Strawberry Mojitos during Distillery Row Cocktail Crawl

This month's cocktail crawl was a benefit for a local non-profit- Feed the Mass, which provides hands-on cooking education to help lower income people improve their knowledge and skills in making healthy food.  Chef Jacob came early and met several customers today, and then started circulating to the other distilleries.  Was fun on a hot day-


For our take on a mojito, we used our strawberry liqueur, and unaged rye whiskey, and an added twist of cascara (coffee cherry) simple syrup.

Stone Barn Strawberry Mojito:

  • two parts strawberry liqueur
  • one part unaged rye whiskey
  • one part lime juice
  • one part cascara simple syrup (scant)
  • mint leaves 

Directions: 

  • Muddle mint leaves in a shaker, with liquid ingredients
  • add ice, shake vigorously
  • strain into a glass, and garnish with mint





100% Rye- Barrel #36 released!

Barrels at night during recent dancing event in our barrel room
We recently sold out of the Smoked Wheat whiskey, and just released our next barrel- Barrel 36- - a 3 year 100% Rye.  This rye was made in May/June of 2014 and barreled on July 2, 2014 in a #3 charred oak barrel from Black Tiger Cooperage in Higbee, Missouri.  The Rye is 100% organic dark rye sourced from Bob's Red Mill.

The Rye is being bottled at 90 proof in both 375 ml and 750 ml bottles.  it is available at the tasting room and at the markets we attend.

Now we are aging Nocino in the Black Tiger Rye barrel!
Strawberry Liqueur released at PSU Market today!

We made 171 bottles of strawberry liqueur this season using Hood and Shucksan strawberries from the Willamette Valley.

The liqueur captures the sweetness and aroma of the berries.  We recommend enjoying this in a Strawberry Mojito, a sparkling Prosecco cocktail, or on a Strawberry Shortcake.  Like the short season of these berries, the aroma and beautiful garnet color doesn't linger- we recommend enjoying the liqueur quickly, definitely  within 6 months and refrigerate after opening.     

Bottled at 20% abv (40 proof)
Ingredients: Strawberries, fruit spirits, organic cane syrup

Oregon Distillers Festival Saturday at Edgefield

The event is from 4-7 PM at McMenamins Edgfield .

I will be serving a different drink each hour (while they last):

Aprikosa Toscana- a combination of apricot liqueur, amaro from Tuscany, and spot of effervescence.
Sparkiling Nocino-  our Gold-Medal winning Nocino with a touch of Prosecco
Stone Barn Cul-de-sac- french barrel-aged apple brandy, with fresh lemon, oregeat, and a touch of our own anisette.

We still have two passes for the event- call me at (503) 775-6747 and I can put two people on the guest list.

Makers Happy Hour Friday June 2 from 4 til 7 pm at Alma Chocolate 1323 SE 7th Avenue

Stone Barn will be bringing a selection of spirits to sample solo or in vetted pairings with Alma confections.  Here is the line-up:
  • Nocino (Green Walnut Liqueur) with classic Pistachio Truffle
  • Haskap Liqueur paired well with several- the Classic Truffle, Lavender Caramel & Hazelnut Cherry Toffee
  • Rhubarb Liqueur with Classic Truffle
  • Quince with Rosewater Caramel
  • Apricot with Classic Truffle and Peanut Butter Bar
  • Wheat Whiskey with Toffee, Coffee Bar, Milk Almond Bar
  • Pear Brandy with Classic Truffle, Salty Nutty Toffee Bar
AND- Alma is concocting a bon bon featuring our Nocino, which will also be available for tasting.
AND Heritage Cheese will also be sampling their creamy offerings!


Distilllery Row Passport can now be purchased on-line

The Distillery Row Passport is a convenient and fun way to visit 11 distilleries in SouthEast Portland and 3 in the northwest.  There is a bonus 12 th distillery included in the electronic version.  Interested?  Buy it here now:  DISTILLERY ROW PASSPORT

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.

The Lumberjack



Created by Jamelia Hershiser of the Brooklyn Trattoria

1 ounce Cognac
3/4 ounce Stone Barn Nocino
1/4 ounce Bee Local smoked cherry honey syrup
4 dashes walnut bitters
Stir with ice cubes, then strain into cocktail glass with one large cube ice.

Barrel 28 - Straight Rye released at TOAST


Inline image 1

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.