Catching a whiff of vanilla-sweet piñon on the trail and wish you could bottle it? Colorado Distillery just did—and their pine-needle gin is only a 20-minute walk from your hookup at Pikes Peak RV Park. Think brisk alpine air distilled into a glass, sustainably snipped from the very trees shading your favorite Garden of the Gods lookout.
Ready to find out how those tiny needles become mountain-fresh martinis, where to spot the living piñons yourself, and which tour slot still has Wi-Fi strong enough for an Insta-reel? Keep reading; the forest is about to pour you a drink.
Key Takeaways
The details below give you a fast-track map from trail scent to chilled coupe glass, so you can decide whether to lace up your boots or grab your tasting passport first. Scan them now, bookmark them for later, and you’ll walk into any local distillery sounding like you’ve already done a stage or two on a copper still.
Even seasoned gin fans will spot fresh angles here—sustainability stats, flavor chemistry, and practical tour logistics—because not every day do you sip something whose key ingredient grew beside your picnic blanket this morning.
– A local distillery just 20 minutes on foot from Pikes Peak RV Park turns piñon pine needles into gin.
– Piñon needles make up about 1–5 % of the recipe, joining juniper, lemon peel, and sage.
– Flavors: vanilla-mint nose, soft citrus middle, crisp pine finish from terpenes α-pinene and limonene.
– Piñon trees thrive at 6,000–8,500 ft and need little water, so the gin is eco-friendly.
– Needles are chopped, soaked or steamed, then the spirit is proofed to 43–46 % ABV and rested 1–4 weeks.
– Other nearby makers use Ponderosa, hops, and citrus; all tasting rooms offer reliable Wi-Fi and dog-friendly patios.
– See live piñon trees on easy trails in Garden of the Gods, Red Rock Canyon, and Ute Valley Park.
– Ethical foraging: take small clips from many trees, use clean tools, and follow permit rules.
– Tours run twice daily, limit groups to about 12, and are easy to reach by shuttle, ride-share, or walking paths.
– Back at camp, try simple pine-gin drinks like Pine & Tonic or a warm Trailhead Hot Toddy, paired with goat cheese, smoked trout, or dark chocolate.
The Pine Behind the Pour
Colorado’s craft-spirit wave isn’t just about barrel-aged whiskey anymore. More than twenty distilleries now lean into alpine botanicals, sliding everything from Ponderosa to Douglas-fir into their stills. Piñon, the drought-tolerant workhorse of the Front Range, offers a sustainable twist: the trees sip far less water than irrigated herbs and thrive naturally between 6,000 and 8,500 feet—the same altitude as downtown Manitou Springs.
Flavor-wise, piñon brings a vanilla-mint nose, a burst of soft citrus on the mid-palate, and a crisp resin finish that refuses to overpower cocktails. Those notes come from terpenes—α-pinene for that Christmas-tree snap and limonene for the citrus lift. Millennials love the low-impact sourcing, retirees dig the nostalgic forest aroma, and locals get bragging rights: their backyard woodlands literally season the gin.
Needle to Still: Crafting Forest-Forward Gin
The process starts with a neutral grain spirit distilled to around 95 % ABV from locally grown corn or winter wheat. Distillers then weigh out botanicals—juniper for legal definition, plus lemon peel, sage, and 1–5 % fresh piñon needles. The needles are chopped to expose surface area, then either soaked in diluted spirit for an overnight maceration or loaded into a vapor basket so rising alcohol steam can whisk lighter aromatics into the condenser.
Timing and temperature tweaks decide a gin’s personality. Long macerations deliver deeper resin, perfect for a campfire Negroni, while vapor-only runs keep things bright and green for brunch spritzes. During the run, early heads are tossed, clean hearts are saved, and bitter tails are cut off before tannins crash the party. Rocky Mountain spring water proofs the hearts down to a cocktail-friendly 43–46 % ABV, and a one-to-four-week rest lets flavors marry—think honeymoon in an aspen cabin.
Distilleries Putting Trees in Bottles
Drive—or better yet shuttle—north to Denver and you’ll hit Ironton Distillery & Crafthouse, where Ponderosa needles harvested locally headline the Double-Gold-winning Ponderosa Gin. Expect juniper, pine, cinnamon, and a meadow of garden herbs swirling in the glass, as described on the distillery’s Ponderosa Gin page. Its tasting room buzzes with locals comparing forest aromas to coastal botanicals, creating an instant sense of community for first-time visitors.
Salida’s Woods High Mountain Distillery packs mountain mood into Treeline Classic and a hop-bright Mountain Hopped expression. Cascade hops layer citrus and floral tones over traditional botanicals—see the lineup on their Treeline page. Closer to your campsite, Axe and the Oak in Colorado Springs offers Colorado Citra Gin with orange peel, bergamot, and a subtle evergreen finish, detailed on their Colorado Citra Gin listing. All three tasting rooms provide reliable Wi-Fi, dog-friendly patios, and—yes—quiet weekday seating for retirees who’d rather sip than shout.
Find Living Piñons Before You Sip
Nothing primes the palate like meeting your botanicals in the wild. Garden of the Gods sits ten minutes from the RV park and wraps paved loops around warm, south-facing slopes dotted with piñon-juniper woodland. Red Rock Canyon Open Space lies even closer; its dog-friendly trails weave through thin, rocky soils where twin-needle clusters glint in morning sun.
For Instagrammers chasing golden-hour light, Ute Valley Park’s mesas offer panoramic backdrops and textbook piñon specimens. Look for short needles in pairs, squat cones, and bark that flakes like chocolate shards. Crush a needle between your fingers: the vanilla-pine aroma signals you’ve found the right tree. Stay on established paths, keep branches intact, and leave no trace—the forest thanks you with better photo ops.
Ethical Foraging Made Simple
Planning to pocket a handful of needles for DIY infusions? Follow the one-grocery-bag rule for personal use and spread harvests across several trees to preserve full crowns. Clip outer-year needles with clean pruners instead of stripping tender tips; next season’s growth needs those buds.
Dry, pollution-free mornings are prime time, and frozen storage within 24 hours locks in aromatic oils. National Forest land usually allows small personal harvests under free permits, but state parks and private property require explicit permission. Any clippings left on the ground invite pests, so pack them out with you—your future cocktails will taste better knowing they’re guilt-free.
From RV Door to Tasting Room: Effortless Logistics
Most Manitou tasting rooms sit less than 1.2 miles from Pikes Peak RV Park, translating to a 15- to 25-minute stroll along Fountain Creek. When sidewalks glaze with winter ice, hop the seasonal Route 33 shuttle: it swings by every 15 minutes and drops you two blocks from the distilleries. Ride-share coverage stays strong until 11 p.m.; after that, budget a taxi or enjoy a star-lit walk.
Tours generally run twice daily—early and late afternoon—and cap at a cozy dozen guests. Reserve online a week out, especially if your group wants cushioned bar stools or a power outlet for the laptop. Altitude amps up alcohol, so alternate water with samples, snack beforehand, and stretch your tasting over at least an hour. Leave the rig at camp, park your tow car in the Hiawatha Gardens lot, and your drive back remains as easy as a downhill coast.
Camp-Side Cocktails and Forest-Friendly Bites
Back at your site, break out the enamel mugs for a Campfire Pine & Tonic: two ounces pine-needle gin, four ounces premium tonic, a lime squeeze, and a pine sprig for aroma. If the sun still blazes, the Summit Spritz swaps in grapefruit juice and local hard seltzer for a low-sugar refresher. Chilly night? Heat six ounces of water, stir in an ounce of pine-gin, a teaspoon of honey, and a dash of lemon for a Trailhead Hot Toddy that smells like steam rising through evergreens.
Manitou markets stock goat cheese that calms resin notes, smoked trout spread that echoes woodland flavors, and dark chocolate with sea salt for bittersweet contrast. Pre-measure spirits into pocket flasks and keep mixers on ice; glass stays at camp, trash stays off the trail, and clinking bottles never betray your stealth picnic at the next overlook. These campground snacks also pare down prep time, freeing you to watch stars spark over the silhouette of Pikes Peak.
Quick Answers for Every Kind of Traveler
Millennial and Gen-Z hikers wondering about Wi-Fi will find a solid 50 Mbps signal at Axe and the Oak—enough bandwidth for a reel before the foam settles. Locals hunting value can hit Thursday bottle-fill nights for rotating ten-percent discounts, beating weekend crowds and tourist markups. Weekend warriors appreciate the lightning-fast checkouts that keep lines short and spirits flowing.
Retirees favor weekday 2 p.m. tours when groups max out at ten and conversation hums at inside-voice levels. Digital nomads should settle in late morning, order a non-alcoholic hop soda, and type away without side-eye; the staff expects laptops. Families traveling with 18- to 20-year-olds can still join tours—educational portions are all-ages, while tasting flights get wrist-banded for 21-plus compliance.
So, the next time that vanilla-mint aroma drifts from your glass, let it drift right through your RV door, too. Park creekside with full hookups, walk or shuttle to the tasting rooms, and fall asleep under the very piñons that flavored your martini. Reserve your pad at Pikes Peak RV Park now—your forest-to-cocktail adventure is only a click away.
Frequently Asked Questions
Before you pack the shaker or polish your hiking poles, skim the answers below—chances are your burning question is already solved. From sustainability commitments to Wi-Fi speed, we’ve distilled down the nitty-gritty so you can focus on what matters: having the best possible sip in the shortest amount of planning time.
Whether you’re crossing state lines in a Class-A motorhome, juggling teen travelers, or hunting non-alcoholic options for the designated driver, this FAQ keeps stress at zero. Scroll, plan, and pour with confidence.
Q: How sustainable is the piñon harvesting for Colorado Distillery’s gin?
A: The distillery partners with certified foragers who clip only outer-year needles from multiple trees under strict Forest Service guidelines, so each tree keeps its growth buds intact and the overall woodland canopy remains healthy—no clear-cutting, no chemicals, just light pruning that the trees naturally outgrow within a season.
Q: Can I walk to the distillery from Pikes Peak RV Park without wrestling Manitou traffic?
A: Yes, it’s an easy 15–25-minute creek-side stroll on paved sidewalks; if weather turns sideways, the Route 33 shuttle stops two blocks from your campsite and drops you near the tasting room every 15 minutes.
Q: Will the tasting room’s Wi-Fi handle my Instagram reel upload or a quick Zoom call?
A: Expect roughly 50 Mbps down and 10 Mbps up during weekdays, plenty for video calls and HD uploads; just grab a seat near the big repurposed barn-wood table where the outlets live and you’re golden.
Q: Do I need to book a tour in advance, or can I pop in after my Garden of the Gods hike?
A: Walk-ins sometimes score spots, but tours cap at twelve and often sell out, so booking online a few days ahead secures your seat and lets you choose the early or late slot that best fits your hiking timetable.
Q: Is the distillery experience noisy or crowded for those of us who prefer calmer vibes?
A: Weekday tours at 2 p.m. rarely exceed ten guests and the tasting bar enforces a no-blasting-music rule, so conversation stays at café volume and stools are cushioned for linger-friendly comfort.
Q: We’re traveling with a 19-year-old—can they join the tour even though they can’t drink?
A: Absolutely; under-21 guests receive a different wristband, enjoy the full production walkthrough, and sip complimentary botanical sodas while adults sample the gin flight.
Q: Is the site pet-friendly if our adventure pup tags along?
A: Leashed, well-behaved dogs are welcome on the patio and can even join you inside the production area when the stills are cool, as long as they steer clear of open flames and glassware.
Q: I’m in a 35-foot Class-A motorhome—where should I park for the visit?
A: Leave the rig at your RV pad; the distillery lot fits only standard vehicles, but the Hiawatha Gardens public lot two blocks away has oversized spaces and an easy turn radius for tow cars.
Q: What non-alcoholic options are on hand for designated drivers or midday laptop sessions?
A: The bar pours house-made hop soda, juniper-citrus tonic, and rotating zero-proof cocktails, so you can stay hydrated, enjoy the botanicals, and keep your workday focus intact.
Q: Can I snag a bottle to take back to camp, and are there locals’ discounts?
A: Bottles are sold on-site seven days a week, and anyone flashing a Colorado ID on Thursdays gets 10 % off core spirits plus first dibs on seasonal piñon-forward micro-batches.
Q: What does piñon actually add to the flavor compared to classic London dry gin?
A: It layers a soft vanilla-mint aroma, hints of citrus, and a crisp resin finish that brightens cocktails without the harsh pine punch people sometimes fear—think alpine breeze rather than Christmas tree sap.
Q: Are the tastings seated, or do we stand at a crowded bar?
A: Each tour concludes at a reclaimed-wood farmhouse table set with stools and backrests, so you can sit, swirl, and chat with the guide instead of jostling at a bar rail.
Q: Any weekday happy-hour deals for remote workers wrapping up calls?
A: Monday through Friday from 4 – 6 p.m. you’ll find $2 off gin and tonics plus a complimentary bowl of rosemary-spiced popcorn—plug in, finish the last email, then toast quitting time.
Q: Is there cell service inside the production building in case Wi-Fi hiccups?
A: Both Verizon and AT&T hold three bars indoors, so hotspots backstop the house network and you won’t drop off the grid while uploading that pine-needle-infusion story.
Q: Do the staff explain the science behind distilling, or is it just a quick walk-through?
A: Guides spend about 15 minutes on the still floor breaking down vapor paths, terpene extraction, and cut points, translating the nerdy chemistry into plain English so every guest—chemist or not—knows exactly how forest turns into spirit.