Laws Whiskey House sits in Denver’s Baker neighborhood at 80 W Arkansas Avenue, founded by Al Laws in 2011 after he left his corporate career to chase something more meaningful. Laws, a former pharmaceutical executive, started the distillery in a converted auto shop with a clear mission: make honest American whiskey using heritage grains and time-tested methods. The 10,000-square-foot facility houses copper pot stills from Vendome Copper & Brass Works, and Laws sources all his grains from Colorado farms within 100 miles of the distillery.
The journey wasn’t easy—Laws spent three years navigating permits and city regulations before opening his doors. He brought on master distiller Jake Norris, who learned his craft at MGP Ingredients before moving to Colorado. Their approach centers on using heirloom corn varieties and wheat from Colorado farms, then aging everything in 53-gallon charred oak barrels in their on-site rickhouse. They’re meticulous about their cuts during distillation and never rush their aging process, even when demand outstrips supply.
When you visit Laws, you’re walking into a working distillery where production happens daily. The space feels industrial but welcoming, with exposed brick walls and the constant hum of fermentation tanks. You can smell the sweet mash and oak aging from the moment you step inside. They offer guided tours that take you through their entire process, from milling grains to bottling, and tastings happen at a small bar overlooking the production floor. It’s not polished like some tourist destinations, but that’s exactly the point—this is where real whiskey gets made.
