SIP
By Sara Hilton
ON LOCALLY
CRAFTED CONCOCTIONS TO GET
#mytecumseh • 517.424.6003
A TRUE TASTE OF SUMMER. HERE
downtowntecumseh.com
ARE 2 PLACES TO CHECK OUT...
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July 15 | Au Sept. 16 | 6-g.8p19 m
music k in themps paarrk
at ada July 15 June 17 || Sept 16 Aug. 19
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Summer is on the 20
UP&UP
Mammoth distilling
The
taste is like a trip up north. That’s how tasting room manager Jude Walser describes Mammoth Distilling’s Michigan whiskey. “This is a rye whiskey,” he explained. “When you use rye in whiskey the natural flavors are bigger, bolder, and have a woodier flavor,” he said. “When you go up north there
Jude Walser, Tasting Room Manager Mammoth Distilling 517.438.8532 108 E Maumee St, Adrian mammothdistilling.com
is a lot of kayaking, camping, and roughing it. So I would say that the general air and mood and feel of our Michigan whiskey fits with Northern Michigan.” In addition to their Michigan whiskey, Mammoth also offers a bourbon, an additional rye whiskey, along with gin, vodka, coffee and cherry liqueurs, and bottles of what they call their borrowed time projects. “For our borrowed time projects, our distillers go to other distilleries and taste and purchase single barrels that they find to be particularly great,” said Walser. These are spirits that Mammoth cannot make, either because they’re aged longer than Mammoth has been in business, or they are in product categories that cannot be made in the United States. “After we buy these unique barrels, we blend them to make something unique to us,” explained Jude. “Because these single barrel picks can’t be replicated, it’s usually one and done, and we move on to the next project. They are always really fun and always rotating.” Mammoth Distilling first opened six years ago in the Northern Michigan town of Central Lake, and quickly expanded to four Northern Michigan tasting rooms. This past November, they opened an Adrian location. “It might seem like Adrian is the lonely island away from all their northern locations, but the owners have strong family ties to Adrian,” he said. “This location was meaningful to them. It’s a down home project.” One could say that Mammoth Distillery itself is a down home Michigan project. They use grains from Michigan sources. Mammoth describes their spirits as “hewn from the glacial lakes and hills of Northern Michigan, and reflect the local, ancient character of the ingredients we use in every batch.” This commitment to Michigan means that their finished product has a taste that is purely unique to our state. Just like the way regions and climates impact grapes and wine,
the location of where grains are grown can impact taste of spirits. “That’s called terroir,” said Walser. “Terroir is what the local micro climate brings to the final product. That could be the soil content or what minerals are dissolved in the water. It is also about how the climate effects the growth of the grains. That will determine if they have more sugar or thicker husks or more woody flavors. All of this affects different compounds that come out in the fermenting.” The Mammoth tasting rooms offer a changing menu of craft cocktails that rotate seasonally to stay in sync with local and seasonal produce. While the menu is consistent across all locations, the staff at each tasting room will add their own features. “Come in to ask the bartenders what they are tinkering with. We always have some R&D going on,” Walser laughed. “Maybe we are tinkering with something we found at the farmer’s market or testing out a new pairing.” In addition, the Adrian location will at times add cocktails specific to Adrian, like the Maple City Old Fashioned. “We use the old fashioned skeleton, but to celebrate Maple City, we pair it with local Michigan maple syrup and black walnut bitters. It is a beautiful flavor combo.” Customers can also order to-go cocktails via the Mammoth website and pick them up at the tasting room. While the distillery does not offer food service, they do have QR codes available for Rice and Barley as well as Buzz Café. “You can scan it right from your table and they will run it over. Everyone is welcome to bring in outside food or have delivery from local restaurants,” Walser said. “I have a couple of regulars who come in on Sundays. They always come to enjoy a few drinks and bring along items from Boulevard Market in Tecumseh.” If their spirits take on the up north taste, the atmosphere of the Adrian tasting room takes on the up north feel. The décor is a lodge camping vibe, intended to be comfy and cozy. Yet Walser explains that what really makes it a comfortable place is the attitude of staff and patrons. “We have a lot of regulars and people get to know each other,” he said. “That in itself makes for a cozy atmosphere.” He points out that while the craft cocktail scene can have a reputation for being a bit pretentious, Mammoth is anything but. “We are craft cocktails, but we are really a laid back and approachable place. What I think is so much fun is that so many people get interested and ask lots of questions. We love that. You don’t have to come in here knowing anything at all about cocktails, you can come in, try something out, ask questions, and even learn new things with us. This is just really an inclusive place for people to have a comfortable and laid back time away from home.”
