Foraging is an adventure waiting just outside your door. In Seattle, figs, blackberries, apples, juniper, rosemary and so much more…inspired Mischief owners Mike & Patti to create Urban Foraged spirits.
Apple trees are everywhere. We made our first batch of Urban Foraged Apple Brandy from apples we picked as we walked to work. Since then, we’ve teamed up with our neighbors Schilling Hard Cider to source the Washington apples for this delightful sip, finished in port wine casks. Enjoy Urban Foraged Apple Brandy alone or paired beautifully with blue cheese, smoked nuts or charcuterie.
Proudly made from Washington grown apples.
At Fremont Mischief, all our whiskeys are exclusively Rye because in our growing area – the Skagit Valley, WA & Willamette Valley, OR, – rye grain can be grown sustainably. Corn, the major grain in bourbon whiskey…cannot. Chemicals are required to grow corn here. Mischief has been distilling Rye Whiskey for nearly a decade, and by now, rightfully consider ourselves “rye experts”.
We make all our Mischief Rye Whiskeys traditionally, with techniques used by few in the distilling industry. All our Rye Whiskeys are “High-Rye” – 80% to 85% Rye grain and 15% to 20% Malted Barley. We take the extra time, attention and investment required to create Mischief’s “High-Rye Whiskey”. For us – the beautiful complex flavor and rich mouth-feel is well worth it!
As we approach our 10thanniversary, Fremont Mischief offers four award-winning High-Rye Whiskeys, all barrel-aged from 4 to 7 years. Try one, try them all…we’re sure you’ll like the results. Neither too spicy nor harsh, Mischief Whiskeys are graceful & smooth, each different with flavors of tea, spice, vanilla, toasted nuts & dried fruit.