Over in little Langley, Washington, Whidbey Island Distillery’s mission is to share the simple pleasures of island life “through spirits imbued with the character of the people and places that make Whidbey Island so special.” To that end, they’ve taken on the task of bottling the rich, luscious flavors of island berries in petite 46-proof bottles—and as it turns out, they do it incredibly well.
The loganberry is a blackberry-raspberry hybrid that was developed by accident in California in the late 1800s. At once sweet and tart, Whidbey Island Distillery chose loganberries to lend their flavor to the distillery’s original liqueur, launched in 2011. Today the loganberry spirit ties Whidbey Island’s three-liqueur line together perfectly, as their other two liqueurs are made with classic blackberries and classic raspberries.
This rich sangria-colored Loganberry liqueur’s aromas wouldn’t be out of place in a full-bodied, fruit-forward red wine. The palate is awash with true-to-berry jam flavor, even as the loganberries flirt with cherry, port and blackberry nuances. The finish is long and shifting, hinting as far as plum and dark chocolate. Sip it alone or splash a measure into a crisp glass of cava.
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