77 Square is the definitive arts, culture and entertainment guide for Madison, Wis., and the surrounding area.
Yahara Bay Distillers is one of four Wisconsin distilleries that have begun creating spirits. – Mike DeVries/The Capital Times Before the doors even opened at 7 p.m. on Thursday night, a line of eager tasters had formed outside the Edgewater Hotel for the Celebration of American Distilling, a first-of-its-kind event organized and presented by the Madison Malt Society. Several hundred spirits enthusiasts were eager to try the products of 26 craft distillers, who presented their unique recipes for the whole spectrum of American-made spirits, from Kentucky bourbon to blue plum brandy, horseradish-infused vodka to absinthe. In the last couple of years, four Wisconsin distilleries have begun creating spirits, including gin, vodka, whiskey, rum and brandy. They include , Milwaukee’s Great Lakes, 45th Parallel Spirits from New Richmond (near the Minnesota border) and Death’s Door, which uses Washington Island wheat from Door County. As part of the celebration, nine Kentucky distillers, including representatives from Jim Beam Small Batch and Wild Turkey were on hand. Virtually every distiller had a tale to tell, and an eager audience ready to listen. Tasters sipped and nodded while listening to the stories.
From Portland, Oregon’s Clear Creek Distillery, owner/distiller Steve McCarthy talked about developing his distillery to use the pears that grew in his own orchard.