Distilling on this hillside across the Wisconsin River from Prairie du Sac began in the late 1800s, when Jacob Kehl made brandy alongside his family's wine. Bob and JoAnn Wollersheim bought the property in 1972 and restored it as a winery, and after Wisconsin law changed in 2009 to let wineries distill, the family took out a distillery license in 2010 and released its first Coquard Brandy from a copper pot still in 2013. In 2015 winemaker Philippe Coquard, his son-in-law Tom Lenerz and the rest of the family built a dedicated stillhouse, where Lenerz now makes brandies, gin, absinthe and whiskey. Local farmers custom-grow the corn, rye and wheat, which is hammer-milled, cooked, fermented on site and run through a Vendome still with a batch column, while the brandies go through traditional pot stills. The first whiskey came out in 2018 and the first bourbon, a Bottled-in-Bond made from white corn grown a mile down the road and aged in Wisconsin oak, in 2019. The business remains owned by Philippe and Julie Coquard; in 2024 their daughter Céline Coquard Lenerz became head winemaker, with Philippe staying on as president and co-owner.