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At Death’s Door - Alumni Profiles
March 2013 Issue
“I’d like to order a Washington Islander,” Brian Ellison tells the bartender at The Branded Butcher in downtown Athens. The drink, made with Death’s Door vodka, goes down easy for Ellison. As it should. The owner of Death’s Door Distillery in Madison, Wis., Ellison (BLA ’96) knows only the best ingredients go into the liquor in the drink. The drink is named for the island in northeast Wisconsin where the organic red winter wheat is grown to make vodka, gin, whiskey and white whiskey. The brand is named after the strait separating the island from the mainland: Death’s Door Passage. This treacherous body of water in northern Lake Michigan is responsible for nearly 350 shipwrecks. Since the operation began in 2007, the business has grown into a an international brand, selling in 40 states and a half dozen countries, including Italy, Spain, the United Kingdom, France and Singapore. Making liquor was not on Ellison’s mind as a child growing up on …
Read full article at http://uga.edu/gm/ee/index.php?/single/2013/03/1792/.
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