We love apples-

Apples waiting to be mashed in 2014
After a three years of waiting, a barrel of apple brandy is finally ready and we bottled half of it over the past weekend.  Its a very special blend of over 8,000 pounds of Rome, Sonata, and Gala apples from both Wells Orchard in Hood River and EZ Orchards in Salem, mashed in 2014 and 2015.

We moved the brandy from two american oak casks to a french oak barrel refurbished and retoasted by reWine in Salem in 2015,  and it set to mellow for a year in the french oak barrel to good effect.

Bottles to be labeled in 2017


Apple brandy was one of the first spirits made in the American colonies, but has been forgotten.  We bought a bottle of Hudson Valley Applejack after tasting it at a Farmers Market in Rhinecliff in Upstate New York this winter (Cornelius Apple Jack), and it got us in the mood.

We're trying cocktails with the Orgeat syrup from the Bitter Housewive, and think the almond & apple flavors go well together.

Cheers!



Haskap Liqueur is back at Stone Barn


2016 harvest bottled

We've bottled the 2016 harvest of haskap berries which we obtained from breeder and grower Shinji Kawai in the Eugene area. 298 bottles were produced.

The haskap berries, also known as blue honeysuckle, are new to the Willamette Valley, first introduced in 2000 and are still being tested by horticulturalists. The variety we use is of the Japanese subspecies emphyllocalyx.

We like its deep blue color, the tart berry taste is a blend of caneberry (logan, black, and raspberry) with cranberry and black current notes. We think it would fit nicely wherever Creme de Cassis is used.  Brother Phil drinks it with bourbon.

Barrel 28 - Straight Rye released at TOAST


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Distillers from all over the state- including Stone Barn! attended this Oregon Distillers Guild event, from 4-11 pm on February 18th.
Bottling Barrel 28- lovely!


Here's Degens getting ready to pour Nocino, Quince, barrel-aged Ouzo, and the newly released Straight Rye- Barrel 28.  This most recent barrel is aged 39 months in new charred Missouri oak, the grain mash s rye, oat, and wheat, with some dark roast rye malt.

278 bottles produced in 750 ml and 375 ml sizes- 90 proof.

Thank you for all our Stone Barn Friends who came to say hello.

Oregon's Finest, so fine!


Nocino adds a crucial depth to this perfect cocktail we had earlier this week at Irving Street Kitchen.  We stopped in for drinks and dinner with our friends Gail & Rich, between snow and ice storms.

I think we had three of these.


Oregon's Finest
Created by Bartender Joel Schmeck at Irving Street Kitchen

.75 oz Old Overholdt or your favorite Oregon Rye Whiskey
.75 oz Laird's Bonded
.5 oz Stone Barn Brandyworks Nocino
3 dashes Peychaud Bitters
3 dashes Cinnamon Bitters

Method:  Stir with ice and strain
Glasswork:  Small Rocks
Garnish:  Absinthe Rinse, Express Lemon, Sprig of Rosemary

Stone Barn and Neighbors Teutonic Pair up for an evening of Spirits, Parallel Food and Drinks Saurbraten and Wine!

Monthly pop-up dinners that are all about delicious food and great booze coming together.

Roxanne serving Quince Champagne cocktails with a twist- lemon and a touch of cardamom simple syrup, to the pre-dinner crowd, afterwards to our neighbors at Teutonic for the Sauerbraten dinner.


Happy New Year!!!!!


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!