Closed Thursday November 23 and Friday November 24 for Thanksgiving.
Happily, it is a bumper year for quince!!! We picked quince in Portland, Wilsonville and Independence Oregon and all the trees have been laden, laden, laden with fruit. Maybe 1000 pounds …..We cut quince for both liqueur and brandy, the second season we have been able to make an Eau de Vie from this aromatic fruit.
We finished our Pear Brandy production. This year we processed about 8,000 pounds of bartlett pears sourced from EZ Orchards in Salem. Although still an impressive amount, we scaled back significantly from the last few years when we processed more like 40,000 pounds of pears. Just too backbreaking to continue to supply an out of state customer with pear brandy!
Our winter season entails much contract distilling, receiving wine from a wide swath of Oregon vineyards and orchards. The cideries and wineries will use the brandy we produce to fortify their cider and wine to make a port type spirit totally from their own fruit.
Our own ‘port’ is also in process. For several years we have been harvesting and mashing merlot and pinot noir grapes for this project, and have fortified the wine with brandy made in-house and then barreled the mixture, and at least one of the barrels is now ready.
Several years back we produced a port-like spirit called Tawny Duet using Winter’s Hill dessert wine as the base. This updated version will be in a similar vein, and we think, from sampling, even more delcious.
In early November we are bottled this year’s Barnstormer Whiskey, our annual collaboration with Storm Breaker Brewing. Soon thereafter we will release a Bourbon. We are getting ready to distill our Dark Roast Rye mashes and barrel them up snug for their five year aging stint.
Liqueur-wise, our head distiller Andy Garrison has developed a Sea Buckthorn Liqueur which will be released this winter. And we are as mentioned above, we are making our Quince Liqueur and we will make another batch of Haskap Liqueur.
We will be hosting an event in conjunction with Rogue Farm Corps December 15 at the distillery, more details on this to come. We continue to be at the PSU Saturday Farmer’s Market every week, with occasional , participation in Montavilla, Southeast Waterfront and People’s Farmer’s Markets as well.
We can always bring a bottle order to a market if you let us know what you would like us to bring, just email firstname.lastname@example.org.
Many of our spirits are available at your local liquor store- for example Nocino, Dark Roast Rye, Pear Brandy, Peach Rock & Rye, Pinot Noir Grappa, Apricot, and Prune Liqueur- go the the Oregon Liquor Search site to check.
If you are out of state, and you want spirits shipped, please check for availability at our Washington State distributor High Spirits in Poulsbo.
Hope to see you at a market or our tasting room!
Stone Barn Brandyworks makes craft spirits that capture the essence of the Northwest. We are a human-scale distillery invested in our people, ingredients, and products. Our spirits are fermented and distilled in our Southeast Portland distillery, using local and organic ingredients whenever possible.
We started out in 2009 making fruit brandy and liqueurs inspired by the European tradition. Seeking out the best Northwest fruits became an obsession. Later, we added a single barrel whiskey program that treats grain and oak with that same attention to provenance and quality.
These days, we measure our year in fruit. In spring, it’s tart stalks of crimson rhubarb and blushing Rainier cherries. Summer brings Hood strawberries, velvety apricots, and inky haskap berries. The first bins of apples, quince, and pears mark the onset of fall. And the dark days of winter may not have fruit, but they were made for whiskey.
We’re located at 3315 SE 19th Suite, Suite B, Portland, Oregon, 97202.
We now offer gift certificates, redeemable at our distillery and at all our events, such as farmers markets. Order online.