Not sure how to describe it, but I find whiskey distillery's crazy fascinating. I often find myself looking back to Todd Selby's
post which took us inside the making of Hennessy. Although that is technically the process of distilling wine into brandy, I find it equally interesting. Anyways, what I'm sharing here pertains to the
House Spirits Distillery out of Portland, OR and their famous White Dog whiskey. This specific form of whiskey is so special because of it's purity...it never sees the inside of a barrel. I recently learned that aging in the barrel not only adds flavors etc. but it can often hide several imperfections in the whiskey itself. The fact that they were able to create a full flavored whiskey without that process is a rare ability. The following cocktail recipes were given to Matt over at
Wood and Faulk from Evan Kinkel at
House Spirits himself!
The White Zombie
- 1 1/2 oz. White dog
- 3/4 oz. Fresh pressed lime juice
- 1/2 oz. Simple syrup
- 1/2 oz. B.G. Reynold’s Don’s Mix
- Dash of Angustura bitters
- Garnish with mint &lime
Silver Sunrise
- 1 1/2 oz. White Dog
- 1 oz. Stumptown cold brew
- 1/2 oz. Molasses syrup
- 3/4 oz. half & half
- Dash of Reagan’s bitters
- Garnish with an orange disc & cinnamon
ps. the lovely photog Lisa Warninger is responsible for the great photos. 
