As a college art student, Skip Tognetti fell in love with an old printing press, which he used to handcraft his own graduation announcements. At the critically acclaimed Letterpress Distilling, he
now creates libations from locally sourced grains to make drinks that evoke the same handcrafted quality.
To make Letterpress's signature vodka, he distills Washington-grown wheat and two-row barley into smooth liquor that lingers with just a hint of vanilla. That vodka, in turn, is a primary ingredient in his limoncello, hailed by Clare Gordon of The Stranger as "the best limoncello I've ever tasted." Lemons and Washington blackberry honey contribute the spirit's remaining flavors, which pay homage to the limoncello that was a fixture of Skip's family dinners back in Rome.
The handcrafted gin, vodka, and whiskey bottled at Seattle Distilling has the community to thank for its existence; after all, many of the ingredients used in these spirits are grown right on Vashon Island. After those components, such as the gin's lavender, are plucked from area gardens, they're run through distilling equipment built by the owners and bolstered by local welders and patina artists. Adding to the community effort, the company's Idle Hour Whiskey is aged in wine barrels sourced straight from island's wineries. The result: one-of-a-kind liquor that helped the company win Best Spirits of Western Washington courtesy of Evening Magazine.
You can dig up your old drill or pop into Hardware Distillery Co for a new one — do-it-yourself types flock to this Hoodsport store for all their hardware needs.
Patrons of Hardware Distillery Co will love the convenience of the nearby parking spaces.
No matter the project, Hardware Distillery Co has the hardware you need.
The first craft distillery in Tacoma was dubbed Old Soldier Distillery in part because of its heritage. Its spirits, which derive from old-fashioned corn whiskey, are made according to a Civil War–era recipe passed down from a distant relative. Check out the details of this traditional maker:
The other reason for its name: owners Andrew Fairchok and Rodney Kaeding are both veterans
The importance of the recipe: the small-batch whiskeys boast a unique and time-tested taste
The other products: besides whiskey and bourbon, they also make fruit cordials and holiday spirits
The distillery tours: their profits benefit the nonprofit Fisher House Foundation, which supports military families
In a world filled with homogeneous liquors without personality, Chuckanut Bay Distillery crafts small-batch spirits made from local ingredients. The downtown Bellingham spot turns Skagit Valley potatoes and Washington state grains into national and state award-winning vodkas, gins, bourbons, and other classic libations. And every Saturday, they open their doors to thirsty ticket holders to show off the distilling process from start to finish, answer questions, and hand out samples
of the potent potables. Chuckanut Bay Distillery is the double gold medal winner of the 2013 New York International Spirits Competition.
For five generations, Nathan Kaiser's family has worked the same stretch of land at the 2bar Ranch in South Texas. While Nathan's grandfather continues to run the ranch, his grandson has struck out on his own to open 2bar Spirits. Still, he draws on his family's dedication to local ingredients. To make their handcrafted batches, Nathan and his head distiller depend entirely on Washington state farmers. Corn and malted barley distill into each sip of 2bar Moonshine, while wheat and malted barley flavor pours of award-winning 2bar Vodka, and their 2bar Bourbon is handmade with all local grains. Nathan and his team happily lead tours throughout their on-site distillery, and bartenders distribute samples of their spirits inside 2bar's wood-paneled tasting room. They've even been named by Seattle Magazine as one of the "top Washington moonshines to sip", and their Spirits Bourbon Whiskey Batch 11 is their longest-aged batch yet.