Townshend's has been in the business of finding all the interesting ways of presenting tea since 2003, which is about when the Tea Company began as a college project at the University of Oregon in Eugene. Founder Matt Thomas' idea was to bring a casual coffeehouse atmosphere together with top-grade loose leaf tea, an apparently well received concept that has since grown into five locations. An inviting atmosphere, good music and friendly service come together with exceptionally crafted tea to make the teahouses gathering places that appeal to people of all ages.
They've been making kombucha since 2008, which has given Thomas and his team the opportunity to learn a lot about fermentation and make friends throughout the beverage universe. In 2012, Matt started thinking about how it might be possible to apply a traditional liquor-mash fermentation approach to their existing kombucha fermentation to create a higher level of alcohol that would yield a high-proof spirit when distilled. It was a chance to make an entirely new kind of beverage alcohol.
That is, taking a tea fermentation, driving it forward to create a higher base alcohol content, then distilling it.
Its certainly not an idea that would motivate many people to start a business around it, but it makes sense for Townshend's because since very early on they have tried to offer as many forms of tea to their customers as possible. In 2008 this meant creating Brew Dr. Kombucha, a new approach to brewing kombucha that uses the same high-quality tea blends that are served at their teahouses. The new distillery project at Thomas & Sons follows that mission of taking great tea to new places.
Recently, the distillery has announced the first ever release of their innovative new spirits outside of Oregon. Through a partnership with KBI Craft Spirits, who will distribute the line of tea-based spirits throughout Seattle and Washington state, Washingtonians will finally have access to one of the most innovative craft spirits to come on the market this past year.
Thomas & Sons Distillery’s unique expressions include four “Townshend’s Tea Spirits” — Sweet Tea, Spice Tea, Smoke Tea and Bitter Tea — all fermented and distilled in-house, from leaf to bottle, from a wash composed of tea leaves, herbs and cane sugar.
Rounding out the collection are two specialty spirits: Townshend’s White Rose, a clear spirit made from a simple recipe of white tea and rose petals, and Bluebird Alpine Liqueur, a warming spiced spirit destined for hot toddies everywhere, featuring ginger, fennel, cassia, and angelica root.
Find them online or at your local bottle shop in Oregon or Washington State.
