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Case only
Spirits
750ml - Case of 6
Bottle: $30.36
Effortlessly satisfying, Mari Gold is a summertime sipper bursting with flavors of orange blossom. Enjoy neat, on the...
Case only
Spirits
750ml - Case of 6
Bottle: $36.00
Stumptown Cold Brew Coffee is what gives this liqueur it’s robust flavor, which is then sweetened with local...
Case only
Spirits
750ml - Case of 6
Bottle: $29.79
Undoubtably Alpine, this botanical liqueur shows herbal and vegetal aromas like garrigue and Herbs de Provence. A...
Sale
Spirits
375ml
Bottle: $18.86 $19.85
We heard our customers loud and clear when they suggested that we make our Blackberry Liqueur exclusively out of...
Sale
Spirits
375ml
Bottle: $18.86 $19.85
A wonderful Portland restaurant once suggested that we make a liqueur similar to what the French call “Crème de...
Spirits
375ml
Bottle: $19.85
12 bottles: $18.86
Many people don’t know that the southern Oregon coast is one of the major cranberry growing regions in the country....
Sale
Spirits
375ml
Bottle: $18.86 $19.85
The Loganberry is a locally grown raspberry-blackberry hybrid, created by American lawyer and horticulturist James...
Sale
Spirits
375ml
Bottle: $18.86 $19.85
Made with our Pear Brandy as its base spirit, our Pear Liqueur is a true pear explosion. It’s lovely as an...

Japanese Whiskey Liqueur United States Oregon

Whisky might not be the first thing that springs to mind when we think of Japanese fine produce, but over the past one hundred years, this fascinating and multi-faceted country has diligently forged a unique whisky identity which is growing in popularity, and which is entirely its own.

The story of Japanese whisky begins in 1918, when Masataka Taketsuru was sent to Scotland to undertake a tour of single malt distilleries in the Highlands, and bring home a knowledge of whisky and distillation skills. He returned full of inspiration, helped no doubt by his new Scottish wife, and alongside his friend, Shinjiro Torii, set up what would become a successful whisky industry.

Today, the Japanese whisky industry is spread over a relatively small handful of distilleries, which continue to use Scottish techniques and recipes, but with a hefty dose of distinctly Japanese experimentalism. This is displayed most obviously in the barrelling techniques the Japanese use - to create a distinctly Oriental set of tasting notes, native Japanese oakwood casks are used for ageing, alongside casks taken from plum wine producers, which impart a beautiful set of floral flavors to the whisky.

While some distilleries produce some excellent single malts, the majority of Japanese whiskies are blended, which reveals a unique set of flavors and aromas ranging from honeysuckle and orange blossom, to toffee and acetone.

Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.

The beautiful state of Oregon has, over the past few decades, become increasingly well known and respected for its wine industry, with several small but significant wineries within the state receiving world wide attention for the quality of their produce. Whilst the first vineyards within Oregon were planted in the 1840s, the state's wine industry didn't really take off until the 1960s, when several wine producers from California discovered that the cooler regions of the state were ideal for cultivating various fine grape varietals. Today, Oregon has over four hundred and fifty wineries in operation, the vast majority of which are used for the production of wines made from Pinot Gris and Pinot Noir varietal grapes, both of which thrive in the valleys and mountainsides which characterise the landscape of the state.