Death's Door White Whisky

Death's Door White Whisky is made from a mash of 80% organic, hard red winter wheat sourced from Washington Island and 20% organic malted barley sourced from Chilton, Wisconsin. After the ingredients are brought to Death's Door Distillery in Middleton, Wisconsin, John Jeffrey, Death Door's master distiller, double-ferments and double-distills the whisky by hand.

Death's Door White Whisky Tasting Notes

Nose: Clear. A sweet fruit and light grain nose, reminiscent of reposado tequila and pisco.

Palate: Opens sweet and warm with light vanilla tones and a faint taste of malted grain.

Finish: Creamy mouthfeel and gentle flavors.

Distillery Information

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.

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