CRAFTED FROM MILK
IN AMERICA’S DAIRYLAND

When generations of family have been milking cows, making cheese and having a good drink at the end of a hard day’s work – it’s no wonder we turned to dairy as the perfect ingredient for TenHead. Its naturally smooth, velvety texture imparts something special. We’re staying true to our family and state’s heritage, and it’s delicious.

The process of turning milk into cheese creates two things – curds and whey. For most cheese factories, whey is a byproduct with limited use.  However, whey’s natural milk sugars create a near perfect base for fermenting and distilling alcohol. Using traditional column and pot distillation techniques, the alcohol created from those milk sugars is transformed into exceptionally smooth, award-winning spirits.

Our family’s history is rooted in Wisconsin agriculture. The whey used for TenHead spirits comes directly from the Mullins’ family cheese factory just across the street from the distillery.  Each day, they receive truckloads of milk from local dairy farmers.  The passion and pride of these farmers and cheesemakers is at the heart of what we do.