Deaths Door Gin is made on Washington Island, Wisconsin. Washington Island is a located some 7 miles to the northeast of the Door Peninsula and measures 6 miles by 5 miles with a population of only around 700 residents. Washington Island and the Door Peninsula form a treacherous strait of water which was named, by early French explorers, Portes des Morts which translates as Door of the Dead or Deaths Door.
The beginnings of Death Door Spirits can be traced back to 2005 when a small group of like-minded people set about reinvigorating farming on Washington Island. Brothers Tom and Ken Koyen initially planted 5 acres of hard red wine wheat which, with the support of Deaths Door Spirits and Capital Brewery (they use it in their Island Wheat Ale), has now grown to some 1200 acres. The state-of-the-art Deaths Door Distillery was completed in 2012 and is one of the largest in all of Wisconsin producing 250,000 cases of spirits per year.
Deaths Door Gin is made from a surprisingly minimal 3 botanicals, juniper berries, coriander and fennel, all sourced from within the state. As with their vodka, the gin base is made from a 60 / 40 mix of organic Washington Island wheat and organic malted barley from Chilton, Wisconsin.
The new bottle was designed by Deaths Door Spirits founder, Brian Ellison along with their glassware partner Anchor Hocking. It is much more ergonomic and user friendly than the old shape, good news for ginthusiasts everywhere.
Deaths Door Spirits is a member of 1% for the Planet,