After years presumably thinking the old bible passage was about never making a profit in your own country, the Seattle-based fisherman/carpenter behind the previously-only-available-in-Asia Fremont Mischief whiskey (and other spirits) is finally slinging the stuff stateside from a new Ship Canal-side distillery, complete with a tiny, hand-built retail shop and tasting room, where sorry Matthew, 13 isn't old enough to get a taste. Get a peek at the:
Whiskey: Produced in an elaborate custom-designed/made copper still, FM's three 100% rye grain hooch offerings include the subtly vanilla/caramel-flavored John Jacob, produced using a Jingleheimer Schmidt pre-prohibition recipe developed by the owner's great-grandfather; the smoother eponymous version that's been aged for eight years, and also a Commemorative Soldier Whiskey that comes with a dog tag featuring the name of a wounded or fallen soldier and the war they fought in.
Not-Whiskey: FM also turns out a refreshingly sip-able gin produced with fresh local botanicals, and a soft full-bodied vodka made with winter wheat that, like all their grains, is sourced from local organic producers and gives this particular swill a subtle flavor they've refused to destroy with over-filtration and chill-stabilization, two popular practices against which they were clearly starting to chaff.
Other Stuff: The awesomely riotous tasting room is decked with dozens of pinup-style photographs, and packed with vintage storage chests/shelves stocked with everything from barware, to CDs from their in-house record company, and a mess of Mischief-inspired graphic tees about which, because they aren't made by hand, they tell the Parable Of The Sewer... Somewhere Who Needs a Job.