History

• Yahara Bay Distillers was founded in 2006-2007, when Nick Quint wanted to leave retirement and create Madison’s first distillery (the second in Wisconsin). In 2007 Quint started Madison’s first distillery – Yahara Bay Distillers, and the company grew from a few products to over 40.

• The company was run as a family business, where Quint’s stepson Lars Forde was head distiller and wife/co-owner Catherine Quint ran the distillery's art space (gallery). Over about 10 years production grew from 3 products to more than 40, and the firm expanded to a new 20,000-square-foot facility with event and tasting room, art gallery and retail. Production was also distributed to 20 different states and included one of the largest importer-bottling operations in the Midwest.

• The message of the Distillery – 'The Spirit of Madison' – and a focus on local ingredients and craftsmanship permeates the business. Yahara Bay describes itself as part of Madison's culture and Wisconsin heritage.

Production/Manufacturing

• Production begins with local ingredients: apples from Kickapoo Orchard in Gays Mills, WI (Honeycrisp), Montmorency sour cherries from Door County, WI, and coffee for coffee liqueur from local Madison roasters such as JBC and True.

• A central element in the process is 'CARL' – the still that arrived from Germany in 2007 and was assembled piece by piece by Nick and Lars, and which sits at the heart of the distilling process.

• Some spirits are bottled immediately, others are aged in American white oak barrels, and others are aged for years. The colors of Yahara Bay's spirits come from aging in barrels, fruit or other entirely natural ingredients; no artificial flavors or additives are used.

• Rye note: Carl and the local sourcing enable quality control and celebrate 'The Spirit of Madison' in every batch.

• There are also production details about aging and small-batch sizes: certain products are aged in small lots (up to four barrels), and others are bottled immediately or after a short aging in barrels.

Products/Whisky Series

• YB Whiskey, 750 ml – made from corn, rye and malted barley, aged at least 2 years and bottled in small batches of up to four barrels. Aged in American bourbon barrels of white oak. Flavors: full-bodied, sweetness with notes of vanilla, caramel, oak and spice.

• YB Whiskey, 200 ml – same base recipe and aging as the 750 ml version: corn, rye and malted barley, at least 2 years of aging in bourbon barrels; notes of vanilla, caramel and oak.

• 4 Year YB Bourbon, 750 ml – a bourbon blend of corn, rye and malted barley; aged at least 4 years in new, charred white oak casks. Flavor profile includes vanilla, caramel, oak and spices; full-bodied and versatile for cocktails or neat.

• Charred Oak Bourbon, 750 ml – small-batch bourbon, made from corn, rye and malted barley; aged at least 3 years in new, charred white oak casks. Positioned as a connoisseur bourbon for cigar enthusiasts and bourbon lovers.

• Charred Oak Rye, 750 ml – 95% rye and 5% malted barley; russet color, rich oak notes and a finish that is crisp and clean with hints of vanilla, honey and spice.

• V Bourbon Whiskey, 750 ml – a bourbon blend made from corn, barley, wheat and rye; described as a smooth bourbon with a balanced sweet and smoky finish and notes of wood and caramel.

• WheelHouse Whiskey (marketed under partner-branding) – Yahara Bay describes WheelHouse as their whiskey, a four-grain blend (corn, wheat, barley and rye) that delivers a smooth and flavorful experience.

• In addition to these there are other spirit lines such as Barrel Mellowed Gin, Extra Dry Gin, Premium Rum and various liqueurs, but these are not whisky types and are not part of the Whisky Series per se.

Visits/Experiences

• Yahara Bay states that they emphasize offering a tasting in a shop/experience environment; there is a Tasting Room and a retail shop.

• On the same note there is an events space that can be booked for private events up to 60 people. This includes packages with specialty cocktails and ultra-premium spirits.

• The FAQ describes that tours typically take place during opening hours on Friday evenings and last about an hour (including tour, tasting and Q&A). Children under 21 may visit but may not sample alcohol.

• Food offerings include charcuterie boards from Alimentari; there are nearby restaurants such as Quivey’s Grove and Liliana’s in the area.

• Gallery: Yahara Bay has an art gallery, presented by Catherine Forde-Quint, featuring Wisconsin artists and artistic collaborations. The gallery and art provide a cultural experience beyond the spirits.

Philosophy

• Yahara Bay projects a philosophy around 'The Spirit of Madison' and emphasizes using the finest local ingredients for their products.

• According to the front page and process descriptions, each batch is made with the utmost care and a dash of Wisconsin heritage; they emphasize authentic flavor profiles without artificial additives and serve products that reflect the region's raw materials and culture.

• Their marketing focuses on small batches, local collaboration and a craft-oriented approach to distilling and flavor.