Client Woodinville Whiskey Co. in the New York Times

Great ink!  Both in print and online.  Talk about exciting.  Thank you to Eilene Zimmerman for including Orlin, Brett and the team of Woodinville Whiskey Co. in your article on building customer loyalty via hands-on experiences. 

A closer look at the gorgeous products from Bonavita

Congrats to Dr. Kris Sasaki- Seattle Top Doctor!

We’re so pleased that Seattle Magazine chose our client Dr. Kris Sasaki of Vida Integrated Health as Best Seattle Chiropractor in their annual Top Doctors issue. This is the first year that Seattle added the Alternative Medicine category and the Vida team scored two awards for Best Chiropractor and Best Naturopath. If you don’t know about Vida, check out their website for details about their new Seattle location on Capitol Hill and their integrated approach to functional health and healthy lifestyles.

Seattle Met Sneaks a Peek at The Old Sage from Chefs McCracken and Tough

Allecia Vermillion snuck in to check out Chef McCracken and Tough's newest spot to open soon.  The top things she's excited about in the new bar?  Vermillon wrote, in part:

"The meats. The Old Sage is not barbecue and it’s not a charcuterie bar. It is an assemblage of meats, each one getting a different smoking treatment.

The malts. Here the term applies to both whiskey and beer. Service director Anne Magoon and budget director/whiskey maven Angela Kimber researched the hell out of both and came up with a beer list (bottles plus 12 taps and a 13th nitro) full of deep, sour, smoky, blowout flavors. (“It makes you want the food Magoon intoned over a La Folie sour brown ale from New Belgium’s Lips of Faith line). As for the whiskey side of things, an entire wall is dedicated to single malts, and the bottle count will keep growing long after doors open.

 

A familiar face behind the bar. Charles Veitch, whom my esteemed predecessor termed “more gentlemanly history professor than blustery bartender,” will be a fixture at the Old Sage.

 

Tons of tiny touches. The cutting boards behind the bar are made of walnut, the fruit bowls and water pitchers are glistening copper. Magoon says the staff training included some nervous moments when everyone eyed the artful Akiko’s Pottery tableware and the unforgiving concrete floors. The guys even got some custom aprons, made of a waxed canvas, with copper grommets and leather ties. Plus, you just hose ‘em down at the end of each shift and give them a regular waxing.

 

Hello, there’s a spray-paint portrait of Arthur Denny. Sue me—I’m a sucker for founding fathers of the local and national varieties. This one, overlooking the lounge, is by local muralist Joey Nix, and Denny’s visage is done entirely with aerosol paint. There’s also a mural of a train. Because, why not?"

 

Read the entire story here. And thank you Allecia! www.theoldsage.com

Eater on Woodinville Whiskey Co. and Josh Henderson's Hollywood Tavern

Eater posted the news about this Woodinville collaboration.  Julien Perry wrote, "Cofounder Orlin Sorensen says the new distillery will be highly interactive and will let visitors step onto the production floor, surrounded by corn cooking and barrels being filled.


Photo from Redmond Patch. 



As far as Hollywood Tavern goes, soft-serve, cheap beer, fun bar snacks, corn hole, a killer patio, and a cocktail list designed by Maggie Savarino are all on deck."

Can't wait for autumn.  (Did I just say that?)



Seattle Times "All You Can Eat" Describes Hollywood Project in Woodinville as having "Star Power". Woodinville Whiskey Co.

Read Rebekah Denn's article today on the new Hollywood Tavern and Woodinville Whiskey Co. distillery opening in Woodinville this Fall?  "Woodinville’s old Hollywood Tavern is getting some star attractions.  We’ve known for a while that Josh Henderson of Huxley Wallace Collective (best known for Skillet Street Food) was setting up a farm style restaurant in the old bar space, which is expected to open in September. Now there’s news that the Woodinville Whiskey Company, known as one of the state’s top craft distilleries, will share the property."

Thanks Rebekah.

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!)