Barrel 46, our new Bourbon

Stone Barn Brandyworks is excited to announce the release of its first-ever Straight Bourbon Whiskey, made entirely from organic Oregon-grown grain. This single barrel bourbon (Barrel #46) was mashed, fermented, and distilled at Stone Barn Brandyworks and aged in a new charred American oak cask for three years.

Head distiller Andy Garrison says he first got interested in making bourbon after reading a book by Anthony Boutard, farmer at Ayers Creek Farm in Gaston OR, called Beautiful Corn. “I read it in a single sitting on Christmas Day, and I was totally enraptured by the world of corn,” says Andy. “We’d worked with all these unusual grains like spelt, oats, and buckwheat, but never corn and I got excited about it.”

Applying the same regional lens used to produce Stone Barn’s brandies and fruit liqueurs,  Andy set about sourcing local organic grain for Stone Barn’s first batch of bourbon in 2015. The mash bill for this barrel is a unique mix of 59% organic corn from Milton-Freewater, 29% organic wheat from Camas Country Mill in Eugene, and 12% organic dark rye, also from Camas Country Mill.

“Usually in bourbon distillers pick one: either wheat or rye,” he says, “But I think they’re great together. The wheat makes it very soft, sweet, and lush on the entry, and the spice of rye comes in at the finish to dry things out and adds a savory element.”

After 3 years of aging in a charred oak barrel from Kelvin Cooperage, the bourbon was bottled at 94 proof without chill-filtration. The resultant whiskey is bright and approachable, with abundant fruit and caramel notes and an elegant, full mouthfeel. This first barrel of Oregon Bourbon Whiskey is available now in 375 ml bottles ($30) at Stone Barn’s tasting room in Southeast Portland and farmer’s market events.  A limited number of 750ml bottles were also produced for Stone Barn whiskey Club members.

Stone Barn joins Portland Maker Event at the downtown Joinery Thursday May 31st,  5-7 pm!!!!

The Joinery will host a pop-up event for Portland Makers at their downtown showroom this Thursday, May 31 from 5-7 pm.  Stone Barn will be featured, along with the makers shown below.

The Joinery will serve appetizers and drinks- click here to RSVP.

Nicole Curcio Ceramics
Nicole Curcio

Wood LIghting Design
Wood Lighting Design

Belmont Blankets at The Joinery Pop-up
Belmont Blanket

David Gutschmidt

Rye Revealed

Join us for an evening of tasting & exploring rye whiskey at Stone Barn Brandyworks.  We will be tasting rye whiskies from the vault (rare and sold-out previous releases), current ryes, and ryes pulled from and still aging in the barrel. The evening will be hosted by Stone Barn’s Head Distiller Andy Garrison and owners Sebastian Degens.

Libations & light appetizers will be provided.

Event will take place Friday Evening, June 1 from 6-8:00 PM

Cost is $25 per person, free for Stone Barn Whiskey Club members.
Please RSVP as space is limited.

The Italian Job

We received a surprise note that the nocino barrel had been tapped and the cider was excellent.  What were those spices making up the complex profile?  We rushed over to Cider Riot! on a rainy afternoon earlier this week to tip a glass with Abram.  

It's an "Italian Job" he said, taking a break with us from refilling the barrel-  about 100 pounds of walnuts, spices, and nocino spirit (pinot noir brandy & rye) will likely flavor and fortify a second batch of cider, we think. 

The first glass was extremely fine- dark & dry, festive, strong and delightfully refreshing.  The aroma is a blend of the crisp cider apples, the walnut, vanilla and hint of clove from the nocino spices. Its on tap at Cider Riot!'s pub on Couch Street.

There are other 2017 Nocino barrels out there with surprises in store for us-  we seeded the beverage industry with 5 barrels- one for a whiskey, two for beer, and one went to a winery, our version of a 'guest tap' program.  Looking forward to the liquid collaborations....

Backstage Bar Takeover- Adrift Hotel

We snuck out to the beach a few weeks ago.  I wouldn't mention it  except was asked to make sure a cocktail recipe from the trip made it on-line.  Occasion was the Backstage Bar takeover by Stone Barn at the Adrift Hotel-

Long Beach,  Washington can be wet in 360 degrees in the middle of February. The drive along the Columbia River was scenic, even with wipers going.  I'd recommend the ferry to Wahkiakum  ferry from Westport to Cathlamet if you've never taken it. 

We set up the bar for Friday night guests of the hotel and local folk in for a meal and music. 
We served Champagne Cocktails, Quincy Gin & Tonics, and two of my recent favorites, Ramazzottii Blvd and the Hotel Nacional Cocktail.

Here's how its done:

Hotel Nacional Cocktail

1.5 oz rum
1.5 oz Stone Barn Apricot
1 oz Pineapple Juice
.5 oz (scant) lime juice

Shake, strain, serve in a frozen coupe with a lime wheel garnish.

 This tastes Carribean,

Ramazzottii Blvd

2 oz rye
3/4 oz Ramazzottii Amaro
1/2 oz Nocino

Stir and serve on the largest ice cube you can lay your hands on.  A piece of orange peel, twisted into convulsions.  This drink is dark and delicious, our current go-to until the amaro runs out. 

Limousin Rye Whiskey Ready!!!!

Our first whiskey release of 2018 is bottled and ready for sampling and purchase!  It is a 3 year old 100% rye, made from Bob Red Mill's organic dark rye flour.  The whiskey was aged in a 200 liter Limousin Oak barrel ReWine refurbished and charred. The French oak imparted a delightful roundness, color, and mouth feel to the spirit, with the aroma of honeycake. We bottled it at 94 proof, in 375 ml bottles, and did not chill filter the whiskey.

You may try the whiskey at our tasting room, PSU market this Saturday, or the Night Market Friday and Saturday nights.

Christmas Whiskey Update

We've had a few customers in asking for Rye whiskey- it was on someone's special list as a desired gift.  Our last Barrel of Rye sold out in November, and we won't be releasing another until Spring of 2018.  But wait.... here are a few options:

  • I checked the OLCC inventory and there are a few area stores that had some Straight Rye left.  I think its our Barrel 28, a 'chocolate' rye, so named because of the chocolate malt in the mash bill.
    • Barbur had six 750 ml bottles
    • Portland Center had one 750 ml bottles
    • Hillsboro TV Hwy had two 750 ml bottles
    • Portland Hillsdale had two 375 ml bottles
    • Oregon City had two 375 ml bottles
  • We have a few 100 ml Barrel 28 little nips for sale at the Tasting room.
  • There are also a few Straight Oat 750 ml bottles listed:
    • Portland King lists four (4) in stock
    • Talent lists one in stock
Because the data came from the OLCC website which may not be totally current, please call ahead to the liquor store to make sure the desired bottle is still available.

And of course, at the tasting room we have an ample supply of the Barrel 31 Straight Spelt whiskey, bottled at 100 proof. 307 bottles made and none released to the liquor stores.

If you love our single-barrel whiskies and want to stay current with our releases, you might consider joining our Whiskey Club in 2018-  you'll receive opportunities for special release events, and never miss out on our unique small batch whiskies. More Info at Stone Barn Whisky Club.

Stone Barn Whiskey Club

Those that have been following the distillery know that Stone Barn is producing 5-6 unique and special small-batch whiskies per year. You may have seen these as single-barrel releases under the ‘Hopping Eights’ label.  Several have been collaborations with Portland-area breweries, or simply pure whimsy from our distillers Garrison and Degens.

Releases in 2017:
A Peach-infused Rock and Rye
Single- Barrel Straight Spelt (100% Washington-grown)- Barrel 31 with 307 bottles produced
Barrel 36, a 100% rye straight rye
Straight Wheat Whiskey, Barrel 39 , inspired by Graetzer- and oak-smoked wheat beer
Barrel 28, Straight Rye
Special release of a Rye, finished in a barrel used by Green State Sugaring to age maple syrup
Releases planned for 2018:
Our first bourbon
Straight Rye
Straight Oat
A mixed grain finished in a Stone Barn Port barrel
And other(s) TBA culled from our barrel house.

Whiskey club members will not miss out on any of the releases.  Stone Barn will also invite you to special tasting or release parties throughout the year. 

Club Details:
Membership is $35 per calendar year.
Members will receive notifications of all releases of Stone Barn Whiskies
Members will be invited to 2 special Club events or pre-release parties per year
Members will receive a $25 discount for appreciation classes at Stone Barn
Special Club Member tours for you and a guest upon request

If interested, email us at