Death's

Born as a project tied to the agricultural development of Washington Island (Door County, Wisconsin), the Death's Door project developed over the years offering a small range of spirits made with local grains and wild botanicals. The brand appears in multiple company profiles and specialist publications; in November 2018 the company was reported to be subject to a Chapter 11 bankruptcy procedure while continuing operations according to contemporaneous communications.

Focus on grain-to-glass and support for local agriculture: production emphasizes regional raw materials (organic Washington Island wheat, local malt, wild juniper) and simple, recognizable expressions that showcase a few selected ingredients.

Door County / Washington Island (origin of the wheat and the wild botanicals); operational activity and commercial presence in the state of Wisconsin (Madison / Middleton area).

Small-batch production with processing of the cereal up to the base distillate (mash-to-bottle); for the gin the in-house produced neutral spirit is used and extraction/aromatization procedures preserve the freshness of the botanicals. For other products (e.g. white whiskey) double distillation and resting periods in stainless steel before barrel finishing are documented.

Micro-distillation in small batches; production of the base distillate from local grains, with documented use of hybrid stills (pot+column) and extraction techniques for the botanicals (as described in technical sheets and specialist reviews).

For the gin: no ageing (rest in stainless steel/filtration). For the white whiskey a period of rest in stainless steel is documented, followed by finishing in uncharred oak barrels from Minnesota.