Great Northern Distilling in Plover, Wisconsin turns three in 2017. In celebration, they have released a very limited batch of their very first three-year aged whiskey.
"In any small business, three years is a milestone that you celebrate with the employees, investors, and customers that helped you build the business," notes founder Brian Cummins. "In the world of craft distilling, it also means you’ve reached a point where your whiskey has more complexity and character. Here at Great Northern, we’re fortunate to have not only great people, but also a great Wisconsin Whiskey to share."
The new whiskey, literally (and aptly) named Wisconsin Whiskey, has a flavor profile that falls somewhere between that of a Kentucky bourbon and a Canadian whiskey, appropo since Wisconsin lies in between the two on a map.
In keeping with Great Northern’s commitment to local ingredients, the spirit is made from corn and wheat from Lone Rock, Wisconsin, malted barley from Chilton, Wisconsin and water from Plover.
"Four grains, three years, and a little patience have given us a truly unique whiskey," notes head distiller Tyler Monahan. "Notes of sweet honey, subtle caramel, and complexity from the cask itself all combine to make a whiskey of unparalleled smoothness. This spirit has many dimensions but remains approachable for any whiskey drinker."
Wisconsin Whiskey will be released exclusively at the Great Northern Distilling third anniversary party on Saturday, May 13 at its headquarters at 1740 Park Ave. in Plover. Bottles can be preordered online and picked up at Great Northern Distilling. The anniversary celebration will also include food, live entertainment and craft cocktails featuring Great Northern spirits.
A very limited supply of Wisconsin Whiskey (200 bottles) will be available through Wisconsin-based retailers following the anniversary event.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
