Name: PSU Farmers Market
Start: 2021-09-25T08:30:00-07:00
End: 2021-09-25T14:00:00-07:00
Location: PSU Farmers Market

Summer 2021 Reopening-

Starting July 2, we are open again for tastings, and, if the situation allows, tours of the operation by one of the distillers. Tastings will be 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 again if you are fully vaccinated.

We have tasting appointments open most Fridays through Sundays, but we will need to work around our Farmers Market schedule. Call or e-mail for an appointment.

We are still open for curbside pickup weekdays, and also offer and shipping within Oregon.

Sumer Projects & Markets

In July we work on Nocino, Apricots, and Cherries. In August we start seeing Plums and the first Pears. September brings the Italian Prunes and the start of the grape harvest. Expect to see us processing fruit or making whiskey mashes when you come by for a tasting.

Our market schedule is fully loaded- On weekends you can variously find us at PSU on Saturdays, Montavilla, King, or Astoria on Sundays, and a sprinkling of People’s markets on Wednesdays, or Moreland or Shemanski. We also travel monthly to Manzanita, Cannon Beach and Neskowin for farmer’s markets. Please check our events page for details.

Many of our spirits are available at your local liquor store- for example Nocino, Bottled-in-Bond Spelt Whiskey, Barnstormer Imperial Red, Pear Brandy, Peach Rock & Rye, Pinot Noir Grappa, and Apricot, Cranberry 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.

About Stone Barn

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.

Our Story

Where to Find

Available Spirits