Old Station 31 Spirits turns fire station into distillery in Dale, Wisconsin

The Hopfensperger family operates a distillery inside a former fire station in Dale, Wisconsin, with a specific financial goal: to support the volunteer firefighters who protect the town. Located along Highway 96, Old Station 31 Spirits produces four types of vodka and two types of gin, all made on-site from grain to glass.

Rob Hopfensperger, a volunteer firefighter and founder of the business, explained that the decision to enter the distilling industry was tied to his family's long history with the local fire service. His wife, Tavia, and Rob started the company to honor that connection. Rob noted that the business has become a family effort, with his son Alex, a volunteer firefighter, working alongside his daughter-in-law.

The building serves as both a tasting room and a museum. It displays artifacts and memorabilia dedicated to local departments and fallen firefighters. Tavia Hopfensperger said the location creates a natural environment for storytelling. Visitors often share personal memories of the fire station, reinforcing a sense of brotherhood among the community members who walk through the doors.

A central part of the business model involves direct financial support for emergency services. Each month, the family selects a specific fire department and sells a designated drink linked to that group. All proceeds from that monthly sale are donated directly back to the chosen department. Rob Hopfensperger described this as a way to ensure the business remains a functional part of the community's safety infrastructure.

The distillery also maintains a collection related to the September 11 attacks. Tavia Hopfensperger explained that the family participates in a stair climb at Lambeau Field annually to honor firefighters who perished in the attacks. They collect the commemorative badges given to participants and are building a permanent collection of these items for display in the museum.

Despite being in a small town rather than a tourist area or large city, the family has no immediate plans to relocate. Alex Hopfensperger said the business is currently aging whiskey in its own barrels. He expects the barrel aging process to take about five years, at which point the family will be able to bottle and sell their own whiskey.

The operation remains in Dale, a location Rob Hopfensperger acknowledged is distinct from other Wisconsin distilleries that often cluster in larger cities or popular tourist destinations.