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.
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!
