Township 23 Distillery sits on a gravel country road in Nelson, Wisconsin, a tiny bluff town along the Mississippi River with a population that barely breaks 300. Founded by Tammy Cody in 2012, this micro-distillery operates out of what was once a small-town garage, transformed into a compact production facility where Cody handles everything from mashing to bottling herself. The operation reflects the no-nonsense approach of its founder, a former restaurant owner who decided to pivot into spirits after years in the hospitality industry. She produces small-batch vodka, gin, and seasonal moonshine using locally sourced ingredients when possible, with production runs measured in dozens of bottles rather than thousands. Cody’s journey into distilling wasn’t born from family tradition or bourbon romance—it was practical business sense mixed with a desire to stay in Nelson after her restaurant closed. She spent months learning the craft, installed a small copper still in the converted garage space, and gradually built a local following. The distillery reflects her hands-on approach: she’s usually the one giving tours, pouring tastings, and explaining the process to visitors. The setup is intimate by necessity—there’s no grand tasting room or expansive rickhouse, just a working distillery where you can watch the entire operation from grain to glass. Visitors find themselves in what feels more like an artisan’s workshop than a typical distillery experience. The space showcases the reality of micro-distilling: compact equipment, efficient use of every square foot, and a focus on the craft rather than the show. Cody’s vodka has gained recognition locally, and her seasonal offerings reflect the agricultural rhythms of western Wisconsin. It’s the kind of place where you’ll learn as much about the economics and logistics of small-batch distilling as you will about the spirits themselves.