Distiller magazine

52 distiller "ere's a core group who come three times monthly," reports Bob Schuelke. "It's like Cheers; you know a lot of the same people. I take friends or business clients there all the time." A month after Iron Fish Distillery opened, a post on social media caught Dr. Gwen Unzicker's eye. e family summer home is 25 miles north, in Interlocken. ey decided to stop in. "It was a very welcoming and inviting environ- ment," says Unzicker, a general practitioner in Grand Rapids, who visits twice a month in the summer with family and friends. "e whole team makes it a happy experience. It's a great area for families with the giant yard. We took 25 family members for my niece's birthday. In the winter, the patio has a heater and is screened in. e atmosphere is always great and the colors are stunning in the fall." A Late-Career Gamble Working from the ground up at Iron Fish Distillery required living nearby. A half-mile up the Betsie River, Richard and Sarah bought a home. Dave and Heidi had owned a home downriver for 15 years. A veterinarian in Saginaw for half the week, he and Heidi would drive over and help. Changing careers is always a gamble. But brain- storming by the four fine Michigan State graduates pushed the concept to inception. eir willpower, work ethic, vision and a desire to create a special place with world-class spirits were paramount. "You get to the point in your life where you're thinking about the next chapter and what's going to get you out of bed every day and get you excited," said Heidi Bolger, co-owner and wife of David Wallace. "We all come from different backgrounds. Sarah was in consulting, Richard's background was economic development in the Upper Peninsula and then had his own firm. I was a CPA for 40 years, helping people realize their goals. Dave has a chemistry and biology background and was a veterinarian." It took 18 months before the state and federal permits were approved. e 250-gallon still from Germany arrived and a team of five employees and a contractor got the production facility ready. Many hunters and others in the area dropped by to survey the scene. Alvin Stoll, a farmer with Amish roots, came by to take a look. "Converting a shuttered farm with fields that were abandoned for over 10 years was a challenge, and Alvin offered to assist," says Anderson. "He said, 'I am passionate about soil health and I can help get it in better condition and turn grain into spirits,'" Anderson recalls. "I said, 'Aren't you Amish?' Knowing Amish don't consume spirits. He said, "I am fringe Amish and willing to help, but not consume." "Alvin manages the farm to maintain its all-natural operations without chemical inputs." After a year, the 4,900-square-foot tasting room and production facility was ready. e public responded. eir Michigan White Rum and Michigan Winter Wheat Vodka, their first two spirits, sold out that first Labor Day weekend. "It was a great feeling; it really got us pumped," said Heidi. "We received a lot of encouragement from the community and other businesses in the area." Iron Fish Distillery features a full dining menu, with ingredients sourced on site and locally. Photos © Iron Fish Distillery Ì

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