Fremont Mischief is very excited to be participating in Edible Northwest’s First Annual Whiskey & Chowder Festival.
“We use organic and heirloom grains, and for our whiskey, small-crop conventional rye if we can’t find enough local organic. Even though these grains have less starch and much lower yield, we feel these grains make Mischief spirits more flavorful, and give them a softer finish. It’s worth it to us because we want to make the very finest for all who choose our spirits. The heart in our logo is a symbol of our pledge to you. Hearts are the center cut – the very finest spirits produced during distillation. Hearts also symbolize the very best of the human spirit. For us, Fremont Mischief is both.” Mike Sherlock, owner
When you buy Fremont Mischief we promise you we will keep it local, strive to gather the best ingredients from our community growers, and make the very best spirits we can for you. We start with fresh grains from nearby Whidbey Island where fields of organic & heirloom grains, soft winter wheat and emmer are grown for Mischief. Small farms from Washington and the Willamette Valley supply our rye. Sourcing locally helps other families and businesses grow while keeping a light footprint on the Earth. At Mischief, our spent grain goes to local farms for reuse, we collect our bottles to refill and use gin botanicals for new, refreshing scents for home. We keep it local. Keep it green, build community and take care of each other. That’s what it’s all about.
Check out our favorite bartenders as they mix it up! Join us as we check in with the best bartenders in Seattle and see what’s behind their bar.