We are pleased to release our newest whiskey, a collaboration with Stormbreaker Brewing. Beginning in 2017, Stormbreaker began brewing a mid-winter whiskey wash for us. The recipe comes from their flagship beer Mississippi Red. In 2018,...
Coffee. Chocolate. Stout. Rye! Our hoodie-weather whiskey draws inspiration from the dark-roast flavors of fall in Portland. We make this whiskey from organic stone ground dark rye flour with a sack of chocolate rye malt,...
This release is Portland's first Bottled-in-Bond (B-i-B) whiskey, and possibly the world's first B-i-B Spelt Whiskey. To be designated Bottled-in-Bond there are a number of requirements, most important to us is that the whiskey is the product...
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...
We start with cabernet wine from our neighbor, Hip Chicks Do Wine, which we distill and barrel age to create a brandy. This is the base for our cranberry liqueur, which is tart and flavorful,...
Not grown in Biggs, but transported through there on their way from the Yakima Valley to Portland, Biggs Junction Apricot Liqueur is bottled sunshine. We use a base of oat whiskey for the liqueur made...
Bartlett pears are the classic brandy pear, known for their piercing pear aroma. This large, juicy pear is irresistible for eating, and has a marvelous sugar content for converting to alcohol. In the fall we...
