We are open all Memorial Day weekend!

Regular Hours:

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


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.


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