Nearly four hundred pounds of Bing and Van cherries from the Double Mountain Orchard in the Columbia Gorge go into each batch of our Devil’s Kriek.  Our two house yeast strains are blended with Brettanomyces lambicus, and are allowed to roam freely for a year on the fruit in our cellar, developing its complex character.  This vintage brings dark ripe cherry, raspberry, and a sweet spring funk aroma to a bed of juicy red fruited jam with a crisp, tart finish.