Peninsula’s Twist on ‘Old Fashioned’ Recipe

September 01, 2013
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Ask anyone in Door County what food the area is best known for and you’re likely to hear fruit. Especially, cherries and apples. You can’t turn around in Door County without finding something made with cherries. In a region built on the fame of such fruit, what better way to celebrate it than to make it the focus of Door County Distillery’s newest product line: Cherry Brandy and Apple Brandy.

The abundance of cherries and apples in the region made creating these brandies an intuitive addition. As the cherries ripen for harvest in summer, they are collected from local orchards, pressed into juice and fermented into wine at neighboring Door Peninsula Winery. The same happens with apples in the fall.

Once fully fermented, the wine is then brought to the small-batch still at Door County Distillery where the master distiller closely monitors its distillation into the highest quality brandy. During the collection process, fruit flavors and alcohol are concentrated creating something quite unique on the Door Peninsula. The distillery captures the labor of love that goes into fermenting Door’s famous fruit into wine, expressing it in a beverage that, among fruit brandy drinkers, is easily recognized as the finest of artisan, craft-distilled spirits. Unlike a typical Eau de Vie, which can be hard on the palate, these brandies present a softer but bold, fruity character that make them perfect alone over ice or mixed into an Old-Fashioned with Door County Distillery’s Cherry Bluff Infusion Bitters.


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5806 Wisconsin 42
Sturgeon Bay, WI
Article from Edible Door at
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