For some time now, Portland has established itself as a craft-beer-brewing Mecca, while the surrounding state of Oregon is home to a significant number of independent wineries. So it should come as no surprise that a distilling industry has begun carving its own unique niche in the Oregon array of brewing and vinting innovation.
In Southeast Portland, Distillery Row has emerged with multiple distilleries bottling their own spirits, which initially might excite some, if not for the fact that the majority only makes vodka. Now that’s not so bad, but what about those of us who have a broader palette? I’m talking about whiskey people!
Don’t worry Portland—among Oregon’s newfound distilling zeal is a community of whiskey lovers bottling some of the best spirits in the nation. The Northwest is certainly producing unique whiskey that strays far from standard American bourbon. So in the spirit of supporting your local spirits, lay down some funds and try your local flavor of whiskey.
McCarthy’s Whiskey, Clear Creek Distillery
“A lot of guys that don’t like Scotch—they think a great whiskey is Crown Royal—they will not like my whiskey…we don’t dumb it down here.” —Steve McCarthy
Steve McCarthy grew up around his family’s orchards here in Oregon. But after a trip to France during his youth and experiencing that country’s Eau de Vie, a spirit distilled from fruit, he decided to try his own hand at it here in the U.S., using his family’s own produce. He founded the Clear Creek Distillery in Northwest Portland.
But during the orchard’s off-season, he still wanted to be distilling and began to branch out, one project being McCarthy’s Whiskey, with the intent to make his own whiskey in the style of Islay Scotches.
In 1990, Steve contacted various breweries in Portland’s then-infant micro-brewing industry. He didn’t get too many positive responses. But McCarthy’s whiskey notion did attract the interest of Kurt Widmer of Widmer beer. Since then, McCarthy has enjoyed a prosperous partnership with the Widmer brothers who provide the initial whiskey wash for distilling McCarthy’s Whiskey.
McCarthy’s is a whiskey that certainly packs a peaty punch similar to Islay Scotches. This is a serious “Scotch” whiskey meant for hardcore Scotch drinkers who like the taste of a campfire in their mouth. Of course that’s an exaggeration—don’t be fooled; despite the peaty nature of McCarthy’s, it is a remarkably smooth drink. Aged three years, it is an unfiltered whiskey that in 2006 Jim Murray’s Whiskey Bible awarded best small-batch whiskey in the world.
House Spirits Whiskey, House Spirits
“It’s Oregon whiskey. A lot of people think it’s gonna be bourbon…but I would say it’s Oregon whiskey. It’s a whole new category.” — Christian Krogstad
House Spirits is a bit of the new kid on the block. Most folks may know them for their Aviation Gin, Krogstad Aquavit and Medoyeff Vodka—but owners Christian Krogstad and Lee Medoff started House Spirits with the intention of making whiskey. Both men met as brewers for McMenamins 20 years ago, but it wasn’t until 2004 when they decided to start House Spirits.
House Spirits Whiskey combines the unique traits of Scotch and bourbon processes. While its ingredients consist entirely of malted barley, they use the American style of aging it in charred barrels. Unlike other American whiskies, the barrels use local Oregon oak, which Krogstad believes brings a spicier quality to their whiskey bearing notes such as clove or nutmeg. This adds to the caramel and vanilla common to bourbon, yet less sweet.
Krogstad also feels that the Northwest climate and weather contribute to the aging process unlike other regions, where as the aging whiskey is more dramatically drawn and expelled in and out of the barrels’ wood, while also maturing faster than elsewhere.
So far only a limited release of their whiskey has been available in their tasting room off of Southeast Seventh Avenue, but according to Krogstad, liquor stores will be carrying their brand before summer hits.