Death's Door White Whisky


Death's Door // Wisconsin, USA

  • Cost

  • Distiller Score

  • Avg. Rating

    2 out of 5 stars
    ( 12 )

This is produced using two types of organic hard, red winter wheat all grown on Washington Island, Wisconsin, (Harvard and Carlisle), and organic barley sourced from Chilton, Wisconsin. It is rested for a brief time in stainless steel then ages in used, un-charred oak for 72 hours. Death's Door gets its name from the body of water between Wisconsin and Washington Island, which the French tradesmen termed as the "Ports de Mort" to dissuade others from using it.

  • age
  • abv
  • White
    Distilled from a cereal mash bill comprised of any grain(s). Generally unaged except in the US, where it must age at least briefly in oak for an unspecified amount of time. Sometimes sold as "moonshine" although that is a misnomer.
  • Cask Type
    used, uncharred American oak

Tasting Notes

"As you taste, you pick up aromas like you would on a tequila or a cacha├ža; grassy and slightly sweet with a touch of vanilla. The body is moderately creamy and lacks a harsh quality you might expect. "

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