Distiller magazine

54 distiller They Definitely Needed to Expand Keeping up with the demand takes planning, and the superior quality hasn't been compromised. ey've doubled almost everything. ere are now six silos and two constructed external storage facili- ties including a rickhouse to age whiskey and seven fermenters. Grain is purchased from seven farms, and they're bringing in 22,000 bottles annually. Whiskey production over the last three years has resulted in aging over 500 barrels in their rickhouse. In 2018, a patio and kitchen were added. Instead of food trucks, they made their own food and added a wood-fired pizza oven. eir margherita, bbq chicken and "sassage" pies are made with local ingre- dients and pair well with appetizers and drinks. Weddings, corporate events and family reunions are held in the reclaimed and architecturally historic barn, although events have been postponed because of COVID-19. e historic farmhouse is an Airbnb and sleeps eight. A 500-pound stripping still from Missouri was added in mid-2017; soon after, a seventh 1,000-gal- lon fermenter was added, with a plan to eventually change out six of the smaller 500-gallon fermen- ters. e smaller still produces whiskey and vodka. Jake Tayer started as an assistant distiller and took over in 2017. Dave has a seasoned palate and pitches in, leveraging his science background along the way with tasting to make sure the final product is just right. A ground-to-glass spirit is unmistakable. Harvesting 80 acres of their own fields provides 30 percent of the wheat and rye product, so Iron Fish sources grains from farms across northern Michigan. e water used in mashing is from an aquifer that flows underground adjacent to the Betsie River, less than a quarter mile away. Each 500-gallon run uses 1,100 pounds of grain, which takes about an acre of land to produce, gener- ating a little over 400 gallons of spent grain, which is high in protein and low in sugar. A nearby farm picks up the spent grain daily to feed their bison herd. In turn, the processed bison meat is featured on the menu, including their famous Sassage Pizza. A skilled mixologist, Sarah has crafted several seasonal cocktails, which the devoted devour. e Salmon Run, Coyote Call with Michigan White Rum and Sleeping Bear with Michigan Woodland Gin are favorites. "e 1887 is like an Old Fashioned," says Schuelke. Bob's sister, Katherine, lives in Manistee and is a frequent visitor. "e classic cocktail features bitters and whiskey barrel-aged maple syrup made on the farm garnished with local cherries and orange peel," Katherine explains. "e bitters, sugar, maple syrup, orange and cherries are all from their farm. It's a real yummy flavor. ey take their time preparing the cocktails; it's not like they're slapped together." "e Wile E. Coyote features their Michigan Woodland Gin and has cilantro, mint and jalapeno infused syrup," she adds. "e gin has a real nice juniper bite and incredible mix of flavors. It hits the senses differently; the flavor stays there for a while." Working with 13 local farmers and vendors allows them to keep a good stock of fresh ingredients. "e vegetables from their garden used in their salad, soups and pizzas are fantastic," says Schuelke. "e owners are wonderful people. ey're hard working and down to earth. It's always a great time no matter what. Mondays in the fall, they have mountain biking on trails in the area. In the fall, the colors are gorgeous." e team has adapted well during the global pandemic. Closing the tasting room, they put pic- nic tables with umbrellas across the acre of open fields, doubling the outdoor space for seating at a safe distance with a view of the rye and wheat farm- land. ey put in a camping area where members of Harvest Host can stay for free. Four RV spots are booked into October. A cocktail kit is available with recipes and mixers. ere's always a range of events going on. In May, they have their own Kentucky Derby. Four to six rid- ers from the area will race their horses a mile down the dirt road with spectators cheering and making a few side wagers. A 50/50 raffle is held, with proceeds going to a local nonprofit. Tasting room visits are skyrocketing. In the clos- ing four months of 2016, about 9,000 people visited, and in 2017 roughly 65,000 came through. ey saw 92,000 in 2018, and 120,000 last year. Usually, some 1,200 stop in on Saturday and Sunday during the summer. Harvesting 80 acres of their own fields provides 30 percent of the wheat and rye product, so Iron Fish sources grains from farms across northern Michigan. The water used in mashing is from an aquifer… less than a quarter mile away.

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