You don’t need to overthink sustainability.
Once you get your head around it, it’s a simple concept, right? Any well-meaning individual who had even a shred of morality would tip over the fence when thinking about the sustainability of the earth.
Little do you know, sustainability is complicated. However, there are people out there toiling away at the complicated formulas and nightmarish logistics so that by the time you get the product, it’s deceivingly simple.
You’d be forgiven, then, for dropping your jaw in surprise and shock when you see Washington Island. It’s not exactly a hive of activity – and certainly not somewhere you think would be the source for world-renowned spirits.
In fact, amongst the singular school and singular bank – heck, let’s throw a medical center in there as well – there’s one primary purpose for the land. And that purpose is potatoes.
Washington Island is historically known for its potato farming. However, it didn’t take long for capitalism to wipe out this small conglomerate in the search for a cheaper source. Potato farming on the island was dead.
You could see this as a devastating loss, or you could consider it a rare opportunity. A small group of people, including brothers Ken and Tom Koyen, saw it as the latter. In 2005 they revived the trodden soil and began to cultivate wheat.
Where is all this going, you may ask? What has it got to do with delicious tasting spirits?
Here’s the connection. Death’s Door Spirits and Capital Brewery also saw an all too tempting opportunity on Washington Island. They now had a way to source their vital ingredients while keeping a small, self-sustaining community alive.
The wheat that was mentioned before is so much more than that now. It’s morphed into a specialty grain that’s selected exclusively for Death’s Door Spirit products.
Now, how many acres does it take to make ingredients like this? You’d think a hell of a lot. This symbiotic relationship leaves both sides with a win. Not only do the spirits from Death’s Door taste like Christmas, but the farmers on Washington Island have expanded their cultivation to a whopping 1200 acres.
What better way to sustain organic growth than drink alcohol? Personally, we can’t think of a better cause to support.
Now that we’ve brushed shoulders with the farmers behind it all let’s trek back to Middleton, Wisconsin, where the drinks are. It’s here that you’ll find Death’s Door state-of-the-art distillery – and they’re not shy about being the largest distillery in the region.
Like any business that started out small and saw exponential growth, Death’s Door have to answer the question: how do they maintain the quality of their products at the level of demand they now have? For them, this is the easy part – they’ve done the hard yards.
Death’s Door Whimsical Wondermint
You’ll get a bit of whiskey, some vodka, and even gin from Death’s Door distillery. They’re great, don’t get us wrong – but there’s something else you have to try, unique to this company.
In fact, it’s so unique that you won’t find it anywhere else in the world. Original Wisconsin Wondermint Liqueur is the original and only craft peppermint schnapps in the world.
We were metaphorical with our Christmas comparison earlier. However, you’ll find that Wondermint does actually taste like your favorite holiday season.
Ready to soak in the ingredients of this rare find? You’ve got absinthe and peppermint – we knew that. Then you’ve got a slightly bitter almond flavor mixed in with rosewater. This sweet, minty and herbaceous liqueur is all you’ll want for Christmas – guaranteed.
We were going to share our thoughts on the rest of Death’s Doors’ products. Then we had an idea: you should just try it for yourself.
Sustainable with delicious, yet complex flavors, it’s no wonder that Death’s Door Spirits and Capital Brewery have garnered themselves a fierce reputation. Check them out for yourselves and see what all the fuss is about.
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October 22 • Uncategorized
Dia de los Muertos: Food, Culture and Tradition
Homes around the U.S. are being decorated with pumpkins, ghouls and witches in anticipation of Halloween, but in Mexico, the date coincides with the start of a more ancient tradition that has nothing to do with fright and much to do with culture, food and drinks.
September 29 • Bolivian Wine
Bolivian Wine: from the Andes to your Table
Bolivia may not instantly come to mind when one thinks of wine, but the South American country has a long and rich viticulture history that dates back to the arrival of the Spanish missionaries, who first planted vines around the wealthy silver-mining city of Potosi in the mid-16th century.
September 25 • Coffee Producers
The ‘Arabica’ Whisperer
The best part of waking up? Well, it’s coffee, of course.
Humanity truly runs on this beverage that helps millions of people around the world wake up, work and function. And if it’s of the Arabica variety, its delicious ‘kick’ will keep you going strong all day long.
September 15 • Latino Heritage Month
Raise a toast to Latino Heritage Month
The Empire State Building kicked off Latino Heritage Month by shining red, white and green colors onto the New York skylight on September 15 in honor of the Mexican flag.
August 16 • Music
PEOPLE ARE STRANGE: Jim Morrison
Jim was quoted in his poetic nature: “Being drunk is a good disguise.” He said. “It means I can talk to assholes.”
May 31 • Civil rights
Hennessy: The Cognac of Hip Hop & Civil Rights (Part 2)
It’s safe to say we would all agree Hennessy and Hip-Hop are associated with each other in a special way. We would even go as far to say, Hennessy has reached global iconic status thanks to that fact. That being said, while the cognac of hip-hop was catapulted to its iconic stature thanks to the help of artist like Tupac and Nas, what we don’t know by looking at the surface is that Hennessy has a long standing tradition of supporting people of African decent.
July 15 • shots
The First “Shot” Ever Served: A Tale of the West
It’s always a race against the heat in the West. Hell, there’s a score of difference races around here. There’s a race to the riches and a race to the hills where the riches lay. There’s a race to food and shelter and the means in which a man might make to get them. There’s a race to the women and to the brothels and saloons where you can find them at. I don’t look for my women in those places but I often find myself in them for other races. Mine is a race to whiskey. It’s only a matter of time before I find myself in one today.
October 20 • Bolivia
Bertil Tøttenborg, Sommelier at renowned GUSTU Restaurant - The magnificence of Bolivian wines