Nocino, our latest release, is a green walnut liqueur made with a traditional European recipe. We have adapted it slightly to use a blend of rye spirits and pinot noir brandy, to give it that Stone Barn feel. It's a rich, complex blend of bitter flavors and spice, and can be drunk as a digestif or if you are adventurous, blended in several cocktails.
The coffee liqueur is a blend of El Salvadoran coffee by the name of Nombre de Dios, and a coffee from Yemen. The El Salvadoran is estate grown, the Yemeni will vary based on availability. According to Joey Gleason, our coffee roaster at Marigold from next door, the Yemeni is remarkable in that it is from an ancient coffee-growing region where people have a culture of drinking coffee. The Yemen is wild, dark, and spicy- whereas that from El Salvador has the velvety elegance reminiscent of a German Conditorei (cafe). We infuse a house-distilled pinot noir brandy and pear/apple spirit with the fresh roasted coffee. Other seasons we may substitute the apple with cherry or plum spirits. However, the coffee liqueur relies on only fruit-based alcohol, no grain spirits used of any kind. Blend in some Madagascar vanilla, cinnamon and invert sugar to make the liqueur. It has notes of chocolate, citrus, orient, and tobacco. We expect you will find the mix intriguing.2
Stone Barn Brandyworks Cranberry Liqueur is made from cranberries grown sustainably by several family farms in the Cape Blanco area of the Oregon Coast. The growing season in Oregon is longer than in other cranberry- growing regions, which contributes to the berries full flavor and garnet color.
How would the ancient Greeks have made their ouzo? Certainly not with lots of sugar. This spirit reinvents an ouzo from a pinot gris grappa that is redistilled with green Moroccan anise and other spices to create a dry and complex after dinner aperitif.