Don Quixote Distillery - About Us
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Fate is a funny thing: As a Ph.D. Engineer at the
in his free time with various wine fermentation and spirits distillation techniques. He built his first Still at 19 when he was a freshman in college. His solar powered ethonol/methanol fuel designed Still was a generation ahead of what is currently in vogue. Unfortunately, Ron was unable to convince campus security that his dormitory Still was "Purely for research." As his confiscated Still was hauled away a security guard commented, "you can buy your booze like the rest of us."
Olha, the most beautiful and wonderful woman he's ever known. They fell in love instantly and decided to get married a short time later. It was only after they were married that Ron discovered Olha shared his passion for wine and spirits creation.
and father the ancient Eastern European secrets to fine vodka and brandy production. After the fall of the Soviet Union Olha's father Viktor, who was a merchant ship Captain used his special vodka to entice sailors to join his voyages. In those hard times Viktor could not pay his crew so in order to man his ship he had to offer the best food and Vodka on all of the Deimper.
and passion for spirits production, formed the backbone of what has become Don Quixote Distillery. Together they smuggled their first still out of Ukraine and their first brandies were made from wines Ron had made over the years while experimenting. With the exception of almost starting their home on fire during their first spirits run their humble beginnings laid the ground work for the full up distillery they have today.
Quixote. The first still designed and built by Ron was a five gallon copper alembic pot still engineered to maximize the advantages of distilling at 7500 feet above sea level. In the ensuing years Ron's quest for perfection has led him to continually experiment and design newer improved stills. He is currently on his seventh design generation and believes his has finally optimized his design to blend production efficiency with smooth spirit taste and delicate aroma. The trademark characteristics of all Don Quixote stills are their gentle even heating that renders soft, slightly sweet spirits with pleasantly balanced aromas. |
Ron & Olha Dolin
| how it all begins |
| What Makes Don Quixote Unique & Special |
our water, to the way we distill and age, our artisan craftsmanship, attention to detail, and use of high quality fruits and grains make Don Quixote products a rare treat for those who appreciate the charm, character and quality found only in things hand made in the traditions of old world master distillers and vintners. |
The Right Tool for the Job
our environment and the spirit being produced Unlike most craft distillers who purchase a turn-key Still from a mass producers who designs his still generally make all types of spirits in all types of environments, each Don Quixote Still is engineered to be optimal for the product being produced and to operate at high elevation in a dry climate.
American style whiskey. Our process not only improves on legendary American still designs, it utilizes a Moonshine era doubler/thumber, worm, and a natural convection process to slow chill the ethanol vapor back to a liquid. We engineered a Vodka (reflux) still with an optimal vapor rise to diameter ratio to produce our gentle vodkas and a copper Brandy (alembic) still to make our brandies, Pisco, and grappas.
attest, to make things right you need the right tool for each job. Just as you would never use a pipe wrench to tighten a lag screw, you don't want to use an Alembic Still to make whiskey or a Reflux Still to make brandy, yet, that is a growing trend in American craft distilling.
the manufacturing environment. You need the still constructed from the proper materials, and you need to operate the Still in a manner conducive to the the end product you are attempting to produce. At Don Quixote our commitment to these details is what sets our spirits apart. |
High Altitude Distilling: At sea level water boils at 212 deg F and
Mexico’s magical Jemez Mountains at 7000’ where alcohol boils at 180 F. Our spirits cook off at a lower temperature eliminating the "burnt" smell and taste found in most spirits. We also distill in an ambient pressure environment which allows lighter vapors to slowly rise in the still. The combination of altitude and pressure results in soft smooth spirits possessing a subtle hint of sweetness. |
Small Batch Fermenting: We ferment our grapes and grains in small
individual character.
of each process run. Our goal is maximize taste, texture and aroma while minimizing unwanted properties such as essential oils. |
Radiant Heating: We heat our stills using radiant heat. This creates
accurate control of still temperatures, first to cook of unpleasant methanol, and second to carry the desired ethanol away on light flavor molecules thereby yielding smoother spirits of lighter alcohol. |
Convection Heating: We create the convention heating
Alembic stills within a reflective oven. This ensures even heat distribute with negligible gradient. |
Slow Chilling: Research has shown that a slow even chilling process
ambient water to softly return hot spirit vapors back to their liquid state. |
American Oak vs. French Barrels: We age our Bourbon and Rye
French Oak. |
Green Manufacturing: Our goal is to be as earth friendly as
other methods or products but we feel obligated to hold ourselves to the same unyielding high standards as we hold our products. We malt our grains to grow enzymes for starch conversion. We use organic grains when possible and clean our equipment with citric acid solutions to both keep industrial chemicals away from product and to minimize our use of hazardous chemicals. We never modify our spirits after distillation with coloring, flavoring, or texturizing. We are committed to providing you with what God and nature provided us. We cool our spirits with naturally chilled water and preheat our wines prior to distilling using a passive solar system. We heat our facilities using recaptured heat from just distilled wash. Whether making grappa from pomace, bedding our fields with compost, or feeding deer, elk and area livestock with our post- fermented grains, we strive to derive maximal utility from the gifts nature has provided. |
| Dolin Distillery Incorporated (TM), 236 Rio Bravo, Los Alamos, NM 87544 - (505) 695-0817. Doing business as Don Quixote Distillery & Winery (TM), Spirit of Santa Fe (TM) spirits, Don Quixote Distillery (TM), Don Quixote Winery (TM), Manhattan Project Wines (TM), and City Different Wines (TM). |