Wisconsin’s first craft distiller is celebrating its 10th anniversary with the release of 10 brand new spirits, including four new fruit-based brandies, which will be released in May.
"We've got spirits we've been working on perfecting for years," notes Great Lakes Distillery Founder Guy Rehorst. "And our customers will finally get a chance to get their hands on a few of them."
Don’t want to miss out?
Mark the following release dates on your calendar, with more to come.
Friday, May 13
Three new brandies – blueberry, strawberry and banana – will be added to the Artisan Series fruit brandy line. According to Rehorst, each is made by fermenting real fruit, so they won’t resemble your typical flavored brandies.
Thursday, May 26
On this date, Great Lakes will introduce a very special cherry brandy, which is fermented from fruit and aged for six years in used bourbon barrels.
Additional releases have yet to be announced, but will include a release of the state’s oldest bourbon.
Release events will be held at Great Lakes Distillery, 616 W. Virginia St. Each event will feature brandy samples and specialty cocktails made with the new releases. After release, the new products will be available in limited quantities at select Wisconsin liquor retailers and bars.
Founded by Guy Rehorst in 2004, Great Lakes Distillery was established in 2006 and is now the producer of numerous award-winning spirits including Rehorst Vodka, Rehorst Citrus Honey Vodka, Rehorst Gin, Rehorst Barrel Aged Gin, Roaring Dan's Maple Rum, Kinnickinnic Whiskey, Artisan Series Fruit Brandies and Amerique 1912 Absinthe.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
