Traverse City Whiskey lights the flame of the outdoor heater on their patio when the cold weather hits, but customers are looking for something else. Something to warm them up from the inside. This is the time of year when Traverse City distilleries see their customer tastes change from fresh, light summer drinks to something more robust, something that takes the chill out of the air and gives them warmth.

“Summer is refreshing,” said T.C. Whiskey Stillhouse Manager, Shelly Taberski. “Winter equates to more of a cozy feeling. A warm feeling. The drink that warms as it goes down.” 

“In the winter you're looking for more of a comfort drink,” agrees Stuart Hickman from Mammoth Distilling. “You're going from more of a clear alcohol in the summer, to a drink with a richer color.”

That richer color is more than just the aesthetics of the drink. That color deepens in whiskey as it barrel ages. It spends years in oak barrels that come primarily from French and American makers. It impacts the flavor of the alcohol. The aging process creates hints of vanilla, cinnamon, butterscotch, nutmeg and clove. 

In the tasting rooms there is a noticeable change in customer's tastes. “The fruit goes down and the warm spices go up,” said Reiss Skrocki from Iron Fish Distillery in Thompsonville. “We do a lot more hot coffee drinks.” One of their more popular drinks is the Maple Moon Coffee that Skrocki said brings out the flavor of cinnamon and maple.

Coffee and other heated drinks attract a huge following.  Grand Traverse Distillery Tasting Room manager, Shelby Plamondon said she will mix up crock pots full of Hot Buttered Rum and Hot Toddies at the start of the day and refill the crock pot many times as the day goes by. “This whole place smells like Christmas spice,” said Plamondon.

Experiencing the tasting rooms in winter takes on a completely different feel. The pace is less hectic than during the busy summer months, and the staff is eager to spend time and explain the craftmanship that goes into their creations. “In the winter, people come here and want to use the outside firepit. It's a cool feeling. It equates to a cozy, friendly atmosphere, there is charm here,” said Taberski.

Winter is a great time to visit the tasting rooms. If you can't make it in, you can still enjoy the flavor of the season with these recipes. These are perfect for after dinner drinks, or after a long day of enjoying a Traverse City winter.

Canadian Tuxedo (From Mammoth)

2 oz. Wooly Rye

¼ oz. Real maple syrup

Two dashes of black walnut bitters

Dehydrated orange

Shake and serve over ice 

Coffee & The Rye (From Mammoth)

1.5 oz. Wooly Rye

1 oz. Coffee liqueur

¾ oz. Half and Half

Sprinkle with cinnamon or nutmeg

Stir serve with no ice

Holiday Old Fashioned (From TC Whiskey)

2 oz. TC Whiskey XXX Straight Bourbon

½ oz. Butterscotch syrup

3 dashes of bitters blend

Add ice and stir until chilled, strain into rocks glass over fresh ice, garnish with fresh orange peel. Lightly toast fresh rosemary sprig and place into glass. 

Hot Buttered Rum (crock pot recipe from Grand Traverse Distillery)

16 cups water

1 Bottle dark rum

10 Cloves

2 Cups brown sugar

Dash cinnamon

1 Stick butter

1 tbs Vanilla extract

Top with whipped cream, cinnamon or nutmeg

(Serves 15 – 20 people)

Maple Moon (from Iron Fish)

**Large Coffee Mug**
1oz Iron Fish Bourbon Maple Syrup
2 oz Bourbon Whiskey finished in maple syrup barrels

Fill with Higher Grounds coffee
Stirred, topped with whipped cream maple syrup drizzle