Rooted in curiosity and shaped by hands‑on experience, this is the story of Breckenridge Distillery’s Master Distiller Hans Stafsholt – whose passion for fermentation grew from home-brewing experiments into a defining career at Breckenridge Distillery. With more than a decade in distilling and nearly as long at the distillery, his journey mirrors the evolution of the brand itself—hands‑on, experimental, and deeply rooted in craft. Working under the leadership of Breckenridge Distillery Founder Bryan Nolt, Stafsholt plays a key role in bringing Breckenridge’s award-winning and innovative, high‑altitude spirits to life.
In this Q&A, he explores his early start in distilling at 21, the skills and lessons gained throughout his career, and how dedication to craft, precision, and continuous learning influence every Breckenridge Spirit brought to life.
Hometown: Colorado Springs, CO
Started at Breckenridge Distillery: 2014
Years in Distilling: 12
The Journey
What first drew you to distilling?
I started out as a home brewer and eventually worked in commercial brewing for a few years. That’s where my passion for fermentation really took off. When I transitioned into distilling, it became a natural extension of that same curiosity and creativity—just on a different level. I already loved beer, but spirits opened up a whole new world of possibilities.
How did your path lead to Breckenridge Distillery?
I got involved with a brewery down the street from Breckenridge Distillery when they were first opening. I helped them brew on their pilot system and was involved in everything from construction to installation—building bathrooms, the bar, and eventually helping launch their commercial brewing operations. When they opened, they didn’t have the budget for an assistant brewer, so one of the owners connected me with Jordan Via, Breckenridge’s Master Distiller at the time. I was offered a job shortly after turning 21.
Tell us about your growth at Breckenridge—from beginner to Master Distiller.
I started as a junior distiller under Jordan Via. He mentored me through a lot of hands-on lab work—formulating recipes, running our pot stills for whiskey and rum. Eventually, we developed a gin recipe and brought a gin still into the mix. As demand for our whiskey grew, we expanded into column still production, which gave me a whole new skill set. Each stage of our growth taught me something new, and I’ve carried that with me ever since.
What’s your personal philosophy when it comes to crafting spirits?
My approach is simple: if you’re going to do something, pour your heart and soul into it. Strive to make the best product possible, learn from your mistakes, and never stop pushing your craft forward.
What’s the biggest lesson you’ve learned in distilling?
Always keep your tanks labeled, organized, and meticulously recorded. I learned that the hard way after accidentally blending two batches that weren’t meant to go together. But even in mistakes, there’s opportunity—if you stay creative, you can often find a way to turn it into something new.
Signature Spirits & Innovation
What does a typical day look like at Breckenridge Distillery?
It varies, but bottling is a weekly priority. I stay on top of production needs, inventory, and blending to ensure we meet demand. Daily responsibilities include mashing, running the stills, and quality control. No two days are exactly the same—and that’s part of what I love about it.
How does distilling at Breckenridge differ from traditional processes?
Our methods are similar to many other distilleries, but there are unique elements—particularly our high-altitude environment. At this elevation, our stills operate differently, and the barrel aging process results in unique flavor profiles you won’t find anywhere else.
What’s your approach to blending for consistency and complexity?
We start by selecting 20 to 40 barrels and tasting each one to evaluate flavor profiles—oak, caramel, fruit, spice. We build a blend that balances those elements while staying true to the character of the spirit. Consistency comes from that attention to detail, along with daily sensory checks.
How do you ensure quality from grain to glass?
It comes down to constant care and attention at every stage—production, blending, and bottling. We have strict QC and QA checks throughout the process to make sure the product in your glass reflects the quality we stand for.
Who or what inspires you in the industry?
I’m inspired by the people I work with. I also keep a close eye on industry trends and innovations. There’s always something new to learn, and I love being part of an industry that encourages creativity and evolution.
The Craft & Beyond
What Breckenridge spirit are you most proud of?
Right now, I’d say Peat Fetish. It’s a newer release and something I’m really proud to have helped bring to life.
What’s the most challenging spirit you’ve ever developed?
That would have to be Mock One, our non-alcoholic spirit. Technically it’s not a spirit, but it presented unique challenges in capturing the complexity and depth of flavor without the alcohol. From the alcoholic side, Mountain Shot took a lot of trial and error—finding the right balance and translating the concept into a final product took time and persistence.
What’s a release you’re particularly excited about?
Our Honey Whiskey is coming up, and I’m really looking forward to sharing that one. It’s a fun, flavorful addition to the lineup.
Bonus Round…
What’s your favorite way to enjoy Breckenridge spirits?
Over a king ice cube in a whiskey glass. Simple and clean—lets the spirit speak for itself.
What’s your dream collaboration?
We’ve done a lot of great collaborations over the years with breweries and wineries, but one that would be really meaningful to me is Glenfiddich. I went to school with one of their distillers—it’d be a fun full-circle moment if she’s still there.
If you weren’t a Master Distiller, what would you be doing?
I’d probably still be brewing. It was my first love and something I’ll always be passionate about.
Favorite Star Wars character?
Qui-Gon Jinn—calm, wise, and always a step ahead.
