Death’s Door Gin

Wine information: 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. Death’s Door Gin has a surprisingly simple botanical mix of organic juniper berries, coriander and fennel. Using juniper berries that grow wild on Washington Island with coriander and fennel sourced from within the state, Death’s Door Spirits is able to showcase how complimentary and complex simple expressions can be. Like their vodka, Death’s Door Gin employs a 60:40 mix of organic Washington Island wheat and organic malted barley from Chilton, Wisconsin. Death’s Door Gin has a full London Dry flavour without all of the bitterness because of the distillation process and the grains used. In fact, you can taste all three botanicals: loaded juniper berries up front; spicy, citrusy notes from the coriander seeds in the mid-palate; and a soft, cooling finish provided by the fennel seeds. Death’s Door Gin is big enough to stand up to classic or vintage cocktail treatment, but soft enough to be enjoyed on the rocks or as a dry martini. “Death’s Door” takes its name of the body of water between Door County peninsula and Washington Island from which DDS obtain the organic hard red winter wheat to make our vodka, gin and white whisky. Potowatami and Winnebego tribesmen originally named the waterway, while the French called it Port de Morts when trading in the area to ward off other traders.

 
     

Enter your e-mail address and click the button to opt into the Fareham Wine Cellar mailing list: