Tattersall Distilling is set to open its new destination distillery in River Falls, Wisconsin. The 75,000-square-foot facility has a focus on sustainability, houses Tattersall’s first restaurant, features indoor and outdoor event spaces, and hosts a large retail market.
The River Falls location allows Tattersall to make up to 200,000 proof gallons of spirits with room for growth, while also maintaining production and its cocktail room in Minneapolis, Minnesota.
“We couldn’t be more excited to be a part of the River Falls community,” said Jon Kreidler, founder and chief officer of Tattersall Distilling, in a prepared statement. “With the river, trails and mountain biking in our backyard, we’re aiming to make River Falls even more of a destination, both from the Twin Cities and beyond. The new facility is a perfect complement to what we created in Minneapolis and this is the logical next step in our evolution as a company. It allows us to really scale our production and accommodate more guests than ever, while putting a huge focus on sustainability.”
The new Tattersall Distilling River Falls distillery (image via Tattersall Distilling)
With a new rooftop solar array, Tattersall can produce a yearly average of 477,900 kWh of electricity, equivalent to 373 tons of CO2 offset … the same amount sequestered by 415 acres of forest. Additionally, distillery builders say, no water goes to waste.
A water reclamation system recycles all production water, repurposing it into future distillations. Surplus spent grain is given to a local cattle and bison farmer, who feeds it to livestock that ends up on Tattersall’s menu. Greens for the restaurant and herbs for cocktails are all grown hydroponically at the distillery as well.
Tattersall sought to create a similar industrial vibe and “rickhouse” feel to the new distillery as its Northeast location. The space is filled with brick, aged barnwood, black ceilings and vintage crystal chandeliers.
The restaurant features a large, central bar lined with TVs as well as private event spaces. Multiple experiential and interactive spaces overlook the distilling process with large windows. Year-round outdoor areas are equipped with indoor-outdoor bars, fire pits and lawn games.
New to this location is the mill room, where local grains are freshly milled on-site. The on-site restaurant, operated by Morrissey Hospitality, features Executive Chef Jonathan Newman joining Tattersall River Falls most recently from Chicago.
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