We elevate our Northwest Umber to our Reserve Northwest Umber in both proof and taste by bottling at 110 proof and adding a hint of spicy rye. This one’s for the bourbon lovers who like it hotter yet still very smooth.
110 Proof (ABV 55%)
Curtson Distillery uses patented, non-traditional methods to bring you smooth and flavorful spirits. With a view of the beautiful Sky Valley from our locations in the historic telegraph office and renovated gas station in Sultan, Washington, each of our small batch spirits is crafted from grain to bottle onsite by the owners Robert Thompson and Malinda Curtis. We have spent the last few years developing and refining our product line into smooth, sippable whiskeys that can stand against the high end products in flavor and quality. We strive to continue to improve our products with each batch. We hope you believe, like we do, that we’ve achieved some great products at a reasonable price.
Robert Thompson has been working in tech for at least the past 25 years and has a BS in Business Management. He found his passion for aging spirits in 2016 and his small home aging experiments quickly became popular with his coworkers and friends. After pitching the idea to his wife and partner, Malinda Curtis, he spent the next four years getting Curtson Distillery on its feet, developing his aging system as a proof of concept, and teaching himself how to distill. In the spring of 2022, Robert secured a patent on his aging system. Robert has truly found a unique way to distill small batch craft spirits in a small footprint - our initial production space in the historic telegraph office in Sultan, WA is less than 600 square feet!
spicy cinnamon climbs to a robust heat that leaves sweet traces
2 oz Reserve Northwest Umber
1 tsp simple syrup
Combine the Reserve Northwest Umber, simple syrup, and ice in a double old fashioned glass. Top with bitters and garnish with a cherry.
Fall Umber Sour
2 oz Northwest Umber
¾ oz lemon juice
¾ oz maple syrup
Pinch of cinnamon
Shake all ingredients in a cocktail shaker with ice. Strain into a highball glass filled with ice. Garnish with a cherry.
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