{"id":3834,"date":"2021-03-21T17:37:59","date_gmt":"2021-03-21T17:37:59","guid":{"rendered":"http:\/\/216.117.7.217\/unicdn\/?p=3834"},"modified":"2021-05-28T16:59:04","modified_gmt":"2021-05-28T16:59:04","slug":"la-crosse-distilling-co-spirits-of-the-driftless-2","status":"publish","type":"post","link":"https:\/\/driftlessareamag.com\/unicdn\/2021\/03\/21\/la-crosse-distilling-co-spirits-of-the-driftless-2\/","title":{"rendered":"La Crosse Distilling Co. – Spirits of the Driftless"},"content":{"rendered":"\n\n\n

By Nolan Arentz –<\/span>
\"\"<\/a>T<\/span>he La Crosse Distilling Co, located in, you guessed it, La Crosse, Wisconsin, is striving to change the way the spirits industry goes about procuring our favorite cocktails.\u00a0 Headed by company owners Chad Staehly, Nick Weber, and Mitch Parr, La Crosse\u00a0<\/span>Distilling Co.\u00a0opened last fall 2018 with an emphasis on using sustainable organic processes and ingredients in all aspects of business operations. From buying organic grains at local farms to using geothermal cooling tanks via the power of the Mississippi, so far, they have been able to do just that.\"\"

I was lucky enough to be invited to have a tour of the facility to observe just what exactly an organic and sustainable craft distillery looks like.\u00a0 I have never toured a regular distillery before, so I am not able to note any differences between the two, but I was able to use my imagination.\u00a0 The tour started off with a bit of an introduction as most tours do, here I learned that so far, this one-year old company currently has three different organic spirits available now: vodka, high rye light whiskey, and gin.\u00a0 You have my attention.\u00a0 Then I was informed that a bourbon will be coming soon.\u00a0 Now I am really paying attention. When I asked what the time frame was, I was disheartened.\u00a0 I guess it takes quite a bit longer than one year to make a good quality bourbon.\u00a0 Patience is a virtue I suppose.

As we made our way through the medium size distillery, a complete guess on the relative size since this is the first I\u2019ve seen, we learn that instead of plastic, Lax Distilling Co. uses beeswax to cap everything that needs to be capped. We also learn a little bit more about the geothermal cooling from our neighbor, the Mississippi River. At this point I have already sampled some of this establishment\u2019s wares, so I wasn\u2019t able to completely follow this complex process\u2019s steps.\u00a0 The gist of it is though, they use the Mississippi instead of other unsustainable resources in order to cool the product to be drinkable. If you want a more in-depth explanation, I recommend coming here yourself and asking in person. A win-win for all parties involved. We also got a look into the raw materials, aka the grains, and little explanation of where they were sourced.\u00a0 Most of the grains sourced are in the Driftless region, and all of the spent grain that usually just gets thrown away is instead returned to farmers in the Driftless with livestock to be used as feed, which in turn will source the meat products on the menus here at the Distillery. A nice little closed loop system with minimal waste.

The tour ended as we looked at all the other complicated pieces of equipment, like distillers from Germany, which we were told are very expensive and hard to repair.\u00a0 Before we were dismissed, we were able to sample the wares.\u00a0 We sampled the high rye whiskey, the vodka, and the gin.\u00a0 I was a fan of all three.\u00a0 My favorite type of spirits are free spirits after all.\u00a0 Unfortunately, as mentioned before, there was no Bourbon available, so I left with a heavy heart but still had hope for the future. Isn\u2019t that all that we need though? Just a little hope.

Hope is what the owners have as well. I sat down with Chad and Nick in the special interview deck outside, which may or may not have been close to the trash dumpsters. However, it was fine by me, because the conversation was able to drown out any other stimulus I may have been distracted by.\u00a0 I got the sense that this business venture was more than just making a good cocktail for some currency.\u00a0 Nick and Chad have a real burning passion for changing the scene of distilling spirits.\u00a0 They are driven to make it as green an industry as solar energy. My words not theirs.\u00a0 We conversed a lot about how one of the main business principles they have is to highlight local farms and farmers through their food and drink menu.\u00a0 Making these \u201cSpirits of the Driftless\u201d in more ways than one. Second to sustainable organic processes was their commitment to having creativity everywhere, from bartenders to chefs to distillers.\u00a0 All employees are encouraged to try to create something that will end up on the next line of menus.\u00a0 I saw this on display as I spent a couple of minutes with one of the head bartenders\/ creative heads, Travis.\u00a0 I watched as he walked me through the process of how this Distillery makes all of their own syrups that they use in their drinks.\u00a0 This syrup was a combination of cilantro and chilis to be used in a drink called the green arrow. I had one or three of these that day and I could taste the fresh crispness the process brought to the drink.

Nick, Chad, and Mitch hope their Fieldnotes product will be in MN by the time this article is published.\u00a0 They also hope to expand from 60 acres when they first started to 600 acres by 2020.\u00a0 I see these both as real attainable goals and a beautiful way to get this kind of sustainability more recognition outside of the Driftless.\u00a0 They told me that is indeed one of the end goals of this venture, to be a recognized nationwide distiller. After around a year and a quarter I would deem them well on their way.

La Crosse Distilling Co.
129 Vine St
La Crosse, WI 54601
608-881-8800
<\/span>

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Nolan Arentz –The La Crosse Distilling Co, located in, you guessed it, La Crosse, Wisconsin, is striving to change the way the spirits industry goes about procuring our favorite cocktails.\u00a0 Headed by company owners Chad Staehly, Nick Weber, and Mitch Parr, La Crosse\u00a0Distilling Co.\u00a0opened last fall 2018 with anContinue Reading<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":4614,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_expiration-date-status":"","_expiration-date":0,"_expiration-date-type":"","_expiration-date-categories":[],"_expiration-date-options":[]},"categories":[56,42,41],"tags":[],"yoast_head":"\nLa Crosse Distilling Co. - Spirits of the Driftless Driftless Area Magazine<\/title>\n<meta name=\"description\" content=\"La Crosse Distilling Co. - Spirits of the Driftless Driftless Area Magazine\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/driftlessareamag.com\/unicdn\/2021\/03\/21\/la-crosse-distilling-co-spirits-of-the-driftless-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Crosse Distilling Co. - 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