Woodinville Whiskey Co.'s New Distillery: Allecia Vermillion of Seattle Met Tells Us About the New Project at Hollywood Tavern

Thanks to Allecia for a terrific article on the new distillery, just down the road, that Woodinville Whiskey Co.'s opening later this fall.  Seattle Met describes the project: "We’ve long known that Woodinville’s Hollywood Tavern is getting a makeover as a cheeseburger-and-whiskey-fueled restaurant courtesy of Joshua Henderson. But here's the lowdown on the whiskey component. And it's a big one.

www.Point32.com www.HuxleyWallace.com www.WoodinvilleWhiskeyCo.com

Woodinville Whiskey Co., one of the biggest, most established players in the state's young distillery culture, is moving its operations to a new complex being built around the historic tavern, which previously lived a long life under the name Mabel’s. The plan: Preserve the original tavern, which long predates the wine culture that has sprung up around it, but make it part of a destination that fuses whiskey, dining, and a killer patio where you can play cornhole.

The new distillery will be four times the size of the original. Cofounder Orlin Sorensen says a new still will arrive in October from Germany; the 1,320-gallon pot still will be one of the largest in the western United States.

Sorensen and cofounder Brett Carlile grew up in the area; Sorensen has fond memories of the tavern, from having to keep his distance as a minor to enjoying a Pabst or two inside when he came age: “It was so unique, this little bar right between Ste. Michelle and Columbia and Redhook,” he recalls. So when developer Point 32 (also behind the Bullitt Center) approached the guys, they loved the idea of moving their business to the tavern site. And in the intervening two years, the distillery grew to a point where it actually needed more spacious digs.

The new Woodinville Whiskey will offer tours three times a day, says Sorensen, and the distillery is designed to be highly interactive; visitors can even step onto the production floor, surrounded by corn cooking and barrels being filled." 

Point 32 (Bullett Center sound familiar?) is the developer. Henderson's named Chef Angie Roberts as the Hollywood Tavern's Chef (there will be soft serve ice cream) and the drink list's being dreamed up by Maggie Savarino.  Scoot over here to read the entire story.  You need to hear if Joshua's keeping cheap beer on the menu, after all. 

(Thanks Allecia from Lesa Linster and all of us!)

Allecia of Seattle Met Mag with a Rye Report on Woodinville Whiskey Co.

Thanks to Allecia for this buzz-building write up on the soon-to-be released 100% Rye Whiskey from our friends at Woodinville Whiskey Co.  It's a great story, certain to motivate even more whiskey lovers to join us in setting the alarm clocks, bundling up big time, and coming out on an early Saturday morn in a few weeks!

Photo above is what it looked like at 6 am back in November for the bourbon and American whiskey releases.

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Set Your Alarm on November 19 if You Want a Bottle (or Two)- writes Allecia Vermillion for Seattle Met Mag. Woodinville Whiskey Co. to Release its First Aged Spirits

Thanks to Allecia for the great Sauced story on Woodinville Whiskey Co.'s, release of "a pair of limited edition whiskeys, one of which they say is the largest bourbon release in the state since Prohibition."

She writes about the upcoming release, "The distillery will open at 7am on release day, and don’t be surprised if you see scores of whiskey aficionados lining up early in the morning. Each person can purchase two bottles, which go for $40 apiece. Right now the operation is in the midst of the bottling process; Sorensen says they will have between 3,000 and 5,000 bottles of each style to sell.


Both whiskeys were aged for up to two years in 5- to 8-gallon barrels. These are significantly smaller than the 53-gallon barrels that larger operations use; exposing the whiskey to more barrel surface area helps accelerate aging and deepen the flavor.

You’ll recall that Sorensen and fellow founder Brett Carlile have benefited from some big-name tutelage from David Pickerell, former master distiller for Maker’s Mark Bourbon. Pickerell will be hanging out in the tasting room on release day. It’s not weird at all to ask him to sign your bottles. In fact, it’s encouraged.

Early next year, the distillery will start releasing its core offerings of aged whiskeys, a Mash Bill No. 9 bourbon and a 100 percent rye whiskey."