By Holly Smith Peterson
Lacey has welcomed its first distillery, and the first organic such business in Thurston County – Salish Sea Organic Liqueurs.
“So far so good,” says general manager Sandy Desner. “It’s going great, and it’s been very, very, very busy,”
That’s an understatement for the brand-new business whose only promotion has been word of mouth. To walk-in customers alone, the distillery sold roughly 20 cases — 200 to 300 bottles — in its first week.
“And that was just people who wandered in and wanted to see what we have or take a taste,” he explains.
Salish Sea Organic Liqueurs was actually the inspiration of Desner’s son, Sam, who for years had been experimenting with different liqueur concoctions at home. Vexed by the lack of organic ingredients available, about five years ago he began making his own organic liqueurs with all-natural and organic flavorings and herbs. Two years later, he wrote up a business plan, which both father and son saw could be brought to life.
“When we realized that the business was actually viable, we decided to give it a go,” Sam says.
How the business found its name and its way to Lacey was, “a fun little adventure,” he adds. The hunt for a building first took them to Squaxin Island, where a 40,000 square foot warehouse had potential for functioning as the distillery site, storage and distribution area, and tasting room. Although that deal didn’t work out, it did inspire the name Salish Sea, from the waters surrounding the island.
“The majority of our ingredients aren’t based in Washington State because the quality and quantities of what we need aren’t available,” says Sam. “So we wanted the name to bring the focus of the business back to our location, and Thurston County.”
Adds Sandy, “We wanted to reflect the environment of the Pacific Northwest and a product that was organic. We also wanted to recognize and respect the South Sound community.”
As for the Lacey location, the Desners kept on with their search for a high-quality, good-looking manufacturing space in Thurston County. When they saw that the space adjacent to the already popular Stottle Winery and tasting room was open, they knew they had the perfect fit.
“With Stottle Winery next door and a couple more in the area, plus Top Rung Brewing down the way, we’re starting to build into a destination,” Sandy says.
If there’s a future distillery hotspot on the “Ale Trail” that Lacey is quickly developing, Salish Sea Organic Liqueurs is likely it. As the duo describe the business, they produce “handcrafted, small-batch, USDA-certified, top-quality fruit and herbal organic liqueurs created via cold maceration — a concept that’s completely unique to the area.”
What’s not in Salish Sea Organic Liqueurs – additives, artificial flavors, artificial coloring, and preservatives. What they infuse is simply real herbs and flowers. The uses for the flavorings are myriad, but in particular for sipping on their own, for cocktail infusions, and for additions to culinary endeavors. Some of Sam’s favorites include hibiscus-infused syrup for french toast and pancakes, sage liqueur brushed on grilled chicken, and lemongrass liqueur drizzled on barbecue shrimp.
There’s no surprise behind Sam’s enthusiasm for the liqueurs, given that he’s the genius inventing the flavorings. Mixologist training and years of concocting unique flavors at home have given him a feel for both what will work and what customers will prefer. Which ideas he decides to run with for the business begin with browsing through catalogs of drinks and ingredients, plus mulling over suggestions from friends.
“Of the first 11 experimental batches, five turned out well, three were abysmal, and the rest were a work in transition,” he describes.
Right now, Salish Sea Organic Liqueurs offers 16 different fruit and herbal liqueurs, with six more — amaretto, grapefruit, jasmine, limoncello, nectarine and vanilla — on the way. Since he tempers all to his own personal palate, Sam declines to pick a favorite when asked.
However, the bestseller is ginger, followed by raspberry, made of the leaf rather than the berry itself to provide an extra flavor boost. The latter is particularly popular for making raspberry tea. Another quick-seller is rose petal liqueur, useful in both a “good-night” glass of milk and orange frosting.
“The possibilities are endless, as far as what people suggest and how to use the flavors in new ways,” he says.
The flavors currently available include anisette, chrysanthemum, cinnamon, fennel, ginger, hibiscus, honeysuckle, lavender, lemongrass, peppermint, red raspberry, rosemary, rose petal, sage, spiced anisette and thyme coriander. Bottle prices range from $20 for a pint to $30 and up for a fifth, with alcohol content between 16% and 23%.
Sandy and Sam’s goals for the immediate future are to stay small, catering to the public and a range of exclusive clients. In the coming months, Sam also envisions opening an exclusive liqueur club, similar to a wine club. Currently the Desners’ target market is those who purchase a half case to a case annually. Salish Sea also has plans to approach high-end Seattle restaurants and other dining venues in the immediate area to use their liqueurs on a regular basis.
Flavor-wise, Sam is eventually aiming to create an organic absinthe, as well as gin and fruit brandies. And if you find something you like there while on a tasting stop, you’d better buy it. Many flavors are seasonal and sell out quickly until the next batches are distilled.
All in all, the work is very labor-intensive and time-consuming, Sam emphasizes. But, more importantly, it’s challenging and satisfying.
“The best thing about this job is being able to do what I love to do and to make my own hours,” he says. “To no small degree, this business consumes your life.”
2641 Willamette Drive NE, Suite D in Lacey
Hours:
Wednesday through Saturday from 12:00 p.m. – 6:00 p.m.
Sunday from 12:00 p.m. – 4:00 p.m.
For more details, visit http://www.salishseaorganicliqueurs.com.
