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We sit down with Blake, founder of Smokeye Hill, to talk about building a blue corn driven bourbon brand in Colorado and why their whiskey can reach serious proof without tasting like a stunt. We get into 30 gallon barrels, multi char blending, the reality of sourcing, and the slow rituals that make whiskey culture worth sticking around for.
• Smokeye Hill availability and why growth depends on making more whiskey
• Colorado aging conditions and why dry climate can drive higher barrel proof
• Balancing a 93 proof daily drinker with 130 plus barrel proof releases
• 30 gallon barrels, entry proof, ageing curves and “hazmat” territory
• Char level experiments and why blending beats chasing a single barrel trick
• The blue corn mash bill idea and how it stays bourbon drinker friendly
• The Arizona ranch story behind the name and the Prohibition era still legend
• Why sourced does not mean low effort and why value matters more than dogma
• Cigars, pipes, and why we prioritise conversation over pretentious tasting notes
• Blake’s path from music and marketing to launching a whiskey company
• A rye built from 95 5 distillate plus blue corn blending and why it stands out
• Future releases like an eight year Heritage Reserve and possible finishes

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