Iron Fish Distillery sits on a working farm along the Betsie River in Thompsonville, Michigan, about 20 minutes inland from Lake Michigan. Founders Richard and Sara Anderson opened the doors in 2016 after Richard left his corporate career to pursue distilling full-time. The couple converted a 1940s dairy barn on their 120-acre property into a production facility and tasting room, keeping the rustic wood beams and adding copper stills from Vendome Copper & Brass Works. They produce bourbon, rye whiskey, gin, vodka, and rum using Michigan-grown grains and their own well water. The operation started small but has grown into one of northern Michigan’s most recognized craft distilleries, with distribution across multiple states. Richard handles production while Sara manages the business side, and they’ve built a team that includes head distiller David Wallace, who brings experience from larger operations. Their philosophy centers on using local ingredients whenever possible and letting the natural flavors speak for themselves rather than rushing products to market. The distillery takes its name from the steelhead trout that run in nearby rivers, reflecting their connection to the local ecosystem and outdoor culture of northern Michigan.