Walk into any Wisconsin bar and order an Old Fashioned, and you’ll get something unique to this state. Not the bourbon version popular elsewhere, but a Brandy Old Fashioned. Sweet, fruity, and unmistakably Wisconsin.
At Ripsaw Saloon in Prentice, we don’t just serve Brandy Old Fashioneds. We live the tradition. Every Friday night, the sound of muddlers crushing fruit echoes through the bar as we make them the way they’ve been made here for decades. Ripsaw Saloon in Prentice. Read more Price County stories from across the web.
This isn’t just a drink. It’s a piece of Wisconsin culture, and understanding its history helps explain why we’re so particular about how we make them.
The Origins: How Wisconsin Claimed the Old Fashioned
The Old Fashioned cocktail actually predates Wisconsin’s version by nearly a century. The original concept. Spirit, sugar, bitters, water. Dates back to the early 1800s. But somewhere along the way, Wisconsin made it its own.
The shift from whiskey to brandy happened gradually. German immigrants brought their preference for brandy with them in the 1800s. Wisconsin’s climate proved suitable for growing grapes, leading to local brandy production.
But the real transformation happened during Prohibition. While the rest of the country was drinking bathtub gin and questionable whiskey, Wisconsin had access to something better: Canadian whisky smuggled across the Great Lakes.
When Prohibition ended, Wisconsin drinkers had developed a taste for smoother spirits than the harsh whiskeys available elsewhere. Brandy, with its smoother profile and local connections, became the spirit of choice.
The addition of fruit. The muddled orange and cherry. Seems to have been a Wisconsin innovation from the start. It transformed the drink from a simple cocktail into something more approachable and celebratory.
The Wisconsin Way: No Variations, No Compromises
Outside Wisconsin, you might find endless variations of the Old Fashioned. Bourbon or rye, different bitters, various sweeteners. In Wisconsin, there’s only one way: brandy, sugar, bitters, orange, cherry, and soda.
The preparation is ritualistic. The orange slice and cherry are muddled with sugar and bitters until they form a paste. Ice is added, then brandy. Finally, a splash of soda or sour mix completes the drink.
The garnish is non-negotiable: another orange slice and cherry on a pick. Some places add a lemon slice too, but that’s getting fancy.
At Ripsaw, we stick to the traditional preparation. No shortcuts, no modern twists. When someone orders an Old Fashioned, they get the real Wisconsin experience.
Why Brandy? The Spirit of Choice
Brandy might seem like an unusual choice for a cocktail that’s typically whiskey-based elsewhere. But in Wisconsin, it makes perfect sense.
First, there’s the taste. Brandy is smoother and fruitier than whiskey, which makes it more approachable for casual drinkers. The fruit flavors complement rather than fight with the muddled orange and cherry.
Second, there’s the history. Wisconsin has a long connection to brandy production, particularly Korbel from California but also local producers. It became the default well spirit in many Wisconsin bars.
Third, there’s the cultural aspect. Drinking brandy became a Wisconsin identifier. Ordering a Brandy Old Fashioned marked you as someone who understood Wisconsin bar culture.
The Muddling Technique: Where the Magic Happens
How you muddle makes all the difference. Too gentle, and you don’t release enough flavor from the fruit. Too aggressive, and you bitter the drink with crushed pits and pith.
At Ripsaw, we’ve perfected the technique. Firm pressure, circular motion, just enough to break down the fruit and combine it with the sugar and bitters. The goal is a fragrant, slightly chunky paste that will infuse the drink as it dilutes.
The sound of proper muddling is unmistakable. The crunch of sugar crystals, the soft crush of fruit, the scrape of the muddler against the glass. It’s the opening act of the Old Fashioned experience.
Sweet vs Sour: The Great Wisconsin Debate
Within Wisconsin, there’s one major variation: sweet or sour. Sweet Old Fashioneds use soda water, while sour versions use sour mix (typically lemon-lime soda and sometimes additional citrus).
At Ripsaw, we make both, but we notice patterns. Older customers tend toward sweet, while younger drinkers often prefer sour. Friday fish fry crowds lean sweet, while Saturday night crowds go sour.
There’s no right or wrong. It’s personal preference. But we always ask, because assuming can lead to disappointment.
The Social Role of the Old Fashioned
The Brandy Old Fashioned isn’t just a drink. It’s a social lubricant. It’s the drink you order when celebrating, commiserating, or just marking the end of the work week.
At Ripsaw, Friday nights are Old Fashioned nights. The regulars come in, order their usual (sweet or sour), and settle in for the evening. The drink becomes the centerpiece of conversation and connection.
There’s something communal about watching Old Fashioneds being made. The ritual is visible to everyone at the bar, creating shared experience even among strangers.
Modern Challenges to Tradition
Recently, we’ve seen attempts to “improve” the Wisconsin Old Fashioned. Craft cocktail bars using small-batch brandies, artisanal bitters, house-made syrups.
While these drinks can be delicious, they’re not Wisconsin Old Fashioneds. They’re something else. Maybe better by some measures, but not the same tradition.
The danger is dilution of the tradition. If every bar makes them differently, we lose what makes the Wisconsin Old Fashioned special.
At Ripsaw, we’re holding the line. We use standard well brandy, standard bitters, maraschino cherries, and soda from the gun. It’s not fancy, but it’s authentic.
The Ripsaw Approach: Tradition with Quality
While we stick to traditional preparation, we don’t compromise on quality within those constraints.
We use real fruit. Fresh orange slices and quality maraschino cherries. No pre-made mixes or artificial flavors.
Our ice is fresh and clear, not the cloudy stuff that melts too quickly.
We measure rather than free-pour. Consistency matters when you’re dealing with tradition.
Most importantly, we treat each Old Fashioned with respect. It’s not just another drink ticket. It’s a piece of Wisconsin culture we’re preserving.
Why It Matters Beyond the Glass
The Wisconsin Brandy Old Fashioned represents something larger than just a cocktail. It’s about regional identity, tradition, and resistance to homogenization.
In a world where chain restaurants and corporate bars increasingly dominate, the Wisconsin Old Fashioned remains stubbornly local. You can’t get the real thing outside Wisconsin, and even within the state, you have to know where to look.
It’s also about accessibility. Unlike many craft cocktails that can be intimidating or expensive, the Old Fashioned is approachable. Everyone knows what it is, everyone can afford it, and everyone has an opinion about how it should be made.
At Ripsaw, we see ourselves as custodians of this tradition. We’re not just serving drinks. We’re preserving a piece of Wisconsin culture that might otherwise be lost to time and changing tastes.
The Future of the Tradition
The good news is that the tradition seems secure, at least for now. Younger drinkers are discovering and embracing the Wisconsin Old Fashioned, often through family traditions or Wisconsin pride.
We see college students home for break ordering them, couples on date night trying them for the first time, and visitors from out of state experiencing them as part of the Wisconsin experience.
The key is maintaining the authenticity while making it accessible to new generations. That means keeping the preparation traditional while being welcoming to those trying it for the first time.
At Ripsaw, we’re committed to doing both. We’ll keep making them the right way, but we’ll also explain the tradition to anyone who’s curious.
Come Experience the Tradition
If you want to experience a real Wisconsin Brandy Old Fashioned, come see us at Ripsaw Saloon. Friday nights are best. That’s when the tradition feels most alive.
Watch the muddling, smell the orange and cherry, taste the perfect balance of sweet, bitter, and spirit. It’s not just a drink. It’s Wisconsin in a glass.
We’ll make it the right way, because that’s how it’s been made here for generations. And if we have anything to say about it, that’s how it will be made for generations to come.
That’s the Ripsaw promise: tradition served fresh, every time. Because some things are worth preserving, and the Wisconsin Brandy Old Fashioned is definitely one of them.
See also: our complete Price County fishing guide, our weekend weather preview, our 48-hour Price County itinerary and our guide to free camping in Wisconsin
See also: our complete Price County dining guide
Frequently Asked Questions
Why does Wisconsin drink brandy Old Fashioneds instead of bourbon?
Wisconsin’s brandy Old Fashioned tradition dates to the 1940s when soldiers returning from WWII found Wisconsin distributors stocked Korbel brandy at affordable prices. The drink became a cultural institution distinct to the state, served sweet, sour, or press depending on the mixer, always muddled—not stirred.
What is the difference between a Wisconsin Old Fashioned and a traditional one?
A Wisconsin (brandy) Old Fashioned uses Korbel or another Wisconsin brandy as the base spirit, is muddled with fruit and bitters, and comes in three styles: sweet (with 7-Up or Sprite), sour (with sour mix), or press (half sweet, half sour). A traditional Old Fashioned uses bourbon or rye, is stirred without muddled fruit, and is served on the rocks with a twist.
Where can I get an authentic Wisconsin Old Fashioned in Price County?
Ripsaw Saloon, 1117 Railroad Ave, Prentice, WI 54556, (715) 428-2042 serves authentic Wisconsin brandy Old Fashioneds muddled the traditional way. The bar has been keeping the Old Fashioned tradition alive in Prentice for years, with both sweet and sour versions available.
What brand of brandy is used in a Wisconsin Old Fashioned?
See also: supper clubs within an hour of Price County
Korbel California Brandy is the most traditional
Korbel California Brandy is the most traditional and widely used brandy for Wisconsin Old Fashioneds. It’s been the standard since the 1940s, though some bars also pour E&J or Christian Brothers. The key is using a California-style brandy rather than Cognac.
Is the Wisconsin Old Fashioned tradition declining?
No—Wisconsin’s Old Fashioned tradition remains strong as of 2026, especially in smaller towns and taverns. In fact, the craft cocktail movement has sparked renewed interest in the drink, with younger generations embracing it alongside the state’s supper club culture.