Recipe Cards

We are working on some new recipe cards, we have 10 more in the works.

Hope to have them out before Christmas.  Here's a teaser:















All of them will have our (now classic) mural by Rodriego Avilla on the front.

By the way, we just finished our second bottling of the season of Quince Liqueur, and cut the very last quinces of the year last week!  We are well-stocked for the holiday season, pleased with the result, and thankful that the quince-cutting is finally over for the year.

This weekend, December 2 & 3, Stone Barn will be at three Portland events!!! 
(in addition to regular tasting room hours!!!!)

WoodWorker Market 2017




ADX's 6th annual holiday fair!

417 SE 11th Avenue
Saturday, December 2nd, 11 am-7 pm 
Free Entry- all ages welcome.
Featuring a vast array of local vendors and their offerings.





Barrel #31 Released- Straight Spelt

We've just released a straight Spelt whiskey, Barrel #31. The mash bill for this is 100% Spelt, grown in Washington State, and sourced from Bob's Red Mill in Milwaukie Oregon.  We made this whiskey in January, 2014, and put it in a 30 gallon new Missouri oak barrel manufactured by A & K Cooperage in Higbee, MO.  This whiskey is three months shy of 4 years old.

Barrel #31 is Stone Barn's 3rd release of Straight Spelt whiskey-  Barrel #6 and Barrel # 10 were released in 2012 and 2014 respectively.  We've always appreciated the grain expression of the spelt- sweet, but decidedly more interesting than its more cultivated relative wheat.  During the mashing process it has a distinct and unusual asparagus aroma, which totally dissapears after fermentation. However, spelt maintains a slight and pleasant grassiness as a distillate.

We've bottled this at 100 proof, and produced 307 bottles in the 375ml size.


HOLIDAY HOURS 2017

Thanksgiving

Thanksgiving Day:  10 am - 3 pm.
Friday, November 24: 12pm- 6 pm.
Saturday, November 25:  12 pm- 6 pm.
Sunday, November 26:  12 pm- 6 pm.
Monday, November 27:  12 pm- 6 pm.

Christmas/New Years

Wed , December 20: 12 pm - 7 pm.
Thursday, December 21:  12 pm- 7 pm.
Friday, December 22:  12 pm - 7 pm.
Saturday, December 23:  12 pm- 7 pm.

Sunday, December 24 (Christmas Eve):  11 am - 3 pm.
Monday, December 25:  Closed.
Thursday, December 28:  12 pm- 7 pm.
Friday, December 29:  12 pm - 7 pm.
Saturday, December 30:  12 pm - 7 pm.
Sunday, December 31 (New Years Eve):  11 am - 3 pm.
Monday, January 1, 2018:  Closed.    HAPPY NEW YEAR!

Quince Liqueur Ready!!!!





This year's Quince Liqueur had four fruit sources:  Orchards of Oregon in Wilsonville, with the bonus of a chestnut tree grove we got the okay to scavenge; a woman desperate to have her quince put to good use - I obliged and picked the tree in her backyard, careful to avoid falling into the swimming pool next to my ladder; our friend from Plum Tree, who uses our Quince Liqueur in her Quince Jam connected us with a dwarf  tree owner in NE Portland- we didn't even need a ladder! and lastly, our favorite, the tree near our old house, where we are grandfathered in as pickers.

I will be tasting and doing bottle sales of the Quince at the PSU Saturday Farmers Market on November 4 and at King Market November 5, and the liqueur is also available in our tasting room.  


Fall is the time to distill as much as possible....





The still is running 10-14 hours per day, seven days a week, cranking out brandy.  We have been picking quince at dusk, the steam from the simmering fruit spices the air at Stone Barn on Pershing Street.  The Bartlett pears are fermenting into a potent mash.  We are pulling from our barrels and blending, proofing, bottling. 

Fall is the time where harvest collides with the itinerant storms that seem to increase the thirst for brandies and sipping whiskies. 



We've been escaping to Winter's Hill in wine country, up atop the Dundee Hills- tasting brandies and finishing off with a bottle of estate-grown Pinot.

Today we were visited by Hai Nguyun and his running group-  while others sampled pinot gris and our nocino, Hai took some awesome pictures in the winery.  Photo's courtesy of Hai Nguyun.


We'll be back in December on 12-9 for Winter's Hill's Holiday Bazaar!


Fall comes with Star Crimson Liqueuer

We've been across the aisle from each other for several months now at the Portland Farmers Market. During peach season we purchased 15 cases of delicious, juicy peaches  from their stand to make a barrel of Peach Rock & Rye for next year.  A few weeks later, gorgeous Star Crimson Pears.

We made the Star Crimson Pear liqueur in September at 40 proof in 375 ml bottles.  We are only selling these at the Farmers Markets and at our tasting room.  The Star Crimson pears come from Packer Orchards in Hood River.   Established in 1924, Packer Orchards is a 4th generation sustainable family farm, farming over 100 acres across the valley.


The spirit for the liqueur is a Bartlett Pear brandy which we make from fantastic pears grown in the Willamette Valley by EZ Orchards, another family farm with a long history in the Salem area.  The first bins of this year's crop are ripening in our shop and will be mashed to make more brandy for the coming year.

Star Crimson Pear Liqueur- $30.00 per bottle.  Perfect for pear martinis, pear bellinis, pear sidecars.

Hand-picked Peach Rock & Rye

Peach Rock & Rye- released Sept 9
And now for something a bit different..... Stone Barn is releasing a Peach Rock & Rye.    Rock & Rye is a whiskey-based liqueur that was more common pre-prohibition, rock candy being used to improve a lesser rye perhaps.  From what we've read, it was sometimes spiced to improve its palatability,

We liked the name and felt we could work within the Federal classification scheme with our own new & revised rocking interpretation.

Erika picked several hundred pounds of peaches at the top of the season last year. We washed & cut the peaches, then shoved them into the bung holes of two oak barrels. We added our organic rye and then it aged for a year.  Earlier this summer, we filtered, racked, and settled the spirit, then blended the minimum amount of organic cane sugar to make it fit the classification.  It does rock!-   bottled at 76 proof and released today, we hope you like it.

Some drink ideas:  Juleps, sours- This weekend we are going to experiment with a spicy take on peaches using Ancho Reyes, a Mexican ancho pepper liqueur gifted by a friend.

Strawberry Mojitos during Distillery Row Cocktail Crawl

This month's cocktail crawl was a benefit for a local non-profit- Feed the Mass, which provides hands-on cooking education to help lower income people improve their knowledge and skills in making healthy food.  Chef Jacob came early and met several customers today, and then started circulating to the other distilleries.  Was fun on a hot day-


For our take on a mojito, we used our strawberry liqueur, and unaged rye whiskey, and an added twist of cascara (coffee cherry) simple syrup.

Stone Barn Strawberry Mojito:

  • two parts strawberry liqueur
  • one part unaged rye whiskey
  • one part lime juice
  • one part cascara simple syrup (scant)
  • mint leaves 

Directions: 

  • Muddle mint leaves in a shaker, with liquid ingredients
  • add ice, shake vigorously
  • strain into a glass, and garnish with mint





100% Rye- Barrel #36 released!

Barrels at night during recent dancing event in our barrel room
We recently sold out of the Smoked Wheat whiskey, and just released our next barrel- Barrel 36- - a 3 year 100% Rye.  This rye was made in May/June of 2014 and barreled on July 2, 2014 in a #3 charred oak barrel from Black Tiger Cooperage in Higbee, Missouri.  The Rye is 100% organic dark rye sourced from Bob's Red Mill.

The Rye is being bottled at 90 proof in both 375 ml and 750 ml bottles.  it is available at the tasting room and at the markets we attend.

Now we are aging Nocino in the Black Tiger Rye barrel!
Strawberry Liqueur released at PSU Market today!

We made 171 bottles of strawberry liqueur this season using Hood and Shucksan strawberries from the Willamette Valley.

The liqueur captures the sweetness and aroma of the berries.  We recommend enjoying this in a Strawberry Mojito, a sparkling Prosecco cocktail, or on a Strawberry Shortcake.  Like the short season of these berries, the aroma and beautiful garnet color doesn't linger- we recommend enjoying the liqueur quickly, definitely  within 6 months and refrigerate after opening.     

Bottled at 20% abv (40 proof)
Ingredients: Strawberries, fruit spirits, organic cane syrup

Oregon Distillers Festival Saturday at Edgefield

The event is from 4-7 PM at McMenamins Edgfield .

I will be serving a different drink each hour (while they last):

Aprikosa Toscana- a combination of apricot liqueur, amaro from Tuscany, and spot of effervescence.
Sparkiling Nocino-  our Gold-Medal winning Nocino with a touch of Prosecco
Stone Barn Cul-de-sac- french barrel-aged apple brandy, with fresh lemon, oregeat, and a touch of our own anisette.

We still have two passes for the event- call me at (503) 775-6747 and I can put two people on the guest list.

Makers Happy Hour Friday June 2 from 4 til 7 pm at Alma Chocolate 1323 SE 7th Avenue

Stone Barn will be bringing a selection of spirits to sample solo or in vetted pairings with Alma confections.  Here is the line-up:
  • Nocino (Green Walnut Liqueur) with classic Pistachio Truffle
  • Haskap Liqueur paired well with several- the Classic Truffle, Lavender Caramel & Hazelnut Cherry Toffee
  • Rhubarb Liqueur with Classic Truffle
  • Quince with Rosewater Caramel
  • Apricot with Classic Truffle and Peanut Butter Bar
  • Wheat Whiskey with Toffee, Coffee Bar, Milk Almond Bar
  • Pear Brandy with Classic Truffle, Salty Nutty Toffee Bar
AND- Alma is concocting a bon bon featuring our Nocino, which will also be available for tasting.
AND Heritage Cheese will also be sampling their creamy offerings!


Distilllery Row Passport can now be purchased on-line

The Distillery Row Passport is a convenient and fun way to visit 11 distilleries in SouthEast Portland and 3 in the northwest.  There is a bonus 12 th distillery included in the electronic version.  Interested?  Buy it here now:  DISTILLERY ROW PASSPORT

We love apples-

Apples waiting to be mashed in 2014
After a three years of waiting, a barrel of apple brandy is finally ready and we bottled half of it over the past weekend.  Its a very special blend of over 8,000 pounds of Rome, Sonata, and Gala apples from both Wells Orchard in Hood River and EZ Orchards in Salem, mashed in 2014 and 2015.

We moved the brandy from two american oak casks to a french oak barrel refurbished and retoasted by reWine in Salem in 2015,  and it set to mellow for a year in the french oak barrel to good effect.

Bottles to be labeled in 2017


Apple brandy was one of the first spirits made in the American colonies, but has been forgotten.  We bought a bottle of Hudson Valley Applejack after tasting it at a Farmers Market in Rhinecliff in Upstate New York this winter (Cornelius Apple Jack), and it got us in the mood.

We're trying cocktails with the Orgeat syrup from the Bitter Housewive, and think the almond & apple flavors go well together.

Cheers!



Haskap Liqueur is back at Stone Barn


2016 harvest bottled

We've bottled the 2016 harvest of haskap berries which we obtained from breeder and grower Shinji Kawai in the Eugene area. 298 bottles were produced.

The haskap berries, also known as blue honeysuckle, are new to the Willamette Valley, first introduced in 2000 and are still being tested by horticulturalists. The variety we use is of the Japanese subspecies emphyllocalyx.

We like its deep blue color, the tart berry taste is a blend of caneberry (logan, black, and raspberry) with cranberry and black current notes. We think it would fit nicely wherever Creme de Cassis is used.  Brother Phil drinks it with bourbon.

The Lumberjack



Created by Jamelia Hershiser of the Brooklyn Trattoria

1 ounce Cognac
3/4 ounce Stone Barn Nocino
1/4 ounce Bee Local smoked cherry honey syrup
4 dashes walnut bitters
Stir with ice cubes, then strain into cocktail glass with one large cube ice.

Barrel 28 - Straight Rye released at TOAST


Inline image 1

Distillers from all over the state- including Stone Barn! attended this Oregon Distillers Guild event, from 4-11 pm on February 18th.
Bottling Barrel 28- lovely!


Here's Degens getting ready to pour Nocino, Quince, barrel-aged Ouzo, and the newly released Straight Rye- Barrel 28.  This most recent barrel is aged 39 months in new charred Missouri oak, the grain mash s rye, oat, and wheat, with some dark roast rye malt.

278 bottles produced in 750 ml and 375 ml sizes- 90 proof.

Thank you for all our Stone Barn Friends who came to say hello.

Oregon's Finest, so fine!


Nocino adds a crucial depth to this perfect cocktail we had earlier this week at Irving Street Kitchen.  We stopped in for drinks and dinner with our friends Gail & Rich, between snow and ice storms.

I think we had three of these.


Oregon's Finest
Created by Bartender Joel Schmeck at Irving Street Kitchen

.75 oz Old Overholdt or your favorite Oregon Rye Whiskey
.75 oz Laird's Bonded
.5 oz Stone Barn Brandyworks Nocino
3 dashes Peychaud Bitters
3 dashes Cinnamon Bitters

Method:  Stir with ice and strain
Glasswork:  Small Rocks
Garnish:  Absinthe Rinse, Express Lemon, Sprig of Rosemary

Stone Barn and Neighbors Teutonic Pair up for an evening of Spirits, Parallel Food and Drinks Saurbraten and Wine!

Monthly pop-up dinners that are all about delicious food and great booze coming together.

Roxanne serving Quince Champagne cocktails with a twist- lemon and a touch of cardamom simple syrup, to the pre-dinner crowd, afterwards to our neighbors at Teutonic for the Sauerbraten dinner.


Happy New Year!!!!!