From Door County cherries to local brandy, the Northwoods farm-to-bar movement
Wisconsin's bar scene is experiencing a quiet revolution. While craft cocktail bars in Milwaukee and Madison get the press, the real story is happening in small towns across the Northwoods — where bartenders at places like Ripsaw Saloon in Prentice are building drinks around ingredients that come from just down the road.
Wisconsin has always been a farming state. Dairy, cranberries, cherries, ginseng, and hops all grow here in abundance. For bars, this means access to ingredients that would cost a fortune to import anywhere else. A Door County cherry isn't an exotic garnish here — it's a local product.
The farm-to-bar movement isn't new in Wisconsin. It's just never been branded that way. Wisconsin bartenders have been using local products for generations because they were the cheapest and freshest options available. The brandy Old Fashioned — Wisconsin's signature cocktail — uses Korbel brandy, produced in California but distributed through Wisconsin's robust liquor network since the 1940s. The cherries? Often local. The soda? Often from a Wisconsin bottler.
Spring brings the first rhubarb — perfect for rhubarb simple syrup in cocktails. Summer means Door County cherries, fresh mint from the garden, and Wisconsin honey for mead-style drinks. Fall brings apple cider from local orchards and cranberries from the bogs near Manitowish Waters. Winter is brandy season — warm drinks with local spices.
At Ripsaw Saloon in Prentice, the seasonal rotation reflects what's available from Price County farms and producers. Winter means hot buttered rum and brandy-based warmers. Summer means cherry cocktails and local beer. The menu changes not because of trend-chasing, but because that's what's fresh.
The craft distilling movement has hit Wisconsin hard. There are now over 40 craft distilleries in the state, producing everything from vodka to gin to whiskey. Many of these operations source their grain from Wisconsin farms, creating a truly local product.
Central Waters Brewing in Amherst makes organic beer from Wisconsin barley. Great Lakes Distillery in Milwaukee produces small-batch spirits with local botanicals. Driftless Distillery in Viroqua uses organic Wisconsin apples for their apple brandy. These are the ingredients showing up in forward-thinking Wisconsin bars.
Northern Wisconsin is foraging territory. Wild ramps, morel mushrooms, wild berries, and even wild ginseng grow in the forests around Price County. Some bartenders incorporate these foraged ingredients into their drinks — ramp-infused vodka, wild blackberry syrup, ginseng bitters.
This isn't just a cocktail trend. It's a reflection of Wisconsin's relationship with its land. The state has a long tradition of foraging — morel hunting is practically a religion in May. Bringing those flavors into the bar is a natural extension of an existing culture.
If you're visiting the Northwoods, the local sourcing movement means you'll taste things you can't get anywhere else. A cherry Old Fashioned made with Door County cherries. A brandy made from Wisconsin apples. A beer brewed with Wisconsin barley and hops.
The best places to experience this are the bars that have been doing it longest — the supper clubs and local taps that never stopped using local products because they never had a reason to switch. Ripsaw Saloon in Prentice is exactly this kind of place — rooted in local tradition, serving drinks that taste like Wisconsin.
Plan your Northwoods visit at Price County Fun, the region's guide to dining, outdoor recreation, and local experiences.