Death's Door Gin
Death's Door · Death's Door Spirits
Death's Door proves that a short botanical bill—just three botanicals—can produce a gin of remarkable depth. The base spirit, made from hard red winter wheat and malted barley grown on Washington Island, Wisconsin, provides a creamy foundation. This is a gin that trusts its ingredients rather than hiding behind complexity.
Nose
Juniper leads cleanly but without aggression, joined by coriander seed and a fennel-like sweetness. Gentle citrus—lemon zest—drifts through with a faintly peppery edge.
Palate
Medium-bodied with a surprisingly round mouthfeel from the wheat-and-barley base spirit. Juniper stays present and herbaceous, while coriander adds warm spice. A subtle fennel sweetness persists through the mid-palate, balanced by a dry, peppery finish.
Finish
Medium length, with lingering juniper and a dry, spicy close. Clean and refreshing.
- Style
- American Dry
- Botanicals
- Juniper berries, coriander seed, fennel seed
- Base Spirit
- Hard red winter wheat and malted barley
- Distillation
- Pot distilled
Cocktail Suggestion
Door County Gimlet — 2 oz Death's Door Gin · 0.75 oz fresh lime juice · 0.75 oz simple syrup · Shake with ice, strain into chilled coupe, garnish with lime wheel.
Food Pairing
Fresh oysters with mignonette
Born from a partnership between a Washington Island wheat farmer and a distiller seeking to revive the island's agricultural economy, Death's Door Gin uses just juniper, coriander, and fennel seed over a locally-grown grain base—a minimalist manifesto distilled.
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