Barrel 46, our new Bourbon

Stone Barn Brandyworks is excited to announce the release of its first-ever Straight Bourbon Whiskey, made entirely from organic Oregon-grown grain. This single barrel bourbon (Barrel #46) was mashed, fermented, and distilled at Stone Barn Brandyworks and aged in a new charred American oak cask for three years.

Head distiller Andy Garrison says he first got interested in making bourbon after reading a book by Anthony Boutard, farmer at Ayers Creek Farm in Gaston OR, called Beautiful Corn. “I read it in a single sitting on Christmas Day, and I was totally enraptured by the world of corn,” says Andy. “We’d worked with all these unusual grains like spelt, oats, and buckwheat, but never corn and I got excited about it.”

Applying the same regional lens used to produce Stone Barn’s brandies and fruit liqueurs,  Andy set about sourcing local organic grain for Stone Barn’s first batch of bourbon in 2015. The mash bill for this barrel is a unique mix of 59% organic corn from Milton-Freewater, 29% organic wheat from Camas Country Mill in Eugene, and 12% organic dark rye, also from Camas Country Mill.

“Usually in bourbon distillers pick one: either wheat or rye,” he says, “But I think they’re great together. The wheat makes it very soft, sweet, and lush on the entry, and the spice of rye comes in at the finish to dry things out and adds a savory element.”

After 3 years of aging in a charred oak barrel from Kelvin Cooperage, the bourbon was bottled at 94 proof without chill-filtration. The resultant whiskey is bright and approachable, with abundant fruit and caramel notes and an elegant, full mouthfeel. This first barrel of Oregon Bourbon Whiskey is available now in 375 ml bottles ($30) at Stone Barn’s tasting room in Southeast Portland and farmer’s market events.  A limited number of 750ml bottles were also produced for Stone Barn whiskey Club members.

Stone Barn joins Portland Maker Event at the downtown Joinery Thursday May 31st,  5-7 pm!!!!

The Joinery will host a pop-up event for Portland Makers at their downtown showroom this Thursday, May 31 from 5-7 pm.  Stone Barn will be featured, along with the makers shown below.

The Joinery will serve appetizers and drinks- click here to RSVP.

Nicole Curcio Ceramics
Nicole Curcio

Wood LIghting Design
Wood Lighting Design

Belmont Blankets at The Joinery Pop-up
Belmont Blanket

David Gutschmidt

Rye Revealed

Join us for an evening of tasting & exploring rye whiskey at Stone Barn Brandyworks.  We will be tasting rye whiskies from the vault (rare and sold-out previous releases), current ryes, and ryes pulled from and still aging in the barrel. The evening will be hosted by Stone Barn’s Head Distiller Andy Garrison and owners Sebastian Degens.

Libations & light appetizers will be provided.

Event will take place Friday Evening, June 1 from 6-8:00 PM

Cost is $25 per person, free for Stone Barn Whiskey Club members.
Please RSVP as space is limited.

The Italian Job

We received a surprise note that the nocino barrel had been tapped and the cider was excellent.  What were those spices making up the complex profile?  We rushed over to Cider Riot! on a rainy afternoon earlier this week to tip a glass with Abram.  

It's an "Italian Job" he said, taking a break with us from refilling the barrel-  about 100 pounds of walnuts, spices, and nocino spirit (pinot noir brandy & rye) will likely flavor and fortify a second batch of cider, we think. 

The first glass was extremely fine- dark & dry, festive, strong and delightfully refreshing.  The aroma is a blend of the crisp cider apples, the walnut, vanilla and hint of clove from the nocino spices. Its on tap at Cider Riot!'s pub on Couch Street.

There are other 2017 Nocino barrels out there with surprises in store for us-  we seeded the beverage industry with 5 barrels- one for a whiskey, two for beer, and one went to a winery, our version of a 'guest tap' program.  Looking forward to the liquid collaborations....

Backstage Bar Takeover- Adrift Hotel

We snuck out to the beach a few weeks ago.  I wouldn't mention it  except was asked to make sure a cocktail recipe from the trip made it on-line.  Occasion was the Backstage Bar takeover by Stone Barn at the Adrift Hotel-

Long Beach,  Washington can be wet in 360 degrees in the middle of February. The drive along the Columbia River was scenic, even with wipers going.  I'd recommend the ferry to Wahkiakum  ferry from Westport to Cathlamet if you've never taken it. 

We set up the bar for Friday night guests of the hotel and local folk in for a meal and music. 
We served Champagne Cocktails, Quincy Gin & Tonics, and two of my recent favorites, Ramazzottii Blvd and the Hotel Nacional Cocktail.

Here's how its done:

Hotel Nacional Cocktail

1.5 oz rum
1.5 oz Stone Barn Apricot
1 oz Pineapple Juice
.5 oz (scant) lime juice

Shake, strain, serve in a frozen coupe with a lime wheel garnish.

 This tastes Carribean,

Ramazzottii Blvd

2 oz rye
3/4 oz Ramazzottii Amaro
1/2 oz Nocino

Stir and serve on the largest ice cube you can lay your hands on.  A piece of orange peel, twisted into convulsions.  This drink is dark and delicious, our current go-to until the amaro runs out. 

Limousin Rye Whiskey Ready!!!!

Our first whiskey release of 2018 is bottled and ready for sampling and purchase!  It is a 3 year old 100% rye, made from Bob Red Mill's organic dark rye flour.  The whiskey was aged in a 200 liter Limousin Oak barrel ReWine refurbished and charred. The French oak imparted a delightful roundness, color, and mouth feel to the spirit, with the aroma of honeycake. We bottled it at 94 proof, in 375 ml bottles, and did not chill filter the whiskey.

You may try the whiskey at our tasting room, PSU market this Saturday, or the Night Market Friday and Saturday nights.