We've Got Spirits, Yes We Do![Posted by David Miller] LISTEN TO "We've Got Spirits, Yes We Do!" (24MB MP3) Oregon has been happily obsessed with homegrown beer and wine for decades now. Portland alone has more breweries than any other city in the country, and it seems like every other day a national magazine or newspaper is taking its readers on a lush winery tour of the Willamette Valley. But even with all of the pinot and IPA attention, it's the hard stuff -- the distilled spirits -- that have really taken off here (culturally, commercially, creatively) in the last few years. Sales of spirits grew nine percent last year, and while a lot of that was Jack Daniels (with 412,000 bottles sold 2006), a growing percentage of the liquor that Oregonians drank -- neat, on the rocks, or muddled with cucumber -- was made here. Thirty-seven distillers around the state now take grapes, pears, malted barley and cereal grains, and make brandies, eaux de vie, whiskeys, gin. To hear some of them describe it, we're in the early years of a booze revolution that follows naturally -- inevitably? -- from the homegrown and handcrafted food ethos that's taken root in the Northwest over the last two decades. We'll be talking with two distillers on Friday, a Young Turk and a spirited veteran, about where we've come from and where we're going. Christian Krogstad, of House Spirits, jumped onto the scene with an "ultra-premium" vodka, added a popular gin, and recently released an anise and caraway-infused aquavit. In only four years Krogstad and partner Lee Medoff's creations have been embraced by critics and mixologists around the country. Steve McCarthy, of Clear Creek Distillery, has been manning the still for 23 years. Starting with Bartlett pear eaux de vie and slowly branching out to everything from single-malt whiskey to Douglas fir brandy, he's built a small empire of small batch liquor. Have you been swept up with spirits? Are local liquors leading you to sip more slowly -- or mix with more interest? Would you be distilling yourself if it weren't for pesky laws? What would you make? GUESTS:
After a year and a half of hard work, Highball Distillery will be introducing Elemental Vodka next week!
I founded Highball Distillery with my partner Michael Heavener. As we discussed what kind of a business we wanted to start we identified a few requirements. We wanted to build a business that purchased raw ingredients and produced a finished product. We wanted to build a company that operated in a responsible way, a business that participated in and supported the local economy. Finally it had to be a business we could be excited about. We decided to produce an Organic Wheat Vodka. Our Wheat is purchased from local grain miller Bob's Red Mill. Our Vodka is produced using 100% wind energy. We craft our product from scratch. Every bottle of vodka contains more then 2 lbs of grain. When you purchase a macro-distilled commercial vodka, you are supporting industrial agriculture (ADM, Cargill, etc). Our product provides an option for consumers who demand the highest quality product and want to support business that is striving to find a better way.
This is Tom from New Deal Distillery, and I'm looking forward to hearing Steve and Christian talk about where the local distilling is going tomorrow. We've been around since 2004, and even in that short time, its amazing how much growth there has been in the local distillation scene.
But I wanted to add to Michael's (from Highball Distillery) comment about the role local distilleries play in the local economy. We were inspired by the micro-brews, and more recently, Stumptown and the local chocolatiers. We want to add to the list of hand-crafted products that are made here, but as good as anything in the world. We hope the success of our industry inspires more people to keep creating here, and realizing you can do almost anything ('cause it just makes this a better city to live in). And congrats to Highball for making in happen! Tom
I am a local home brewer and am interesting in all sorts of hand crafted products like wine, cheese, bread, mead, Sake' and so on. I have tried my hand at beer, sake', brie, bread and would love to try some distilled spirits. But...
Bart Stupak, congressman from Michigan, has introduced a bill in the house, HR 3949, to legalize home distilling but he needs a co-sponsor. I have contacted several groups looking for support of Bart bill, Including our own David Wu (who did not even reply) but have not found much. I would love to see craft distilling take off as a hobbie, what else can we do to make this happen? Will
Mike Sherwood, thanks so much for alerting us about the "Deja Vu with Oregon Microdistilleries" article. We've taken down your comment because it's not our policy to have entire articles copied and pasted in the comments section, but we appreciate the heads up. Everyone can read the article here
Good morning. I like to just help fuel the discussion this morning by referring you to our site, http://www.burningstill.com/. There you'll find an exclusive focus on craft distilling, laws, politics and of course the products.
We're based in Portland metro area and our coverage frequently focuses on Oregon and Washington. We think Oregon and Washington are leading the craft distilling movement. Thanks and have a great day. The Burning Still team.
One of the most exciting and delicious new additions to the Oregon scene is artisan hard apple cider. There are a few excellent cideries in the state and they are starting to build an industry based on cooperation and principles of sustainability which is making quite a splash outside the state. One of the best is Wandering Aengus (www.wanderingaengus.com) I've attempted to attach a Wall Street Journal article on Oregon Ciders. I hope it comes through.
Oregon has a much longer history in spirits than most people realize. Hood River Distillers began in 1935 by distilling fruit grown in Hood River. As the story goes, the founders watched as seagulls and other birds were getting drunk at the leftover piles of fruit at the cannery, and they thought, "Maybe we have something here". Hood River Distillery was soon born.
Today Hood River Distillers is the largest spirits company west of the rockies. They produce Pendleton Whisky (among others), it is the fastest growing whisky in the US. Jerry Ketel
Pendleton Whiskey (note: American whiskeys are spelled with an "ey" and Scotch
whiskys are spelled without) is a fast-growing brand but hardly the fastest. It might be in the top ten but I don't think so as its distribution is limited. The fastest growing whiskey in the last 3-4 years has been Bulliet, which is also, in this author's opinion, a far superiour whiskey (bourbon, actually.)
Great topic today!
As a minor note, there is a long history of distilling in Oregon and the Portland/Vancouver metro area. As the historian at Fort Vancouver National Historic Site, this is one of the more interesting "firsts" claimed at the fort that I look forward to researching more...the first distilling venture in the Oregon Country. Yes, in addition to a successful brewing venture, the Hudson's Bay Company had a distillery on the waterfront at Fort Vancouver for many years. It was a fairly large building, 132' x 18'. Today, there are several restaurants along the Columbia River waterfront in this original location...little do they know they're serving spirits in a place where they were believed to be first distilled in the area! Spirits and the Hudson's Bay Company had a love/hate relationship, and to be brief the HBC sought to control the production and distribution of alcohol. That did not keep wily American immigrants and British Navy deserters from distilling their own homemade "hooch" in the 1840s, resulting in several colorful tales which I'd be happy to share. Anyway, the point is that, indeed, there is a long history of distilling spirits in the Oregon Country. Cheers, Greg Shine Chief Ranger & Historian Fort Vancouver National Historic Site Northwest Cultural Resources Institute
My name is Stuart Ramsay and I'm a drinks journalist based here in Portland. I've written about microdistilleries in books and magazines. My website, Ramsays Dram, explores the culture of drink.
I believe this is the best time in history to be a drinker in terms of the variety and quality available, and Oregon's distillers are contributing to this in no small way. Like the microbreweries, our distillers are re-discovering a cornucopia of spirits, often adding their own regional signature. Our local distillers are not held back by tradition as in Scotland and Kentucky. We have a sophisticated consumer base, a healthy, innovative bar culture. I was talking to to a kentucky distiller last week and asked him what he wanted to see on my website. His reply: "More information and news about Oregon microdistilleries. That's where the excitement is." Slainte! Stuart
David mentions again "Bend Brews" along with the revolution" in oregon microdistilled spirits, ignoring (again) the city with the most breweries in the World, Portland Oregon. We have 32 breweries within the Portland area, and why we are often ignored by OPB still mystifies me.
Another brewery worker, Eric Wager
I found Rogue Spirits Spruce Gin by accident at the liquor store in Lincoln City. I went in for Tanqueray or Bombay, but changed my mind when I saw the Rogue. I love Rogue beer so I figured the gin must be good. BY FAR the best Gin I've ever tasted. It has a very clean flavor.
I've been unable to find it in Portland, but I've only checked 3 liquor stores. I look forward to trying the Aviator Gin. -amy h.
Hi there. Mike Sherwood here with Sub Rosa Spirits. Another one of the young turk distillers here in Oregon. I make two culinary inspired vodkas. A Tarragon anda Saffron infused vodka. I cut my teeth making wine at the Sineann winery, then we recruited by Rogue to run their rum distillery and build them a new distillery on the coast.
My two infusions are made from fresh herbs and spices, hence the true flavors and natural colors. Each of 8 spices are infused separately for the Saffron and then blended. Part culinary art, part alchemy. The Tarragon uses fresh tarragon leaves, a wee dram of fennel and a touch of mint. The Saffron vodka has notes of toasted cumin on the nose, a lemony mid-palate of coriander wrapped in the aromatics of saffron with grace notes of ginger, black peppercorn and red chilies. This infused vodka is as complex as a gin with 8 spices making up a mélange that echoes India and Asia. I make these distillates one 50 case lot at a time. Each bottle is identified by a batch number and year produced. They are available in Oregon, Washington state, California, Washington DC and soon in France. My new distillates are part of the movement towards culinary inspired cocktails and are made to mix. http://www.subrosaspirits.com Jamie Boudreau formerly of the Vessel bar in Seattle liked 'em : Since the bottles say that they are vodka, I guess I’ve got to believe it, but I’d want to give these spirits a different classification altogether, as they are that unique. http://spi...-esdragon/
As the owner of a Portlan design firm/advertising agency, I'm constantly doing work for small clients inside and outside Oregon that have trouble getting their product in Oregon. Other states are much easier for them to approach and launch a product in. I would like to hear from Jim at the OLCC how he would suggest my clients approach the OLCC to launch their products in Oregon.
Thank you, Dave Bourne President | Creative Director IGNITE | Advertising and Design 800.714.4760 x1 Direct: 503.244.0836 Cell: 503.201.4350 Fax: 503.296.5736 http://www.igniteadvertising.com
I am originally from Germany (where a lot of local farmers distill their own brandy and pay tax with the "Vorlauf"). I was very pleased to find Clear Creek Distillery with some really good brandys right in my neighborhood (NW Portland). I encourage anybody to go to their tasting room to try some of their brandys and grappas.
Uwe Hermes
As a staffer at Portland-based national drinks magazine, Imbibe (http://www.imbibemagazine.com), we are always hearing from local and far-flung readers about actually visiting the distilleries in our state. Just last week I ran into a reader in San Francisco who was glowing about a recent visit to Clear Creek. Reading about the people behind the bottle and things like craft distillery tours offer imbibers a connection to the story behind every sip they take, which is an intimate experience big producers can't offer. And with 30+ distillers in the state, Oregon can and will benefit from this form of culinary tourism. We're just lucky it's so close to home!
Great job on the show today, everyone.
Here's a list of the Oregon distillers. Not sure how the count of 30 distilleries came about though. My count is 17, but there should be 20 by years end. There are a half dozen others in the planning stage.
Artisan Spirits Ryan Csanky Erik Martin 1227 SE Stark St. Portland, OR 97214 Cell: 503.781.2357 ryan@artisan-spirits.com http://www.artisan-spirits.com/ Bendistillery 1470 NE 1st Street, #800 Bend, OR 97701 Office: 541.318.0200 Jim Bendis - CEO Alan Dietrich - National Sales Manager alan@bendistillery.com http://www.bendistillery.com/home.html Brandy Peak Distillery 18526 Tetley Road Brookings, Oregon Office: 541.469.0194 David Nowlin - Distiller distiller@brandypeak.com http://www.brandypeak.com/ Cascade Peak Spirits P.O. Box 1198 Ashland, Oregon 97520 541.482.3160 Diane Paulson - CEO diane@cascadepeakspirits.com David Eliasen - Vice Pres./Distiller http://www.cascadepeakspirits.com/ Clear Creek Distillery 2389 NW Wilson Street Portland, OR 97210 Stephen McCarthy – Owner / Presidente Office: 503.248.9470 http://clearcreekdistillery.com/ Dolmen Distillery P.O. Box 732 McMinnville, Oregon 97128 Anders Johansen - Distiller dolmendistillery@comcast.net http://www.dolmen.arbre.us/ Highball Distillery 610 SE 10th Ave Portland, OR 97214 Michael Heavener Michael Klinglesmith highballdistillery1@gmail.com http://highballdistillery.blogspot.com/ House Spirits 2025 SE 7th Portland, Oregon 97214 Office: 503.235.3174 Lee Medoff - Commissar Christian Krogstad - Sales & Marketing medoyeff@medoyeff.com http://hou...irits.html Hood River Distillery 660 Riverside Drive Hood River, OR 97031 Office: 541.386.1588 Rob Van Volkinburg - Northwest Sales Manager robv@hrdspirits.com Office: 503.574.3693 Mobile: 503.970.7079 Indio Spirits Inc. 7110 SW Fir Loop Suite 240 Tigard, Oregon 97223 Office: 503.620.0313 John Ufford - CEO and head pooh-bah john@indiospirits.com Bob Turner - Sales and Marketing http://www.indiospirits.com/ Integrity Spirits 909 SE Yamhill Portland, Oregon 97214 Office: 503.729.9794 Kieran Sienkiewicz – Distiller Rich Phillips – Sales and Marketing integrity@comcast.net http://www.integrityspirits.com/ Liquid Vodka Warren, OR 97053 Cory Zonich czonich@liquidvodka.com http://www.liquidvodka.com/ McMenamins Edgefield Distillery 2126 S.W. Halsey Troutdale, OR 97060 503.669.8610 ext 344 http://www...=76&id=426 New Deal Distillery Portland, OR 97214 Tom Burkleaux Matt Vanwinkle info@newdealdistillery.com http://www.newdealdistillery.com/ Moving to new digs soon. Ransom Distillery 845 NE 5th St. McMinnville, OR 97128 Tad Seestedt - Distiller / Winemaker Office: 503.883-2089 tad@ransomspirits.com http://www.ransomspirits.com/ Distillery in Portland. Winery in McMinnville. Rogue Spirits 1339 NW Flanders Portland, Oregon 97209 Office: 503.241.3800 Gary Fleshman – Distillery Manager gary@rogue.com cell: 541.961.5265 John Couchot – Newport Distiller http://www.roguespirits.com/ Sub Rosa Spirits 2025 SE 7th Portland, Oregon 97214 Mike Sherwood - Distiller / Owner 503.476.2808 [cell] sub-rosa@comcast.net http://www.subrosaspirits.com Office is in Dundee. Distillery is in Portland.
While I am mostly a winedrinker, we always have some Clear Creel product in the cabinet and tried the new Oregon Gins. Clear Creek also rescued our favorite backing subject: Black Forest Cake. Until I found the 'Kirschwasser' we had to deal we inferior Schnapps products (brrr), but soaking the cream and cherries in Kirschwasser first makes a cake just like my mother's. The name leads me to a thought on naming the products: Everybody knows the European winemakers beef with wine names like 'Burgundy', 'Rhine', 'Chablis'.
So I am a little ambivalent towards using the European names prominantly on the label, vs saying 'Oregon Cherry Brandy' and in smaller print 'Kirschwasser' or 'Eau de Vie Style', whatever the case may be. Finally I am miffed about the OLCC rules on these products: They should be treated like wine and beer; after all we are not dealing we rut-gut here and I can not see the average alcoholic running around with $30/$40 Oregon spirits scaring the daylights out of the onlooking public. Wolfgang Sailler, Salem Showing comments 1 - 22 of 22
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06/05/2008 7:51:06 PM
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