Quietness Distilled

As the year draws to a close and we are fermenting the last of the 2012 seasons pears and apples, the poem (#1540) by Emily Dickinson comes to mind:

As imperceptibly as grief
  The summer lapsed away, —
  Too imperceptible, at last,
  To seem like perfidy.
  A quietness distilled,
  As twilight long begun,
  Or Nature, spending with herself
  Sequestered afternoon.
  The dusk drew earlier in,
  The morning foreign shone, —
  A courteous, yet harrowing grace,
  As guest who would be gone.

  And thus, without a wing,

  Or service of a keel,
  Our summer made her light escape
  Into the beautiful.

On Saturday, we combined the taste of summer with a winter whiskey with a twist on the traditional whiskey sour and served mini-cocktails at the tasting room.

Apricot Whiskey Sour

2 parts oat whiskey

1 part lemon juice (strained of pulp)
1 part apricot liqueur
3/4 part cardamom simple syrup
a few shakes of orange bitters

Shaken in a large amount of ice and strained into glasses.

Comice Pear Brandy Available!

Our comice pears hail from EZ Orchards in the Salem area, and were harvested specifically for Stone Barn.  Kevin, the grower, held the fruit on the trees longer than usual in order to maximize the pears' sugar content and create prime alcohol production for our spirits. The brandy is available now in our tasting room, and provides an interesting contrast to our earlier season pear varietal, the Bartlett, which is also still available. Interested visitors are invited to taste the two pear brandies side by side, to experience their distinct flavors.

Watch Stone Barn on YouTube!

Stone Barn was featured on "Cooking Up a Story", an online video/magazine focused on sustainable agriculture, intriguing food and drink stories, recipes, and  food politics. They were interested in of our love of fruit, our commitment to source fruit and grain locally, and the spirited  transformations we perform with an array of ingredients. The video, "The World of Distilled Spirits" can be viewed on YouTube.

Pouring Whiskey at Stone Barn Brandyworks
Sebastian pouring a sample in our tasting room
during filming for "Cooking Up a Story'.

Apple Thyme Martini served, upon request, in our tasting room

Our Apple Brandy was featured in a drink and article in the fall issue of "Sip Northwest".  The drink was developed by Lisa Dupar, chef and owner of Pomegranate Bistro in Redmond, Washington.   It sounds delicious, and we are putting it on our tasting menu for this Saturday.

The Thyme for Apple Martini

  • 1 ounce Rye Whiskey                                                 
  • 1 ounce Apple Brandy
  • 1 ounce apple cider
  • 1/2 ounce thyme infused simple syrup
  • 1/2 ounce fresh squeezed lemon juice
  • dash of Angostura Bitters                                                 
Fill cocktail shaker with ice, add ingredients, shake and strain into a chilled martini glass.  Garnish with a thin slice of apple.

Stone Barn and Producers Portland Winter Sale Event

We have joined our Green Warehouse neighbors to form Producers Portland, a group of businesses who focus on hand-crafted locally created products. Producers Portland includes Stone Barn, Marigold Coffee Roaster- who supplies the beans for our Red Wing Roast Coffee Liqueur- an urban Winery, a food-soap-wax custom mold maker, and a clothing and home goods design, production and retail space.

Our unique and diverse group is hosting a Holiday Open House and Sale to introduce our crafts to the community. We are opening our studios and production spaces for tours, tastings, and demos. Killer gift boxes and fantastic individual items will be available for sale. Bro Dog's food cart will be on site, purveying indulgent, affordable, sausage and veggie dogs.

The event will be held at the Green Warehouse where we work, a sustainably-built industrial incubator building at 3315 SE 19th on Friday, December 21, from 4 PM to 10 PM. Come meet the architect and designer for a building tour, and join us for this holiday event.

Stone Barn Spirits featured in MODOC Mountain Lamb Dinner at Night Light Lounge

Stone Barn's Barrel #7 Aged Rye Whiskey and Golden Quince Liqueur will be paired with courses served at Night Light Lounge's multi-course locally themed lamb tasting dinner on Wednesday, December 12. Sebastian will speak about the products, but truthfully, he is more interested in tasting the lamb dishes.  Here is the Night Light menu.


Nocino, our latest release, is a green walnut liqueur made with a traditional European recipe.  We have adapted it slightly to use a blend of rye spirits and pinot noir brandy, to give it that "Stone Barn" feel.  It's a rich, complex blend of bitter flavors and spice, and can be drunk as a digestif or if you are adventurous, blended in several cocktails.

Our first release was January 2013 with just over 100 bottles.  We hope to make it again next year.

Stone Barn Oaked Apple Brandy

Our Oregon Apple Brandy has aged in Limousin French Oak for one year, and is a blend of Sonata, Granny Smith, Gala, Fuji, Criterion, and Golden Delicious.The next oaking will include these juicy Jonathans from EZ Orchards in Salem.

Cocktail Recipes:

Autumn Apricot Cocktail at Gino's

The excellent seafood dinner we enjoyed at Gino's in Sellwood was punctuated by a surprise cocktail brought to us by the owner, Mark Accuardi.  He and bartender Dustin Dunn created a drink we'll call  "Dunn on 13th", made with Stone Barn Apricot Liqueur, organic apple cider, and New Deal's Vodka 88.

Wind River Chanterelles

You may have missed us at the tasting room a Sunday or so ago. Ethan worked and we took a day off to hunt mushrooms in the Gifford Pinchot National Forest.  We've been foraging in the woods around in the Government Mineral Springs area since 1980.  It was a welcome break to be cutting mushrooms rather than quince and comice pear for an afternoon!

Hoppin' Eights Sour

1 1/2 oz. Hoppin Eights Rye Whiskey
1/4 oz. Maraschino Liqueur
1/4 oz. Fresh Lime Juice
1/4 oz. Simple Syrup
fill with soda

Fill a Collins glass with ice, add all ingredients, and top with soda water.  Garnish with a lime wedge or fancy cherry.

Recipe by Sadie Davis from Night Light Lounge.

Nocino Cocktails

The Italian Sidecar

1.5 oz brandy
3/4 oz Nocino
1/2 oz Cointreau
1/2 oz lemon juice

lemon wheel garnish

Nutty Negroni

1 oz Nocino
1 oz Aviation Gin
1 oz Campari

Stirred with ice,
served up or on the rocks with orange twist.

Stone Barn Midnight Manhattan

2 oz Hard Eight Rye
1 oz Nocino
Dash of orange bitters

Stirred with ice, 
served up with brandied cherry garnish.

(from Absinthe, San Francisco)

1 oz Nocino
1 oz Bourbon
Splash almond syrup

Strirred with ice, 
served in a chilled Martini glass with freshly grated cinnamon.

While horse trekking in Mongolia this summer....

Bruce reports that the bottle was empty soon after this picture was taken.

Barrel Aging at Stone Barn

We just picked up a 60 gallon new oak barrel which we filled with a mixed grain whiskey.  (Rye, Oat, and a touch of Wheat) It is a Pennsylvania oak, bringing us to a mix of barrels from Missouri, Michigan, Pennsylvania, and Limousin, France. Pictured above is the barrel getting conditioned and watering our garden niche at the same time.  Not including the two steel barrels supporting Sebastian, our tally is 19, ranging from 3 gallons to 60, and containing a variety of brandies, grappa, and whiskeys.

Stone Barn at Rejuvenation House Parts Artisan Fair

Stone Barn will be participating in Rejuvenation House Part's Artisan Fair Saturday, November 17th. The fair will be at the store, 1100 SE Grand, from 10-5. We will be releasing our 2012 Quince Liqueur, and along with the Quince, we will also be sampling and selling bottles of our Biggs Junction Apricot Liqueur, Cranberry Liqueur, and our White Whiskey. 

Cranberry Lemon Drop

Combine in a cocktail shaker:
  • 3/4 oz Cranberry Liqueur
  • 2 oz vodka
  • 1/2 oz lemon juice
  • 1/2 oz Triple Sec
Add ice, shake hard, strain into a cocktail glass, garnish with lemon twist.

Cranberry Lemon Drop courtesy of Nic Donahue, Tucci's Restaurant.

   Photo courtesy of Scott McKenzie, Seaview Cranberries in bloom.

Members of Portland’s Distillery Row are getting into the “spirit” of the holidays by staging a first-of-its-kind event on November 23rd, Black Friday on Distillery Row. The event offers a unique opportunity to sample and purchase bottled spirits from five Distillery Row distilleries: New Deal Distillery, House Spirits, Stone Barn Brandyworks, Eastside Distilling, & Vinn Distillery. Popular staples such as vodkas, gins, brandies, rums, and whiskeys will be on hand as well as the more creative and unique offerings of flavored liqueurs, aquavit, ouzo, baijiu, and other small-batch libations—including a few “holiday-
only” specialty concoctions.

In addition to the spirits, the event also offers samples and purchasing from several of Portland’s most unique food & beverage artisans including Alma Handmade Chocolates, Water Avenue Coffee, Lovejoy Bakers, Portland Creamery, Portland Juice Press, Feastworks, Sage & Sea Farms, as well as custom-etched cocktail glassware from Zephyr’s Art Glassware.

Biggs Junction Apricot Liqueur Available!

Our Apricot Liqueur is now available through our tasting room.  This year's blend uses our oat spirits as a platform for the rich deepness of the apricots.  The liqueur stands alone, but also mixes terrifically with an aged gin, in a mimosa with sparkling white wine or champagne, and is a delectable drizzle on ice cream or frozen yogurt!

Stone Barn Shot Glasses Available at our Tasting Room!

We've got swag!  These glasses sell for $4.00 each through our tasting room.

Ouzo available!!!

Eastside Ouzo is now available in our tasting room, a dry spirit fresh with spearmint and delicately spiced with Moroccan green anise in a pinot gris grappa base.

Black Currant Bramble

A deeply flavorful cocktail that evokes spring in the midst of colder months....

  • 1 1/2 ounces Stone Barn Easy Eight Unoaked Oat Whiskey
  • 1/2 ounce Creme de Cassis (we've also tried it with Marionberry Cordial, which is great too)
  • 1/2 oz. fresh lemon juice
  • 1/2 oz. Simple syrup

Shake in a cocktail shaker with ice and serve straight up or over ice.

Recipe courtesy of Jeremiah Smith of C Bar.


1 1/2 ounces Stone Barn Hard Eight Rye Whiskey
1/2 ounce Stone Barn Quince Liqueur
1 ounce cardamon simple syrup

Shake in a cocktail shaker with ice, strain, serve on the rocks with a twist of lemon.

Cocktail recipe courtesy of Jeremiah Smith at C Bar, February 2012.

Our sign is by Rodrigo Avila (rochicago@yahoo.com) .

Pear Brandies

Our pear brandy is an eau de vie, totally dry, fermented entirely from pears grown in Oregon.  It takes about 20 pounds of fruit to produce a single 375 ml bottle.  We have made pear brandy from 5 or six different varietals, exploring the story each pear has to offer.  Our rarest brandy was made two years ago from a single bin of Golden Comice from Well's Orchard in Hood River, a rough looking pear, shaped like the Comice (pictured below ) but with a skin like a Bosque pair, rough and almost hairy.  It had a wonderful honey-like sweetness.  we only produced 20 bottles, and they are long gone.  Perhaps we'll try them again in a future year.

We currently have two different pear eau-de-vies:  Comice and Bartlett.  They are fun to taste side by side to see how completely different two pears can be.

The Bartlett pears come from EZ Orchards in Salem and from Wells Orchard in Hood River.  Bartlett pears are the most commonly distilled pears in the world, and go under the name of  "Williams" pear in Germany, Switzerland, and France.  They have a distinctive ester that accounts for a very strong & bright pear nose right up front.

The Comice pears were grown for us by EZ Orchards- and were kept on the tree 10 days longer than the normal commercial harvest.  Those ten days created enormous and beautiful fruit with exceptional sweetness.  Brandy from the Comice is more subtle than the Bartlett-  the pear nose is subdued and the flavor tends to emanate from the back of the mouth, rather than the tip of the tongue as with the Bartlett.  It's sweetness manifests itself honey-like.

The brandy is bottled in 375 ml bottles.  Either brandy is wonderful chilled and served neat, or can be served in a cocktail. Several cocktail ideas are found below:

  1. Pear Sidecar
  2. Pear Rosemary Twister
  3. The Tilley Jane
  4. Stone Barn Pear

Whiskey Sours and Father's Day Special

On Father's Day, June 17th, all tasting room visitors will have the option, as one of their five samples included in the tasting fee, of a whiskey sour cocktail, made from our Easy Eight Unoaked Oat Whiskey, with fresh squeezed lemon juice, simple syrup, shaken over ice and garnished with a luxardo cherry and twist of lemon peel.

All tasting room guests who pay our $5 tasting fee will also receive a fresh-off- the-press Stone Barn Brandyworks shot glass.

Stone Barn Brandyworks participates in TOAST this weekend!

On Saturday and Sunday, April 28-29, 2012, on the sky bridge level of the World Trade Center in Portland, the Oregon Distillers Guild will hold the largest public tasting of craft spirits in North America, featuring more than 50 local, national, and international artisan producers, pouring over 100 different spirits. TOAST allows small distillers to showcase their handcrafted spirits, while providing an opportunity for the public to experience the diversity and quality of craft spirits from Oregon and beyond. From Absinthe to Whiskey, virtually every spirit category will be represented.
An exciting new addition to this year’s event will be The Bottle Shop. For the first time in Oregon, bottles of select spirits will be available for sale on site, allowing attendees to purchase bottles of some of their favorite spirits sampled at TOAST. 

A cornerstone of the event will be The Mix Lounge, featuring the Oregon Bartenders Guild mixing and pouring samples of cocktails using many of the local spirits at TOAST. This will allow show attendees to meet some of Oregon’s best bartenders, and experience how some of the spirits being tasted at TOAST can be used to create unique artisan cocktails. As the bartenders mix their drinks, they will be discussing how and why they use the techniques they do, making this an opportunity for the public to learn about the art and skill involved in mixing cocktails. Complementary collectible recipe cards will be available for each cocktail.

TOAST is open from 3–8 p.m. on both April 28th and 29th. Admission at the door is $49 each day, and includes spirit and cocktail samples. $40 advanced tickets can be pre-purchased online, and two-day passes are just $75. Purchase tickets @ www.showclix.com/event/TOAST. A souvenir ODG logo tasting glass and light buffet are included with admission. Complementary drink recipe cards are available at participating distiller’s tables. The Distillery Merchandise and Home Bar Gift Shop will offer great prices on drink condiments and home bar accessories.

Location: Two World Trade Center. 121 SW Salmon Street. Portland, OR, 97204
Bridge Level 3, Sky Bridge Terrace
Underground Parking, $4.00 per day

Strawberry Mojito

Strawberry Mojito

1 ounce rum
2 ounces Strawberry Liqueur
Mint leaves (lots!)
Ginger Ale
2  lime halves

Muddle mint, strawberries and lime in bottom of cocktail glass. Add ice, rum, and liqueur, stir, and garnish with lime. Top with ginger ale.