Apricot Brandy
We connected with Johnsons Farm in the Dalles to pick Merlot grapes three falls ago, and noticed a population of tasty looking apricot trees in the lower field. This past season, a bout of horrible...
Archive
#58 Bottled-in-Bond Straight Rye Whiskey
Bottled-in-Bond Straight Rye (Barrel #58)is sweet with pepper-spice, mountain or high desert ready, bottled at 100 proof. The mash bill is 44% rye malt, 56% organic dark rye, and has been in a Kelvin Cooperage...
Millet Whiskey Barrel #67
Cultivated for over 7,000 years, millet is a tiny grain with a big flavor. This whiskey's nutty, savory taste is balanced in the mash by the sweetness of wheat and the spice of rye. Barrel-aged...
January 11, 2022
In
Whiskey
Straight Rye Cherry Adam
Barrel #89 is a 100% organic dark rye made in May, 2018. We transferred it to a Cherry Adam on the Wood barrel in 2021, and it spent over a year on the cherries. The...
Distillers’ Reserve Pear Brandy
This aged pear brandy is from fragrant Bartlett pears, rounded with a touch of Comice and apple. We're excited about this barrel of Pear Brandy- put way in 2018- All the fruit came from EZ...
January 14, 2021
In
Brandy
Petit Verdot Grappa
This grappa, never barreled and from the 2019 vintage- 100% Petit Verdot grapes. It is lush, soft, with ample fruit on the aroma and mouth. Perfect for after dinner....
December 7, 2018
In
Liqueur
Oregon Prune Liqueur
Adapting a traditional recipe from Italy, we’ve created a dark and luscious spirit from perfect fruit. The plums and prunes we use for the brandy and the liqueur are from the same single-orchard trees in...
August 28, 2018
In
Brandy
Pacific Northwest Plum Brandy
This brandy was distilled from Oregon-grown Brooks and Italian prune plums, varieties known for their succulent yellow flesh and tart purple skins. The season for sun-ripened plums is sadly short, but this barrel-aged brandy will...
August 20, 2018
In
Liqueur
Quince Liqueur
The range of shapes and textures of the various quince are fun to examine and provide relief from the ardor of hand-chopping. In twelve years, we have witnessed only two people eat a raw quince. ...
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