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THL: What is it?
Death's Door vodka is tripled distilled from a base of organic Washington Island wheat and organic malted barley.
THL: Why should you try it?
Death’s Door commitment to sustainability gives you even more reasons to love their spirits.
Death’s Door transformed the land on Washington Island, Wisconsin from fallowed fields of forgotten potatoes to 1,200 acres of sustainable and organically grown hard red winter wheat that is then blended with organic malted barley to produce their premium vodka. The variety of red wheat was selected to survive the rough maritime conditions of the island, and its resiliency pays off in spades when crafting their unique vodka. From the grain to the bottle, Death’s Door sources all of their materials locally, supporting both farmers and local businesses so you can feel good when you’re kicking back and sipping their hooch.
THL: Who makes it?
Death's Door Spirits operates on Washington Island in Wisconsin, an area of the United States known for potato farming. In collaboration with nearby Capital Brewing, Death's Door has grown their own specialty grain for the products coming out of the distillery and brewery.
THL: What does it taste like?
Death’s Door Vodka is very clean and pure, with a light vanilla and pistachio finish.
THL: How should you drink it?
The Capiroska is a simple cocktail that showcases the spirit with fresh herbs of your choosing:
2 ounces Death’s Door Vodka
3/4 ounce Brown Sugar Simple Syrup
1/2 Lime, quartered
Place lime quarters in bottom of mixing glass, add brown sugar simple syrup and muddle. Add vodka, ice and lightly stir. Garnish with fresh herbs (rosemary, lime-basil, or tarragon are all good options)
Simple Syrup: Mix 1 part brown sugar with 1 part water. Stir until sugar dissolves.
If you’ve got some fresh mint and good ginger beer on hand, you can’t go wrong with a Moscow Mule