Death’s Door Spirits announced that Washington Island farmers Tom and Ken Koyen have received organic crop certification from the Midwest Organic Services Association (MOSA). The brothers grow a variety of crops; the most notable are two varieties of hard, red winter wheat known locally as “Island Wheat.”
This wheat is used in the production of vodka, gin and white whisky by Death’s Door Distillery in Madison, Wisconsin, award winning beers by Capital Brewery in Middleton, Wisconsin and in breads, mixes and other products produced by The Washington Hotel, Restaurant & Culinary School on Washington Island.
“Tom and Ken achieving organic certification for their crops proves their dedication and commitment to sustainable farming practices on the island,” remarked Leah Caplan, the Chef and Proprietor of The Washington Island Hotel, Restaurant & Culinary School.
Inspired by the legendary “Death’s Door” waterway between Washington Island and the Door County Peninsula, Death’s Door Spirits are small-batch vodka, gin and whisky made with wheat grown on Washington Island by the Koyen brothers.
“We’re proud of Tom and Ken for this achievement and we see this certification as an important milestone in all of our efforts,” responded Death’s Door President Brian Ellison. “The good work the Koyens are doing on Washington Island is helping to grow the island economy while protecting its pristine environment and rich heritage.”
For more information on Death’s Door Spirits visit http://www.deahtsdoorspirits.com; for Capital Brewery visit http://www.capital-brewery.com; and for the Washington Hotel visit http://www.thewashingtonhotel.com.