The Craftsman-style windows and the Prohibition-era memorabilia in his tasting room hint at distiller Mike Sherlock’s past
as a houseboat builder and his fascination with the 1920s and ’30s. Sherlock, a Whidbey Island native, uses winter wheat sourced
from Whidbey’s Ebey Road Farm to make vodka and gin, and Eastern Washington rye for two Prohibition-style (heavy on the rye)
whiskeys. The aged John Jacob is named after his great-grandfather-in-law, who was a basement distiller during the Depression.
Last Reviewed January 2013