https://youtu.be/9gpA89BPEKo “We wanted to make our bourbon as local as possible, so involving Puget Sound in some way made sense,” says Alan Davis of Chambers Bay Distillery, which ages its bourbon...
Episode 15: Water-Aged Spirits
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Whiskey
4 Questions with Nic Lee of Glacier Distilling Co.
Nic Lee has spirits down to a science. As a North Carolina native with an intuitive penchant for moonshine, it was only natural when the Glacier Distilling Co. founder repurposed his chemistry...
Sugar and Spice: Mischief Distillery Honey Rye Old Fashioned
John Jacob, a Dutch distiller who immigrated to Oregon in the late 1920s, created the recipe that is still used in this rye whiskey today. Made by Jacob’s granddaughter, Patti Bishop, and her...
Bainbridge Organic Distillers Introduces the World’s First Non-Japanese Whiskey Aged Exclusively in Virgin Japanese Mizunara Casks
Only 200 bottles of this inaugural bottling of Bainbridge Yama Mizunara Cask Whiskey will be available globally, from select group of retailers and from the distillery directly. ORGANIC CRAFT...
When Country Meets City: Whiskey Rocks NW
On March 12, the doors opened into the Terrace Club at Safeco Field but no baseball was played in the SoDo neighborhood that day. Instead, the first annual Whiskey Rocks Northwest took over the...
Culinary Chemistry: Cinnamon Rolls with Bourbon Maple Syrup
Tomorrow morning when you wake up to breathe in the first air of 2016, you, like many others, may not be feeling your best. Even if you followed Bill Murray’s sage words of wisdom and added ice to...