Late March Local Distillery News

Aquavits, Shiso liqueur, whiskey and more are on the menu for spring

By Seattle Mag March 26, 2015

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Like the flowers that seem to be in bloom more every day, our local distillers are also unveiling some amazing new blossoms right now. Except, of course, their blossoms equate to bottles and glasses filled with delicious drinks. Read on to find out more.   

Tumble Swede and the Old Ballard Liquor Co.

Aquavit expert, professed “Scandiaphile,” distiller, and owner of Old Ballard Liquor Company, Lexi, is opening a new Nordic restaurant with Chef Jason Harris (ex Showa, Bloom) called Tumble Swede. Showing in pop-up locations around Ballard, the restaurant will highlight new Nordic cuisine with a Pacific Northwest slant. Using local, seasonal, and foraged ingredients, the food will pair with an assortment of new American aquavits (stop in the distillery to try the Old Ballard Liquor Co. aquavits if you haven’t yet, and learn more about this lesser-known spirit). The menus will consist of 4-course meals set with a pris-fixe around $50.  

Shiso Liqueur Out From Sidetrack

You would think after releasing one amazing, beautifully green liqueur last year (their must-be-tried Lemon Verbena liqueur), there would be no way Kent’s swell farm-based Sidetrack Distillery could release another – but they did! Their new Shiso liqueur is not only lovely in color, but distinctive in taste. Much like the Lemon Verbena, the Shiso builds off the Asian spice it’s based on, with layers of tropical spices and a hint of citrus, and a crisp finish underlined by a small welcome kick. Because of its uniqueness, try it solo first, and then work it into cocktails.

2bar Spirits New Whiskey Series

In a fantastic example of collaboration, SoDo distillery 2bar Spirits is launching a new whiskey line based on local beers, starting with Georgetown’s CounterBalance Brewery. This first whiskey in the series will use the same mash bill (or recipe) the brewery uses for their Kushetka Russian Imperial Stout. As 2bar recently expanded capacity, they now have the ability to make a new whiskey in the series each month (along with their regular worthy spirits). Also, 10% of the proceeds from the first whiskey will be donated to Children’s Hospital, and proceeds from other whiskey releases will also be donated. 

broVo’s Boomerang Now Available in Seattle 

Following in the tradition of their expansive and tasty range of amaros (the herbal digestifs popular in Italy, and increasingly more here), and created in conjunction with bartenders from Seattle and other locales, Woondinville’s broVo has recently brought a Boomerang cherry liqueur into WA. Created with Micah Melton – beverage director at Chicago cocktail hotspot the Aviary – and first released in Illinois where it’s already a big hit, the amaro will be a welcomed addition to our region. Check out this Chicago Tribune article, saying the liqueur “features an intricate spicy nose and is sweet, but not too sweet” — a sentiment I agree with completely.  

Hardware Distillery First Whiskey Batch Out Soon

Available April 3 is the first whiskey release from Hoodsport’s Hardware Distillery. The whiskey has been aged for over a year in white American oak barrels, previously used to age the Fig variety of their Bee’s Knees (their Bee Knees range of spirits are super unique tipples distilled from mead). This aging process, which utilizes the essences of fig and honey from the Bee’s Knees, delivers a nice complex flavor. There are only going to be around 100 375 ml bottles for this first release, but additional whiskies are aging now in other Bee’s Knees barrels.  

 

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