Seattle,Washington
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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
083 2016
Address
132 N. Canal St.
Seattle,WA
