Farm Stories

Tasting Notes

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Uprooted

Tasting Notes

Uprooted

With a supply of colorful, fresh carrots from our garden, Beverage Manager Logan Griffin was inspired to “uproot” traditional use of carrots in the kitchen.

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Summer Thyme

Tasting Notes

Summer Thyme

This cocktail from The Barn is bright, light and perfect for Summer sipping.

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Tomato Brebis Toast with Basil Pesto

Tasting Notes

Tomato Brebis Toast with Basil Pesto

Chef Josh Feathers is showing off Summer tomatoes and homemade pesto with this delicious dish.

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The Midnight Train

Tasting Notes

The Midnight Train

Sommelier Meg Edwards shares how she mixes up the perfect after dinner cocktail.

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Spicy B&B

Tasting Notes

Spicy B&B

Spice things up with the unexpected and exciting flavors of the newest cocktail creation from the Dogwood.

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Neat or On the Rocks?

Tasting Notes

Neat or On the Rocks?

Beverage Manager Logan Griffin shares his insight on when to add water to your whiskey.

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Spring Fling in the Dogwood

Tasting Notes

Spring Fling in the Dogwood

Light, lovely and memorable, this cocktail is just the 'Spring Fling' you've been looking for.

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Passing the Torch with Billy Weiss

Tasting Notes

Passing the Torch with Billy Weiss

Owner of North Berkeley Imports, Billy Weiss, shares his approach to choosing wines for the upcoming Passing the Torch event.

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Brewery Collaboration - Peel Your Face IPA

Tasting Notes

Brewery Collaboration - Peel Your Face IPA

What do you get when you put two inspired, Tennessee beer brewers together? A kick of orange flavor!

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A Perfect Pair - The Art of Wine Pairing

Tasting Notes

A Perfect Pair - The Art of Wine Pairing

Blackberry Farm Food and Beverage Director Andy Chabot shares his expertise on the art of wine pairing.

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Lenton Rose

Tasting Notes

Lenton Rose

Beverage Manager Logan Griffin and Kevin Trent of the Barn have dreamed up an enchanting new cocktail that is Summer in a glass.

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Smoke Signals

Tasting Notes

Smoke Signals

We juiced Meyer lemons and turned that juice into a simple syrup of two parts sugar, one part juice. Then we wood grilled the lemon peels and infused them into vodka.

Stories (20)

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