Located in Greeley’s only historically designated agricultural building, Syntax Distillery and Cocktail Bar has been distilling 100% grain to glass liquor for 12 years. CEO, President and self-proclaimed “Mistress of Stills,” Heather Bean, and her partner Jeff Copeland began the planning for the distillery in 2008, and opened the business in 2010.
“My usual line is that corporate engineering drove me to drink, so being a good engineer, I decided that I should be making my own booze to keep the cost down,” Bean said. “In reality, starting a craft distillery is like what they say about owning a vineyard: the easiest way to make a small fortune is to start with a large one.”
Its unique home at the Greeley Elevator Building creates an atmosphere that welcomes spirits and cocktail drinkers alike. Bean began her journey as a mechanical and chemical engineer, but found her passion in distilling locally sourced raw ingredients. Copeland has maintained his career in atmospheric science, but can also be found behind the bar creating cocktails.
Owning and running a distillery has proved rewarding to Bean, and she appreciates being able to have a variety in her day with a job that allows her to interact with the Greeley community.
“The people are very supportive and kind, and the people are always willing to support and help each other,” Bean said.
GREEN GODDESS
INGREDIENTS
½” Slice English Cucumber, quartered
Leaves From ~2 Sprigs Fresh Thyme
½ Oz. Simple Syrup
½ Oz. Fresh Lemon Juice
1 ½ Oz. Syntax Rose Gin
Club Soda
Cucumber Slice (garnish)
INSTRUCTIONS
Combine cucumber, simple syrup, and thyme leaves in a shaker glass and muddle. Add lemon juice and Rose Gin. Give a quick shake with ice and then pour all into a tall collins glass. Top with club soda and garnish with a slice of cucumber.
BLACKBERRY SOUR
INGREDIENTS
4 fresh or Frozen Blackberries
2 ounces 477 Distilling Single Barrel Bourbon
3/4 ounce Simple syrup
3 dashes Angostura bitters
3 dashes Orange Bitters
INSTRUCTIONS
Add ingredients to a mixing glass with crushed ice. Stir ingredients well with a bar spoon. Strain the contents of the mixing glass into a rocks glass with a large ice cube. Garnish with orange twist and black cherry.
