December 23rd: Reservation pick-up only due to weather conditions
December 26th: CLOSED
December 29th + 30th: Open 4-7pm
December 31st: open 12-3pm
January 1st and 2nd: CLOSED
We believe in crafting the absolute best — in life, at the still and behind the bar. Passionate about taste. Committed to quality. Uncompromising every step of the way. Life is too short for anything less. Our spirits and liqueurs are the result of research, experimentation and dedication to the finest ingredients available.
Founder, Chief Operator
Bartender. Maker. Perfectionist. Bartending started as a college gig and quickly transformed to lifelong passion. He set the bar at the Strip Club Meat & Fish creating everything from scratch. Tonics, bitters, mixers — you name it, he made it. The Twin Cities took notice: Minneapolis Eater named him the 2013 Best Bartender. At Hola Arepa he took it to the next level. Seeking speed without sacrificing quality or presentation, he started pre-bottling cocktails. No more long waits for quality cocktails. Meanwhile, Dan found the time to help start Joia All-Natural Soda and Easy & Oskey Bitters Kits. Now he’s ready to push the limits yet again, this time with spirits and craft cocktails for Tattersall.
Founder, Chief Officer
Leader. Doer. Aficionado. A financial wizard by trade with an MBA from the University of Chicago, Jon has always had a love for whiskey and gin. After 15 years of analyzing other companies, he was ready to put his skills to work on his own. While vacationing with his wife, Michelle, Jon was charmed by the West Coast craft distillery boom. The wheels began to turn. He enrolled in the Michigan State Distilling School, reconnected with Dan, his childhood friend, and Tattersall was born. In many ways, Tattersall is the result of his Jon’s total dedication and drive — not to mention his killer palate. When he’s not at the distillery, you’ll find him spending time with his family, working on projects around the house or enjoying the seasons.
Forager. Distiller. Fermentation guru. Bentley’s love for flavor and distilling developed in an unexpected place — foraging in the forests of Wisconsin and Minnesota. Over the years, his foraging led to countless flavor and fermentation experiments at home. Through delicious triumphs and some funky failures, he honed his skills and found his passion in the beautiful process of fermentation. As he developed these passions, he worked with Dan and the fantastic crew at the Strip Club Meat & Fish and earned degrees in Philosophy and Religious Studies at the University of Minnesota. Now he applies his skills to crafting excellent spirits and liqueurs for Tattersall. And his drive for experimentation is a major force behind our R&D still. He’s grateful to everyone who taught him along the way, those who tried his craziest experiments and to the Earth that gives so freely.