Recipe Cards

We are working on some new recipe cards, we have 10 more in the works.

Hope to have them out before Christmas.  Here's a teaser:

All of them will have our (now classic) mural by Rodriego Avilla on the front.

By the way, we just finished our second bottling of the season of Quince Liqueur, and cut the very last quinces of the year last week!  We are well-stocked for the holiday season, pleased with the result, and thankful that the quince-cutting is finally over for the year.

This weekend, December 2 & 3, Stone Barn will be at three Portland events!!! 
(in addition to regular tasting room hours!!!!)

WoodWorker Market 2017

ADX's 6th annual holiday fair!

417 SE 11th Avenue
Saturday, December 2nd, 11 am-7 pm 
Free Entry- all ages welcome.
Featuring a vast array of local vendors and their offerings.

Barrel #31 Released- Straight Spelt

We've just released a straight Spelt whiskey, Barrel #31. The mash bill for this is 100% Spelt, grown in Washington State, and sourced from Bob's Red Mill in Milwaukie Oregon.  We made this whiskey in January, 2014, and put it in a 30 gallon new Missouri oak barrel manufactured by A & K Cooperage in Higbee, MO.  This whiskey is three months shy of 4 years old.

Barrel #31 is Stone Barn's 3rd release of Straight Spelt whiskey-  Barrel #6 and Barrel # 10 were released in 2012 and 2014 respectively.  We've always appreciated the grain expression of the spelt- sweet, but decidedly more interesting than its more cultivated relative wheat.  During the mashing process it has a distinct and unusual asparagus aroma, which totally dissapears after fermentation. However, spelt maintains a slight and pleasant grassiness as a distillate.

We've bottled this at 100 proof, and produced 307 bottles in the 375ml size.



Thanksgiving Day:  10 am - 3 pm.
Friday, November 24: 12pm- 6 pm.
Saturday, November 25:  12 pm- 6 pm.
Sunday, November 26:  12 pm- 6 pm.
Monday, November 27:  12 pm- 6 pm.

Christmas/New Years

Wed , December 20: 12 pm - 7 pm.
Thursday, December 21:  12 pm- 7 pm.
Friday, December 22:  12 pm - 7 pm.
Saturday, December 23:  12 pm- 7 pm.

Sunday, December 24 (Christmas Eve):  11 am - 3 pm.
Monday, December 25:  Closed.
Thursday, December 28:  12 pm- 7 pm.
Friday, December 29:  12 pm - 7 pm.
Saturday, December 30:  12 pm - 7 pm.
Sunday, December 31 (New Years Eve):  11 am - 3 pm.
Monday, January 1, 2018:  Closed.    HAPPY NEW YEAR!

Quince Liqueur Ready!!!!

This year's Quince Liqueur had four fruit sources:  Orchards of Oregon in Wilsonville, with the bonus of a chestnut tree grove we got the okay to scavenge; a woman desperate to have her quince put to good use - I obliged and picked the tree in her backyard, careful to avoid falling into the swimming pool next to my ladder; our friend from Plum Tree, who uses our Quince Liqueur in her Quince Jam connected us with a dwarf  tree owner in NE Portland- we didn't even need a ladder! and lastly, our favorite, the tree near our old house, where we are grandfathered in as pickers.

I will be tasting and doing bottle sales of the Quince at the PSU Saturday Farmers Market on November 4 and at King Market November 5, and the liqueur is also available in our tasting room.  

Fall is the time to distill as much as possible....

The still is running 10-14 hours per day, seven days a week, cranking out brandy.  We have been picking quince at dusk, the steam from the simmering fruit spices the air at Stone Barn on Pershing Street.  The Bartlett pears are fermenting into a potent mash.  We are pulling from our barrels and blending, proofing, bottling. 

Fall is the time where harvest collides with the itinerant storms that seem to increase the thirst for brandies and sipping whiskies. 

We've been escaping to Winter's Hill in wine country, up atop the Dundee Hills- tasting brandies and finishing off with a bottle of estate-grown Pinot.

Today we were visited by Hai Nguyun and his running group-  while others sampled pinot gris and our nocino, Hai took some awesome pictures in the winery.  Photo's courtesy of Hai Nguyun.

We'll be back in December on 12-9 for Winter's Hill's Holiday Bazaar!

Fall comes with Star Crimson Liqueuer

We've been across the aisle from each other for several months now at the Portland Farmers Market. During peach season we purchased 15 cases of delicious, juicy peaches  from their stand to make a barrel of Peach Rock & Rye for next year.  A few weeks later, gorgeous Star Crimson Pears.

We made the Star Crimson Pear liqueur in September at 40 proof in 375 ml bottles.  We are only selling these at the Farmers Markets and at our tasting room.  The Star Crimson pears come from Packer Orchards in Hood River.   Established in 1924, Packer Orchards is a 4th generation sustainable family farm, farming over 100 acres across the valley.

The spirit for the liqueur is a Bartlett Pear brandy which we make from fantastic pears grown in the Willamette Valley by EZ Orchards, another family farm with a long history in the Salem area.  The first bins of this year's crop are ripening in our shop and will be mashed to make more brandy for the coming year.

Star Crimson Pear Liqueur- $30.00 per bottle.  Perfect for pear martinis, pear bellinis, pear sidecars.

Hand-picked Peach Rock & Rye

Peach Rock & Rye- released Sept 9
And now for something a bit different..... Stone Barn is releasing a Peach Rock & Rye.    Rock & Rye is a whiskey-based liqueur that was more common pre-prohibition, rock candy being used to improve a lesser rye perhaps.  From what we've read, it was sometimes spiced to improve its palatability,

We liked the name and felt we could work within the Federal classification scheme with our own new & revised rocking interpretation.

Erika picked several hundred pounds of peaches at the top of the season last year. We washed & cut the peaches, then shoved them into the bung holes of two oak barrels. We added our organic rye and then it aged for a year.  Earlier this summer, we filtered, racked, and settled the spirit, then blended the minimum amount of organic cane sugar to make it fit the classification.  It does rock!-   bottled at 76 proof and released today, we hope you like it.

Some drink ideas:  Juleps, sours- This weekend we are going to experiment with a spicy take on peaches using Ancho Reyes, a Mexican ancho pepper liqueur gifted by a friend.