Coffee. Chocolate. Stout. Rye! Our hoodie-weather whiskey draws inspiration from the dark-roast flavors of fall in Portland. We make this whiskey from stone ground dark rye flour with a sack of chocolate rye malt, a...
Our Kirsch, we have experimented with (laboriously) removing the cherry stems for the fermentation, and comparing it to distillate with stems on, have found this to be the better brandy. We ferment with the pits,...
We distill local white wine and use this brandy as the springboard for this tart spring liqueur. For this 2022 release we also used some of our apple brandy spirits. As in our other liqueurs,...
The whiskey is grain prominent, great color- our choice for a Boilermaker. Aged 4.5 years; released August 2018....
Inspired by Port, Tawny Duet is a blend of pinot noir nectar from Winter's Hill winery and brandy we distilled from August Cellars pinot noir wine. Matured in oak casks. Tawny Duet is light in mouth...
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...
In 2019 we made our Strawberry Liqueur using only Hood strawberries from the Willamette Valley. The liqueur captures the sweetness and aroma of the berries. We recommend enjoying this in a Strawberry Mojito, a sparkling Prosecco...
In our pear exploits, we found the star crimsons yield the sweetest most delicious juice. We decided to make a liqueur showcasing its flavor and delicate pink color. We hoped this would appeal to those...