The emergence of Oregon as a mecca of craft distilling was
showcased for the curious front and center recently at the adult playland
known as McMenamins’ Edgefield just outside of Portland. Here, under a big top
tent on a hot Saturday in July, were poured some of the Beaver State’s finest
spirits for those in attendance at the Oregon Distillers Festival.
Around 20 distilleries took part in the four hour event at
the flagship property of the brewpub chain known throughout the Pacific
Northwest for taking old unique properties and turning them into fanciful
watering holes. To be certain, McMenamins’ had both of its distilleries, one at
Edgefield itself and another from its Cornelius Pass Roadhouse property, represented,
but also on display were small shop operations ranging from the Oregon coast to
the high desert and beyond.
One of the newest Oregon distilleries offering up samples of
its spirits was Cannon Beach Distillery. Owner Mike Selberg and a female
companion were showcasing two rums and an agave spirit. Selberg’s liquors are
award winning, he noted, which is impressive when you consider his is mostly a
one man operation producing only 400 to 500 cases a year.
Down the row a bit from Cannon Beach was Bull Run DistillingCompany, whose primary focus is upon whiskey. Lee Medoff, one of those heading
operations at the distillery, ironically spent some of his formative time in
the industry as a brewer at McMenamins. Bull Run was pouring two of its
whiskies, one of which was described taste wise as starting like a Canadian
whiskey and finishing like an Irish, along with a rum as well.
While most distilleries were showing off whiskies, rums, vodkas and other well known spirit types, a few were also offering samples of what would best be described as pre-mixed cocktails. One of these was Northwest Distillery. Owner Meghan Zonich had at the ready Hello Lovely, a refreshing concoction best enjoyed when served chilled and characterized as a “spirited strawberry lemonade” made from Oregon vodka, natural strawberry/lemon flavor, and pure cane sugar.
Not to be outdone by the visiting distilleries, theMcMenamins’ offerings on display at its two tables had plenty takers during the
festival. The Edgefield distillery showcased its regular stable of spirits as
well a new offering known as Aval Pota. This malt whiskey distillation,
consisting of freshly pressed Oregon apples as well as organic brown sugar and
cinnamon, was described by one event goer as tasting like “apple pie.”
As for Cornelius Pass Roadhouse, it was pouring samples of a new, and as yet unreleased, aged whiskey beside a tasty hazelnut liqueur.
All in all, it was a solid showing by members of the Oregon distilling crowd and a reminder that the emerging craft spirits movement is
taking the liquor industry in directions it has never really considered before.
Nino Marchetti, a freelance writer out of Portland, runs his own whiskey blog known as The Whiskey Wash (http://thewhiskeywash.com) and
writes about lifestyle and consumer technology topics. Nino has over 10
years of freelancing experience writing for print and online ventures.
When not writing, he can be found exploring his favorite haunts around
the city or enjoying a good glass of whiskey or beer. Look for more on the Oregon craft spirit scene from Nino here @MicroShiner.
