Nocino now available at our tasting room!

Nocino is the key ingredient in several wonderful seasonal cocktails. At Gruener, I had a meal that combined two of my favorite things 1: Duck and 2: Schnitzel.  So with my Duck Schnitzel, I enjoyed a delightful cocktail named Hangman's Nuesse.  A modified Manhattan in which the bourbon, vermouth are enhanced with a spot of Nocino.  

I misplaced the exact recipe and will need to call, but in the meantime...... 

A similar drink was published in the May 2014 issue of Saveur magazine   Here a link to the article:  http://www.saveur.com/article/recipes/the-riccioni-nocino-manhattan-cocktail






This year's green walnuts came from a variety of sources- Reed College campus, Ogden Street, Tremont Evangelical Church (with permission), and Parrot Mountain.  They soaked in our rye whiskey with spices and aged brandy until we bottled the Nocino at the end of November.

The quince is as hard to cut as ever but the liqueur is worth it!




   Come in for a taste of newly bottled quince...............


Whiskey News November 2014

We're doing a few things on the whiskey front-  Hoppin' Eight Barrel 12 just sold out-  so we released Barrel 13! .  Its a 2.5 year old Rye with  wheat and pilsner malt.  We'll be bottling in two batches,  about 150 bottles total.  There's another barrel of the Pilsner rye just after this one, but perhaps we'll give it another year.....

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 grizzled 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, but it depends on the TTB approval of our label.


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.