We are open again for tastings, and, if the situation allows, tours of the operation by one of the distillers. Tastings are by reservation only, limited to single groups of up to 6 people. We’ve got an outside “Tasting Garden” in our courtyard and we will be glad to see you if you are fully vaccinated. Please call 503-775-6747 for an appointment or email us at email@example.com.
We are still open for curbside pickup 7 days a week, and also offer and shipping within Oregon. We also now offer delivery in the greater Portland area through a new service Lowkel- please search for our spirits on their site to place your order.
We are in the final throes of processing what will amount to 40,000 pounds of Bartlett pears. At any given time through November, you will find pear brandy in all forms in our distillery- fresh pears, pear mash fermenting, and pear distillate!
Quince were picked and fermented, multiple varieties of grappa produced, and we continued last year’s project to produce fortified wines. Soon we’ll start our contract work producing brandy from locally grown Pinot Gris & Pinot Noir. For the whiskey-lovers- we’ll soon be releasing another Dark Roast Rye, a 2nd barrel of Barnstormer, our collaboration with Stormbreaker Brewing, as well as a small volume of Tsipouro Barrel Aged Rye. Finally- we are exceptionally proud that our new Apple Brandy recently won Platinum in SIP Northwest’s spirits competition and our Nocino won Double Gold. Our farmer’s market schedule has settled into our weekly PSU Saturday slot, with Montavilla and Hollywood, and People’s Food Coop sprinkled in once or twice a month.
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 highspiritspoulsbo.
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.