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Elderberry Dry

Elderberry Dry

Monday, April 15, 2013

Elderberry is the only fruit besides grapes routinely made into a dry-style wine over the ages. This elderberry wine is made in a pinot noir style: fruity, low to moderate tannins, light oak, very drinkable, and good with most foods. A great idea for marinating wild game and red meats.

Note: Picture shows semi-sweet version of this wine.

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Elderberry Dry Reserve

Elderberry Dry Reserve

Friday, December 7, 2012

Made in a pinot noir style: fruity, low to moderate tannin, light oak, and a good choice with most foods. It’s the unique berry taste of elderberry, with no residual sugars. Kosher certified.

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Dry Mead

Dry Mead

Tuesday, February 14, 2012

“This dry, light mead is made simply by fermenting honey and has very little residual sugar. Less sweet than many other meads, it goes well with white fish and shellfish. Tasters often comment, ‘This is very interesting. I can smell and taste the honey, but it’s not sweet.’ Made from honey, without any grains.” Serve chilled. Certified Kosher (OU).

 

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Douglas Fir Brandy by Clear Creek

Douglas Fir Brandy by Clear Creek

Wednesday, December 14, 2011

Grape and pear brandy with Douglas Fir buds.

Inspired by an obscure Alsatian distillate called Eau de Vie de Bourgeons de Sapin, Steve McCarthy worked on developing the perfect Oregon version of a tree spirit, an Eau de Vie of Douglas Fir, for ten years. This eau de vie is made from an infusion of the springtime buds of Douglas fir picked by hand into clear brandy, which is then re-distilled and re-infused with more buds.

Finally, it’s strained and bottled. The green color and complex fresh flavor are from the Douglas Fir buds. No artificial colors or flavors are added.

The springtime buds of Douglas Fir trees are picked from an organic Oregon tree farm on the base of Mt. Hood. No additives, including sulfites, are used.

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Clear Creek Apple Brandy Aged 2 Years

Clear Creek Apple Brandy Aged 2 Years

Wednesday, December 14, 2011

An eau de vie de pomme aged two years in Limousin oak. The result is a smooth brandy with notes of caramel, vanilla, and a hint of spice, complemented by the local apples’ natural sweetness.

 

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Pear Brandy by Clear Creek

Pear Brandy by Clear Creek

Wednesday, December 14, 2011

This is classic eau de vie de poire. We use Williams (Bartlett) pears from our own orchards in Parkdale, Oregon. We crush and ferment the whole pear and then distill the pure fruit mash in our German-made pot stills. It takes about 20 pounds of pears to make one 750ml bottle of Pear Brandy.  This is still our best product and our best seller.  The pear nose is intense, the taste is strong, but pure, and the aftertaste is clean with a surprisingly strong hint of pear.  In warmer parts of the country and in the summer, it should be served chilled.

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Orleans Herbal Aperitif Cider by Eden Specialty Ciders

Orleans Herbal Aperitif Cider by Eden Specialty Ciders

Monday, December 12, 2011

Perfect over ice on its own, or split 50/50 with your favorite sparkling white wine and a squeeze of lime, this bright and perfumed aperitif is defined by the apples and herbs that make it. Basil is a classic culinary herb from the family Lamiceae (mint) and is originally from tropical regions of central Africa to Southeast Asia. Sometimes, the leaves, so pungent with essential oils, are reminiscent of the sweet smell of anise.

This elegant artisanal wine was developed in collaboration with maître liquoriste Deirdre Heekin. Using our Northern winter cold to concentrate fresh-pressed cider from Vermont apples, we fermented the concentrate to make a pure dry wine infused with a special blend of organic Vermont-grown herbs. A refreshing, aromatic wine, Orleans has a delicate apple flavor and white floral, honey, and anise notes. Serve chilled as-is, over ice with a twist of lime, or use it in cocktails.

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