DISTILLER’S NOTES

Garden Gate Gin

Distiller’s Notes

Behind our 1850s stone farmhouse is a family garden tended for many generations. Inspired by the lavender and chamomile thriving in our Wisconsin soil as if they’d been born here too, we created a modern gin and then named it after a simple, yet treasured, family heirloom, our garden gate.

Distilled from Wisconsin Grown Grain:

Wheat, Chamomile, Rosemary, Lemongrass, Lavender

80 Proof | 40% alc / vol 750 ml

Apple Eau de Vie

Distiller’s Notes

Eau de Vie is French for “water of life.” Ours captures the very essence of crisp Wisconsin apples through Old World attention to craft upheld by the 13th and 14th generation winemakers in our family.

80 Proof | 40% alc / vol 375 ml

Wisconsin Apple Brandy

Distiller’s Notes

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.

80 Proof | 40% alc / vol 375 ml

Coquard Brandy

Distiller’s Notes

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 However, after Prohibition was repealed in 1933, Wisconsin law only allowed wineries to make wine, but they couldn’t distill spirits. But, 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.

Grape:   LaCrosse & St Pepin grapes from Wisconsin

Production Method:   Dry white wine at 10% alcohol then distilled

Aging:   2 years in custom toast Wisconsin oak barrels

Sweetness:   all natural, no added sweetness

Alcohol:   42% alcohol by volume (84 proof)

Serving Temperature:   Room temperature or “on ice”

Aging Potential:   ageless

History:   First batch released in April 2013

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

Dancehall Absinthe Blanche

Distiller’s Notes

Dancehall Absinthe Blanche

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.

Distilled from Wisconsin Grown Grain & Herbs:

Wheat, Wormwood, Lemongrass, Lavender, Angelica

108 Proof | 54% alc / vol 375 ml