Death's Door White Whisky
Death's Door // Wisconsin, USA
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.
WhiteDistilled from a cereal mash bill comprised of any grain(s), must age at least briefly in oak for an unspecified amount of time.
Cask Typeused, uncharred American oak
"As you taste, you pick up aromas like you would on a tequila or a cachaça; 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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