Stone Barn Brandyworks Ouzo was our reinvention of the spirit the Mediteranean- answering the question, how would we make a strong drink with only the local ingredients one might find on an island like Ikarria?...
As the year draws to a close and we are fermenting the last of the 2012 seasons pears and apples, the poem (#1540) by Emily Dickinson comes to mind:As imperceptibly as grief The summer lapsed...
Our comice pears hail from EZ Orchards in the Salem area, and were harvested specifically for Stone Barn. Kevin, the grower, held the fruit on the trees longer than usual in order to maximize the...
Stone Barn was featured on "Cooking Up a Story", an online video/magazine focused on sustainable agriculture, intriguing food and drink stories, recipes, and food politics. They were interested in of our love of fruit, our...
Our Apple Brandy was featured in a drink and article in the fall issue of "Sip Northwest". The drink was developed by Lisa Dupar, chef and owner of Pomegranate Bistro in Redmond, Washington. It...
We have joined our Green Warehouse neighbors to form Producers Portland, a group of businesses who focus on hand-crafted locally created products. Producers Portland includes Stone Barn, Marigold Coffee Roaster- who supplies the beans for...
Stone Barn's Barrel #7 Aged Rye Whiskey and Golden Quince Liqueur will be paired with courses served at Night Light Lounge's multi-course locally themed lamb tasting dinner on Wednesday, December 12. Sebastian will speak about...
Nocino, our latest release, is a green walnut liqueur made with a traditional European recipe. We have adapted it slightly to use a blend of rye spirits and pinot noir brandy, to give it that...
Our Oregon Apple Brandy has aged in Limousin French Oak for one year, and is a blend of Sonata, Granny Smith, Gala, Fuji, Criterion, and Golden Delicious.The next oaking will include these juicy Jonathans from...