Winter Walk in Woodstock


 Over the holidays, we've visited family in Woodstock, New York.  The snow came and went, and the stream flowing gently over bluestone ledges became a rager.

One of the local restaurants (Joshuas) had a tasty set of seasonal cocktails advertised on a sandwich board, giving us ideas. We are always in the mood for a sazerac.

On that topic, we stopped in last night at Wilder, a new bar on Killingsworth & 30th  opened up by our friend and former Stone Barn co-worker Raquel where we were served a perfect Sazerac.  No sign on the cafe yet, so just head to the corner.



2013 Nocino is here!

We've bottled the first 10 cases (there are probably a few more to go) of the Nocino.  It is more green this year, befitting the green walnuts harvested on SE Ogden & Woodstock Streets in July around the time of the Waterfront Blues Festival.  Likely we were listening to some of the sounds of Scott Pemberton or Duffy Bishop on KBOO as we cut up the aromatic walnuts and started soaking them in the rye spirits.

They've been in alcohol for four and a half months, with spices (vanilla, cloves, cinnamon, and nutmeg) and recently blended with pinot noir brandy and organic cane syrup.  It's a very holiday blend.

In Italy, the walnuts are traditionally collected on the Feast Day of St. John, June 24th.  We think we have longitudinal latitude and that early July in Oregon is just fine.

We have also collected several nocino cocktail recipes that use the slightly bitter 60 proof liqueur with good result.  Total 2013 bottling- 175 bottles

Remembering the Maine in Baltimore

While on a recent business trip to Baltimore, I had occasion to visit a great cocktail bar called the B & O American Brasserie.  Brendan Dorr is the master mixologist in the house.  One of the classics "Remember the Maine" was so tasty that I had it several days in a row.  Here a version that uses our booze:


  • 2 oz Hoppin Eights Whiskey
  • 3/4 oz Dolin sweet Vermouth
  • 2 tsp Cherry Herring
  • 1/2 tsp Stonebarn Ouzo (or absinth)


Combine in a mixing glass with ice and stir. Strain into a cold glass.  Garnish with a cherry or lemon peel.

If in Baltimore, visit the Visionary Arts Museum, where this singular wood carving is on display.
This is a great opportunity to stock up your liquor cabinet, do some early holiday shopping, and support local distillers and local businesses.  
You will be able to to sample and purchase bottled spirits from Stone Barn, as well as the other 6 distilleries who make up the Row: New Deal DistilleryHouse SpiritsEastside DistillingVinn DistilleryRolling River Spirits and Wild Roots Vodka–all in the Grand Ballroom at the Melody
Also on hand will be samples and goods for sale and sampling from several of Portland’s artisan businesses, including Alma Handmade ChocolatesCardamom Hills Trading CoAlesia Zorn Calligraphy and EngravingLovejoy BakersOlympic ProvisionsPortland Bitters ProjectMasala PopMarshall’s Haute SaucePortland CreamerySalt & Straw Ice Cream, Smashed! Boozy Jams & Jellies, Pok Pok Som Drinking VinegarsNW CigarsSage & Sea FarmsMarigold Coffee, Unique Gardens, and MeeMees Goodies.

Admission is free. No registration required. Drop-ins welcome. However, if your register on Eventbrite you'll be entered into raffle with chance to win two NEW 2015 Distillery Row Passports!
Eventbrite link:

We hope to see you at our event on Friday!  We'll be serving a complimentary Cranberry hot toddy featuring our Aged Whiskey barrel #10, and sampling our spirits. (and hopefully sending some home with you!)

Our new space, unit C, will be part of the festivities, and we'll be melting raclette.

Psychic Siamese Terror will be on site offering complimentary tarot card readings.

Our Green Warehouse neighbor, Marigold Coffee, the star of our Red Wing Roast Coffee Liqueur, will be offering coffee cuppings and debuting several new blends.

"Make it Good" will have a clothing selection on view and for sale.

And- another neighbor, Precision Craft,  will have two guest chocolatier on site!

For more info you may visit the Producers Portland website.



Stone Barn Open New Year's Eve 12-4pm!

Stop by to pick up a Quince or Cranberry Liqueur to spruce up your midnight toast- a splash added to champagne makes a tasty and easy cocktail.
Or drop in for a tasting to seek out another of our spirits to share in festivities the night unfolds.
All of us members of Distillery Row are getting together in the spirit of the season with our second annual Black Friday on Distillery Row for some choice holiday shopping.  The theme is "Indulgence" as the event offers the opportunity to sample and purchase bottled spirits from all 5 of us on the Row- Eastside, New Deal, Vinn, House- and of course Stone Barn, and to welcome our newest member Rolling River Distillery.

Also on hand will be samples and goods for sale from local  food, craft, and beverage artisans including Alma Chocolates, Lovejoy Bakers, Jacob's Creamery, Pok Pok, Sage & Sea Vinegar, NW Cigars, Zephyr's Art Glassware.

It is free admission but much appreciated if you take a moment to register at distilleryrowblackfriday2013.eventbrite.com/ for notifications and entry into a raffle for a chance to win Distillery Row Passports.

You may also visit the Facebook event page at www.facebook.com/events/167655840103470/.

Hope to see you there!

Return of the Chop


The winter storm delayed the quince harvest but one week later it was blue sky and gorgeous ripe quince ready for plucking in Earl and Tremaine's Wilsonville Orchard.


This prompted Return of the Chop.  Friends of Stone Barn convened on an October Sunday to slice and dice 200 pounds of quince, and grind up a 900 pound bin of Bartletts, all in short order. Can you guess which two cutters ran the Portland Marathon earlier in the day?

We all had dinner, cocktails, and wine to celebrate the harvest and our great volunteers.

Forky

Neighbor Nic from Alchemy is giving us a thumbs up on our first loading experience with Forky.  Moments later we stalled in the street and had to run an extension cord to power back up.  Fortunately it was a quiet Saturday morning.  The bartlett pears are now safely off the truck and comfortably ripening in the distillery.

Drunken Horchata

Fill a pint glass with
ice.  Add:
  • 2 oz Coffee Liqueur
  • 1/2 oz (or to taste) vanilla simple syrup
Top with 6 oz house-
made horchata* and 
stir.  Garnish with a
sprig of mint or sprinkle
of cinnamon.


(*we used an equal amount of almond meal instead of blanched almonds, and significantly less sugar.)
Circa 33's Pisco Sour
(created by Circa bartenders Michael Anderson & Tyler Kennedy)

Combine in a cocktail shaker:


  • 1 oz vodka
  • 1/2 oz Apricot Liqueur
  • 1/4 oz lime juice
  • 1/4 oz simple syrup
  • 1 oz egg white
Add some ice cubes and
shake super vigorously, then 
strain into cocktail glass.
Drizzle some Angostura
Bitters on the foam.



Rhubarb Daisy a burst of spring
(demonstrated by Sebastian at Cocktails Demystified
March 29, 2014)

2 oz whiskey
1 oz rhubarb liqueur
1/2 oz fresh squeezed lemon juice
1/4 oz fresh squeezed lime juice
1 oz simple syrup*
dash of bitters

Stir all ingredients in glass with ice, then pour into a cocktail glass.  Add a splash of seltzer or ginger beer. Garnish with a sprig of mint and a brandied cherry.

*Sebastian concocted a lime leaf/lemongrass simple syrup at the event.

               Tulips amidst the rosemary outside Stone Barn.


Blueberry Apricot Mojito

Muddle mint leaves, blueberries and simple syrup in a cocktail shaker.
Add:
1 oz rum
.5 oz Apricot Liqueur
juice from 2 limes
Shake over ice, strain into a pint glass, and top with soda water.
created by Madeleine Saucy, Lincoln Station Grill, Portland






Mia Farrow
Created by Mychal Dynes, Bartender at Noble Rot

1.5  oz vodka
.75 Cranberry Liqueur
.5 lime juice
.25 simple syrup

Shake with a rosemary sprig, double strain into a chilled martini glass and garnish with a tip of rosemary.


Stone Barn Brandyworks Cocktails For Night Light Paired Mushroom Dinner


All Cocktails
Created By Sadie Davis, November 2013

Cranberry Sparkler, Served with Amuse Bouche
1 oz Stone Barn Brandy Works Cranberry Liqueur
5 oz dry sparkling wine (I used DiBonn Cava)
*1 Poached Cranberry
In a Champagne Flute, pour the Cranberry Liqueur. Tilt the glass to the side as you slowly add the Brut. Finish with the poached cranberry for garnish

*In a small sauce pan, heat 1 cup of water, add 1 cup of white sugar, whisking to dissolve. Add a handful of fresh cranberries and lower heat. Just cook until softened, not disintegrated. Chill until serving time. Do Not put in cocktail warm! If garnishing with cranberries is too absurd, an orange twist ties the cocktail together beautifully, but slightly different.
Sage and Golden Beet Cocktail

1 1/2 oz Stone Barn Hard Eight Unaged Rye Whiskey
*1 oz Sage and Golden Beet Infused Simple Syrup
¾ oz Fresh Lemon Juice
Garnish with 1 chunk Golden Beet from syrup
Add all ingredients to cocktail shaker, shake and serve into chilled apertif glass

*To make the simple syrup requires a bit of prep, preferably a few days prior to your event. Roast the Golden Beets (1-2 medium sized). When they are cooked and cooled, peel the skin and chop into bite sized chunks. Simple syrup is made by dissolving equal parts sugar into hot water, however, beets add quite a bit of sugar on their own, so lessen the sugar by ¼. So, if you're using 2 cups of water, use 1 ½ cups sugar, etc. Add the cooled, cut roasted beets to the dissolved sugar, then add 2 sprigs (leaves attached to the twigs still – or at least 12 fresh leaves) fresh sage. Store in the refrigerator. The beets will bleed their color into the syrup. If you can make the syrup 3-4 days before you need it, it will be a lovely shade of orange. If you serve within 1-2 days, it might look a bit like urine. You can use red beets as well, but I found the magenta color more off-putting in a cocktail. Strain the syrup through a cheese cloth, saving the sugared beet chunks for garnish. I know this cocktail is a lot of work, but it is well worth it!


Pear and Aged Whiskey, Served with Soup Course
2 oz Stone Barn Brandy Works Hoppin' Eights Barrel #10
*2 oz Fresh Pear Juice with Pectin
½ oz Fresh Lemon Juice

Shake or Stir Pear Juice prior to mixing cocktail, then add all ingredients to shaker. Shake well and serve over fresh ice in high ball (bucket) glass.

*To juice the pears and keep the pectin intact, I used my Juiceman Jr. Any press style juicer will work. For every 3 pears juiced, I juiced one lemon. The lemon will keep the pear juice from turning brown immediately, but it will still brown within an hour. It still tastes delicious. The lemon juice in the recipe is separate from the lemons juiced into the pears!


Quincy Gin Cocktail, Served with Main Course
½ oz. Stone Barn Brandy Works Quince Liqueur
1 oz New Deal Gin #33 (I prefer a light, dry and floral style such as the #33, but any floral gin will work well with the Quince Liqueur)
*¾ oz Turbinado Rosemary Simple Syrup
garnish with a small sprig of fresh rosemary

Gently stir all ingredients over ice, strain into apertif glass. Garnish.

To make the Turbinado Rosemary Simple Syrup, dissolve 1 cup Turbinado Sugar (you can use Demerarra) into 1 cup very hot water. Add a large fresh sprig of rosemary. Chill, after the sugar is completely dissolved. Sample the essence an hour later, and if the rosemary is pungent, remove it. If the rosemary smells faint after an hour, add another fresh sprig. Do not leave the sprigs in for more than a night, the rosemary will turn acrid. Strain through cheesecloth before using.


Plum Brandy Smash, Served with Dessert Course
1 ½ oz Stone Barn Brandy Works Plum Brandy
4-6 Black or Red Seedless Grapes
2 Basil Leaves

Mash the Grapes and Basil into your mixing glass, add ice and Plum Brandy, shake. Strain over fresh ice in a high-ball glass. Garnish with either a small basil leaf or an un-smashed grape.

Cranberry Liqueur

Stone Barn Brandyworks Cranberry Liqueur is made from cranberries grown sustainably by several family farms in the Cape Blanco area of the Oregon Coast.  The growing season in Oregon is longer than in other cranberry- growing regions, which contributes to the berries full flavor and garnet color.  


We've taken the berries, and made a cranberry spirit from Cabernet Sauvignon brandy in our pot still, which we’ve combined with the juice, barrel-aged cab brandy and cane sugar syrup to make a tart, light, liqueur reminiscent of the misty bogs along the Pacific Coast.  We think the color, taste, and aroma capture the essence of the Oregon berries.  Available year round in 375ml and 750 ml sizes.


Cocktail Recipes:
  1. Cranberry Sparkler
  2. Cranberry Lemon Drop
  3. Cranberry Mojito
  4.  Mia Farrow


It is Apricot season again and we are working with Robada, Rival, Tom Cot, and Castlebright varieties from the Yakima area. In the next week, we will also try the Goldbar which were delicious as samples.  We're looking for a perfect variety to focus on next year, but for now we are happy with the blend.  Our challenge is to reduce enough ripe fruit to a syrup for the liqueur before the season ends or our stamina gives out.  Usually these events seem to coincide....

We've also been serving an Apricot Whiskey Sour on certain inspired days at the tasting room.

Chocolate Rye

If you come in this summer, you are likely to encounter dark cacao aromas rising from the still and the mash tanks. Andy, Erika and I are making a rye whiskey and adding a chocolate malt to the mixture.  The unaged spirit is promising, and we can hardly wait 2-3 years to try the first barrel.  The young whiskey is going into 36 gallon new oak 'alligator-charred' barrels, built in Higbee Missouri by Matt Kirby at A & K Cooperage.
There's some dark cacoa notes in some of the finer ryes we've tried. We're hoping this project gets us a little closer to perfection.

Cranberries in bloom at Seaview Farm!


Photo Courtesy of Scott McKenzie, Seaview Cranberries.

A southern Oregon bee is busy pollinating the cranberry bushes, and Stone Barn looks forward to another year of distilling these berries into Cranberry Liqueur, and pollinating local cocktail menus with creations like the Cranberry Lemon Drop.

Producers Portland are at it again!  In the bygone cold months we've
all been concocting our various crafts, and are ready to 
roll out our Prelude to Summer creations.  Stone Barn will be 
serving a complimentary Cherry Brandy Sidecar, and
Alchemy Wine Productions, Marigold CoffeeMake it Good, Nell and Mary 
will be featuring other delights of the season.
Please see www.producersportland.com for more info.

Stone Barn Paired up at Ecotrust Event June 6th

Makers and Shakers Summer Kickoff


THURSDAY, JUNE 6, 2013

7PM – 9PM

Jean Vollum Natural Capital Center (Ecotrust)
721 NW 9th Avenue
Portland, OR 97209

Local caterers,  farmers and distilleries join forces in a benefit for Ecotrust, and provide an evening of cocktails and noshes on the rooftop.


For more information on the event, please contact:
jkubal@ecotrust.org, Ecotrust


Stone Barn will be sampling a selection of spirits, including a Mizuna Mojito, mizuna care of Sauvie Island Farms.


I

Things are buzzing


A comice-loving bee pollinating this year's crop of pears at EZ Orchards in the Salem area.  We'll be making brandy-based liqueurs and an eau de vie from these pears in October.  Kevin Zielinski sent us this shot as a promise of a good harvest to come.  Go Bee!

Our Quince Liqueur wins bronze medal from American Distilling Institute!!!!




The results of the 7th Annual American Distilling Institute judging of Artisan American Spirits were just announced and Stone Barn's Quince Liqueur scored a bronze medal!

We still have plenty of quince available through our tasting room if you want to enjoy this winner personally!

Mothers' Day Mojitos

Peppermint is starting to leaf-out in our garden, and the sun is shining- signalling time to enjoy a refreshment.  We'll be muddling our way through a Strawberry Mojito recipe and serving samples on Mothers' Day weekend May 11 & May 12 in our Tasting Room.

Erika inaugurated alcohol sales at People's Wednesday Farmer's Market on March 27th.


Look for new dates at Peoples Farmers Market this summer.  We'll also be in Beaverton and Woodstock Farmers Markets in June.

Oregon Distiller's Guild presents TOAST 2013 Friday March 22 & Saturday March 23




Mark Your Calenders for TOAST 2013!  Stone Barn Brandyworks
will be attending, Oregon Blush Rhubarb Liqueur in hand, for tasting and purchase.

Organizers say this year's TOAST will be bigger and better than ever, and will be the largest public tasting of international artisan spirits in North America, featuring more than 50 local, national, and international artisan producers, pouring over 150 different spirits.

TOAST runs Friday, March 22nd from 5PM to 10PM and Saturday, March 23rd from 1PM to 10PM

Location: Two World Trade Center. 121 SW Salmon Street. Portland, OR, 97204
Bridge Level 3, Sky Bridge Terrace.

Admission for Pre-purchase online $20 | $25 day of event

Onsite Parking, $4.00 per day.

Hope to see you there!

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Stone Barn at Spirit Mountain Wine & Spirits Fair March 23 & 24

Wine & Spirits Fair

Stone Barn's Hoppin' 8 Whiskey will be right at home near its namesake, the Craps Table!  We will feature the release of our Barrel #9, a luscious blend of oat, rye, and wheat, aged just one month shy of two years in a 12 gallon Missouri oak barrel.  Sebastian will be offering tastes of  the Hoppin', among other Stone Barn products, and bottles will be available for sale.

EVENT DETAILS
  • Saturday, March 23rd, 2013 from Noon - 8 p.m.
  • Sunday, March 24th, 2013 from Noon - 5 p.m.
Where: Main Event Center at Spirit Mountain Casino.

Admission is Free, and the event is 21 and over only.

Spirit Mountain Casino's bi-annual Wine & Spirits Fair will feature more than 40 Oregon-based distilleries, wineries and food vendors under the Main Event Center roof.

The Wine & Spirits Fair is a festive occasion where you can enjoy live entertainment, demonstrations and recipe favorites from our internationally-acclaimed and award-winning chefs. You will also have the chance to find unique gifts from local artists and vendors.

Please see Wine & Spirits Fair for more information.






Apricot Sour


Equal Parts:

    Easy Eight Unoaked Oat Whiskey
    Biggs Junction Apricot Liqueur
    Fresh squeezed lemon juice
    Cardamon simple syrup
    & t
wo dashes of Orange Bitters

Shake vigorously in a cocktail shaker with ice; strain, and pour into a cocktail glass. Garnish with a cherry or twist of lemon.  

Note:  Rhubarb Liqueur can be substituted for the apricot with delicious effect.


Producer's Portland Open House 


Stone Barn will be releasing a winter batch of sunny Strawberry Liqueur,

serving complimentary tastings

and offering Strawberry Mojito mini-cocktails for sale and sipping pleasure!

Alchemy Winery will be featuring His & Hers Specials!

Taco Pedaler will be on site, purveying their handmade tacos, with locally sourced meat, vegetarian, and specials of the day options.  The Pedalers are a two woman operation, and a Mexican style tricycle houses their mobile kitchen.

Please visit Producers Portland for more information.

We are open all Memorial Day weekend!



Regular Hours:

Saturday, May 25/12-6
Sunday, May 26/ 12-6
Monday, May 27/12-7

TWO NEW PRODUCTS AT STONE BARN

The first two new product releases of 2013 are out:

For the Whiskey enthusiasts, Hoppin' Eights Barrel #8 is bottled.  It's an 100% organic spelt, grown in Washington State, from Bob's Red Mill. It was aged for 18 months in a used French Oak barrel that had previously held a whiskey.  There are a total of 47 bottles (750 ml) produced.

Our second release is a Nocino- a green walnut liqueur spiced with clove, vanilla, nutmeg and cinnamon.  We didn't pick the walnuts on the feast day of St. John the Baptist (June 24th) as is traditional in Italy-  we waited a month and picked them in July on Parrot Mountain on the property of our friends Bill and Helen Bach.  Pictured below is my colleague Randy, up in the fragrant tree, searching for the nuts that smelled surprisingly like fresh bay leaf.



I have learned that the fresh walnuts, when sliced, have a yellow juice that quickly stains very black.  This caused me to travel to Canada on a business trip with with oddly discolored hands the following day.  Enjoy the mid-winter fragrance of the Nocino as a digestif or as you would a coffee liqueur in mixed drinks.  

Stone Barn Sazerac

This recipe combines two of the distillers' favorite spirits in a twist on the New Orleans' classic cocktail.  Because the rye is clear, this becomes a clear pinkkish drink slightly colored by the red Peychaud's bitters.  We've substituted the absinthe rinse for a healthy drop of the ouzo we make-  it's dry and has interesting aromatics from the pinot gris grappa used as its base, then redistilled with Moroccan green anise and a touch of spearmint.

2 oz. Stone Barn Unoaked rye whiskey
1/4 oz. Stone Barn Ouzo
3 dashes Peychaud's bitters
bar-spoon of simple syrup-
Ice cubes

Swirl the ouzo  in a chilled rocks glass and set aside
In a mixing glass filled with ice, stir other ingredients and strain into the ouzo-coated glass.  Garnish with a lemon twist.

Stone Barn Tasting Room Hours Saturday, May 18th will be 3-6 pm.

Earlier we will be attending the memorial service for a beloved family friend Alex Rovello.





Ouzo

Stone Barn Brandyworks Ouzo was our reinvention of the spirit the Mediteranean- answering the question, how would we make a strong drink with only the local ingredients one might find on an island like Ikarria?  We took grape pomace and made a rough grappa, then redistilled with a moroccan green anise and a touch of spearmint to fool your palate into thinking it was sweet.

Its anise is delicate, not so overbearing as to louche at the touch of water.  The grappa base gives it a slight fruitiness and bitterness that makes it a good substitute for absinthe in several cocktails.  

We make this once a year when the pinot gris is harvested and pressed off for wine.

Great on ice straight, or in a cocktail.

Cocktail Recipes:

  1. Stone Barn Sazerac