What a weekend! The tasting room will be open 12-6 Friday and Saturday, and open 2-6 on Sunday. We'll also be pouring some choice spirits Saturday at Toast from 5-9pm (http://oregondistillerytrail.com/general-information/) and Sunday at Portland Flea from 11-4pm (http://www.pdxflea.com/).
For our friends visiting for ADI, note we will be closed Tuesday and Wednesday and open on Thursday by appointment only so please message if you'd like to stop by.
Our first whiskey release of 2018 is bottled! It is a 3 year old 100% Rye made from Bob Red Mill's organic dark rye flour, aged in a full-sized charred Limousin Oak barrel. The French oak imparted a delightful roundness, color, and mouth feel to the spirit, with the aroma of honeycake and a salty toffee-like finish. A great start to the year!
We bottled it at 94 proof, in 375 ml bottles, available only in the tasting room and at Farmer's Markets (check the website for where we'll be http://www.stonebarnbrandyworks.com/).
We're getting pretty low on Straight Spelt Whiskey, so swing by the tasting room on Saturday or Sunday if you want to snag one of the last few bottles! Also, the tasting room will be closed this Monday!
Our latest whiskey is in the tasting room and selling fast! For this release we returned to a favorite from our early days, Spelt! Read more at the website, or come try it at the tasting room during our special holiday extended hours.
The shelves are packed with all our holiday favorites and we'll be open extra and often to give everyone a chance to snag their favorites. Check the website for our hours and we hope to see you soon! P.S. We've also released a barrel-aged Pinot Noir Grappa, aged Plum Brandy, and a new batch of Pear Brandy.
We've been proud to work with Kevin at EZ Orchards for a number years. In addition to growing the apples and pears for our brandies, he makes some of the best cider in the country. If you've never tried them, stop by our neighbor Bushwhacker Cider on Dec 19th and see what everyone is talking about.
We've been busy at the distillery, apparently too busy for Facebook! What's new?
-Barrel-Aged Plum Brandy
-2017 Quince Liqueur
-2017 Star Crimson Pear Liqueur
-new batch of Tawny Duet (Pinot Noir Liqueur)...
-Peach Rock & Rye (Oregon Peach infused Rye Whiskey!)
-2017 Strawberry Liqueur
-3 year 100% Organic Rye Whiskey (just a few bottles left!)
-100% Spelt Whiskey (Aged 45 months and bottled unfiltered at 50%abv)
-Pinot Noir Grappa (aged in oak for 2.5 years)
-Cranberry Liqueur (just in time for Thanksgiving!)
Please go see our friends at Commons, while you still can! We were terribly saddened to hear the news that they are closing but are excited to see what new project the future holds for them!
This week will be our last week with normal hours of operation at 630 SE Belmont. Starting Monday, October 30, our hours will be as follows:
Saturday, November 11, will be our final day at Belmont. We'll have a killer tap-list, DJs and plenty of time to party. We hope to see you all down here so we can say goodbye...for now.
Time is running out if you'd like to get this year's amazing Willamette Strawberry Liqueuer! We've got enough for 22 lucky customers, come by the tasting room today (we've got AC!) and try it along with ten other wonderful whiskies, brandies, and liqueurs.
Good looking taplist at Hair of the Dog Brewing today! Stop by today from 5-9pm to taste beer aged in two different Stone barn whiskey barrels, and to raise money for the National Brain Tumor Society.
Our wheat whiskey is all gone, but we've got a new bottling of 3-year 100% Rye Whiskey ready to go!
This batch is 100% organic dark rye grain sourced from Bob's Red Mill, which was mashed, fermented, distilled, aged, and bottled at our distillery in Portland. The whiskey aged 3 years in a full size charred oak barrel from Black Tiger Cooperage in Higbee, Missouri.
We think of the 100% Rye as our flagship whiskey, and this batch is one of best yet, with tons of spice and fruit and a mellow herbaceous finish. Available now in the tasting room in both 375 ml and 750 ml bottles, come by soon to try it as it won't last long!
Down to the last 7 bottles of Barrel #39, our sweet'n'smokey Wheat Whiskey. If you want to snag one hurry in to the tasting room soon, once these are sold it's gone forever! Stay tuned for our next whiskey release, we think it will be a big hit.
Makers Happy Hour Today, June 2 from 4-7 pm at Alma Chocolates, 1323 SE 7th Avenue in Portland. Delectable pairings with Stone Barn liqueurs and Whiskey will be on hand to try and purchase. Come check out Quince Liqueur with Rosewater Caramel, Nocino with Pistachio Classic Truffle, and Haskap Liqueur, Wheat Whiskey, Apricot Liqueur, Rhubarb Liqueur and Pear Brandy all paired with other Alma confections!
We made Maple Syrup barrel-finished Rye Whisky! And it sold out before we remembered to tell the Internet about it! Whoops! Our Whiskey Club members didn't miss out though, as they get first dibs on all whiskey releases along with free tours, special release event invites, and whatever other random goodies we think up (like cask-strength editions and maple syrup samples). $35/ year, email firstname.lastname@example.org for more details.
Whiskey Update! We're down to the last case or so of barrel 28, so stop by the tasting room this weekend if you want to nab a bottle. #28 is a mix of organic Rye, wheat, oats, with a touch of chocolate malt which spent 39 months in charred Missouri oak. It sold fast and seemed like a hit with tasters.
After #28 we've got something pretty new and exciting, our first Wheat Whiskey! Inspired by a historical beer style, it's made from 70% soft winter wheat, 23% unmalted barley, and 7% malted wheat which was smoked by Andy using oak from a chopped up whiskey barrel. It aged about 28 months in charred oak and is an exciting combination of smooth sweet wheat with a tinge of oaky smoke. Available in both 375 ml and 750ml.