Small Batch Distilling
From the streets of Madison's farmer's markets to the shores of Lake Superior, we search the State to find grains, fruits, and herbs cultivated by local growers to make our premium spirits. All of our products are hand-crafted in small batches creating a world-class taste with local roots.
Center stage in the distilling process is "CARL",
our 90-gallon copper still (pictured at left).
Customized with a vapor infuser, it allows us to impart subtle yet distinct flavors to the spirits without using artificial flavorings or boiling the aromatics directly in the liquids, which can cause a harsh, bitter taste on the tongue.
From each batch created, the “heads” (the first 15%) and the “tails” (the last 15%) are removed, leaving the “heart” which contains the highest levels of purity, which not only taste better, but helps you avoid impurity induced headaches.
After refining and filtering, each batch creates enough liquor for about 600 750-ml bottles. Some is bottled immediately, and some is casked in charred oak wine barrels and set aside for aging to be enjoyed when it reaches it peak flavor.
Limited edition Mad Bird Rum (pictured at right)
Flamingos — a Madison tradition featured on the label of Yahara Bay's Mad Bird Rum.