Menu items are subject to change by the time you get down here
2019, Yakima Valley
2016, Willamette Valley
2021, Columbia Gorge
2021, Provence, France
2019, Columbia Gorge
2018, Côte du Rhone Villages
2020, Columbia Valley
Hibiscus and jalapeño-infused blanco tequila, house grenadine, lime, orange, cilantro, served up.
Jim Beam Rye, Averna, Angostura bitters, orange bitters.
Buffalo Trace Bourbon, lemon, rosemary, pastis botanicals, blackberry, hawthorne berry.
Phở fat washed Trail’s End Bourbon, five spice simple syrup, bitters, as an Old Fashioned.
Thai chilli infused blue agave tequila, jicama, fresh lime.
Timberline Vodka, elderflower, Lillet Blanc, lemon, topped with bubbly and basil seed, served up
Vodka, fresh lime juice, ginger beer, served over ice in a copper mug.
Knob Creek Rye, jujube syrup, lemon, pineapple, Brovo Amaro 1, shaken up.
Gin, lime, Cointreau, creme de violette and bubbles.
Ford’s gin, lemon, honey
A list created with select spirits curated by Jon Christiansen
Kilchoman Islay Scotch, 11th Ed., house fermented cherry cordial, black lemon bitters, chuncho bitters, Yzaguirre riserva dry vermouth, glass aged, stirred, served up.
Chicken Cock Bourbon, lemon, milked corn juice, ginger kumquat tea syrup, reduced rice vinegar, shaken, served up.
Don Ramon Platinum Anejo Cristalino tequila, Sakura vermouth, malic acid “corrected” grapefruit, persimmon syrup and thyme syrup, large cube, chili oil and reduced gruner veltliner foam.
The Lost Explorer Mezcal, ancho nopale syrup, chareau aloe liqueur, Park Pinneau de charrentes , tarragon, black rice vinegar, orange peel, served up.
12oz bottles unless specified.
Price of 3 x 1 oz pours; the price per 1 oz pour a la carte is also listed
I’m reminded of my hometown in Mexico after a long, tropical, hot August rain. Clay, flint, quite mineral in fact. Perfect alcohol integration. Cooked agave and a hint of smoke top it all off.
Chilis, light salt, fresh herbs, roasted pineapple. Lingering smoke, and a quick sweet papaya in the front.
It’s an earthy expression, with hints of tobacco, cocoa, vanilla and leather, offering a unique balance between wood aromas and umami flavors.
A long, lingering finish of wood, chocolate and pepper. There’s absolutely ZERO burn on this juice and the flavor just hangs around nicely
Made from 1 year old anejo aged in American oak, then filtered to clear. This is a very unusual tequila, both earthy and floral on the nose, with woodsy notes in abundance.
Soft and round vanilla and butterscotch notes. Buttery with some pepper tingle. The agave still punches through all the barreling notes.
Salted nuts, dates, brown sugar.
200-year-old lowland distillery, PX sherry cask finish, sweeter oak and sherry, prune, pepper, cherry vanilla, and orange finish.
More of the same, red fruit, oak, leather, raisins, long warming after-burn. Lovely!
At 100 proof, this variant has a deep, dark brown color. It has the aromas of stewed fruits and a pleasant chocolate, then caramel mouthfeel.
The extra oak aging seems remarkably restrained until the finish, where burly tannins interrupt the sweetness along with notes of black pepper, cinnamon stick, and subtle smoke.
Lemon, honey, peach puree, honeybush tea, soda.
Lemon, cucumber, elderflower, soda.
Fresh squeezed lemon juice, basil seeds, grapefruit bitters, topped with ginger ale.
Amarena cherry syrup, lime, soda, orange oil.
335ml carbonated mineral water
750ml carbonated mineral water
Reugular or decaf drip coffee.
Earl Grey • Jasmine • Turmeric Ginger • Matcha Green • Chamomile Medley