Our seasonal special is back!!! Made from Shuksan strawberries, the liqueur is the warmth- not heat stroke warmth, just a mellow warmth- of summer. A limited edition, we will have it at the tasting room...
The bright orange berries of Sea Buckthorn are loved for their shockingly sour taste and vibrant notes of pineapple and mango. Our liqueur pairs them with apple brandy for a tangy taste perfect in Sours...
Deviating from our only-locally-grown credo, we had an opportunity to purchase 4000 pounds organic Tommy Atkin Mangoes and decided to go ahead and try our hands at this non-Pacific Northwest fruit. We used the mango...
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 made this cordial by marinating Skeena cherries in our Cherry Brandy and then adding sour pie cherries for optimal cherriness. A delicious flavor and beautiful red tone, we finish the liqueur with a wisp...
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. ...
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...
