Results tagged with 'grappa'
Published Feb. 23, 2012
The first time I visited master distiller Doug MacKenzie was at the old Great Lakes Distillery. There weren't bubbling beakers puffing steam, but the large copper still and the stainless steel tanks gave the place a certain laboratory feel. And though he seemed entirely normal, MacKenzie's passion for creating spirits and his openness to try just about anything gave him a certain mad scientist vibe.
Published June 4, 2009
If I thought that Great Lakes Distillery's first attempt at grappa was fruity, it was only because I hadn't yet sampled the flavor explosions that are its German Kirschwasser and pear eau-de-vie. All three are crafted from Wisconsin fruit.
Published Feb. 5, 2009
Most grappa aficionados will tell you they sip the distillation of the grape must and seeds and stems straight up in a cordial glass. But you can also use this clear liquid gold as a mixer. Here is a perfect example.
Published Feb. 3, 2009
It's bar month at OnMilwaukee.com and I won't likely get out to more than a couple bars all month in my leisure time. The result is that my bar of choice is the liquor cabinet and the refrigerator at home. While the image of someone drinking at home is sometimes perceived as a sad one, I rarely feel blue when I pop the cap on a Stella or pull the cork out of a beloved Barbera in my kitchen and enjoy it with dinner.
Published Jan. 22, 2008
Yesterday, I took Great Lakes Distillery's Doug MacKenzie up on an offer to visit the Capitol Drive area distillery and be among one of the first in town to taste his first attempt at making grappa.