Very smooth and definitely Pinot Noir, we made this grappa from Teutonic Winery pomace. Aged a year and a half in used (for brandy) American oak barrels....
This is a grape spirit from Oregon-grown grapes, quite neutral and 75% (150 proof) alcohol. We have bottled it in 1.75 liter glass containers; about a half gallon. Ghost from the Vine is for those...
The Cherry Matsutake Brandy pairs the dark and spicy forest floor of the Pacific Northwest with the sun-soaked orchard cherries hanging on the banks of the Columbia River. All spirits mashed, distilled, blended and bottled...
Originally conceived as an Ouzo, more correctly named Tsipouro or twice-distilled grappa. We envision the Greeks long ago must have foraged wild spearmint, which we use to flavor this spirit, as well as Moroccan green...
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,...
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...
Our newest release of Apple Brandy just won Platinum in SIP Northwest's 2121 Spirit Competition. Made in collaboration with EZ Orchards in Salem, the brandy is made from a special blend of bittersweet apples,...
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...