Death's Door Liquors

New artisan American Spirits...
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These are some of the hottest new spirits on the market...

Deaths's Door White Whiskey
"Made from the hard red winter wheat harvested from Washington Island, Death’s Door White Whisky is a simple yet surprisingly
beautiful spirit. The beer mash that is created for Death’s
Door White Whisky is 95% hard red winter wheat and 5% malted barley. This fermented mixture is then run twice through a 90 gallon batch still, insuring lots of contact with copper and heart cuts that bring out the best in the flavor, mouthfeel and nose. Stylistically, Death’s Door is a simple young whisky- spending less than 72 hours in an American White Oak barrel. With no caramel
colors or flavors added, this white whisky surprises with a sweet almost
reposado tequila nose and simple, yet tasty body.
Produced in batches of 360 bottles
Locally grown and produced in Wisconsin"

---Death's Door


"The story behind the un-aged whisky that originates from Death’s Door is one of those occurrences in life that while it was an accident, I for one am glad it occurred the way it did. For the whole story I spoke to Brian Elllison, the founder of Death’s Door.
Earlier this year, while a friend and distributor were visiting the Brian at Death’s Door distillery, they began tasting what at that time was the first step in creating an aged whisky, the white dog (pre-aging). Once the visiting friend sampled the un-aged whisky, he decided he wanted 50 cases. This request took Brian by surprise. That night he submitted a label to the TTB as a light whisky rather than as moonshine. And thus was born Death’s Door un-aged whisky, a combination of 20% malted barley and 80% organic hard red winter wheat that’s locally grown in Washington Island, Wisconsin.Brian has the whisky sit in stainless steel barrels for three weeks and then oak barrels for 3 days, at which point it’s bottled.
For a product that isn’t aged, it has a very unique nose combining melon with hints of barley.
When sipping it, the initial hit is soft and mellow, which then stays and sits on your tongue and dances with nuances of honey, green apple with cinnamon occasionally showing itself. It ends with a warming sensation that fills your entire body, as a whisky should. Rating: 8.5/10"
A Muddle Thought



Death's Door Vodka..750ml
Death's Door Vodka is a locally grown, small-batch vodka that combines unique wheat with crisp, pure water to provide a sweet, wheaty bouquet, tasteful middle notes and a clean finish for your palate. Getting this particular wheat isn't easy - it's grown in only one place: Washington Island. Here, ships must safely charter our precious grain to the mainland through the respectably deep currents and counter-currents of Death's Door Passage, the historic waterway where Lake Michigan and Green Bay meet.







Wine Spirits 2009 Best Spirits!

Death's Door Gin
Death's Door Distilled Gin, our small-batch gin, combines local juniper berries and botanicals to bring you layers of taste. The experience begins with a bright juniper bouquet followed by a mild middle note of coriander and cinched with the crisp, clean finish of fennel. Our wild juniper berries** are hand harvested from the open fields and forests of Washington Island and captured in this spirit with other Wisconsin botanicals.





** Apparently they are the only Gin producer using fresh juniper.

Click here for Recipes

Recipes for cooking with Death's Door Spirits

"Death’s Door passage is the treacherous strait between Green Bay and Lake Michigan where many a sailing schooner came to an untimely end. Today you can still experience the thrill of crossing Death’s Door on the ferry link between Door County and Washington Island, a passage that connects one to place and re-orients one towards a simpler life. Share the flavor and the story of Death’s Door Distilled Gin with friends both old and new. Your spirited tale will help to
support the local foods movement as you enjoy the bounty and the spirit of Washington Island – which just seems right." -- Death's Door

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