Clear Creek Brandy

USA - Blue Plum brandy, known as Slivovitz in much of Eastern Europe is pot distilled from a pure fermented mash of Italian blue plums (grown in Oregon). The result is a smoother more aromatic Plum brandy.

United States - Oregon - 0% - Distilled from 20 pounds of PNW grown pears just to make a single bottle. Un-aged, with wondrous intensity from the hand selected pears, our pear brandy is distilled with a nod to the old world and a handshake with our growers.

USA- Fresh Oregon and Washington sweet cherries are crushed, fermented, and distilled into clear, powerful Kirschwasser in the traditional German fashion. The flavor and great vanilla/almond "nose" come only from the cherries, as does the alcohol. No colors, flavors or sugars added.

United States - Oregon - 0% - A distillation of the Pacific Northwest’s most revered fruit. We crush yellow Opal apples from the nearby Yakima Valley, then distill the mash in small-batch copper Eau-de-Vie stills before aging two years in French Limousin Oak.

USA- A worthy competitor to the best Calvados made by crushing and fermenting whole apples. Following the customs of Calvados makers , the high proof apple spirit is aged in old Cognac barrels for at least eight years. The result is a sophisticated amber brandy.

USA - Blue Plum brandy, known as Slivovitz in much of Eastern Europe is pot distilled from a pure fermented mash of Italian blue plums (grown in Oregon). The result is a smoother more aromatic Plum brandy.

USA- A worthy competitor to the best Calvados made by crushing and fermenting whole apples. Following the customs of Calvados makers , the high proof apple spirit is aged in old Cognac barrels for at least eight years. The result is a sophisticated amber brandy.

United States - Oregon - 0% - Distilled from 20 pounds of PNW grown pears just to make a single bottle. Un-aged, with wondrous intensity from the hand selected pears, our pear brandy is distilled with a nod to the old world and a handshake with our growers.

United States - Oregon - 0% - A distillation of the Pacific Northwest’s most revered fruit. We crush yellow Opal apples from the nearby Yakima Valley, then distill the mash in small-batch copper Eau-de-Vie stills before aging two years in French Limousin Oak.