Pure intentions
Sampling the spirits at Colorado Springs' newest distillery/tasting room; Lost Friend Brewing to significantly expand; Bristol Brewing and Blue Star Group do a real estate deal + food & drink events
You’ve probably heard less about Pure Distilling than you should have by now, but all that’s slowly changing. And for good reason.
The company sold its first bottle in mid December 2024 and through self-distribution already counts upwards of 250 on- and off-premise accounts across the state. You may have even had one of their products already in a cocktail around town without realizing it: perhaps at the Rabbit Hole or at Cocktails After Dusk event.
In September 2025, they opened a tucked-away tasting room at their distillery (in an office park off Janitell Road, near I-25’s Circle Drive exit). Gentleman croupier extraordinaire and industry personality Colby Schaffer has helped put them on the map since by hosting Wednesday night poker nights on site (6-9 p.m.; free with prizes for winners).
As I came to find out on one of those recent Wednesdays, Pure Distilling’s bar is a legit craft cocktail destination. I met with the owners, managers and bartenders to sip through and get to know each house spirit. Here’s everything to know:
Who:
• Taylor Stuart and Drew Leyes are co-founders and best friends, both former Army officers (Stuart is still a reservist officer) who met at the Veteran’s Club at NYU while attending business school. They’ve since traveled through more than 60 countries together, as evidenced by souvenir beer coasters sealed onto a central tabletop — just one tiny detail with a big backstory among many others in the dive-bar-inspired tasting room. (Another is bar counter wood slats reclaimed from our Pikes Peak Trolley Museum & Restoration Shop in town.)
Leyes is a Springs native. A “unique opportunity” to procure distilling equipment from someone who was starting up, but decided to move elsewhere and sell it, created the reason to come home and start the business. Stuart says that after graduating they both wanted to start something, and found a complementary partnership by keeping each other accountable and balancing their roles. With the “bourbon boom over and too many companies leaning too deeply into that,” they saw an opening in the marketplace for “flavor-forward spirits that Millennials and older Gen Z drinkers would like.”
• Cole Chapman is the head distiller, having helped prior lead positions at Blackhat Distillery and Lee Spirits Co. (He’s not on site the night of my visit, so I miss the chance to catch up with him.) He works on a unique, all-glass still. Pure prides itself on using no plastics or artificial ingredients in its spirit-making process. They make their own clear neutral-grain spirit and purchase aged product from Denver’s The Family Jones Distillery to customize on site.
• Emily Kindt is the sales director, who you’ll probably recognize from her time bartending at Shame & Regret. And Ashlee Choi, also formerly of Blackhat Distillery as well as 503W, manages the tasting room and is a brand ambassador.
Kindt and Choi collaborated to build Pure Distilling’s cocktail menu, aiming to not be “too pretentious or make too many touches on each drink, so you can clearly taste the base spirit,” they say. (Cocktails are just $7.50 to $10.) “Our spirits are really good on their own, but phenomenal as plus-one drinks.” As much as they try to maintain a pure ethos at Pure (see what I did there), they say it was impressive to see how the competitors at a recent Cocktails After Dusk bartender battle treated their products: “One took our lemon-honey vodka and fat-washed it with olive oil; it was interesting to see them pull it off.”
What:
• Rocky Mountain Sunrise Vodka — peach and agave flavored, made with real fruit sourced from Palisade. “I was there for harvesting,” says Stuart. “When I got back home and was unloading, I found three snakes in the back of my truck.” (Apparently snakes hunt near fruit trees, as the fruit draws prey in.) The peach skin gifts a little color to the vodka, itself made with corn. “We saw where the market was going with Deep Eddy and BuzzBallz, with a whole generation raised on Mike’s Hard Lemonade,” he says. “We noticed a lot of products are made with high fructose corn syrups colorings. We thought, “we can do something all-natural, with local ingredients, and not have to charge much more than them.” Sunrise sips lightly sweet with a natural flavor (read: no peach schnapps cloy up in here).
• Rocky Mountain Sunshine Vodka — from the same vodka base, this one’s lemon and honey flavored. They get wildflower honey from Loveland and lemons grown in a greenhouse in Rifle, Colorado. The rinds give Sunshine a fitting yellow color, and the pulp gets juiced for drinks behind the bar. This vodka has more of a limoncello vibe going on, minus the saccharin sweetness. Stuart says “just on the rocks it’s half way to a Lemon Drop martini, without having to make one.” He likes pouring a little Sunshine or Sunrise into Coors Light to make an easy shandy, great for golfing. And yes, that’s Leyes’ dog Tank on the label of both vodkas.
• Ma Deuce Bourbon — a high corn mash bourbon further aged in tequila barrels for six months. Named after the M2 Browning 50 caliber machine gun, which is fitting, because there’s a kick to it at 100-proof. Still, it’s nicely smooth with an agave nose and added complexity and spice from the tequila barrel influence. Enjoy it as an Old Fashioned — named the Old Guard at the tasting room.
• Dead Canary Mountain Gin — “Cole makes great gin,” says Stuart. “Gin drinkers really like this one — it’s been a surprise best seller.” He describes it as “very mountain-y” due to Rocky Mountain Juniper, Spruce tips and Cedar leaves plus white sage and orris root. They also rest it on oak chips for a stint. Try it in the tasting room in the Coloradoroni, made with Dead Canary, sweet vermouth and Campari. This one’s named in honor of one of Colorado’s first service animals, the birds who protected miners.
• Tava Botanical Gin — By now you know Pikes Peak’s true name, Tava. This take on gin focuses on high-elevation botanicals that include juniper berries and cedar leaf, but also yerba mate (grown high for its relative elevation). Tava also sees lavender, grapefruit peel and lemon thyme. It sips lighter, more herbal and faintly citrusy. At Pure’s bar, order the Tava And Tea, which is this gin mixed with yerba mate tea, tonic and lime.
• Cane Botanical Rum — atypical for a rum because of botanical additions more common in a gin. They make it with different batches of fermented cane juice. “It sits somewhere between a rum and gin,” I’m told, “which adds more sweetness to traditional gin cocktails.” Kindt says to visit Shame & Regret for the Siptease cocktail, made with Pure’s Cane Botanical Rum, thyme-infused honey, lemon and orange flower blossom water. “It’s fantastic.”
• St. Bernard Mountain Whiskey — think: an Andes chocolate mint in a bottle. Or peppermint schnapps cut with bourbon. Or “Colorado meets Switzerland” says Stuart, noting it’s made with ethically sourced cacao and Vermont-grown peppermint. You could sip this on its own all day and be more than content. (A 200ml, flask-sized bottle with a pop top that they sell fits conveniently in a jacket pocket for a day on the slopes.) Or try the Dog Drool in the tasting room, which puts a shot in a Guinness. Buena Vista’s Eddyline restaurant makes an espresso martini with this spiced whiskey, brown sugar vanilla syrup and house cold brew. Again paying homage to service animals, the St. Bernard on the label commemorates avalanche rescue dogs.
Why:
Adding to their earlier comments on why they wanted to start the business, Leyes and Stuart say they want to make great products, at an approachable price point, with good ingredients. “A lot of blenders and bottlers and producers in Colorado are charging more than they should be,” they say.
Everything is a labor of love here; even bottles are hand-filled and hand-labeled, the hard way.
Speaking to the tasting room specifically, they wished to create a space that people could rally around, and support the local community. To that end, they created their own nonprofit arm, Mountain Paws (which signifies for “patrol and working dogs”), and through it they donate 10 percent of proceeds annually to dog-related nonprofits.
That includes organizations that work with avalanche rescue dogs and military working dogs. And local nonprofits like Karl’s Canine Krew (a dog rescue), The Old Mutt Hut (a forever home for abandoned senior dogs) and K9 Hurricane’s Heroes (helping retired military and law enforcement dogs with vet care).
“In the Army we worked with IED-sniffing dogs in Afghanistan,” says Stuart. “I can’t ever pay them back for what they did for us. We owe them a lot.”
Coming soon at Pure: A Crème de Violette, utilizing Western Dog Violets grown in Cañon City, to localize it. Lee Spirits’ popular Crème de Violette, which left the market after their closure, was made with European Alpine Violets, I’m told. Pure will mix the two varietals and color their product with blue spirulina to keep it natural.
Lost Friend Brewing to expand, quadruple its capacity
Lost Friend Brewing Company announced last week that it’s expanding into a neighboring storefront. Owner/Brewer Andy France tells Side Dish that he’s going from 3,600 square feet to 11,200 in total once the old and new spaces are connected.
The current brew house will move to the new area, double in size and quadruple its production capacity, leaving room to still expand in the future. France says he’ll focus on on-site sales for now, but eventually consider local distribution “to diversify revenue streams.” Also in the new space expect a full bar, to include cocktails and N/A drinks, plus significantly expanded seating (“with an emphasis on comfort and coziness”) and an event space for 50, to be open as a family area during non-event hours.
In the spot that the brewhouse now operates (i.e. the soon-to-be old space), BC’s Barbecue will introduce a barbecue fusion concept named The Shed. (Recall that BC’s catering and food truck owners/chefs Randy and Sarah Hickey already operate in partnership with neighboring Reception coffee and cocktails, which I profiled here.) France describes the goal of being a neighborhood bar first, and restaurant second, so that the two sides feel cohesive as a brewery that has a great food component, with a familiar identity.
“This is all realizing our long-term plans,” says France “it’s a community-driven project.” Lost Friend will celebrate seven years in business come April. France acknowledges the ongoing struggles in the ever-shrinking beer industry, which has seen brewery closings outpace brewery openings according to the Brewer’s Association’s Year in Beer 2025 report. “We have to grow, or we’ll close too,” France had said to me in an earlier conversation last year. In our chat this week, he clarifies that to say “it’s not so much if we don’t expand we would would close, but we have to adapt, and we’re lucky there was a spot open next door to us so that we could.”
Bristol Brewing takes over full operations at Ivywild School as Blue Star Group sets full focus on construction of its flagship eatery
In a move of “strategic realignment” according to the Blue Star Group, the company completed a real estate exchange with Bristol Brewing Company earlier this month. The terms of the deal mean Bristol is now the sole owner of Ivywild School and Blue Star Group is now the sole owner of the property at 1645/47 S. Tejon St. — which is the restaurant’s former home and Bristol’s former brewhouse and taproom (from 1998 to 2013, when Ivywild School opened).
Respective business owners Joseph Coleman and Mike and Amanda Bristol had been co-owners in both properties, and they still retain co-ownership in the lot and building that Millibo Art Theatre inhabits. (Both businesses are also Side Dish Dozen member sponsors.)
“This transition reflects a positive and mutually respectful decision to allow each organization to move forward independently,” says Blue Star Group in a statement.
“We are excited to continue building on the vision that we started at Ivywild School in 2013,” Mike Bristol tells Side Dish.
From patrons’ perspectives, nothing major will change for guests at Ivywild School immediately. Blue Star Group will continue to operate The Principal’s Office, Ivywild Kitchen, Decent Pizza Co. and Gold Star Bakery, while Bristol has assumed management of events and catering. But come Sept. 1, Gold Star will relocate its bakery into Blue Star’s building, leaving Bristol to assume ownership of all the other brands.
“We are proud of what we helped build at Ivywild over the past decade,” Coleman says. “This next chapter allows Blue Star Group to focus fully on reimagining The Blue Star, reinvesting in Stellina, and looking for opportunities to grow our company in new and exciting ways.”
And for those who’ve been asking when the Blue Star will finally reopen — perhaps you remember the big teaser story I wrote about that in early 2025 — we now have a fresh projection from Coleman and crew: “by the end of 2026.” I’ll report updates as I receive them.
Bites & Bits
• Aurora Is Now Home to the Largest Hispanic Food Hall in the Country reports Westword. It’s called La Plaza Colorado.
• Cajun- and Creole-focused Po’ Brothers food cart has taken over the kitchen inside Vultures Bar says owner Connor O’Neal (also of Thrashers Bar, as I recently profiled here). I wrote favorably about Po’ Brothers in the CS Indy years ago, and they just recently took 1st place at Manitou Springs’ Mumbo Jumbo Gumbo cook off. CoS Foodies personality Tex Stetson shares a shot of the current menu at Vultures. On their own Facebook page, Po’ Brothers expresses excitement about now “serving both sides of the block,” which is to say their cart will remain open.
• Visit Colorado Springs’ Peak Into COS podcast featured Side Dish Dozen member business Bristol Brewing Co., with founders Mike and Amanda Bristol reflecting on their early brewing days and what’s come since at the Ivywild School. (If you just can’t get enough once your palate is whet, or wet if you’re sipping their beer and listening… then you can also tune into Side Dish’s past podcast with them, Talk 30 To Me.)
• The Cliff House at Pikes Peak has a new owner, who’s planning a “top to bottom renovation of [the] 1873 constructed hotel” to include “a newly constructed bar, restaurant and all of its 57 rooms renovated and redecorated… in the next 18 months.” Said owner Mark Wyant also says in a Facebook post that the hotel is “just steps from Garden of the Gods,” which gave me a chuckle to read, since it’s in actuality closer to two miles a 30-plus-minute walk to get into the park. (Maybe he thought he bought the Garden of the Gods Resort? Tee-hee.)
• Springs Magazine reported last week that WestFax Springs has formed an exclusive food truck partnership with Prime Kitchen. (I reviewed their burgers here last July.)
• Also, Springs Magazine offers a profile this week on Side Dish Dozen member business Red Gravy, noting that “Chef Eric Brenner Cooks for People, Not at Them.”
• The first Jeff’s Bagel Run location in the state has opened at 6082 Stetson Hills Blvd. According to a press release, “What makes this one different (and why it’s a fun story beyond ‘another bagel shop’) is that they lean hard into a ‘fresh bagels through the day’ experience. Every bagel is mixed, boiled, and baked in-house throughout the day, so you can grab something genuinely fresh even if you’re not a 7 a.m. person.”
• ROHR Coffee has put up a “coming soon” sign at the drive-thru kiosk outside their cafe, at 2103 Templeton Gap Road (in the former Humble Coffee location).
• Porkbutt BBQ — which I noted went up for sale in January — announced this week that “we have a buyer for the restaurant!” Owner Joshua Cheney and his wife will step out after their final day of service on Feb. 28.
• Ahead of the State of the Union Address, Side Dish sponsor Mike Callicrate of Ranch Foods Direct spoke to KKTV about his disappointment that imported beef has been exempt from tariffs. “You’ve got the Cisco’s [sic], the U.S. Foods, the big food service companies that source globally, and much of this product that’s imported comes in at half the cost of our production… so, we just have no chance in those markets to compete,” he says.
• Natural Grocers has added two new organic, Fair trade‑certified chocolate bars to its private‑label lineup: Dark Chocolate Raspberry and Dark Chocolate Caramel & Sea Salt. The bars are made with “premium” Belgian chocolate, organic, non‑GMO ingredients and fair trade‑certified cocoa. Being a chocolate slut, I said yes to samples. And yes, the flavors are delightful, requiring discipline to eat just a modest square at a time and not keep chomping. (Most days I succeed.)
• In my most recent monthly segment with KRCC/CPR, I shared how Side Dish’s recent digital metrics point to more excitement about the Navajo Hogan reopening than Michelin coming to town.
Hoppenings of the week
Beer Events
10 Year Anniversary at Whistle Pig Brewing: Feb. 27, 5 p.m. Come for new beer releases to include special tribute brews. El Taco King food, live music at 7 p.m.
A Storybook Brewing Book Fair at Storybook Brewing: Feb. 28, 1 p.m. A low key Saturday to throw back a few and enjoy company with fellow reading enthusiasts.
Chili Cook-Off at WestFax Springs: Feb. 28, 1 p.m. Compete with your best chili or come taste and vote.
Beer Releases
We are almost done with Stout Month, alas there is still plenty of malty deliciousness awaiting you in our wonderful local taps. Check out these latest Stout drops:
Thin Mint Stout at Red Leg Brewing: A fan-favorite stout with notes of chocolate and mint, reminiscent of a classic thin mint cookie. (Drops Feb. 27).
King Cake Stout at Storybook Brewing: Festive stout inspired by King Cake, featuring notes of vanilla, cinnamon and sweet pastry character to celebrate FeBrewary.
Curated by Brandon Heid and Gerry Reyes. For full listings of beer-related events and releases download the free Hoppenings app on Apple on Google.
Side Dish Dozen happenings
Jax Fish House & Oyster Bar: Our fantastic new lineup of Weekly Specials means different daily deals, like All Night Happy Hour on Mondays, Po Boys on Wednesdays, a bundled $65 Friday Date Night for two, and $1 oysters on Locals Sunday. Also, March is Oyster Month, with features like 90s Hip Hop Tuesdays with East and West Coast oyster specials. (Take a sneak peek here.)
Kangaroo Coffee: Looking for that cozy meetup space for your organization to gather? Day or Eve? Our Hillside Coffee House has been hosting great conversations, fostering collaborations and creative activities. Contact our Community Engagement Director Addi at addison@roocoffee.com and book a spot. Or just stop in and talk to our friendly baristas about it. And yes, it’s free!
Wobbly Olive: Every weekday happy hour at both locations is 4-6 p.m.; all cocktails and beers half off, plus $5 house wines. We have a fantastic N/A cocktail menu, too. Current themes not to miss at Allusion Speakeasy are Lord of the Rings at our Powers location and Bar-kini Bottom (SpongeBob SquarePants) downtown.
Edelweiss: We’re known as a dessert destination, too. Come check out our new dessert sampler, featuring three of our most beloved cakes on one plate for sharing: Hazelnut, Black Forest and German Chocolate tortes.
Goat Patch Brewing: New pizza specials every Thursday at Grazing Goat Kitchen at Northgate. Single-topping pizzas are only $10 from 11 a.m. to 3 p.m. weekdays. Tuesday Twos-Days gets you two single-topping pizzas and two flagship pints for $25.
Upcoming events
Feb. 27: Polaris Pour — A Night with Chopin at The Aviator at Hotel Polaris. An intimate, guided tasting of Chopin Vodka with sushi pairings and à la carte entrées.
March 4-7: 34th annual Wine Festival of Colorado Springs. Benefitting the Colorado Springs Conservatory. Tastings, educational seminars, winemaker experiences, the iconic Grand Tasting with live music, and an elegant Gala Dinner & Live Auction.
March 14: Equinox, A Culinary Scholarship Fundraiser at The Broadmoor’s Cheyenne Lodge. 5-8 p.m.; $100 early bird tickets through Feb. 14; $125-$150 GA later. Event benefits Pikes Peak State College’s culinary program.
March 15: Murder is All Blarney — Murder Mystery Dinner at Ephemera. 5 p.m.; $122 buffet meal includes a first drink.
March 19: Georgian Wine Tasting Evening at Evergreen Restaurant. 6 p.m.; $75 includes six wines and share appetizers.
[Save the date] March 31: National Oysters on the Half Shell Day Sip with Schnip at Jax Fish House & Oyster Bar. Details to come.
Parting shot(s)
National Margarita Day
Thanks to everyone who came to last week’s Sip with Schnip at T-Byrds. If you missed the “Schniperita” that’s just too bad, so sad — ’cuz it was an awesome mezcal-hibiscus margarita mixed with tequila and triple sec plus fresh orange and lime juices. Nice work, Burger! (Which is to say creating bartender Steven Burger.)
Big Table at Colorado College
Thanks to Chef Eric Brenner and the Red Gravy crew for allowing me to jump back in the kitchen at the recent Big Table Industry Dinner at Colorado College. It was a nostalgic moment for me to relive my back-of-house days as a line cook at a fine dining Italian restaurant in Birmingham where I grew up. And a double nostalgic moment to be back at Bemis Hall on CC’s campus, where I attended in 1997 and used to make giant woks of stir-fry for my friends and myself at lunch. (There was a self-cook station as part of the student dining facility there.) Anyway, if you still aren’t acquainted with Big Table’s work, check out my story on them here.