SLOW GIN

Slow

GinAndrew Morrison with Minglewood’s aging rye and bourbon.

Minglewood Distilling Co. in Wooster knows time is a valuable ingredient.

STORY BY MICHAEL PRAMIK PHOTOGRAPHY BY WENDY PRAMIK

They’re trying not to rush things at The Minglewood Distilling Co. in Wooster. While coowners Mark and Andrew Morrison, a father-son duo, are eager to share their bourbon, rye, gin, and vodka, sourcing local ingredients and honoring the spirit making process are their first priorities.

“We want growth to be organic – as people hear about it, we move into that region of the state by word of mouth,” says Andrew Morrison. “Our bourbon and rye are so young; we don’t want to push it. We figured we’ll wait and build a reputation for quality spirits. Then we can push out to the rest of Ohio.”

For now, you can find their spirits at the distillery, which is open two days a week, and at a handful of stores, mostly Northeast Ohio supermarkets.

Minglewood’s marketing strategy may seem casual, but it reflects a company that trusts its product. Confidence comes easy when you get to see your spirit develop from seed to grain to distilled alcohol. The Morrisons are dedicated to keeping their business local.

Minglewood gets its corn from Frycrest Farm, just over five minutes from the distillery. Wheat is grown in Medina and Wayne counties and is sourced from a co-op in Seville, Ohio, about 13 miles to the north. Rye comes from Woodlyn Acres Farm near Dalton, Ohio, about 15 miles to the east.

Though sourcing local ingredients can mean working in smaller batches, which can slow things down, try one sip of Minglewood’s spirits and you’ll be able to taste why it’s worth it.

Using locally grown wheat makes a distinct difference in the flavor. Minglewood Vodka is distilled from Ohio-grown, soft red winter wheat.

The Wooster distillery welcomes spirits lovers. Locally grown grains are used in the rye whiskey. It yields a creamy mouthfeel and has a sweet, vanilla aftertaste, similar to leading wheat vodkas.

Minglewood Gin uses a mixture of grains then gets its boost from a vapor infusion of seven botanicals. It’s an American-style gin that offers a fresh, citrus boost from lemon and orange peel, lemongrass, and lemon verbena.

“You still get the juniper, but it eases up when you add the citrus,” Andrew Morrison said. “It’s a very approachable gin. It’s not too dry.”

The company’s rye whiskey comes out somewhat young, with two or three years of aging, so it has a solid grain flavor and a nice burst of spice. It’s an 80 percent rye, 20 percent corn recipe. Andrew Morrison said Minglewood doesn’t use malted grains in its whiskeys since no one grows barley in Wayne County.

The biggest sellers are flavored whiskey, and there are three types: cinnamon, apple, and peach. Peach is the most popular. All spirits are 88 proof, except for flavored whiskeys, which are 70 proof.

The distillery’s current bottled bourbon is just under four years old. It offers a richer, caramel flavor when compared to rye. It’s also sweeter, thanks to the mash bill of 70 percent corn, 25 percent rye, and five percent wheat.

IRISH WHISKEY AMPLIFIED

Triple casked for more flavour.

CRAFTED CAREFULLY. DRINK RESPONSIBLY.

DRAWING THE COMMUNITY IN

Despite the Morrisons’ dedication to being hyper-local and giving each bottle their attention, slow processes can be challenging for new businesses.

“It’s a juggling act of which barrels you hold back to keep aging and which barrels do you sell now,” Andrew Morrison said.

Minglewood has combated this problem by inviting the public to be a part of the aging through their line of “birthday bourbons,” which they started in 2018. Each February members of the public are invited to the distillery to sign the first barrel of the year. The goal is to age them for five to seven years, and those who signed the barrels are invited back to do a tasting every year.

The tastings take place in the distillery itself, which is located in an old brick building dating back to the 1880s. The historic site, which used to house the Minglewood Coal & Ice Co., creates a charming backdrop for sipping spirits. In the future, the Morrisons plan to move production and barrel storage into an adjoining flatiron building that sits next to the railroad tracks.

The distillery also offers tours on Fridays and Saturdays. Patrons can check out the building and head to the fermentation/barrel storage room to hear first-hand how Mark and Andrew Morrison make each batch of distillate using local ingredients. During the tour, enjoy samples of all Minglewood’s spirits — bourbon, rye, gin, and vodka — and return to the bar area, where you can purchase bottles of your favorites.

Learn about the distilling process on a guided tour.