Granor Farm, located about an hour outside of Chicago in southern Michigan, has launched a micro-distillery and small batch spirits line. The program expands on the farm’s grain initiative, which began in 2014 with a small planting of winter rye and now includes multiple varieties of wheat, barley, and corn that are grown and stored on the farm.
The spirits are produced in batches of fewer than 1,000 bottles and are sold only at the Granor Farm Store and through select regional partners.
The first releases include a dry gin made from soft red winter wheat grown on the farm and distilled with juniper, coriander, rosemary, thyme, dill seed, celery leaf, and lemon verbena also grown at Granor. The second release is a semi-sweet vermouth made with Traminette and Valvin Muscat grapes from Michigan’s Leelanau Peninsula, blended with brandy and infused with wormwood, rhubarb root, marjoram, orange peel, and Montmorency cherry.
Granor Farm, located about an hour outside of Chicago in southern Michigan, has launched a micro-distillery and small batch spirits line. The program expands on the farm’s grain initiative, which began in 2014 with a small planting of winter rye and now includes multiple varieties of wheat, barley, and corn that are grown and stored on the farm.
The spirits are produced in batches of fewer than 1,000 bottles and are sold only at the Granor Farm Store and through select regional partners.
The first releases include a dry gin made from soft red winter wheat grown on the farm and distilled with juniper, coriander, rosemary, thyme, dill seed, celery leaf, and lemon verbena also grown at Granor. The second release is a semi-sweet vermouth made with Traminette and Valvin Muscat grapes from Michigan’s Leelanau Peninsula, blended with brandy and infused with wormwood, rhubarb root, marjoram, orange peel, and Montmorency cherry.
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