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.