6 cases of Cherry Adam Straight Rye found on Bainbridge Island!


We thought we were all sold out of the 2015 release of our 'Cherry Adam' Straight Rye Whiskey.  On a recent trip to see the Seahawks slaughter the Panthers, we visited our distributor on Bainbridge Island and found 6 cases in his warehouse on the tip of the island.  We brought these back to Portland for the Christmas season.


The mash bill is 100% stone-ground rye from Bob's Red Mill. After distillation,  the whiskey aged two years in toasted American oak barrels.  It was then finished for two months in a barrel that previously held Hair of the Dog's "Cherry Adam from the Wood", a dark and strong ale aged on local cherries.  It is bottled in numbered bottles.

To quote Stone Barn distiller Andy Garrison, "the deep cherry and dark chocolate from Adam are a good fit with the spicy, drier character of our rye." 


Nocino 2016 bottled and available!


We picked the walnuts for this year's Nocino in early July, harvesting the orchard of an old friend on Parrot Mountain as well as our favorite local walnut trees in Portland.

The recipe is our traditional one, infusing the unripe walnuts into a blend of our rye whiskey, brandy and spices. It is complex, a digestif poured straight, a fun replacement for vermouth in a Manhattan, a topping for ice cream, or a shot in an Irish Coffee....

Now available for tasting and purchase in our tasting room and the variety of farmer's markets and holiday fairs we will be attending in December!

Stone Barn Straight Rye can still be found on the shelves of Portland Liquor Stores!

Several of you have asked us whether we have any more Straight Rye Whiskey and although we are sold out at the tasting room, there are bottles out there.

Here is the lowdown of where to find our Straight Rye, according to an OLCC inventory at the end of October:

  • Macadam:  4 bottles 750ml
  • Hollywood:  3 bottles 750 ml
  • Aloha:  3 bottles 750 ml
  • Barbur:  13 bottles 750 ml; 5 bottles 375 ml
  • Portland Center:  2 bottles 750 ml
  • Moreland:   2 bottles 750 ml; 2 bottles 375
  • 10th Avenue:  2 bottles 750 ml
  • Rose City:  4 bottles 750 ml
  • Beaverton Allen Blvd:  2 bottles 750 ml
  • Hillsdale:  5 bottles 375 ml
  • Oregon City:  7 bottles 375 ml
  • Hawthorne:  2 bottles 375 ml
AND- Portland Center also had/has 8 bottles of the Cherry Adam Rye, the collaboration we did with Hair of the Dog brewing.




TASTING ROOM WILL BE OPEN FOR BLACK FRIDAY- NOV 25

Join Stone Barn and the other seven distilleries in the Row- New Deal, House Spirits, Rolling River, Thomas & Sons, Eastside Distilling, Wild Roots Spirits, Vinn-  for our annual Black Friday tasting and bottle sale.

We are excited to be in the heart of the Pearl district in the Armory at 128 NW 11th Ave.
Hours are 11 am- 5 pm.

It is free admission and all ages, because in addition to the multitude of spirits available for sampling and purchase, we will also have local vendors tasting and selling their wares. Vendors participating include Portland Soda Works, Pok Pok, Missionary Chocolate, Bitter Housewife, Treehouse Chocolate, MeeMee's Goodies, Sage and Sea Farms, Eliot's Adult Nut Butters, Green State Sugaring, Plum Tree Jam, Cardamon Hills Chutneys, Marshall's Haute Sauce, Acme Farms + Kitchen, Marigold Coffee, and Olympia Provisions.

Barrel 19 Release

We've recently released our newest single barrel whiskey-   It’s our Barrel #19, aged 3 years 10 months in a medium toasted white-oak barrel from East Bernstadt Cooperage in Kentucky.  The whiskey is light caramel in color in an Irish whiskey style.


Bottles of whiskey arranged for labeling
The mash bill is 60% rye, 25% oat, 10 % spelt and the balance some wheat and barley that slipped in. It was a 60 gallon barrel that produced a total of 561 bottles in both 375 ml and 750 sizes.  We bottled it all at 90 proof.


The whiskey is being sold under our “Hopping Eights” label, to avoid confusion with some of the straight rye that is still out there.  It’s marked as Barrel #19.  Unfortunately we are now completely sold out of Straight Rye (Barrel #23) at the tasting room.


Grappa with Teutonic Winery pomace



Making grappa is extremely labor intensive. Emptying a still filled with gallons of swollen grape skins and the short window of time to distill masses of fresh pomace before it turns vinegary present quite a challenge. Andy has worked his way through multiple bins of Pinot and Reisling pomace, the pressings courtesy of our (relatively) new neighbor, Teutonic Wine Company, and burned the midnight oil to keep up with the whirlwind of wine production.

The last hollyhock



Tenaciously faces the afternoon sun. We enjoy passing it every time we drive by with Boris, our forklift.

I went to the official ribbon cutting for the revamped OLCC warehouse a few weeks back, and was tickled by this display in their front hall.