Whiskey News October 2014

We're doing a few things on the whiskey front-   Recently released Barrel 12 of the Hopping Eight Label.  This one is a two year old mixed grain , Rye and oat with a touch of spelt and pilsner malt thrown in. Small toasted barrel- 58 numbered 750 ml bottles produced.

Andy Garrison is working on a few special projects-  He's taken a two year old Rye from our stock, and is finishing it in a grissled bourbon barrel filled with the fruity remains of Hair of the Dog's Cherry Adam.  We're expecting the dark cherry to add a special touch to the rye.  Hoping for a Christmas release in 375 ml shorty bottles.

Tasting room offers more hours as we are almost constantly there-  working fruit this fall season and bottling for our new distribution in the State of Washington thanks to King Beverage.  Call Erika to see if we are there (503) 341-2227.
Eastside Ouzo is available!

A few years ago a bartender from Zaytinya, a Greek restaurant in Washington, D.C.  sampled our Eastside Ouzo and straight away purchased all the bottles we had left.  When we visited him later, we were treated to a smashing drink and fantastic small plates.  Over cocktails, he wondered how the ouzo would be if it were barrel aged.

It has been on our mind.  Last year we put away a small barrel and just broke into it.  Great idea, he was right! Please come by Stone Barn to try this 80 proof anise-rich spirit.  The ouzo is made from Hip Chicks do Wine pinot gris pomace and has aged in a 30 liter French oak barrel for one year.

Robadas, sliced so perfectly by Rich at our summer Chop Party, have the best flavor of all the apricot varieties we have tried.  A newly made batch of  Biggs Junction Apricot Liqueur is now available for sampling and purchase at our tasting room.