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Summer sipping: Broken Trail’s new seltzer line helps take the edge off the heat

Broken Trail Spirits + Brew has a new seltzer line and has moved its production to a larger space. (Courtesy of Broken Trail Spirits + Brew)

Hot weather calls for a light, refreshing beverage, and Broken Trail Spirits + Brew is meeting that need.

Broken Trail has launched a seltzer line that will allow its patrons to choose their own flavor or flavor combinations and take home in 16-ounce cans. The seltzers are available at Broken Trail’s Uptown tasting room, 6902 Menaul NE.

“We have all kinds of flavors, natural flavors, shrubs, fruits, pickle, you name it and we can mix and match,” said Matt Simonds, owner of Broken Trail. “The bartenders will be able to work with the customer to come up with fun flavor combinations. … We can make them all as you desire. It will be a lot of fun and something really different.”

The seltzer base predominately is Broken Trail’s Holy Ghost vodka. Its rum and bourbon can also be used, depending on a patron’s preference.

“The Holy Ghost vodka is made with locally grown corn, which is really important and really cool and it affects the flavor in a positive way,” Simonds said. “But then, not only that – if you don’t want vodka, if you want to use Horsethief rum or try something with the Tres Pistolas bourbon, you can do any of that and have really high-quality alcohol as the base.”

Broken Trail has been experimenting with prickly pear fruit for its seltzers and cocktails.

“There’s a prickly pear shrub that we’ve been doing, and if you go heavy on the seltzer water it lightens it up a lot, and that’s been my go-to for the last couple of days as blazing hot as it’s been,” Simonds said. “A heavy stout or even the IPAs and other standard beers are just too heavy right now. I need something light and refreshing. Going back to the seltzers this time of year, it just hits the spot. … It circles back to that idea of using what is local and what’s native to us. It’s part of who we are. It’s our collective culture.”

Broken Trail cocktails, such as its popular pickle martini, are also available to go in smaller 12-ounce and 8-ounce cans. It is also teaming up with Jealous Fork, across from Broken Trail’s location on Menaul. It will be offering Jealous Fork’s chile sauces and possibly teaming up with restaurant to offer picnic baskets once or twice a week containing a couple of seltzers, an enchilada entree from Jealous Fork or an offering from its sister location Fork & Fig.

“We’ll start with the red chile, for sure,” Simonds said. “That’s really (their) most popular. Probably do some of the green chile as well. … It’s perfect being in a can. It’s nice and sealed it’s not going to leak. If you do want to take it out on a picnic, it’s not going pour out all over the place. It will stay nice and secure and keep it fresh and tasting great.”

The canning line and production operation outgrew Broken Trail’s previous location. It has moved its production to the Sawmill District.

“It’s three times as big as our original facility,” Simonds said. “It has a huge outdoor lot for storage. Our old facility got to the point where we were just walking on top of each other. It was packed to the gills. There was absolutely no room to put anything else.”

Broken Trail has teamed up with Mother Road Mobile Canning to create Mother Trail. The distillery and brewery began a relationship a few years ago when it began manufacturing its Pepe the Mule, a take on the Moscow Mule.

“We started an informal partnership, and it developed to the point where we’re ready to formalize it into a new company, so we created Mother Trail,” Simonds said. “… We opened up the new spot right in the middle of all of this (COVID-19 pandemic), right about the beginning of April, so if there wasn’t enough going on, we’re were getting the canning line and things transferred over in and among producing and doing all the stuff we normally do. … To get over here in the new building and get this partnership up and running with Mother Trail, we’re really starting to flex our abilities in the new location.”

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