— Cascade Mountain Water
— Apricots & Cinnamon Bark
— Berry Blossom Honey
— Spiced Rum Oak Barrel Aged
— tart apricot forward
— subtle cinnamon nose, caramel finish
— Indian cuisine (masala), almonds, wild game, Middle Eastern cuisine, mild flavored pastas
— rich, mild flavor desserts, yams, pumpkin/squash
This selection combines apricots and local western Oregon honey with cinnamon sticks for a slightly tart, subtly spiced selection. Add to that hints of vanilla from nine months of aging in a toasted oak rum barrel for a complex taste profile. Best enjoyed slightly chilled.
Apricot Cinnamon •
Flavors (Cask A)
Wildflower Honey - Willamette Valley
Oregon's Willamette Valley is an agricultural cornucopia in one of the most fertile areas in the Cascadia bioregion. We use honey from this ecoregion derived from honeybees' pollination of mostly wildflowers and blackberry blossoms.
Apricot Rosaceae (Rose) - Prunus armeniaca
We source our apricots from the abundant Willamette Valley. Orchard grown and canned to retain flavor, we ferment with both the juice and pieces.
Cinnamon Lauraceae (Laurel) - Cinnamomum verum
This organic cinnamon comes to us by way of Indonesia. It would be great to find a local source, but alas, this plant is not fond of our Cascadian climate.
Spiced Rum Barrel Aged - Toasted American Oak
Our rum barrels are toasted American oak from Rose City Distilling in Portland, used to age a spiced rum for multiple years.