Stone Barn Brandyworks is excited to announce the release of its first-ever Straight Bourbon Whiskey, made entirely from organic Oregon-grown grain. This single barrel bourbon (barrel #46) was mashed, fermented, and distilled at Stone Barn Brandyworks and aged in a new charred American oak cask for three years.
Stone Barn Brandyworks’ unique grain-to-glass whiskey program began in 2011, and highlights distinctive grains and cooperage types. Stone Barn releases approximately six whiskeys each year, each in an exclusive limited-edition batch. Past releases (now sold out) include a three-year-old rye whiskey aged entirely in French oak, a four-year-old spelt whiskey, and a straight rye whiskey finished in a maple syrup cask.
Head distiller Andy Garrison says he first got interested in making bourbon after reading a book by Anthony Boutard, farmer at Ayers Creek Farm in Gaston OR, called Beautiful Corn. “I read it in a single sitting on Christmas Day, and I was totally enraptured by the world of corn,” says Andy. “We’d worked with all these unusual grains like spelt, oats, and buckwheat, but never corn and I got excited about it.”
Applying the same regional lens used to produce Stone Barn’s brandies and fruit liqueurs, which are made from produce grown in Oregon and Washington, Andy set about sourcing local organic grain for Stone Barn’s first batch of bourbon in 2015. The mash bill for this barrel is a unique mix of 59% organic corn from Milton-Freewater, 29% organic wheat from Camas Country Mill in Eugene, and 12% organic dark rye, also from Camas Country Mill.
“Usually in bourbon distillers pick one: either wheat or rye,” he says, “But I think they’re great together. The wheat makes it very soft, sweet, and lush on the entry, and the spice of rye comes in at the finish to dry things out and adds a savory element.”
After 3 years of aging in a charred oak barrel from Kelvin Cooperage, the bourbon was bottled at 94 proof without chill-filtration. The resultant whiskey is bright and approachable, with abundant fruit and caramel notes and an elegant, full mouthfeel. This first barrel of Oregon Bourbon Whiskey will be available on June 27, 2018 in 375 ml bottles ($30) at Stone Barn’s tasting room in Southeast Portland and farmer’s market events.
About Stone Barn
Stone Barn Brandyworks was founded in 2009 by Erika and Sebastian Degens. Stone Barn makes old-world brandies, new-world whiskeys, and out-of-this-world fruit liqueurs, all entirely from scratch using Northwest produce on a custom-built German pot still. The distillery and tasting room are located in inner Southeast Portland at 3315 SE 19th Avenue, Unit B. The tasting room is open for flights, tours, mini-cocktails, and retail bottle sales Friday-Monday, 12-6. 503-341-2227, www.stonebarnbrandworks.com