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DISTILLER’S NOTES

Garden Gate Gin

Distiller’s Notes

A contemporary dry gin featuring citrus and subtle floral notes that complement the crispness of juniper.

Production Method: Base spirit made from wheat mash, distilled to over 170 proof, redistilled with botanicals in vapor basket.

Botanicals: Juniper, Coriander, Lemongrass, Lavender, Rosemary, Chamomile, Anise

Alcohol: 40% alcohol by volume (80 proof)

Serving: Use in cocktails.

Story: Our Garden Gate Gin is a contemporary dry gin featuring citrus and subtle floral notes that complement the crispness of juniper. It’s crafted exclusively with Wisconsin-grown ingredients, including wheat sourced from the Marx family farm, located about a mile or so from Wollersheim Distillery, and botanicals grown organically at Four Elements farm in the nearby Baraboo Bluffs. In fact, these botanicals—lavender, chamomile, rosemary and lemongrass—were specifically selected for their ability to thrive in our Wisconsin soil. For a uniquely Wisconsin and uniquely Wollersheim experience, enjoy refreshing Garden Gate Gin in a classic G&T or your favorite gin cocktail.

Awards:
Silver [85 Points] – 2017 Tastings World Spirits Championships, Chicago, IL
Bronze – 2016 American Craft Spirits Competition, Louisville, KY
Bronze – 2016 Washington Cup American Spirits Competition, Kansas City, MO

Wisconsin Apple Brandy

Distiller’s Notes

An apple forward aged brandy, with notes of butterscotch and vanilla.

Production Method: Dry apple cider at 6% alcohol, distilled in our copper
pot stills

Age: 1- 2 years in brandy toasted Wisconsin oak barrels

Alcohol: 40% alcohol by volume (80 proof)

Serving: Enjoy neat or use in cocktails.

Story: Our state has a rich heritage of apple growing. Nearly every farm grew them, and our family continued the tradition with a tiny apple orchard of our own when we became stewards of this land in 1972. The fruit for our brandy comes from growers throughout Wisconsin.

Coquard Brandy

Distiller’s Notes

Our first spirit, and our take on an all-Wisconsin ‘Cognac’ style brandy. We make a Wisconsin white grape wine and then distill it in our copper pot stills. It is then aged 2 years in our custom toasted, Wisconsin oak barrels giving it an amber color.

Production Method: Dry white wine at 10% alcohol then distilled in our copper pot stills

Age: Over 2 years in custom toasted Wisconsin oak barrels

Alcohol: 42% alcohol by volume (84 proof)

Serving: Perfect for sipping, or to use in spirit forward cocktails.

Story: The idea of brandy production is not new to Wollersheim Winery. In fact, in the 1800s, both wine and brandy were made at the Wollersheim property. Our founder, Bob Wollersheim, and winemaker Philippe had talked about making a brandy for the past 20 years. However, after Prohibition was repealed in 1933, Wisconsin law only allowed wineries to make wine, but they couldn’t distill spirits. In July 2009, changes made to Wisconsin legislation allowed commercial production of brandy at Wisconsin wineries, and Bob and Philippe’s brandy aspiration could finally become a reality.

History: First batch released in April 2013

Awards (Coquard Brandy, Batch No. 3):
Bronze – 2016 American Craft Spirits Competition, Louisville, KY
Bronze – 2016 Washington Cup American Spirits Competition, Kansas City, MO

1876 Press House Brandy

Distiller’s Notes

We chose to produce a brandy using grape varieties that were used by the original family on the property in the 1870s — Catawba and Delaware. These grapes are grown for us in New York State, and then brought here where we ferment the juice and distill the wine in our copper pot stills. After distillation the brandy ages in American oak barrels two years, leaving us with a soft sweet spirit. 1876 Press House Brandy has a label hearkening back to the old Press House — the winery is seen from early photos and an old-fashioned wine press as was used back in 1876.

Grape:   Delaware & Catawba grapes, as used in 1876 at the property, custom-grown in New York state

Production Method:   Dry wine at 10% alcohol then distilled

Aging:   2 years in brandy toast oak barrels

Sweetness:   all natural, no added sweetness

Alcohol:   40% alcohol by volume (80 proof)

Serving Temperature:   Room temperature or “on ice”

Aging Potential:   ageless

Serving:   Perfect brandy to mix

Awards:
Gold [90 Points] – 2016 Beverage Testing Institute, Chicago, IL
Silver – 2017 The Washington Cup Spirits Competition, Kansas City, MO
Bronze – 2018 San Francisco World Spirits Competition, San Francisco, CA

Dancehall Absinthe Blanche

Distiller’s Notes

A contemporary absinthe balancing the “Holy Trinity” of anise, wormwood and fennel with the delicate floral notes of Wisconsin grown botanicals.

Production Method: Base spirit made from wheat mash, distilled to
over 170 proof is then macerated with the herbs and botanicals overnight
before redistilling.

Botanicals: Wormwood, Anise, Fennel, Lemongrass, Lavender,
Angelica, Coriander

Alcohol: 54% alcohol by volume (108 proof)

Serving: Serve traditionally with ice water or use in cocktails.

Story: In the early 1900s, when bon vivants were sipping absinthe drinks in the crowded cabarets of Paris, local families were gathering here. First to clean their grain in the threshing machine, then to celebrate the fruits of their labor with music and dancing in the dancehall of our property’s historic press house.

Awards:
Silver – 2016 Washington Cup American Spirits Competition, Kansas City, MO
Bronze – 2016 American Craft Spirits Competition, Louisville, KY

Round Top Rye Whiskey

Distiller’s Notes

A classic, full-bodied American Rye Whiskey, balancing the spice of the rye with the sweetness of American oak.

Production Method: Single distilled from a “Sweet mash” of over 65% rye, with the remainder being corn and malted barley.

Age: 2 years in charred, new American oak barrels

Alcohol: 45% alcohol by volume (90 proof)

Serving: Perfect for sipping, or to use in classic whiskey cocktails.

Story: With the completion of our distillery expansion in August of 2015, we were able to expand our production capabilities beyond brandy. Working directly with local farmers for our rye and corn we began to mill, cook mash, ferment and distill our first whiskeys. One of our first recipes to be distilled was Round Top Rye. Like its namesake bluff the grains used to make this whiskey are grown within a few minutes from the Stillhouse.

Vermouth

Distiller’s Notes

A modern, all Wisconsin take on Blanc and Bianco Vermouths, this semi-sweet
vermouth is made exclusively with a unique blend of Wisconsin botanicals, wine and brandy.

Base: Wisconsin White Grape Wine

Fortifier: Estate-Distilled Sediment Brandy

Production Method: Sweetened white wine, with an infusion of local botanicals.

Sweetness: Semi-sweet

Alcohol: 16.3%

Serving Temperature: 40ºF – 45ºF

Aging Potential: Enjoy young. Once opened, keep refrigerated.

Serving: Serve chilled as an aperitif, or mix into cocktails with a botanical gin or rye whiskey base (for modern/contemporary martini and manhattan type cocktails).

Story: This wine is a creation of husband and wife, Distiller Tom and Wine Enologist Céline and is a sweet marriage of wine, botanicals and our own immature grape brandy. Our contemporary Vermouth is infused with hops, wormwood, lemongrass, mint and other botanicals grown near the distillery.

History: Started making Vermouth in 2017