Mischief Distillery

Seattle, Washington
$
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

Address

132 N. Canal St.
Seattle, WA

Contact

206/547-0838

Note

Closed Mondays and Tuesdays.