Stories

Wander With Us

This is where we share our stories of making American single malt whiskey in the Pacific Northwest and of our adventures at the Farm and beyond.

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Honoring the Environment: Making Wanderback at The Farm

When we first purchased the Farm, we knew it was special, but the vision for Wanderback didn’t come until much later. What we did realize immediately, however, was the natural beauty of the place. Rolling hills tucked between Cascade mountains, an abundance of fresh, clean water and fertile soil added to the allure.
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BATCH NO. 2: BARRELS ACROSS THE FINISH LINE

Made from the same mash recipe as Batch No. 1, Batch No. 2 rolled out a completely distinctive flavor profile. It hit the shelves at the end of September, and, wow, has the response been exciting! Check out St Jack bar manager Charlie Dorst’s reaction when he first tasted Batch No. 2
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High Toast, Low Char: A Fresh Approach to Aging

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Spice Up Your Summer Feast Cocktail with Some Mixology History

With a bit of mystery in its history, this somewhat elusive cocktail on paper could appear a bit conflicted, perhaps confused, when you first glance its ingredients...but we’re here to share that the Blood and Sand is an unexpected delight with its spicy and sweet profile.
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Throw a Perfect Pig Roast Party

Phil, our Founder, loves to reward friends and family who help him bottle Wanderback Whiskey with his amazing pig roast, which typically feeds 40-50 hungry minds and mouths. We interviewed him as part of our new #MeetTheMaker Instagram series and learned that there’s more than one way to roast a pig...but he’s perfected the process.
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(503) 305 9261

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