Stone & Szilard Distilling Foxtrot Gin

by Brett Konen

Two spirits aficionados, Peter Szilard and Gwydion Stone, have joined forces for their Stone & Szilard Distilling project in Seattle….


It’s that time of year when the skies are as dark when you’re drinking your morning coffee, as they are when you’re imbibing on that evening’s cocktail. Coffee long ago found it’s way into spirits, but many of them are overly sweet and cloying, which doesn’t have quite the same appeal to the denizens in this IPA-loving corner of the country.

Last week, We Dig took a peek at the morbid history (and authentic bites and beverage offerings) behind one of Seattle’s most haunted Irish pubs. Today, we rendezvous in Portland for our next supernatural destination.

At the first sip of Ransom’s “The Vodka,” it’s unmistakable: this is not a clear spirit distilled to fade away behind mixers. Though many consider that the mark of a good vodka, The Vodka aims at showcasing the barley flavor it started off with.

Each Tuesday throughout October, We Dig is putting the “boo” in booze, dishing up a weekly dose of Halloween spirit for our readers. Prepare for chilling lore behind a few favorite Northwest bars and eateries that double as supernatural hotspots. First stop on our haunted Northwest tour: Washington.

The best are back, from wine, beer and spirits to travel, cider and more.
Sip Northwest magazine is excited to release our third annual Best of the Northwest issue, showcasing the top travel spots, industry influencers, wine, beer, spirits, cider and more that are now crowned “2014 Best of the Northwest.

You may not think about where your ginger is being grown, but it can be anywhere from China to Jamaica to Hawaii. Out of Corvallis, Oregon, Spiritopia Liqueurs tasted every option they could come by before choosing to bottle all the distinctive nuances of fresh organic Peruvian ginger in their flagship Ginger Liqueur. Hot and spicy as you’d expect from the highly concentrated flavor, the liqueur nonetheless displays a balance thanks to the addition of raw sugar and assorted specialty spices.

I used to love a Manhattan garnished with a cherry, until I had a Manhattan garnished with an orange twist. When done well, the thin strip of orange peel is squeezed gently over the top of the cocktail to express the oils, then rubbed along the edge of the glass and tossed into the drink. The result is a subtle aroma of citrus with every sip.

Old Tom gin is one of my favorite renascent spirit styles. Though missing for many years, you’ll find it back behind bars at most any craft cocktail establishment today. And one of the best new examples comes from Seattle’s Batch 206.
Following a lengthy wait for label approval, the updated take on Batch 206’s already popular Counter Gin is packaged (complete with the classic black tomcat, signifier of the style) and selling briskly.

Fall is here. That means it’s time for cozy layers, warm drinks, good books and serious baking. Since chocolate and coffee go hand-in-hand (especially this time of year), I wanted to create a boozy, caffeinated, chocolaty frosting that you can spread on just about any of your favorite fall-inspired treats. Coffee liqueur like that of Portland’s New Deal Distillery is thick, syrupy and loaded with flavor, perfect for adding to frosting without liquefying it.

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