Tattersall Distilling's 'destination distillery' to open this week in River Falls, Wis.
Nov. 29—Tattersall Distilling's 75,000-square-foot "destination distillery" will open this Wednesday, Dec. 1, in River Falls, Wis.
The facility, which will produce up to 200,000 gallons of spirits a year — with room for growth — will include a restaurant, indoor and outdoor event spaces, and a large retail market.
The Northeast Minneapolis production facility and cocktail room will continue to operate.
Tattersall has partnered with Morrissey Hospitality (The St. Paul Grill, Stockyards Tavern, Tria and more) to run the restaurant. Executive chef Jonathan Newman, who most recently worked in Chicago, will helm the kitchen. Newman, a Midwest native, has developed restaurant concepts all over the United States and attended culinary school in Japan and Italy.
The "modern American" menu will of course incorporate Tattersall spirits and will include items like trout dip with artisan flatbreads, pork belly candied with a Tattersall whiskey glaze, filet mignon with a Tattersall Orange Crema butter sauce and more.
Co-founder Dan Oskey created the cocktail menu, which includes fun, Wisconsin-themed drinks like a Wisco Sour. Because they're not beholden to Minnesota's more restrictive liquor laws, Oskey and co-founder Jon Kreidler are also able to serve beer and wine.
Getting out from under those laws also means the distillery can sell up to four liters of spirits to each guest per day, and there's a large tasting room where guests can try before they buy.
Additionally, the retail market will sell branded merchandise, shrubs, bitters and cocktail mixers. New products include a house bloody Mary mix, barrel-aged soy sauce and maple syrup.
Sustainability is front and center at the new distillery. A giant rooftop solar array is the largest of any craft distillery in the nation. In addition, a water-reclamation system recycles all production water, repurposing it into future distillations. And surplus grain is given to a local cattle and bison farmer, who feeds it to the livestock that will eventually be served at the distillery's restaurant.
Greens and herbs for the restaurant and cocktail room are grown hydroponically at the distillery.
The distillery's sustainability goals align with those of the city of River Falls — a citywide campaign called Renewable River Falls encourages and supports residents and businesses in becoming 100 percent renewable.
The main restaurant and bar seat 150, and an outdoor patio and bar will accommodate an additional 250. Outdoor areas, which are billed as year-round, include fire pits and lawn games. There's also a 1,200-seat amphitheater and private event spaces, including a 430-seat ballroom.
Reservations are available online.
Tattersall Distilling: 1777 Paulson Road, River Falls, Wis.; 534-248-8300; tattersalldistilling.com
