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Straight Rye Whiskey

Fremont Mischief Distillery

Straight Rye Whiskey

95 Proof, 47.5% ABV

As Fremont Mischief’s distillers enter their ninth year anniversary, it is their pleasure to offer customers this fine whiskey aged six to seven years. This Straight Rye Whiskey is their oldest and most sophisticated high-rye whiskey. Their grains are sustainably grown and sourced exclusively from the region called 'Cascadia,' the rich valleys west of the Cascade Mountains. The Rye varieties grown here contribute to what they call their 'Northwest profile’: smooth, graceful rye whiskey flavor, not overly spicy nor harsh. The nuttiness and full-bodied texture come from Pilot barley, malted by Skagit Valley Malting. They finish the whiskey in their finest 'bespoke barrels' made from air-dried, new American White Oak, toasted and charred to their specifications.

Recipes made with Straight Rye Whiskey

Blushing Betty

  • 1 oz. Fresh juice from 1 pink grapefruit
  • 1.5 oz. Fremont Mischief Whiskey
  • 1.5 oz. Simple Syrup
  • Garnish: grapefruit wedge (optional)
Fill a cocktail shaker 2/3 full with ice.\n\nAdd grapefruit juice, whiskey, and simple syrup. Shake vigorously until well chilled, about 20 seconds.\n\nStrain into ice-filled rocks glass, garnish with grapefruit wedge if desired.

King Cole

  • 0.25 oz. simple syrup
  • 0.25 oz. Fernet-Branca
  • 2 oz. Fremont Mischief Whiskey
  • Garnish: orange twist and pineapple chunk on a pick
Fill a mixing glass 2/3 full with ice. Add Mischief Whiskey, Fernet Branca and simple syrup.\n\nStir until well chilled, about 20 seconds. Strain cocktail into an ice-filled rocks glass.\n\nGarnish with orange twist and pineapple chunk on a pick, serve immediately

Fremont's Sleigh Rye

  • 1 oz Lemon Juice
  • Pinch of Salt
  • 1 oz simple syrup (equal parts water and sugar, cooked until mixture is completely liquid)
  • 2 oz cranberry juice (take it up a notch and make your own fresh Cranberry Juice!)
  • 2 oz Fremont Mischief Straight Rye Whiskey
  • 3 Dashes of Fee’s Old Fashioned Aromatic bitters
  • Egg white
Put all ingredients into a shaker (without ice first) and vigorously shake for 5 seconds\nAdd ice to shaker and shake for an additional 10 seconds. Strain into your favorite coupe or martini glass and garnish with a cranberry/thyme skewer. Sip, chill, and enjoy some Mischief!

Holiday Manhattan

  • 1/2 oz. Dry vermouth
  • 2 dashes Aromatic Bitter Face Bitters (or Fee’s Old Fashioned or angostura bitters)
  • 1 oz. Carpano Antica Formula Vermouth
  • 2 oz. Fremont Mischief Whiskey
  • Garnish: fine lemon twist
  • Tools: mixing glass, barspoon, strainer
Swirl ingredients with ice to chill, strain into a martini glass and garnish with a fine lemon twist.

The Cure All

  • 1.5 oz. lemon juice, from two lemons
  • 2 oz. beet juice
  • 2 oz. Domaine de Canton ginger liqueur
  • 3 oz. Fremont Mischief Whiskey
Fill a cocktail shaker with ice.\n\nAdd beet juice, whiskey, lemon juice, and ginger liqueur. Shake until well chilled, about 20 seconds.\n\nStrain evenly into two coupe glasses and serve.

Manhattan Square

  • 4 dashes Angostura Bitters
  • 2 oz. Fremont Mischief Whiskey
  • 1 oz. Carpana Antica or Punt e Mes sweet vermouth (or something similarly Italian & flavorful)
  • 2 dashes Pechauds bitters
Put all of that in a pint-glass full of ice, stir for at least 30 seconds with a bar spoon (or a chopstick in a pinch), then strain into a chilled cocktail class.\n\nOne Luxardo cherry in the bottom.

Rye & Honey Ginger Punch

  • 1/2 cup fresh squeezed lemon juice
  • 12 ounces Fremont Mischief Whiskey (1 1/2 cups)
  • 6 dashes of orange bitters
  • 6 strips of lemon peel (taken from 1 to 2 lemons), removed with a peeler (no pith)
  • 6 strips of orange peel (taken from 1 orange), removed with a peeler (no pith)
  • Timber City Ginger Beer (for topping off)
In a large pitcher, combine Mischief Whiskey, bitters, lemon juice and 1/2 cup of Spiced Honey Syrup. Stir until combined. This can be made and kept refrigerated for several days. (Leftover syrup can be saved for up to 4 weeks – try it in other cocktails. Yum.)\n\nWhen ready to serve, add ice to the pitcher, then squeeze the lemon peels and orange peels on top to express their oils, and drop the peels into the mix. (Add some star anise pods for a cool look.) Stir to combine.\n\nPour into 6 rocks glasses, adding more ice from the pitcher to each glass as needed. Garnish each glass with an orange or lemon peel. Top with Timber City Ginger for added flavor & bubbly.\n>>>>\nSpiced Honey Ginger Simple Syrup:\n1/2 cup water\n1/2 cup clover honey\n3 whole star anise\n1/2-inch piece of fresh ginger, peeled and sliced into coins (4 to 5 slices)\n1 strip of orange peel, removed with a peeler (no pith) \nCombine the honey, water, star anise, ginger, and orange peel in a small sauce pan. Bring to a simmer over medium-high heat, then lower the heat to a slow simmer. Continue simmering for 10 minutes. Remove from heat and let cool. Strain out the spices.

Vintage 50's Rye Manhattan

  • 2 dashes Angostura Bitters
  • 1 oz Carpano Antica, Italian (sweet) vermouth
  • 2 amarena cherries
  • 2 oz Fremont Mischief Rye Whiskey
Add the rye, vermouth, and bitters to a pint glass half-full of ice. Stir until very cold, about 40 seconds.\n\nStrain into a chilled cocktail glass. Can be served in either a classic martini or a coup glass.\n\nSkewer the 2 cherries onto a pick and lay in.

Salty Maple Hot Buttered Whiskey Cider

  • 2 teaspoons butter
  • 4 cups apple cider (unpasteurized)
  • 4 tablespoons maple syrup
  • 8 ounces of Fremont Mischief Whiskey ( 2 ounces per serving)
  • Cider Mix
  • Cocktail
  • Fine zest from the rind of 1 lemon
  • Garnish
  • Lemon for rimming glass
  • Mini oranges
  • Mixture of 1/2 course or kosher salt 1/2 turbinado or raw sugar for rim
  • The seeds of 1 whole vanilla bean
  • Whole cloves
For the cider mix, put the butter, maple syrup in sauce pan. Melt butter slightly, then add apple cider. To scrape out the vanilla bean, cut the bean down length to splay bean open, then you can use a knife to scrape out all the tiny little seeds into the pot. With a fine grater, zest the outside of a lemon to add just the a very fine bit of the lemon peal. You can warm this on the stove for as long as you like, but don’t get it up to a simmer, just warm is great.\n\nTo prepare the cups, slice the lemon and run it liberally around the rim of the glass. Then put some course salt and course sugar on a small plate and dip the tea cups into the sugar/salt mix.\n\nTo make a fun garnish, use a toothpick or ice pick to poke some holes in a mini orange and insert whole cloves into the orange, then carefully cut it into quarters. Pull away a bit of the peel at the bottom and slide the orange onto the rim of the glass.\n\nWhen you are ready to serve place 2 ounces of Fremont Mischief Whiskey in the prepared cup, then pour hot maple buttered deliciousness in and be ready to enjoy.

Blushing Sugarberry

  • 2 shot orange liquor (Grand Marnier, Harlequin Orange Liquor or Cointreau)
  • 2 shots Fremont Mischief Whiskey
  • 8 ounces Bubbly (Prosecco or Champagne)
  • Juice of a blood orange
Blood oranges are a Spanish variety that are particularly sweet with juice that is very red, adding a nice blush to the cocktail.\n\nPut juice, liquor and whiskey in shaker with ice. Shake to chill. Strain into glass and top off with Prosecco or Champagne.\n\nTop with Candied Cranberry garnish.

The Toronto

  • 2 dashes Angostura Bitters
  • ¼ oz. Simple Syrup
  • ¼ oz. Fernet Branca
  • 2 oz. Fremont Mischief Rye Whiskey
  • Orange peel (garnish)
Pour all ingredients over ice into a mixing glass and stir for 20 seconds.\n\nStrain mixture into a cocktail glass, squeeze and float orange peel in glass and enjoy!

Mischief's Adult Float

  • Ginger Beer
  • 2 ounces Fremont Mischief Whiskey
  • One or two (or more!) scoops of ice cream
  • Rose for garnish
Pour whiskey into a highball or tumbler glass. A beautiful glass adds to the romance, and we have a wonderful selection of vintage glassware.\n\nAdd one or two scoops of ice cream to your glass and top with ginger beer. Garnish with rose.\n\nIt’s that easy. Enjoy yourselves and each other this Valentine’s Day, and don’t be afraid to indulge a little! We show our love with whiskey and you can too (trust me it works)!

Fremont Winter Smash

  • 1 ½ – 2 ounces of Orange Juice
  • 1 ½ ounces of Fremont Mischief Whiskey
  • ½ ounce of triple sec – we used Cointreau
  • 2 tbsp. of preserves or jam – we tried with raspberry and blackberry but use your favorite!
  • Club soda (optional-this adds some freshness and bubbles)
  • Orange segments (optional-for garnish)
Combine all ingredients except soda water and orange segments into a shaker and vigorously shake for 15-30 seconds.\n\nPour into a glass over ice. Add orange segments and soda water (if desired) then enjoy!\n\nThis cocktail is fun and versatile! Swap out your favorite jams or preserves as well as your favorite juices!

Brown Derby

  • 1 oz. grapefruit juice
  • 2 oz. Fremont Mischief Whiskey
  • ½ oz. rich honey syrup (made from equal parts water and honey brought to a simmer and cooled)
  • Garnish: grapefruit slice
  • Tools: Shaker, strainer
Shake ingredients with ice until chilled, then strain into a chilled glass.\n\nGarnish with sliced grapefruit.

New York Sour

  • 1 oz. Lemon Juice
  • 3/4 oz. Simple Syrup
  • 2 oz. Fremont Mischief Whiskey
  • 1/2 oz. red wine
  • Garnish: lemon twist
  • Tools: shaker, strainer, barspoon
Shake all ingredients except wine with ice and strain into a rocks glass filled with ice.\n\nPour wine over the back of a spoon to float on top of the drink.\n\nGarnish with a lemon twist.