Pickathon: A Musical Expression of Value

Draped lights dimly lit the paths weaving through the city of music-binging forest dwellers. Tents, hammocks, and hung linens decorated the green forest, squeezed into every habitable square yard between the sloped pines and ferns. It was an awe-inspiring sight for this first-time Pickathon attendee, and would serve as a welcomed cool-haven amid the uncharacteristic Portland heat that would linger most of the weekend.

captured by Brud Giles

This year marked the 17th anniversary of Pickathon, a 4-day music festival hosted on the Pendarvis Farm at the outskirts of Portland. True to the quirkiness and ideals of Portland, Pickathon exhibits a dedication to local food and drink as well as reduced footprint at a level unique within the music festival scene. Fare options included food from such local favorites as Bollywood, Pine State Biscuits, and Podnah’s Pit Barbeque and coffee from Stumptown Coffee Roasters. The drink menu offered a strong lineup from local breweries, cider houses, wineries and distilleries. It was hard to go wrong in an area that loves hops, whether it was Fort George’s Overdub IPA or Deschutes’ Pinedrops IPA. With cider’s growing popularity, there were great options from Reverend Nat’s and a refreshing pear offering by Anthem Cider. The cocktail menu consisted of dangerously delicious collaborations between local distilleries Dogwood and New Deal combined with mixers from Starvation Alley.

captured by Heather Binns

Furthermore, the commitment to sustainability at Pickathon is enough to make any Portlander proud. Between their bold elimination of disposable products, exhaustive list of alternative transportation options, and solar panels to offset the energy expenditure at the event, they bend over backward to ensure the environmental impact is minimal.

But nothing could make the event more Portland than the stamp of approval from Carrie Brownstein and Fred Armisen, stars of popular TV show Portlandia. Early event goers will be looking for themselves on an upcoming episode, as filming took place on the Pendarvis farm Thursday evening, with guest appearance by the Flaming Lips.

The sips and bites, however, are of course just accompaniment to the real heart of the event: its music. Rather than household names and overplayed headliners, Pickathon offers a tasty buffet of novel, innovative artists of impressive variety. Luckily, second helpings are offered as each band plays two sets at the varying venues. The main course is largely rock and folk infused with a lineup ranging from the upbeat folk-bluegrass roots of Brothers Comatose to punk band Cloud Nothings. There are plenty of complementary side dishes in the form of jazz solos from tenor saxophonist Kamasi Washington, hip-hop flare from Shabaaz Palaces, and retro soul in the guise of 25 year-old crooner Leon Bridges. While the lineup has something for a wide variety of musical tastes, it certainly helps to have an appreciation for country given Pickathon’s, at times, county fair feel, thanks in part to the haystack seating at some venues and mass square dancing events.

captured by Autumn Andel

The weekend was packed full of memorable performances. The heat on the Pendarvis farm made the barn venues excellent filters, retaining only the most enduring fans. Saturday evening the barn was bursting with hoots and hollers for Langhorne Slim’s authentic gruff set. Ty Segall kept the energy high with shredding guitar inciting mosh pits and crowd surfing, followed by a monstrous set from Canadian avant post-punk band, Viet Cong.

captured by Nehemiah Silwoski

Brothers Comatose was a personal favorite that electrified the crowd with their fast paced string picking on the main stage following a wild late-night set in the barn. Southern rock band Hiss Golden Messengers played a tight set on the main stage Friday night and again in the woods on Sunday afternoon.

image by Tim LaBarge

The woods stage was popular among the artists who graced it, frequently receiving the comment of “the coolest venue ever played”. Not difficult to imagine, given its cozy location tucked away among the cool trees and green ferns and humble framework of branches surrounding the performers. Perfectly complimented by performances such as the dreamy, smooth serenades of Brazilian born singer-songwriter Rodrigo Amarante, the stage exudes a feeling of enchantment, as if sharing the experience with a hidden audience of elves and fairies. In contrast, JD McPherson had the woods absolutely shaking in dance with his retro-rock on Sunday afternoon. But no band was as well suited for the mystical venue as the UK band Wolf People with their ominous sounding melodies and lyrics to match the wilderness vibe.

captured by Sara Vandepas

While this microshiner walked away with a generous list of new artists to add to her summer playlist, to wholly realize the beauty of Pickathon one must look beyond its wonderfully understated lineup of genuine artists. What distinguishes Pickathon is the ability of its organizers to produce an event of this caliber without casting aside the values currently gaining momentum in a generation re-evaluating its priorities. The festival is a testament to the uncompromised quality achieved by supporting local establishments as well as the seemingly lofty but attainable standard of sustainability. To truly appreciate Pickathon is to acknowledge the subtle thread of value they expertly weave into an exhilarating musical event.

captured by Brud Giles

 This article courtesy of Hayley McCoy, an optometrist and samaritan enjoying the life of a microshiner in Bend, Oregon.

Continue reading

Share:

Time Lapse from TOAST 2015

On March 7th, the MicroShiner crew followed the Oregon Distillery Trail to the Leftbank Annex in Portland, OR to enjoy a night of craft spirits at TOAST, the Oregon Distillers Guilds' annual tasting event.

Here is a fun time-lapse of the event that captures what it means to be a MicroShiner in #PDX!

Continue reading

Share:

A TOAST from the Leftbank

It was a dark and stormy night.

Actually, the weather was picture perfect in Portland, Oregon, and people flooded the streets and parks of the Rose City to celebrate what from all appearances was winter's end. As the sun slowly descended in the west, a small queue began to form at the entrance to the recently reimagined Leftbank Annex, and the unusually warm spring day gave way to what looked to be an equally spirited evening.

The crowd in question were what could be considered MicroShiners, enthusiasts of craft spirits, and the event they were lining up for the fifth iteration of TOAST, Portland's annual artisan spirits tasting hosted by the Oregon Distillers' Guild and the Oregon Distillery Trail.

With over 40 micro-distilled and craft labels assembled, the event offered attendees access to a selection of spirits that dwarfed even the most ridiculously well-stocked bar, serving up samples of some hundred or more individual tastes and flavors. Included in the price was an unlimited number of tastings, a souvenir sniffter, and hors d'oeuvres prepared by several shining stars from Portland's renowned culinary scene.

Upon entering, we were greeted by Ted Pappas of Big Bottom Distilling and current president of the Oregon Distillers' Guild. Ted shared with us some details about the event, ending with a dissertation on the highlight of the evening, an unveiling of the Oregon Starka Project.

"Write this down," he said. "A rye, pinot barrel; a zinfandel; and a rye barrel with French oak staves and applewood."

Starka is unique even in Portland, a city renowned for its expansive craft spirits portfolio. It is barrel-aged vodka, a style of crafting that spirit nearly unknown outside the borders of its eastern European motherland. The Oregon Starka Project is only the second such launch in America, following the recent release of Cardinal Sin Starka by St. Louis Distillery.

The uniqueness of the spirit itself is only amplified by the fact that the Oregon Starka Project is a collaboration between three local micro-distilleries. Its the type of thing that can only happen in Portland, a town nearly notorious for harboring a quasi-socialist sentiment.

"To my knowledge its the only collaboration between distilleries," Pappas adds. "Breweries and distilleries; there's lots of that. But this is something unique. We're really supportive of each other here."

The unveiling was scheduled for later in the evening, and Pappas hopes it will become an annual event at TOAST. Until then, there were plenty of other delicacies on hand ready to be sampled.

Indio Spirits, one of the distillers collaborating on the Starka Project, had an extensive portfolio on display, a highlight of which was their Hopka hop vodka. The spirit is dry hopped using local Cascade hops, resulting in what amounts to an incredible tasting experience.

Vinn Distillery was another notable stop. Offering a blackberry liquor, vodka, whiskey, and traditional Chinese baiju, Vinn is unique in their use of rice as the basic building block of their spirits. Produced locally in Wilsonville at their family owned distillery, Vinn's product is likely the only craft baiju in America, although Michelle Ly of Vinn believes we will soon see an influx of this rare (at least in the US) spirit from Chinese producers. Support the local effort and ask for Vinn instead!

Another unique taste being sampled was Cascade Alchemy. One of several micro-distillers at the event from Bend, Cascade Alchemy's selection contained a number of interesting flavors including Apple Pie and Barley Shine.  Of particular note was their Chai Tea, made from corn and distilled eight times before being infused with chai from My Chai in Bend. Refreshingly smooth, it would be sublime strengthening an Arnold Palmer on a summer afternoon.

Of course, this is only a few of the notables to be found at TOAST. With time running out on a tie score in the night's match between the Portland Timbers and Real Salt Lake, the wealth of the assembled craft spirits only increased in value, providing some needed respite for a few of the home team's more hardcore fans.

As the evening progressed, attendees narrowed down their favorites, with many purchasing a bottle for home, another aspect of TOAST that makes this particular tasting event unique.

Still, all things must end, even those as remarkable as TOAST, and so it did, closing with a VIP after party on the mezzanine. Clearly a success, this year's event set a high bar that will only be eclipsed by future iterations in scope and scale. We look forward to seeing you there! 

  Cheers!

Continue reading

Share:

Portland's TOAST to Craft Spirits

Tickets are now on sale for TOAST 2015, the Pacific Northwest's signature artisan spirits tasting event.

Entering its fifth year, TOAST connects small distillers and producers of handcrafted spirits with the craft enthusiast in a unique all-inclusive tasting experience. TOAST will take place Friday, March 7th, 2015 from 4-10pm in the beautiful Leftbank Annex building in SE Portland, and will feature over 40 distillers, on-site product sales, bites from top local chefs, music and other entertainment.

This year’s event will have an updated format, taking place on a single night with lively activity throughout the evening and an all-inclusive ticket price covering all food and drink samples. Participating distilleries will also be offering products for sale on-site, including several limited releases.

TOAST attendees can expect a huge variety of spirits to sample, including rare liqueurs like absinthe and aquavit. Participating distilleries include Aria Gin, Bendistillery, Big Bottom, Bull Run Distillery, McMenamins, Oregon Spirit Distillery, and Vinn Distillery. 

Celebrated Portland chefs including Chef Scott Dolich of The Bent Brick will pair tasty bites with the vast selection of spirits, while some of Portland's best mixologists will be crafting exceptional cocktails for guests to purchase at the MicroShiner-sponsored bar.

General Admission tickets for TOAST are $45. Limited VIP tickets are also available for $60, which includes two cocktails, access to the VIP room and entry to the distillers after party. 

Tickets can be purchased online here.

Continue reading

Share:

Oregon Distillers Festival

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.

Continue reading

Share:

Craft Destinations

Oregon and Colorado are two places that are quickly proving themselves as the travel destinations of choice for aspiring craft aficionados. Boasting dozens of micro-distilleries each, both locales are this weekend hosting criterion events to further cement their preeminence in the national craft landscape.

Colorado - Stills in the Hills

Oregon - Oregon Distillers Festival

Hosted by McMenamins Edgefield

• Edgefield - Blackberry Hall | 
• Saturday, July 13, 2013

• 1 p.m. ‘til 6 p.m. | 
• $20 advance, $25 day of event (each ticket includes 14 tasting tokens) | 
• 21 and over

Buy Tickets

Tickets on sale now!

About The Oregon Distillers Festival

Guests can relax in a meadow while choosing samples from more than 100 Oregon-made spirits from 20-plus Oregon Distilleries – all in one place! Pair those spirited samples with tasty bites from Black Rabbit Restaurant Executive Chef Kenny Giambalvo. The event includes bottle sales, a silent auction and distillery tours – just be sure to have your ticket to enter! At the same time on the property are the musical festivities and activities of Edgefield’s 102nd Birthday Celebration.

Participating Distillers

Edgefield Distillery (Troutdale)
Cornelius Pass Roadhouse Distillery (Hillsboro)
Bend Distillery (Bend)
Bull Run Distillery (Portland)
Big Bottom Whiskey (Hillsboro)
Brandy Peak Distillery (Brookings)
Cascade Peak Spirits Distillery (Ashland)
Clear Creek Distillery (Portland)
Eastside Distilling (Portland)
Elixir (Eugene)
Glaser Estate Winery (Roseburg)
Hard Times Distillery (Corvallis)
Immortal Spirits and Distilling Co. (Medford)
Indio Spirits (Portland)
New Deal Distillery (Portland)
Northwest Distillery (Portland)
Rogue Spirits (Newport)
Stone Barn Brandyworks (Portland)
Vinn Distillery (Wilsonville)
Vivacity Fine Spirits (Corvallis)

Participating Vendors

Moonstruck Chocolate – Distillers Series Chocolate
Baby Barrels – Mini Aging Barrels
Essential Oil – Artisan Stills
Raw Woods – Barrel Furniture

website:

http://www.oregondistillersguild.org/ 

Continue reading

Share:

TOAST - 2012

This weekend, the Oregon Distiller's Guild will host TOAST, the Oregon Artisan Spirits Tasting, in Portland. Billed as, and quite likely, the largest public craft spirits tasting in North America, TOAST will feature over 50 small batch producers pouring over 100 different spirits, from absinthe to whiskey.

Held on the sky bridge level of the World Trade Center in Portland, OR, the event runs from 3-8 pm both Saturday and Sunday. The $49 pass ($40 advanced tix available online) includes spirit and cocktail samples, an Oregon Distillers Guild branded tasting glass, and a buffet.

We highly recommend this phenomenal event. Tell them MicroShiner sent you!

Continue reading

Share:

8th Annual Great American Distillers Festival

Rain slapped the wet pavement of downtown Portland during a typically gray weekend in the Rose City. Fortunately, for about 1,000 admirers of fine liquor, the 8^th annual Great American Distillers Festival offered a warm refuge from the elements.

35 distillers came from all across the country (including one from Brazil) in order to showcase their hand-crafted liquors as well as mix and pour samples of their holiday cocktails. Within the mass of finely-tuned blends, designed to conjure nostalgic memories of fall, three particular distillers managed to marry a perfect combination of sweet and spicy essences that made their liquor come through smooth and warm. 

Louisville Distilling Co. poured a "Fallen Angel"; aptly named after their Angel's Envy Kentucky straight bourbon whiskey which was the base liquor for the drink. A combination of Ruby port, lemon juice, apple cinnamon fall syrup, aromatic bitters, and orange peel (flamed, of course) was one of the three mixology contest winners.

Sound Spirits of Seattle pulled out all the stops as well, inventing their very own "Self Starter". The cocktail is a mixture of their Ebb+Flow Gin, absinthe, Cocci Americano, and apricot brandy. The strong absinthe flavor didn't overpower, as it was only used to rinse the chilled coupe that the drink was mixed in. Sound Spirits is a landmark distiller in the Northwest as Seattle's first distillery since Prohibition. Their liquor has a lot to live up to and it does so with humility.

Portland's own Bull Run Distilling Co. poured the most talked-about cocktail (likely due to their use of pumpkin butter). The "Temperance Harvest" was a mixture of Bull Run's Temperance Trader Bourbon, pumpkin butter, fresh lemon juice, Angostura bitters, and dry hard cider. The drink was then finished with whipping cream, more bourbon, and a dash of allspice. It's no doubt that on a cold, rainy weekend, the most buttery drink got the most buzz.

Although the event provided liquor enthusiasts with a variety of spirits, many distillers focused on bringing character back to vodka, claiming that many large distilleries have saturated the vodka market with odorless and tasteless vodkas. Instead, distilleries like OYO (out of Ohio) and Dry Fly (of Eastern Washington) make their vodka from scratch and use locally sourced soft white wheat to produce a round, flavorful alcohol. By their careful distilling process, oily fusil alcohols are removed without sacrificing the integrity of the vodka. These legitimate vodkas instill a sense of place within the drinker distinctively reflective of their origins. Dry Fly won the World's Best Vodka in 2009 and was the first distillery in Washington State, essentially writing the laws for future Washington distilleries.

Portland's own distilleries had a strong presence at the event, their products standing out and their booths swarmed. But as seems to be the case with northwest micro distilleries, these crafters are still new to the market. According to the folks at Portland's New Deal Distillery, there was no micro distilling industry at all when they tried to get their start in 2001. New Deal paired up with other distillers in the area and formed Distillery Row, a community of practicing distillers in Southeast Portland who would break into the industry together through what could be called a distiller's incubator. Now, after 9 years, people are finally becoming aware of the movement as the industry matures. 

Rest assured, not only is the craft movement alive and thriving throughout the nation, it is hitting its stride in the Pacific Northwest. And although the competition is tough, distillers everywhere are looking to each other for inspiration in order to create better spirits across the country. MicroShiner will be eagerly awaiting next year's Great American Distiller's festival where liquor devotees can retreat from the omnipresent Northwestern drizzle and warm themselves from the inside out. 

words and photos by Robin Johnson

Continue reading

Share: