Death’s Door Spirits places a focus on sustainability and using locally grown ingredients in its Gin. The wheat and barley which makes the grain Spirit is grown on the same island as the distillery, and the botanicals (juniper, coriander seed, fennel seed) are sourced from within Wisconsin whenever possible.
In fact, the company hosts an annual juniper festival on Washington Island, whereby attendees pick the local berries.
This simple botanical mix means that every flavor really comes through; a big juniper hit up front, a hint of spice from the coriander seeds and a cooling finish from the fennel. This simplicity of bold flavors means it’s a great Gin for the most classic cocktails.
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Death’s Door is named after the body of water between the island and the Door Peninsula, which was called Ports de Mort by the French who used to trade there, in a bid to ward off competitors.
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Washington Island, Wisconsin, is home to Death’s Door Spirits. The 22 square mile island was once known for its potato farming, but back in the 1970s, the contracts to grow potato crops dried up, and the industry died away.
Death’s Door Spirits began back in 2005, in part as an experiment, when a group of people began trying to start farming on the island once more – swapping potatoes for wheat. Brothers Tom and Ken Koyen had enough seed to plant five acres, and this grain is used in all of Death’s Door Spirits today.
The company’s new state of the art craft distillery was opened in June 2012, and is the largest craft distillery in Wisconsin, as well as being one of the biggest in the region.