Stillwagon Distillery

06/14/2026

Today!

06/11/2026

Rumbassadors needed in Bandon and Reedsport to share our products with our fans and soon to be fans. This is extremely part time work. Fun, share spirits, visit with people, and send them off with our products. Perfect position for someone looking to make some extra cash on the weekends, and occasionally during the week. 4-5 hours a few days a week. Text me at 253-732-8458 if you are interested!

06/10/2026

Citrusec in the making! This is the alcohol version of our Citrus syrup, and our version of a triple sec. Oranges, lemons, limes, and grapefruit juice and zest. Very citrusy!

06/10/2026

Russell did a good job building our new control box for the stripping stills. The relays get pretty warm during operation, so we added some cooling fans.

06/09/2026

Ready for a tasting at Wi******er Bay!

06/08/2026

Bottle recycling day! We receive a significant amount of our bottles back from our awesome customers. So we soak, strip labels, and wash them for reuse!

06/07/2026

Great article on why alcohol is important for culinary and medicinal use:

"Long ago, our herbalist forebears sought ways to extend the viability of their gathered herbs. Drying them, macerating them in water, heating them, and decocting (boiling) them were all sufficient ways to work with most fresh herbs and some dried herbs, too. But there were problems. The dried herbs lost potency. Maceration in water and even in vinegar led to putrefaction over time.

They needed a better way to preserve their medicines. They needed a miracle menstruum (a substance that dissolves a solid or holds it in suspension) that could withstand the test of time. That's where alcohol came in."

If you want to learn how to do this, or just do it with others in a fun environment, let me know. We will begin our next infusion/tincture classes soon!

Have you ever wondered why some herbal tinctures contain alcohol? Or why alcohol is called "Spirits"? What decisions did our ancestors make (that we continue to make today) that led us to such a heavy reliance on this fermented substance to deliver what we once got in a simple cup of tea?

06/03/2026

Stillwagon Distillery Pineapple Rum! Made with real pineapple and rum, nothing else added.

We start with pure pineapple puree, add our own overproof rum, stir well, then allow it to settle. It takes about a year to separate the pineapple solids from the rum. You can see in the pictures the "rum pineapple pudding", and the clear rum that is left at the top as the pineapple solids settle out.

The solids left behind will become another product! We are thinking a pineapple sweet and sour barbecue sauce. Maybe add a touch of the Habanero Rum solids for a little kick!

05/24/2026

Today is loaded bloody Marys!