News & Reviews

Voted Best Distillery 2017!

“Everything here is working art,” says Sherlock walking among copper and steel tanks adorned with vintage metal-framed, submarine-style round windows that you half-expect to see Jacques Cousteau peering back through. Indeed, even the drain panels at Fremont Mischief have a steampunk flourish. But the distillery’s unique look isn’t just for style. “These are the only stills in the world with wizard caps,” Sherlock says, referring to the stills’ conical tops. These, plus other modifications borrowed from the fish-processing facilities Sherlock used to build, allow the spirits to attain a higher proof much more quickly.

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Local Farms Craft Sustainable Business – Huffington Post

“Local”, “Organic”, and “Fair-Trade USA” are sought after products for many shoppers today. These labels are a non-negotiable staple when given the choice. The artisan, farm-to-table spirit has deep roots in the Pacific Northwest and is now proudly seen in Seattle’s-own distillery market. Home to 27 micro distilleries, Seattle is the fastest growing player in America. Craft distillery locations increased in 2008 after the Washington State Legislature passed its original craft distillery law. Post prohibition

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Sunset Review

The Craftsman-style windows and the Prohibition-era memorabilia in his tasting room hint at distiller Mike Sherlock’s past as a houseboat builder and his fascination with the 1920s and ’30s. Sherlock, a Whidbey Island native, uses winter wheat sourced from Whidbey’s Ebey Road Farm to make vodka and gin, and Eastern Washington rye for two Prohibition-style (heavy on the rye) whiskeys. The aged John Jacob is named after his great-grandfather-in-law, who was a basement distiller during

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Best of the West – Sunset Magazine

As featured in Sunset Magazine | May 2013 75 reasons to love the West The top people, places, things, and trends that make us happy to live here now. Genius in a bottle. The beverages we’re loving: Fremont Mischief John Jacob Whiskey (pictured). Distilled in Seattle with rye grown in Washington and Oregon. $33; Hangar 1 Mandarin Blossom Vodka.Infused with mandarin blossoms plucked in Exeter, CA. $25; High West Whiskey Rendezvous Rye. Blended at Utah’s first (legal,

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Sip Northwest: Best of 2012

Best of Industry Influencers: Mike Sherlock, Fremont Mischief Distillery. It would be hard to find a more archetypical Seattleite then Mike Sherlock. For almost 30 years, Sherlock fished for salmon in Bristol Bay and for crab in the Bering Sea. He also owned a shipyard near Gasworks Park that built and outfitted everything from skiffs to factory trawlers, and he still runs a houseboat business in Ballard that constructs floating arts and craft-style residences. But

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12 Local Spirits You Must Taste

Seattle magazine: Our picks for the Washington state top shelf. By: A.J. Rathbun  |   December 2011   |  FROM THE PRINT EDITION Ebb+Flow Vodka Headlong White Dog Whiskey Legacy Vodka Pacifique Absinthe Grappa Giallo Washington Wheat Whiskey Voyager Dry Gin Samish Bay Whiskey Skip Rock Vodka Chilean-style Brandy Hedge Trimmer Gin and… Fremont Mischief Whiskey With a rye base, this whiskey, aged for eight years, features spiciness mingling with oak and a sweet vanilla and caramel finale.

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The Daily Sip: Fremont Mischief Rex Velvet “Sinister Spirit” Beet Vodka

SPIRIT FRIDAY: Fremont Mischief Distillery Rex Velvet “Sinister Spirit” Beet Vodka by Erin Thomas   That’s a mouthful and so is this limited edition specialty vodka by Fremont Mischief. The spirit is dazzlingly infused with beet juice for a menacing veneer in the glass to match its muse – Rex Velvet, Seattle’s villainous answer to the city’s faux crime-fighter, Phoenix Jones. The Sinister Spirit Beet Vodka isn’t quite the sparkling spirit seen in Rex’s inaugural video but it certainly has flickers

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Seattle Met Review

Fremont Mischief Brings a Playful-Yet-Serious Spirit to the Ship Canal Corridor BY BRIAN COLELLA Mike Sherlock gives a rueful laugh when he says that his Fremont Mischief distillery was supposed to be a retirement adventure. While more fun than the Lake Union shipyard he ran for 17 years—“we’re always smiling at work now”—it’s still a full-time job. Walking me around the converted warehouse property on Canal Street, he points out various plans: a stage to host

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