Why is Brandy Used in the Wisconsin Old Fashioned Instead of Whiskey?

Wisconsin brandy old fashioned in a rocks glass with cherry and orange

The classic Old Fashioned, known worldwide as a whiskey-based cocktail, takes a unique turn in Wisconsin bars and supper clubs. Here, brandy replaces whiskey in the signature drink—a choice that’s deeply tied to the state’s history, immigrant roots, and lasting cultural traditions.

The Making of a Regional Classic

While most of America reaches for rye or bourbon when mixing an Old Fashioned, Wisconsin bartenders almost always pour brandy—a sweet, mellow, fruit-driven spirit. This switch isn't a recent fad but a story built on old habits, nostalgia, and the evolution of Midwest drinking culture.

Why Wisconsin Loves Brandy: A Look Back

European heritage: Many early Wisconsin settlers were German, Polish, and Scandinavian immigrants who brought a taste for fruit liqueurs and brandies from their homelands. Whiskey, often seen as harsher or rougher, didn't appeal as much to their palates.
The World’s Fair boost: Korbel, the California brandy producer, famously sampled their product at the 1893 Chicago World’s Fair. Wisconsin attendees took to the spirit enthusiastically, sparking decades of brandy popularity in the state.
Supper club social tradition: As supper clubs flourished in mid-20th-century Wisconsin, their bars became known for generous, friendly pours of affordable brandy. The Old Fashioned—a bar staple—naturally evolved with the local spirit of choice.

Over time, brandy developed a uniquely Wisconsin identity. Statewide, it outsells whiskey by a huge margin for Old Fashioneds, with Korbel alone shipping far more to Wisconsin than any other state.

Brandy’s Impact on Flavor and Style

Smoother, fruitier taste: Brandy brings mellow grape and orchard fruit notes rather than the spicier, oak-driven complexity of whiskey.
Less burn, easier sipping: Its softer character appeals to those who find whiskey Old Fashioneds too strong or sharp.
Pairs well with muddled fruit and soda: The traditional Wisconsin brandy Old Fashioned—“sweet,” “sour,” or “press”—moistens the base with citrus, cherry, and often a splash of lemon-lime soda or seltzer, which blends smoothly with the brandy’s sweetness.

Choosing brandy over whiskey means the cocktail becomes friendlier, rounder, and often described as a true 'Midwest comfort drink.'

Classic Wisconsin Brandy Old Fashioned Recipe

60 ml brandy (Korbel is the local standard)
1 sugar cube or 5 ml simple syrup
2–3 dashes (2–3 ml) Angostura bitters
1–2 orange slices
1–2 maraschino cherries
60 ml lemon-lime soda (for "sweet"); swap with 60 ml sour mix (for "sour") or 60 ml seltzer + 60 ml 7Up/Sprite (for "press")
Ice cubes (to fill glass)

Add sugar, bitters, orange slices, and cherries to a rocks glass. Muddle gently to combine without shredding the fruit.
Fill the glass with ice, pour in 60 ml brandy.
Top with your chosen mixer: 60 ml lemon-lime soda for "sweet," 60 ml sour mix for "sour," or a half-and-half mix of 60 ml seltzer and 60 ml lemon-lime soda for "press."
Garnish with extra cherry and orange slice to serve.

Brandy old fashioned ingredients on wood bar

Brandy Old Fashioned: Cultural Staple of Wisconsin

The Wisconsin Brandy Old Fashioned isn’t just a drink—it’s a ritual. Every corner tavern and supper club puts its spin on the preparation, but the essential spirit is always brandy. This cocktail stands as a regional badge of pride, a shared taste memory, and a key part of Wisconsin’s food and drinking culture.

Wisconsin supper club bar with brandy old fashioned

Opting for brandy in the Old Fashioned is a choice shaped by immigrant roots, local taste, and the comfort of Midwestern hospitality. Sweet, nostalgic, and always uniquely Wisconsin.