• Haskap Liqueur

    Haskap Liqueur

    Native to Hokkaido, Haskap berries are edible honeysuckle with an inky purple color, sweet-tart flavor, and very high antioxidant content. The liqueur reflects the characteristics of the berry, with bursts of black currant, cranberry, and blueberry. Can be used like Creme de Cassis, in cocktails but it is not as sweet. Excellent with bourbon, prosecco, gin, and tequila.


  • Dark Roast Rye

    Dark Roast Rye

    Coffee. Chocolate. Stout. Rye! Our hoodie-weather whiskey draws inspiration from the dark-roast flavors of fall in Portland. We make this whiskey from organic stone ground dark rye flour with a sack of chocolate rye malt, a heavily roasted grain that imparts loads of espresso and cacao. Aged three years in new charred American oak barrels, this Rye pairs perfectly with coffee, rain, and other pleasures.


  • Peach Rock and Rye

    Peach Rock and Rye

    Rock & Rye is a whiskey-based spirit that was more common pre-prohibition, rock candy being used to improve a lesser rye perhaps. We wash and cut the peaches, then squeeze them into the bung holes of oak barrels that contain our organic rye- we age it and finish the r & r with a hint of organic cane sugar.


  • Cherry Matsutake Brandy

    Cherry Matsutake Brandy

    The Cherry Matsutake Brandy pairs the dark and spicy forest floor of the Pacific Northwest with sun-soaked orchard cherries. Matsutake provides an earthy, cinnamon-apricot aroma that comes on after the fruit of the brandy. A unique spirit at the intersection of sweet and savory, wild and cultivated.


  • Prune Liqueur

    Prune Liqueur

    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 Brooks plum trees in Dayton. Thick, aromatic and rich, notes of prune, plum and vanilla. An unexpected pleasure on the palate.


  • Oregon Pear Brandy

    Oregon Pear Brandy

    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, while entering the distillery, you are flooded with fragrance!


  • Oregon Apple Brandy

    Oregon Apple Brandy

    A blend of apples, heavy on the Jonathon. Aged 5 years in French oak.  Smooth, with notes of autumn honey and caramel. Warmth against the first frost. Perfect for Apple Old Fashioneds.


  • Nocino


    We dice and macerate our green walnut harvest in a combination of rye whiskey and pinot noir brandy, spiked with vanilla, cinnamon, and other warm spices. The result is a dense, fruitcake-like spirit we love to drink straight as well as in a variety of cocktails, especially as a substitute for vermouth in a Manhattan.


  • Pinot Noir Grappa

    Pinot Noir Grappa

    Our current grappa is a Pinot Noir Grappa, aged in oak to give it a warm amber hue and delicious mouthfeel.


  • Star Crimson Pear Liqueur

    Star Crimson Pear Liqueur

    We use our house-made bartlett and comice pear brandies to make this liqueur, and blend in our star crimson pear juice reduction. To finish, we add a hint of organic cane sugar, just enough to enhance the sweetness of the liqueur while reflecting the pear spirits.


  • Biggs Junction Apricot Liqueur

    Biggs Junction Apricot Liqueur

    Our Biggs Junction Apricot Liqueur is bottled sunshine. We use a base of oat spirits and cots from Kimberly, OR and Wapato WA. We keep the sugar down, and the apricot is tart, tangy, dense with dried apricot flavor.


  • Tawny Duet

    Tawny Duet

    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. Light in mouth feel, not sticky or syrupy, sweet but not too sweet. Appeals to wine drinkers, Pinot Noir enthusiasts, and those who like a nip of something tasty after dinner.