Hog Island Oyster Co. welcomes the Olympia oyster, the oyster lover’s oyster. Olympias (Ostrea lurida) are the native oyster of the west coast. Once found in wild abundance from Baja to AK, archeologists have documented the love of these oysters dating back over 3,000 years. Highly sensitive and slow growing, today, Olympias are commercially cultivated by just a few painstakingly dedicated farmers (read more about one of these farmers here). Although small in size, these cherished gems pack a powerful flavor punch. Characterized by a rich, earthy sweetness followed by a bright coppery finish ‘Olys’ are indeed the oyster lover’s oyster. This month Hog Island features Olympia oysters from the beautiful Pacific Northwest’s Totten and Little Skookum Inlets in Washington state.

Be sure to stop by Napa Valley Distillery’s tasting room and bar shop the next time you swing by Oxbow! Taste a variety of their quality craft spirits, and take a look through hundreds of syrups, cocktail mixers, shrubs and bitters!

Each day the crafty mixologists create a wonderful non-alcoholic “Mocktail” for visitors to try. Get the full effect of how bitters and shrubs can transform the simplest of ingredients. The passionate and helpful team members at NVD are more than willing to share their knowledge, and work with you to create a cocktail that is completely customized to your palate!

Gather and take home the ingredients to your favorite mocktail! Never fear, each cocktail comes complete with a recommendation for which spirits to add to turn it into a cocktail that will please any guest!

At Fieldwork Brewing Company they are all about experimenting and pushing boundaries. With their Petit Verdot Grand Gose they’re doing just that.

Traditionally the Gose is a low ABV wheat beer with a subtle tartness. What separates the Gose from other beers of this flavor profile was its birthplace along the Gose River which had a high saline content. As much as Fieldwork Brewing would love to be alongside a river, these days they add French sea salt to their Goses to give them their traditional burst of flavor and lactobacillus for that balanced tartness. Along with the sea salt, they added Petit Verdot grapes to utilize a fruit often only used in small percentages of wine blends. The grapes give the Grand Gose a beautiful violet hue and jammy notes of raspberries and boysenberries, delicate tannins, and a cranberry like finish.

Finally, this oversized Gose gets its grand name from its higher than usual ABV at 6.7%. Fieldwork Brewing Company excited to back its Petit Verdot Grand Gose to the Oxbow taproom. Whether you enjoy beer or wine, you’ll easily find a new love for the Petit Verdot Grand Gose.

Stop by Napa Valley Distillery’s Tasting Room and Bar Shop and try some of their classics along with their Crème De Violette, one of the newest additions to their lineup of world class spirits!

Crème De Violette is a sweet liqueur made with violet flowers. Though the name suggests the addition of cream, the word crème refers to the silky smooth texture and mouthfeel of the liqueur. In true Napa Valley Distillery form, they’ve decided to break from tradition just enough to stand out from the crowd. Previously difficult to obtain in the United States, Crème De Violette is a sweet liqueur made with violet flowers. NVD’s Crème de Violette is made from a base of neutral brandy, and includes three additional botanicals to complement the violets and add complexity. They also decided to bottle it at a higher ABV than other Crème De Violettes, allowing it to highlight any cocktail in an elegant fashion. Finally, they used natural means to add the distinctive color, ensuring that their Crème De Violette makes its presence known in any cocktail, and on any bar!

Try Napa Valley Distillery’s twist on the classic Aviation Cocktail!

Ingredients
2oz NVD Old Hollywood Ginn
.75oz Maraschino Liqueur
.5oz fresh lemon juice
.25oz Creme De Violette

Garnish
Lemon twist
Luxardo Maraschino Cherry (optional)

Directions
Add optional maraschino cherry to a coupe glass. Add all ingredients and ice into a cocktail shaker. Shake vigorously and strain into prepared coupe. Garnish and serve.