Don Quitote Distillers
About 95 percent of the produce the distillery uses in its products comes from New Mexico, Dolin said, including apples from Espanola and grapes from Deming. Grape pressings—the skins of grapes that have been squeezed for juice—are taken from the state's vineyards. Organic goods are used whenever possible, he said.
The Dolins pride themselves on the amount of workmanship that goes into the production of their spirits. They ferment and distill in small batches, allowing for greater product control. They use alembic stills—a traditional still originally used by Arabs—and refuse to add flavor or color to their brandies after distillation.
"It's literally hand-crafted," Ohla Dolin said.
Ron Dolin, who designed his stills "to take advantage of where we are," argues that the White Rock location has some special factors that are conducive to the creation of a superior spirit. It's noted that the area's 6,500-foot elevation, which generates a boiling point lower than at sea level, means the distillery's wine doesn't get as hot during the distillation process, reducing the "burnt" smell and taste that can occur at higher temperatures.
Looking ahead, the Dolins plan to expand their line in the coming year with two vodkas: an organic blue corn vodka and a wheat vodka based on one of Ohla Dolin's recipes.
