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.
We use honey from this ecoregion, derived from honeybees' pollination of mostly wildflowers and blackberry blossoms.
We source our apricots from the abundant Willamette Valley. Orchard grown and canned to retain flavor, we ferment with both the juice and pieces.
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.
Our rum barrels are toasted American oak from Rose City Distilling in Portland, used to age a spiced rum for multiple years.