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.