This was Brian's original pick-up and delivery vehicle. The barrels on top are now just for show.
Organic hard red winter wheat from Washington Island and malted barley from Chilton, Wisconsin. Both are milled and the ground to a powdery flour that is loaded into the hopper and added to the mash vessel.
These are the 2,500-pound sacks of pre-mixed wheat and barley. "It is sort of like the Betty Crocker cake mix of distilling—we have the mix ready to go," says Ellison.
Where the magic happens
This is the main room of the distillery where all of the fermentation and distillation happens.
Once the grains have been cooked in the mash vessels, the mash is moved to these fermentation tanks. Pumps are used to keep the mash in a constant whirlpool.
This is their 2,200 liter still from Germany is used to distill all of Death's Door's products.
The bottling line runs mainly on compressed air and does 40 bottles per minute when automated or 12.5 bottles per minute when done by hand.
These barrels are from the Destilería Serrallés in Puerto Rico. They previously held rum—and whiskey before that. Death's Door will soon begin aging whiskey in these barrels.
This map emphasizes Death's Door's focus on sourcing locally.