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 have a freezer...
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 Ranier Cherry Brandy. A delicious flavor and beautiful red tone, we finish the liqueur with a wisp of organic cane sugar. This is a perfect...
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...
Our variety of Haskap berries are native to Hokkaido. Haskaps, also called Honey berries are an edible honeysuckle with an inky purple color, sweet-tart flavor, and very high anthocyanin content. They're almost nonexistent in the...
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...
