A blend of 20% organic malted barley from Chilton, Wisconsin, and 80% organic hard red winter wheat from Washington Island is used to make Death’s Door White Whisky. John Jeffrey, the master distiller of Death’s Door Distillery in Middleton, Wisconsin, manually double-ferments and double-distills the whisky when the materials are delivered.

The Artisan Spirits Distilling Program graduate Jeffrey earned his Master of Science in Food Science from Michigan State University, where he studied fermentation optimization, barrel aging dynamics, yeast byproducts, and other fermentation and distillation processes.

Jeffrey rests the white whiskey in stainless steel casks before storing it in uncharred Minnesota oak barrels after double-distilling it in a 90-gallon copper-pot still and donating the leftover mash to nearby dairy and hog farms for use as feed. The whisky’s subtle vanilla, wheat, cereal, and malt flavors are rounded out by the oak barrels. They also lend a citrus and tequila scent to the whisky. Still, Death’s Door White Whisky’s distinct flavor character comes from the mashbill of hard, red winter wheat. Jeffrey fills and labels each bottle by hand when the whisky has finished in the oak barrels.

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Notes on Tasting

Unambiguous. Reminiscent of reposado tequila and pisco, it has a mild grain and sweet fruit nose. Warm and sweet to start, with hints of vanilla and a subtle malted grain flavor. a smooth texture and mild flavors.

Concerning the Door of Death

According to legend, a group of 300 Potowatami and Winnebego people attempted to traverse the waters between the Wisconsin peninsula and Washington Island, which is situated in the waters of Lake Michigan approximately seven miles from what is now Door County, Wisconsin, in the 18th century. A terrible storm struck and killed the tribesmen. Years later, the Native American burial waters were dubbed “Death’s Door.”

Today, the center of all that Death’s Door Distillery produces is Washington Island, which has a population of 700. The 22-square-mile island has miles of stunning, unspoiled coastline, secluded coves and inlets, and a 1,200-acre organic farm that grows Harvard and Carlisle, two hard, red winter wheat varieties unique to Washington Island.

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Concerning American Whiskey

Bourbon and rye are the two primary members of the American whiskey family, however there are other spirits that do not fit into those two highly regulated groups.

Tennessee whiskey, which is basically bourbon filtered through maple charcoal and matured in brand-new charred oak barrels, is another highly controlled American single malt that is created from 100% malted barley.

Next is moonshine, a high-proof (150–170 proof) distilled alcohol that was mostly created from corn and became well-known during the Prohibition era.

Discover what the world has to offer by sampling our excellent collection of American single malts or discovering your new favorite among our extensive whisk(e)y selection such as where do i buy moonshine.