Mike and Patti Sherlock started making rye whiskey in the late 1990s from a recipe from the journals of John Jacob, an immigrant from Holland and Patti’s great-grandfather. When Washington state passed the craft law in 2008, Mike and Patti founded Fremont Mischief Distillery. Fremont Mischief distills rye whiskey, gin, and vodka using winter wheat grown on Whidbey Island and rye from small Washington State farms and the Willamette Valley in Oregon.

Above is a sketch of the courtyard of Fremont Mischief Distillery that I did recently while enjoying a glass of Fremont Lush. Below it is a street view from 2013, before the addition of the restaurant/rooftop terrace.