Washington Island, Wisconsin is at the heart and soul of everything produced by Death’s Door Spirits. This 22 square mile island hosts 700 year-round residents and has a school, a rec center, a medical clinic, a downtown strip with bars and a grocery, churches, a bank and a gas station. What Washington Island also has is miles of beautiful uninterrupted shoreline, protected coves and inlets, and acres upon acres of open land with rolling hills and hardwood stands. Fast forward to 2005, a small group of like-minded people began exploring reinvigorating farming on Washington Island. Armed with enough seed to plant 5 acres and enough know-how to get it done — brothers Tom and Ken Koyen began growing wheat on the island. What started as wheat to use as flour at the Washington Island Hotel has grown into a select specialty grain for use in Capital Brewery’s Island Wheat Ale and all of Death’s Door Spirits products. Since 2005, Death’s Door Spirits and Capital Brewery have supported the farmers’ efforts on Washington Island to expand the acreage of hard red winter wheat from five (5) to 1,200 while two years ago organic certification was achieved for all of the crops.
Bright, clear water-white with a viscous consistency; the bouquet shows notes of sweet grain, nougat and cream; on the palate it is full bodied and warming, with a mouth-coating texture and subtle flavours of sweet cream, powdered sugar, vanilla bean and freshly cracked pepper that end on a clean finish.