MT. Hood Vodka
We recently just picked up their vodka, which was released last year around June. Mt. Hood Vodka is a spirit distilled from grain, and is hand crafted in Hood River, Oregon. Straight from the distillery themselves:
CAMP 1805 DISTILLERY AND BAR
“We are proud to be doing something first in Hood River, Oregon. Such as being the first legal Rum and Whiskey distillery that this town has ever had. Yes, that is right, we are the first. Here at Camp 1805 we are making it from scratch, in house. We placed our still behind a wall of glass so that you can see what we are up to. As a matter of fact you can have a taste of whiskey while watching the still run. And if there is time we’ll try to take you on a tour. So if you are in town come on down to the waterfront to see what we are all about. We are serving up amazingly crafted cocktails, offering some fantastic bites and of course selling bottles of Camp 1805 spirits. Come on down, we’d love to see you.” Visit their website to learn more about the distillery, and check out some local spirits: Camp1805.com.
Brody’s Apple Pie Moonshine
“Making moonshine in the backwoods of the Oregon valley.” Hand crafted and bottled by New Generation Bootleggers, Bend Or.
“Perfected over two years, our recipe brings out a true homemade apple pie flavor. Crafted with six natural ingredients that will leave your taste buds with hints of clover honey, cinnamon, nutmeg and others. Many long days and nights went into the development of this recipe resulting in the smoothest apple pie flavor you will find on the market.” The team also describes what else makes them special on their website, they credit their recipe to the corn, water and proof. For more details about what makes this local spirit so great take a look at their website: Brodysmoonshine.com
High West Distillery Barreled Manhattan “The 36th Vote”
“The High West Barreled Manhattan is made from two parts of High West’s Double Rye! Whiskey, one part sweet red vermouth, and two dashes of Angostura bitters for every 2.5-ounce serving. It was then aged in a 2-year-old rye whiskey barrel for 3-6 months. The addition of the vermouth lowers the pH and the percent alcohol by volume – increasing the break down of the oak’s hemi-cellulose, increasing the wood sugars that dissolve into the “cocktail” inside. Because a barrel “breaths”, there’s also some oxidation of the “cocktail.” This mellows out the sharpness of the bitters and vermouth, making what we think is a darn fine elixir. We hope you enjoy tasting this as much as we did making it.” This statement comes straight from the distillers themselves, click here to visit their website for more information about this spirit.
Drinkhacker.com had this to say about this blended spirit: “Results: Incredibly impressive. This is for all intents and purposes a high-grade Manhattan like you’d get at any upscale bar. It’s a little sweeter than I might mix up, but that makes it incredibly easy-drinking. Lots of red cherry fruit character here, with that spicy rye especially evident on the nose. Go easy on the ice, or you’ll kill off some of the character here — it’s drinkable even warm, like a good whiskey. Add a cherry if you’re feeling decadent.”
Make sure you stop by and check out the new spirits! (All quotes in this blog have been taken directly from the new products bottle description/or website/or review websites, and do not necessarily reflect East Bend Liquors opinion of the products).