Our spirits

Handmade Pacific Northwest Gin, Amaro, Fernet, and Single Malt Whiskey.

Mashing, fermentation, distillation, and aging all done in-house with Washington-grown ingredients.

 
 
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gin - 88 proof (44% abV)

Our gin is distilled from a Washington-grown apple cider base, which we ferment and distill fully on-site. Vapor infused with a blend of 10 different traditional botanicals, and complemented with a rich body and light sweetness imparted by our state’s heritage fruit.

TASTING NOTES

Nose: Citrus, vanilla, clove, and freshly sliced  apple

Palate: Juniper-forward, black pepper, and savory baking spice

Finish:  Cooked apple and vanilla, rich mouthfeel and light sweetness

 

KEY STATS

Fermentation Time: 7 days

# Distillations: 3 (2 pot, 1 column)

# Botanicals: 10 (including juniper, orange, peel rose petal, bay leaf, cubeb berry, and vanilla)

Distillation Proof: 164 proof

Bottled Proof: 88 proof


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Amaro Mele - 80 proof (40% abV)

Amaro Mele is produced from a base of our very own Highside Distilling Gin, which is distilled from Washington-grown apples. We ferment and distill this gin base fully on-site and vapor-infuse it with a blend of 10 different traditional botanicals. Once distilled, we macerate five bitter herbs and aromatics direct in a once-used Bourbon barrel for up to 6 weeks. This results in a bold, smoky, and intensely bitter character that is finished with raw Washington-harvested honey for a hint of balancing sweetness.  

The name, Amaro Mele, comes from the Italian side of our family. Mele is Helen’s maiden name and directly translates to “apples” in Italian, which also happens to be the base of this unique spirit.

TASTING NOTES

Nose: Rich smoke, tobacco leaf

Palate: Dark coffee, bitter chocolate , rhubarb root

Finish:  Drying bitterness, candied orange, and light honey sweetness

 

KEY STATS

Fermentation Time: 7 days

# Distillations: 2 pot distillations (1 with vapor-infusion)

# Botanicals: 10 in base spirit (includes: Juniper, orange, rose, bay leaf, cubeb berry, vanilla), 5 direct maceration post-distillation (includes: rhubarb root, whole bean coffee, cocoa nibs)

Distillation Proof: 164 proof

Bottled Proof: 80 proof

Barrel Resting:  6 weeks in once-used 53-gallon KY Bourbon barrel


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Fernet Lario - 80 proof (40% abV)

Fernet Lario is produced from a base of our very own Highside Distilling Gin, which is distilled from Washington-grown apples. We ferment and distill this gin base fully on-site and vapor-infuse it with a blend of 10 different traditional botanicals. Once distilled, we macerate six different herbs and aromatics direct in a once-used Rye Whiskey barrel for up to 10 weeks. This results in a strong mint and menthol-forward flavor and an intensely bitter finish, with a hint of smoke.  We then finish the fernet with raw Washington mint honey for a touch of balancing sweetness.  

The name, Fernet Lario, is inspired by Italian Folklore and the mythical Lariosauro of Italy’s Lake Como. Bold, dark, and ominous, the legend of Lariosauro and our Fernet make a natural pair.

TASTING NOTES

Nose: Mint leaf, pine, smoke

Palate: Peppermint, earthy bitterness

Finish:  Cooling menthol, and mint   honey sweetness

 

KEY STATS

Fermentation Time: 7 days

# Distillations: 2 pot distillations (1 with vapor-infusion)

# Botanicals: 10 in base spirit (includes: Juniper, orange, rose, bay leaf, cubeb berry, vanilla), 5 direct maceration post-distillation (includes: peppermint leaf, black cardamom, juniper, aloe ferox)

Distillation Proof: 164 proof

Bottled Proof: 80 proof

Barrel Resting:  10 weeks in once-used 53-gallon Rye Whiskey barrel

 

other products are in the works and coming soon!