Seaside shoppers have a new outlet to order coffee or artisan alcohol.
Our artisan distillery tasting room and espresso bar is now open in the Seaside, OR Factory Outlet Mall!
The espresso bar will be open mall hours serve those seeking a caffeinated buzz. “People will be able to come in and grab an espresso or go to the bar,” said owner Colin Levi as he observed the interior remodel with his wife and co-owner, Carol.
“People typically don’t start drinking until later in the day, so now we have two of the most favorite drinks — coffee and alcohol,” Carol said.
Our tasting room will feature a rotating array of seasonal, artisan alcohols — including fruit brandies, gin, moonshine, ouzo, aqua vitae and a couple of whiskey varieties — each handmade using locally grown fruit and grain.
Our latest creation, aqua vitae, which was finalized over the past few months, makes its debut in our Seaside tasting room.
We have expanded into Oregon thanks to favorable regulations regarding off-site tasting rooms. “Here you can have five off-site tasting rooms plus one in the actual facility, but in Washington you can’t have any off site, so we decided to move into Seaside.” Colin said. “We don’t know what to expect — this is completely unknown. I don’t know of a tasting room and espresso bar in a mall like this anywhere. It’s a big experiment.”
The distillery was born roughly a decade ago in a refurbished warehouse in Cashmere, a town of 3,000 about two hours east of Seattle, WA. The first alcohol that we produced was “pisco,” a high-proof brandy made from distilling fermented grape juice. “It’s usually found in Chile and Peru,” Colin said. “We called it Chilean-style brandy and that’s what we started with. It was made from wines that we had collected from all over the state and was distilled in oak barrels for about two months.”
The moonshine and fruit brandies soon followed. The gin, produced for the past seven years, has become a best seller. Our alcohol is hand-crafted in small 60 to 100 gallon batches.
“As seasonal fruit, such as apricots and pears become available, we make liqueurs,” Colin said. “We distill a full line of fruit brandies.” Grappa, a grape-based brandy, was a natural addition to our lineup.
“We’re in a region where there are a lot of winemakers.” Colin explained. “After they’re done making wine, they pour the liquid off and what’s left are the stems and seeds. They put those into a press and extract the rest of the wine, which is then barrelled. What’s left is a massive container of dried stems, seeds and skins (which contain the most flavor and aroma). We take that and distill it into a wonderful, no-waste alcohol which is grappa. It has a grape flavor but with earthy tannins to it.
Our distillery is open by appointment to sample our artisan products and our tasting room in Seaside is open every day at 9am.