Todd Leopold received his Diploma in Malting & Brewing from the Siebel Institute of Technology in Chicago in 1996. After graduation, he trained at the Doemens School in Munich, focusing on the production of lager beers. He has apprenticed at several breweries and distilleries throughout Europe.

He founded Leopold Bros. with his brother Scott in 1999, a family owned and operated distillery. They are currently working with Schlagel Farms in Longmont, Colorado to revive varieties of grains that were used to produce whiskies before Prohibition. These lost varieties were greatly valued by 19th century distillers, before modern farming techniques and breeding theories placed the yield of starch in grains as a priority over flavor.