Born from
the land.
Shaped by the bluffs.
In 2017, we opened our doors on Vine Street with a single question: what would Wisconsin whiskey taste like if it was actually made here, for here, from here?
Eight years later, we're still answering it — with organic grains from neighboring farms, geothermal energy drawn from beneath the building, and copper stills that never rush what the Driftless teaches us to take slowly.
FARMER FORWARD
Every grain traced to the farms that grow it. We know our growers by name, and our spirits carry that relationship in every sip.
GEOTHERMAL POWERED
Our distillery runs on geothermal energy — heat from the earth, closing the loop between what the land gives and what we make from it.
FULL CIRCLE
In partnership with McHugh Family Farms, we repurpose 1.8 million pounds of stillage and waste from our restaurant in compost used to fertilize the grains grown for our products.