Copper Kettle Distilling, Prudenville

Prudenville

At Houghton Lake the sky was overcast and the waves on Sullivan Beach were slapping ferociously on the sand, dissuading any entry into the water. Some kids on a nearby swingset were trying to launch themselves into outer space; the looks on their faces reminded me of how much fun a simple swing can be. A woman was rinsing her feet of sand, balancing against the wall of the public restroom. One lone gentleman in the parking lot was sprawled out shirtless on the hood of his car. He wasn’t in his prime, but that didn’t stop him from doing some carpe diem. 

I was watching the scene from across Houghton Lake Drive at Copper Kettle Distilling Company which, on the interior, resembles a fancy log cabin. Chris, a tall man with a professional air, was dispensing samples of various homemade spirits: spiced rum, gin, agave liquor, fruit vodkas, and sambuca. They weren’t serving any food, but there was a cocktail menu showcasing Copper Kettle liquors. We tried the Bee’s Knees with gin and sampled some of the other distills. The list was long. Many things piqued my interest including “butter,” and “salted caramel” rums, as well as cherry, peach, and apple cobbler liqueurs. The orange vodka stood out as unique. The coffee whiskey was not for the weak. The sambuca was as expected—viscous and teeming with black licorice. I’ve had similar spirits in Mexico where some “sipping” tequilas take on anise notes, syrupy and sweet. 

Chris suggested we try the same cocktail with hibiscus flower syrup, rather than lavender, and he shook-up another one for us to share. The Bee’s Knees was just that—both versions were tart and delicious—especially with hibiscus. 

Some fellow patrons—a group of four—weren’t feeling the drinks. They must’ve got obliterated in a hurry because after a few minutes they donned their masks, dashed next door to Dairy Queen, and started putting-down soft serve. I considered it too, but I wasn’t smashed enough to eat DQ. Kidding. I enjoy a Snickers Blizzard now and then. But, in the end, I didn’t want to waste my appetite on anything I’ve tasted before. I was in a part of Michigan I didn’t visit often and, especially in this covid era, I wanted to give the local fare its due attention. 

We purchased a bottle of the hibiscus syrup and headed out. The sun was beginning to emerge as we headed west on M-55.