Not content to merely add yet another gin to the cabinet of small-batch spirits fans, two Washington craft producers are incorporating island ingredients to impart a Northwest spin to their spirits.
Eating seasonally is commonplace nowadays in the Pacific Northwest, yet the same principles—with a modicum of patience—apply just as well behind the bar as at the dining table.
Twenty-five years ago, the specials on many Pacific Northwest restaurant menus featured ingredients from
Nobody understands Washington wines better than Allen Shoup.
Prized for their ultra-tart flavor and ultra-healthy qualities, cranberries are a little-appreciated Northwest crop that
Washington State adds to its ranks of American Viticultural Areas (AVAs) with the announcement from the TTB (Alcohol and Tobacco Tax and Trade Bureau) that the proposed Ancient Lakes AVA has been approved
The Yakima River, a tributary of the Columbia River, is home to Washington’s only Blue Ribbon fishery, estimated to contain more than 1,000 wild—not stocked—fish per river mile.
2009 Dry Riesling, Washington $15
2010 Pinot Gris, Boomtown, Washington State
2010 Rosato, Dry Sangiovese Rosé, Columbia Valley, Washington