SpotlightBrochure-October17-TattersallDistilling

By John Allaire W hen we started two-and- a-half years ago, we were at about 9,000 sq. ft. We’re to about 30,000 sq. ft. now.” Most of the expansion is dedicated to barrel and product storage. And it’s a good thing too, as their pro- duction numbers continue to climb and awards manage to find their way onto the Tattersall mantle. The distillery offers an incredibly wide range of spirits and liqueurs, but it’s their gin that claims the “flagship” title. It’s a smooth and textured spirit crafted with 22 carefully selected botanicals from around the globe, and distilled from 100% Certified Organic Corn Neutral Grain Spirits. Their Award-Winning Barreled Gin takes it up a notch, as it is conditioned in French oak white wine barrels for an added layer of complexity. You’ll also find vodka, Blackstrap Rum, an apple brandy, Aquavit and Pommeau on their spirits shelf. And a Straight Rye Whiskey is in the works. They also produce a seemingly endless list of liqueurs, assured to get even the most seasoned mixologists excited. They include: Orange, Grapefruit and Lime Cremas, Creme de Fleur and Creme de Cacao, Sour Cherry, Bitter Orange, Blueberry, Cranberry, Absinthe Blanche, Amaro, Fernet, Nocino, Americano and Italiano.

distillery apart from so many others is their local sourcing and commitment to all-natural ingredients.

“No fake colours, no fake flavours. It’s always been the way we wanted to do things.” Kreidler points out “Basically, all the grains we use are coming out of Minnesota now. The farm we are using is about 45 miles north of here. We get some of the products out of Wisconsin, which isn’t far from here. But pretty much everything else is from Minnesota.” It’s a sure bet that the local farms are more than pleased to have Tattersall on their client list. For example, the apples they use in their spirits are grown locally at an organic orchard. “We’ll go through about 100,000 pounds of apples this fall and maybe about a million pounds of grain.” That’s not only a welcome boost to the local economy, but also a large part of Tattersall’s overall philosophy and com- mitment to using all natural ingredients. Kreidler admits that this commitment doesn’t necessarily come easy. “No fake colours, no fake flavours. It’s always been the way we wanted to do things. It makes it more difficult to produce some of the products but we’ve found ways to make it work. We just think it’s a better product that way.”

One of the main distinctions setting the Minneapolis-based

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