Mallard Way, about ten minutes from downtown Santa Fe’s plaza. Colin Keegan founded the operation in 2010, bringing his background in biochemistry and fermentation science to New Mexico’s emerging craft spirits scene. The distillery occupies a 7,000-square-foot facility where they produce whiskey, gin, vodka, and liqueurs using a combination of traditional methods and innovative techniques. You’ll find a copper pot still alongside modern equipment, reflecting Keegan’s scientific approach to distilling. The tasting room feels more like a neighborhood bar than a tourist destination, with local artwork on the walls and a relaxed atmosphere that attracts both visitors and Santa Fe locals. Keegan’s journey into distilling started with home brewing and evolved into professional fermentation work before he decided to open New Mexico’s first legal distillery since Prohibition. The early years involved navigating regulatory hurdles and building the local market for craft spirits in a state better known for wine and beer. Master distiller Keegan focuses on using regional ingredients when possible, including blue corn for their whiskey and botanicals foraged from the high desert. The operation remains small by design, producing around 10,000 bottles annually across their product line. They’ve built a reputation for experimental releases and collaborations with local restaurants and bars. Visitors can expect an educational experience that dives into the science of distillation rather than just the romance. Keegan or his small team often leads tastings personally, explaining everything from mash bill chemistry to the impact of Santa Fe’s high altitude on aging. The tasting room serves cocktails made with their spirits, and you can purchase bottles to take home. It’s not a polished tourist operation but rather an authentic look at small-scale craft distilling in the Southwest.