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I’ve now distilled (brandy) or blended (amaro or apero) all of this wine! Soon to be bottled

I’ve now distilled (brandy) or blended (amaro or apero) all of this wine! Soon to be bottled

I’ve now distilled (brandy) or blended (amaro or apero) all of this wine! Soon to be bottled

I’ve now distilled (brandy) or blended (amaro or apero) all of this wine! Soon to be bottled

Please join us as we celebrate the onset of a chill in the air with an evening of CHILL Botanical Spirits — experimental 100% Arizona-grown fermented beverages from Rob Easter, the creative mind behind@workhorserye & @modernancienttucson |

you might have had a taste of Easter’s Chill Wine, which he will be pouring, but he will also be giving us the first taste of a brand new wine that he’s been working on (@subversawines) — Can’t wait!

and if you don’t partake of alcoholic beverages, no need to worry — he’s thought about you too, and will be presenting an earthy bitters & soda in keg from Seville Orange leaf and fruit (Mission Garden) with passionflower, hibiscus, bitter roots and spices |

With the Bartender Showdown (@whiskeydelbac | @tucsonmuseumofart) taking place around the corner, this will be a great night of events celebrating the craft of making & mixing fermented beverages |be sure to swing by both!

Saturday, October 18th |8:00-10:30pm
901 S. 6th Avenue, #2 |entrance is off 19th street

Malvasia Bianca going from green berry to orange/amber berry!

Small experiment of carbonically sealed Tannat — the Tannat was picked Aug 9 2025 around 19.5 brix — we sealed the uncrushed berries with already fermenting Malvasia *skins* and CO2. Five months later, we pressed 25 gallons of a very austere but vibrant, lively, lovely juice. Will be an ager, I’m sure I’ll share some with you soon tho, so much acid and tannin; what a fun weird addition to the spectrum.

100% PICPOUL farmed in ‘21 with respect and care by @rhumblinevineyard - no sulphur or any additive period added to this wine, picked early so its got great acid and clarity, I slept on this in two steel kegs since 2021 and I am glad I did, I am entirely obsessed with this wine, I hope you do not buy it so I can have it all to myself

100% PICPOUL farmed in ‘21 with respect and care by @rhumblinevineyard - no sulphur or any additive period added to this wine, picked early so its got great acid and clarity, I slept on this in two steel kegs since 2021 and I am glad I did, I am entirely obsessed with this wine, I hope you do not buy it so I can have it all to myself

100% PICPOUL farmed in ‘21 with respect and care by @rhumblinevineyard - no sulphur or any additive period added to this wine, picked early so its got great acid and clarity, I slept on this in two steel kegs since 2021 and I am glad I did, I am entirely obsessed with this wine, I hope you do not buy it so I can have it all to myself

Malvasia and Tannat picking underway!

ARIZONA MALVASIA BIANCA!

Prickly Pear update and three custom wine/vinegar/brandy partnership projects are now available—Rob@WorkhorseRye.com

Since 2020 I’ve been able to confirm a suspicion I have had for years: orange (or amber wine) would make a more interesting distillate/brandy than a quick pressed white wine made from the same exact grapes. Picking the grapes relatively early allows for more bright flavors, albeit there is sugar loss; in the desert where ripeness can destroy flavor, it’s worth catching these grapes early.

Orange/amber wine is a simple concept and is not new, only new to our modern industrial society; it’s white wine made like red wine, allowing the juice to extract more flavor from natural compounds such as acids (natural preservatives, bonus points) that are hidden deep in their skins. It is a slightly difficult process, but fully worth it when the finished wine or spirit is experienced. Just like my work in ancient grain spirits, these distillates are next level unforgettable, and in small portions are elevating in a way that corporate spirits are not. They show off the passion and labor of the growers in better ways too, as I am not adding a lot of oak or other masks or sugars; these are raw in the most friendly and beautiful way.

Since 2020 I’ve been able to confirm a suspicion I have had for years: orange (or amber wine) would make a more interesting distillate/brandy than a quick pressed white wine made from the same exact grapes. Picking the grapes relatively early allows for more bright flavors, albeit there is sugar loss; in the desert where ripeness can destroy flavor, it’s worth catching these grapes early.

Orange/amber wine is a simple concept and is not new, only new to our modern industrial society; it’s white wine made like red wine, allowing the juice to extract more flavor from natural compounds such as acids (natural preservatives, bonus points) that are hidden deep in their skins. It is a slightly difficult process, but fully worth it when the finished wine or spirit is experienced. Just like my work in ancient grain spirits, these distillates are next level unforgettable, and in small portions are elevating in a way that corporate spirits are not. They show off the passion and labor of the growers in better ways too, as I am not adding a lot of oak or other masks or sugars; these are raw in the most friendly and beautiful way.

Since 2020 I’ve been able to confirm a suspicion I have had for years: orange (or amber wine) would make a more interesting distillate/brandy than a quick pressed white wine made from the same exact grapes. Picking the grapes relatively early allows for more bright flavors, albeit there is sugar loss; in the desert where ripeness can destroy flavor, it’s worth catching these grapes early.

Orange/amber wine is a simple concept and is not new, only new to our modern industrial society; it’s white wine made like red wine, allowing the juice to extract more flavor from natural compounds such as acids (natural preservatives, bonus points) that are hidden deep in their skins. It is a slightly difficult process, but fully worth it when the finished wine or spirit is experienced. Just like my work in ancient grain spirits, these distillates are next level unforgettable, and in small portions are elevating in a way that corporate spirits are not. They show off the passion and labor of the growers in better ways too, as I am not adding a lot of oak or other masks or sugars; these are raw in the most friendly and beautiful way.

Since 2020 I’ve been able to confirm a suspicion I have had for years: orange (or amber wine) would make a more interesting distillate/brandy than a quick pressed white wine made from the same exact grapes. Picking the grapes relatively early allows for more bright flavors, albeit there is sugar loss; in the desert where ripeness can destroy flavor, it’s worth catching these grapes early.

Orange/amber wine is a simple concept and is not new, only new to our modern industrial society; it’s white wine made like red wine, allowing the juice to extract more flavor from natural compounds such as acids (natural preservatives, bonus points) that are hidden deep in their skins. It is a slightly difficult process, but fully worth it when the finished wine or spirit is experienced. Just like my work in ancient grain spirits, these distillates are next level unforgettable, and in small portions are elevating in a way that corporate spirits are not. They show off the passion and labor of the growers in better ways too, as I am not adding a lot of oak or other masks or sugars; these are raw in the most friendly and beautiful way.

Since 2020 I’ve been able to confirm a suspicion I have had for years: orange (or amber wine) would make a more interesting distillate/brandy than a quick pressed white wine made from the same exact grapes. Picking the grapes relatively early allows for more bright flavors, albeit there is sugar loss; in the desert where ripeness can destroy flavor, it’s worth catching these grapes early.

Orange/amber wine is a simple concept and is not new, only new to our modern industrial society; it’s white wine made like red wine, allowing the juice to extract more flavor from natural compounds such as acids (natural preservatives, bonus points) that are hidden deep in their skins. It is a slightly difficult process, but fully worth it when the finished wine or spirit is experienced. Just like my work in ancient grain spirits, these distillates are next level unforgettable, and in small portions are elevating in a way that corporate spirits are not. They show off the passion and labor of the growers in better ways too, as I am not adding a lot of oak or other masks or sugars; these are raw in the most friendly and beautiful way.

Since 2020 I’ve been able to confirm a suspicion I have had for years: orange (or amber wine) would make a more interesting distillate/brandy than a quick pressed white wine made from the same exact grapes. Picking the grapes relatively early allows for more bright flavors, albeit there is sugar loss; in the desert where ripeness can destroy flavor, it’s worth catching these grapes early.

Orange/amber wine is a simple concept and is not new, only new to our modern industrial society; it’s white wine made like red wine, allowing the juice to extract more flavor from natural compounds such as acids (natural preservatives, bonus points) that are hidden deep in their skins. It is a slightly difficult process, but fully worth it when the finished wine or spirit is experienced. Just like my work in ancient grain spirits, these distillates are next level unforgettable, and in small portions are elevating in a way that corporate spirits are not. They show off the passion and labor of the growers in better ways too, as I am not adding a lot of oak or other masks or sugars; these are raw in the most friendly and beautiful way.

Since 2020 I’ve been able to confirm a suspicion I have had for years: orange (or amber wine) would make a more interesting distillate/brandy than a quick pressed white wine made from the same exact grapes. Picking the grapes relatively early allows for more bright flavors, albeit there is sugar loss; in the desert where ripeness can destroy flavor, it’s worth catching these grapes early.

Orange/amber wine is a simple concept and is not new, only new to our modern industrial society; it’s white wine made like red wine, allowing the juice to extract more flavor from natural compounds such as acids (natural preservatives, bonus points) that are hidden deep in their skins. It is a slightly difficult process, but fully worth it when the finished wine or spirit is experienced. Just like my work in ancient grain spirits, these distillates are next level unforgettable, and in small portions are elevating in a way that corporate spirits are not. They show off the passion and labor of the growers in better ways too, as I am not adding a lot of oak or other masks or sugars; these are raw in the most friendly and beautiful way.

It’s that time of year again

It’s that time of year again

It’s that time of year again

It’s that time of year again

It’s almost prickly season again…