We are in the midst 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!
We have begun to gather quince and plan to try our hand at Quince Brandy. Meanwhile we have steamed the alcohol from a variety of grape pomace- from Tannat to Pinot Noir, several of which Barnaby, our neighbor around the corner at Teutonic Wine, has forklifted over to head directly into our still. In September we picked Merlot and Pinot Gris grapes to make a replacement for our Tawny Duet, fortifying the still sweet wine with brandy we have distilled and then stashing it all in a barrel to tone and mellow. 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, Bottled-in-Bond Spelt Whiskey, Barnstormer Imperial Red, 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.
There are no upcoming events at this time.
We’re located at 3315 SE 19th Suite, Suite B, Portland, Oregon, 97202.