Callahan Cellars/Elemental Cider: Email Interview

by Shona Milne on February 12, 2015

Sometime it’s hard to get winemaker to stand still for a few minutes so I resort to doing an email interview. I”m looking forward to tasting the cider.

What did you do before discovering wine? Brian was a Union Ironworker when we first started the winery. Christina is a Registered Nurse, currently working for EvergreenHealth in Kirkland.

Why wine? How did you get started in wine? Tell me about your wines. We used to enjoy a glass of wine with dinner every night, from the grocery store. We went out wine tasting in Woodinville for the first time for Christina’s birthday several years ago and were amazed at the difference in the quality. At some point we began working with several area wineries, and we were hooked. Our current wines feature Leroy Radford of Flying Dreams as our mentor and winemaker.

Tell me about the pizza oven. Are their other culinary adventures around the corner? The original idea behind the pizza oven was to bring great wine-friendly food to the winery warehouse district and to give our startup winery a draw. Today Brick Wood Fired Pizza operate two pizza ovens and cater to all of the best wineries in Washington. We are currently working on a cider house taproom venture featuring our hard cider, local beer and wine; and would include an exhibition wood-fired pizza kitchen, of course.

What does the future look like for Callahan Cellars? We are now making hard cider as Elemental Hard Cider, which features fresh-pressed Northwest apples. It is quickly becoming very popular in a wide variety of bars, restaurants, and bottle shops, so we have been continually adding more equipment to keep up with the demand.

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