Purple Tibetan Ancient Grain Straight Rye Whiskey

TASTING NOTES:

Assertive honey nose, fruit, lingering vanilla

 

GRAIN BILL:

80% Rye and 20% Malted Barley

 

VARIETAL(S):

Dark Northern Rye, Purple Tibetan Karma Barley (PTKB)

 

GEOGRAPHY:

Willamette Valley, Oregon and Skagit Valley, Washington

 

DISTILLERS NOTES:

It has been our pleasure to work with this special rare grain; first described in 1924 by J. F. Rock of the National Geographic Society, collected at the 9000 foot level in the Tibetan Steppes.
Purple Tibetan Karma Barely (PTKB) is grown in small plots in the Willamette Valley, OR and now, also in the Skagit Valley, WA. It is an heirloom grain, not genetically modified (non-GMO) nor hybridized. At its source in the Himalayans, this nourishing grain is the cornerstone of national dishes; widely used in soups, noodles and other Tibetan meals.
We acquired PTKB from Hunton Farms in the Willamette Valley in 2012 and sent it on to Wayne Carpenter. Carpenter, founder and visionary behind Skagit Valley Malting, was developing radically new techniques for malting, an industry changed little since 1880. Our PTKB was an early “test” during his design & development phase. Soon, our Barley was delivered back to Mischief Distillery, in both toasted and malted forms. From these, Purple Tibetan Ancient Grain Straight Rye Whiskey was born.

We made the Whiskey according to our high-rye formula (80% rye & 20% PTKB) in 400 pound mashes; then fermented with whiskey yeast developed specially for us by White Labs (organic). After fermentation, we transfer the entire mash (grain & liquids) to the still.
Unique to this Whiskey, we added 5 pounds of toasted Purple Tibetan directly to the still prior to distilling. We wish we had some distillate for you to taste – the toasted barely contributes distinctive and positive differences to the “white dog” when added at that point.

Barrel Aging:

Purple Tibetan Ancient Grain Straight Rye Whiskey aged in new American White Oak barrel, #3 char and aged traditionally.
We decanted the barrels, filtered (not chilled-filtered), then bottled at 101 proof, for a limited release.

Awards:

Silver Medal  – 2018 Blind Tasting World Spirits Competition, San Fransisco

Bronze – 2019 Blind Tasting World Spirits Competition, San Fransisco

Fremont Mischief Straight Rye Whiskey

TASTING NOTES:

Rich nose, silky, dried fruit,leather, spice & toast

GRAIN BILL:

85% Rye & 15% Malted Barley

VARIETAL(S):

Rye – Gazelle    Barley Malt -Pilot

GEOGRAPHY:

Cascadia – Skagit Valley, WA & Willamette Valley, OR

DISTILLERS NOTES:

As we enter our 9th year as distillers, it is our pleasure to offer our customers this fine whiskey aged 6 to 7 years. Mischief Rye is our oldest and most sophisticated high-rye whiskey. Our grains are sustainably grown and sourced exclusively from the region called “Cascadia”, the rich valleys west of the Cascade Mountains. The Rye varieties grown here contribute to what we call our “Northwest profile” – smooth, graceful rye whiskey flavor not overly spicy nor harsh. The nuttiness and full-bodied texture come from Pilot barley, malted by Skagit Valley Malting. We finish the whiskey in our finest “bespoke barrels” made from air-dried, new American White Oak, toasted and charred to our specifications.

Rated 92*: “Smooth, rich nose; silky and bright with flavors of tea, spice and dried fruit; toasty and graceful.”
   – Tasting Panel Magazine, 2017

Fremont Mischief Skagit Gold Straight Rye Whiskey

TASTING NOTES:

Velvety smooth, maple, slight oak, easy sipping

GRAIN BILL:

80% Rye & 20% Malted Barley

VARIETAL(S):

Dark Northern Rye & Copeland Malted Barley

GEOGRAPHY:

Cascadia – Skagit Valley, WA

DISTILLERS NOTES:

We have long thought Mischief’s unique, easy sipping Northwest flavor is rooted in the rare earth where our grain is sourced. The rich top-soil in the Skagit Valley is 30 feet deep – the top 1% of soil in the world.  The varieties of rye grain that grow well here, in our rainy bioclimate, make for a very approachable rye whiskey.

We double distill the mash for Skagit Gold Rye. Our first distillation uses the entire mash, including the ground grain, for full flavor and full body. Our second distillation refines the distillate for smoothness. Lastly, we age in our finest “bespoke” barrels, made from American white oak, air-dried 24 months, custom toasted and charred #3. Studies have shown the natural microbial growth on the wood during those 24 months increases lactones and other desirable components for finest whiskey flavor. Without worrying too much about the chemistry, you can test this for yourself with every sip.

“Rated 92”
   -Tasting Panel Magazine, 2017

“Best of Show”
   -Dark Spirits, Northwest Wine and Spirits, 2017

Fremont Mischief John Jacob Rye Whiskey

TASTING NOTES:

Smooth, without harsh bite, vanilla & honey, slight oak

GRAIN BILL:

90% Northern Dark Rye Berries, 10% malted Barley

VARIETAL(S):

Notes of vanilla and honey, soft on the palette with no whiskey burn.

DISTILLER’S NOTES:

Double Barreled. First in a 1/2 size new oak barrel, #3 char, which increases surface area to build flavor and color more quickly. Then it is transferred to a one-use Bourbon barrel to decrease harsh tannins and develop nuanced flavors. Artfully aged, this whiskey is light bodied and easy to sip on with its mellow honey and vanilla flavors.

“Beautiful, youthful rye spirit, with crackling rye spiciness. Ripple of oaky vanilla gives way to sweet caramel and hints of floral notes.”
   – LB Whisky Advocate, 2012

Sunset_Loves_Us

“Genius in a bottle”
   -Sunset Magazine, May 2013

Storm Tossed Rye Whiskey

Whiskey and a Wager

Mischief’s Storm Tossed Rye is at the center of a spirited challenge between the Bering Sea’s most competitive Captains. Since 2013, Fremont Mischief Distillery has aged identical whiskey in identical barrels on the boats while these salty Captains fish for elusive King Crab. When the barrels returned from their adventures on the rough Bering Sea, Mischief distillers were astounded. Each whiskey had a radically different aroma and flavor. Waves, temperature, barometric pressure, even where the barrels are in the ship contribute to each whiskey’s unique flavor. We think you’ll be amazed at the differences in these four uniquely aged Storm Tossed Rye whiskeys too.

Vote For Your Favorite!

Which Captain Aged the Best Whiskey??

Capt. Casey & Capt. Josh’s 
Storm Tossed Rye Whiskey 
Aged on the f/v Cornelia Marie

TASTING NOTES:
Sweet & creamy caramel that backs off to a dry tobacco

GRAIN BILL:
Rye Grain & 20% Malted Barley

GEOGRAPHY:
Cascadia, Skagit & Willamette Valley

DISTILLERS NOTES:
These whiskey barrels traveled the frigid waters of the Bering Sea from Zhemchug Canyon to the Slime Banks of Cape Mordvinof aboard the F/V Cornelia Marie. This whiskey combines drastically different flavors with the best of both worlds – just like having two great Captains!

Capt. Sean Dwyer’s
Storm Tossed Rye Whiskey 
Aged on the f/v Brenna A

TASTING NOTES:
Unique notes of citrus, beach wood, and pepper.

GRAIN BILL:
Rye Grain & 20% Malted Barley

GEOGRAPHY:
Cascadia, Skagit & Willamette Valley

DISTILLERS NOTES:
Barrel-aged in the hold of the F/V Brenna A while fishing the deadly waters of the Bering Sea, this whiskey is not harsh at all, just like it’s Captain Sean! The best way to enjoy his rye is just how Sean has it – surrounded by family and friends. 

Capt. Keith Colburn’s
Storm Tossed Rye Whiskey 
Aged on the f/v Wizard

TASTING NOTES:
Sweet butter-cream forward & toasty nut brittle finish.

GRAIN BILL:
Rye Grain & 20% Malted Barley

GEOGRAPHY:
Cascadia, Skagit & Willamette Valley

DISTILLERS NOTES:
Captain Keith’s whiskey was barrel-aged in the warm engine room of the F/V Wizard while searching for elusive king crab in the rough waters of the Bering Sea. It’s Keith’s spirited whiskey challenge to his fellow salty competitors. If you ask him, his whiskey is by far the best.

Captain Sig Hansen’s 
Storm Tossed Rye Whiskey 
Aged on the f/v Northwestern

TASTING NOTES:
Hints of the briny sea, sweet smoke, and a warm toasty finish.

GRAIN BILL:
Rye Grain & 20% Malted Barley

GEOGRAPHY:
Cascadia, Skagit & Willamette Valley

DISTILLERS NOTES:
Barrel-aged in the bow, under the forward wheelhouse of the F/V Northwestern, this whiskey was thrashed by the turbulent icy waves of the Bering Sea. Just like this Captain, Storm Tossed Rye starts rough but mellows with age.

Captains for a CURE a fundraising success!

Captains for a CURE fundraiser and auction was held on Saturday, September 14th, 2019, and was hosted by Fremont Mischief Distillery, Trident Seafoods, Cameron Catering, and four of your favorite “Deadliest Catch*” Captains, all with the goal of raising $250,000 benefiting the American Parkinson Disease Association! We are beyond grateful to share that we surpassed that goal and have raised $375,000!!! These funds will provide support, education and research that will help everyone impacted by Parkinson’s disease live life to the fullest! We are also proud to share that APDA will be funding a research grant in honor of Chuck Bundrant. This grant has been awarded to Van Andel Institute to study a mutation in a protein called VPS35 that is known to cause Parkinson’s in some families. A recent study also found that people with PSP-P had a mutation in this protein. APDA feels that further studying this protein can have ramifications for PSP, and funding this research is a wonderful way to honor Mr. Bundrant.

 

 

The Captains came together to honor their friend and hero, Chuck Bundrant, Trident Seafoods Founder and Chairman, who was instrumental in helping them and many more get started in the fishing industry. Chuck lives an active life full of hope and optimism despite struggling with an atypical form of Parkinson’s disease, PSP. Funds raised will enable APDA to continue providing information, education, and support to all those impacted by Parkinson’s, and to fund scientific research into the disease’s causes, prevention, treatments, and ultimately the cure.

*“Deadliest Catch” is a registered trademark of DISCOVERY COMMUNICATIONS, LLC LIMITED and is not affiliated with Storm Tossed Rye Whiskey, Fremont Mischief Distillery, or the fundraiser for American Parkinson Disease Association (APDA).

In may 2017 we launched Captain’s Storm Tossed Whiskey Challenge 2!

We had a fabulous fundraiser last May to launch Storm Tossed 2 – Captain’s Whiskey Challenge. We were joined by captains, owners, fans & supporters and together we raised $20,085 in donations for the captain’s charities. The participants were able to purchase ‘shares’ of the white dog whiskey that was put into the captain’s barrels on 4 different ships to be aged at sea for 2 seasons. They were able to sign the barrels before they were placed on the ships as they headed out into the Bering Sea. We will see who’s whiskey comes back tasting better!

Here is the tally for Captains, Casks & Cocktails fundraising challenge:

  • Captain Casey & Captain Josh & crew
    supporting Cornelia Marie Cares: $6,035
  • Captain Sean & crew supporting ALS Development Therapy: $5,330
  • Captain Sig, Mandy, Nick & Crew supporting Sea Scouts: $5,305
  • Captain Keith/Wizard supporting Seattle Fishermans’ Memorial: $3,415

SEE MORE PICTURES HERE…

Follow the progress of the vessels as they fish in the Bering Sea this season and see how this next round of Storm Tossed whiskey is aging.

See the maps here… 

THE ORIGINAL STORM TOSSED WHISKEY CHALLENGE: OVER $25,000 DONATED!

WHISKEY AND A WAGER

Storm Tossed Rye Whiskey is at the center of a spirited Whiskey Challenge between Captain Sig of the F/V Northwestern and Captain Casey and co-Captain Josh Harris of the F/V Cornelia Marie. A fund raiser for the Seattle Fisherman’s Memorial and Sea Scouts, the Captain whose whiskey sells out first wins!

Each Captain’s whiskey has a unique flavor.

CAPTAIN SIG’S STORM TOSSED RYE:

Affectionately known as “bow bender”, was barrel-aged in the ship’s bow while in rough water of the West Bering Sea. It surges with deep, pungent flavor and a hint of the briny sea.

CAPTAIN CASEY & CO-CAPTAIN JOSH’S STORM TOSSED RYE:

Barrel-aged in the ship’s bow while fishing the smoother waters of the North Bering Sea near the ice pack. Intense yet smooth toasted caramel, woodsy smoke & slight hint of the salty sea.

Captain Sig lays down the challenge:

Where can you buy Storm Tossed Rye Whiskey?

You can buy Storm Tossed Rye for a limited time only at the following locations:

Fremont Mischief Distillery and Tasting Room

The following Washington Total Wine Locations:

  • Southcenter
  • Olympia
  • Federal Way
  • Bellevue
  • Lynnwood
  • Puyallup
  • Northgate
  • Silverdale

Captains Casey and Josh accept:

Fremont Mischief Barrel Finished Gin

TASTING NOTES:

Soft round flavor, floral & juniper, vanilla

GRAIN BILL:

100% Soft Winter Wheat

VARIETAL:

“Cara” Soft Winter Wheat

GEOGRAPHY:

Cascadia, Skagit & Willamette Valley

DISTILLERS NOTES:

Just one sip of Mischief Barrel Finished Gin is so good – even those who don’t like gin, love it. Imagine how Gin lovers feel.

Rooted in the Pacific Northwest, our Gin is made from soft winter wheat sourced in the Skagit & Willamette Valleys. We infuse the finest hearts of our small batch distillation with all-natural botanicals…floral coriander balancing juniper; sweet with warm peppers & light woodsy vanilla to create the essence of a beautiful gin. Then the alchemy! A once used Mischief Rye whiskey barrel transforms this Gin; softer now, supple. Savor it slowly as though searching for treasure.

You’ll discover pure “Gold”

AWARDS:

Gold Medal & Best of the Northwest
   – Sip Northwest, 2017

Fremont Mischief Gin

TASTING NOTES:

Whisper of marshmallow and toasted nuts

GRAIN BILL:

Soft Winter Wheat

VARIETAL(S):

Cara

GEOGRAPHY:

Cascadia -Skagit Valley WA & Willamette Valley, OR

DISTILLERS NOTES:

Our Gin begins by infusing botanicals into Mischief Vodka. We don’t use NGS (neutral grain spirits) purchased from the big producers as a base. Our Gin, just like all our spirits & whiskeys, begins with grain grown in the rare earth of the Skagit and Willamette Valleys, west of the Cascade Mountain range. Mischief Gin is balanced, with as much floral coriander as juniper; followed by layers of citrus, floral peppers and sweet spice. Just as when we make Mischief Vodka, we let our Gin “rest” before bottling.
“Mischief Gin” fully emerges then, a cohesive, smooth & refreshing spirit.

Fremont Mischief Vodka

TASTING NOTES:

Whisper of marshmallow and toasted nuts

GRAIN BILL:

100% Soft Winter Wheat

VARIETAL(S):

Cara

GEOGRAPHY:

Cascadia – Skagit Valley, WA & Willamette Valley, OR

DISTILLER’S NOTES:

The grain we use to make Mischief Vodka is sustainably grown in the Cascadia bioclimate, west of the Cascade Mountains. The wheat variety that thrives here, under our wetter conditions, contributes to Mischief Vodka’s flavor- just a whisper of marshmallow and toasted nuts. Our in-house distillation starts with “Cara” soft winter wheat, freshly ground to our specifications by artisan millers. We mash-in & ferment, then double distill to 192.5 proof purity. Only the “hearts” are clean and smooth enough to become Mischief Vodka. Then, we wait. Our Vodka is “rested” at least 3 months and more often 9 months or more before bottling. Experience has taught us this waiting period is crucial for flavor and smoothness.

“Best of the Northwest”
   –Sip Northwest, 2016 (1st place over 37 craft vodkas)

Urban Foraged Small Batch Copper Pot Distilled Brandy

Profile:

 Full, rich body, dense fruit, sweet and slightly savory

Varietal:

Barbera

Grown in:

100% Washington

80 proof 

Partnering with Cascade Cliffs Winery, this Brandy is the definition of rich and indulgent. After distillation, we age in used Port barrels for 3 – 4 years. This brandy starts and ends rich and sweet with notes of dried cherry, chocolate, and a hint of something savory, that always leaves us wanting more. 

Fremont Mischief Urban Forged Apple Brandy

Foraging is an adventure waiting just outside your door. In Seattle, figs, blackberries, apples, juniper, rosemary and so much more…inspired Mischief owners Mike & Patti to create Urban Foraged spirits.

Apple trees are everywhere. We made our first batch of Urban Foraged Apple Brandy from apples we picked as we walked to work. Since then, we’ve teamed up with our neighbors Schilling Hard Cider to source the Washington apples for this delightful sip, finished in port wine casks. Enjoy Urban Foraged Apple Brandy alone or paired beautifully with blue cheese, smoked nuts or charcuterie.

Proudly made from Washington grown apples.

Howdy! Want to get cocktail recipes and notices of upcoming events in your inbox? Sign up for our free newsletter.  
Holler Box