Oregon Coast Distilleries Still Blazing A Trail

oregon coast

Outstanding micro-distilleries are a dime a dozen in Portland, but Oregon Coast distilleries are still as rare as a whole sand dollar. That means you can get amazing spirits in a beautiful setting without the crowds. Well, except for occasional release events, as evidenced in the above picture from Cannon Beach Distillery.

Three small, but mighty, spirit producers stretch between the extreme ends of Highway 101, starting in Bandon and ending in Astoria. Everyone should drive the length of this scenic roadway at least once in their life. Why not do it in pursuit of craft rums, vodkas, gins, and liqueurs, many of which are infused with locally-sourced ingredients? To ensure you aren’t tempted to drink and drive, we recommend good places to eat and sleep, too.

distilleries pilot house
Pilot House Distilling line-up. Image courtesy Pilot House Distilling

Pilot House Distilling

Pilot House Distilling, located seaside in Astoria, Oregon, is the most versatile of the Oregon coast’s hard alcohol specialists. Their product list includes Painted Lady and Bar Pilot gins, Bar Pilot vodka, A-O whisky, Barrelman rum, Columbia absinthe, a coffee liqueur, and now their new Bloody Mary cocktail in a can.

Not only does Pilot House make their own spirits at their Astoria location, their cocktails are shaken and stirred with locally-produced mixers, Bloody Knuckles Bloody Mary Mix (a perfect complement to Pilot House Jalapeño Lime Vodka)and an old-fashioned product that’s returning to popularity: drinking vinegars.

oregon distilleries grumpy dog
Craft mixology with Pilot House Distilling. Image: Pilot House Distilling

Here’s a recipe that blends a fruity shrub with Pilot House Distilling spirits:

Whisky Squall

1 oz Cherry Vanilla Shrub
2 oz AO Whisky
1 package hot apple cider or 1 K-Cup
1 Cinnamon Stick

Heat hot apple cider, add whisky and shrub, garnish with cinnamon.

oregon coast distilleries pilothouse2
Image courtesy: Pilot House Distilling

On a visit to Pilot House’s Astoria or Seaside tasting rooms, pair tomatillo lime drinking vinegar with Bar Pilot jalapeno lime vodka; cherry vanilla drinking vinegar with A-O whiskey and apple cider; or whatever creative combination Cary and his staff have on tap that day.

The company makes seasonal products with local ingredients when possible. Although there are no Northwest molasses or agave producers, Cary does source corn and wheat from the region when it’s available.

Hours: Monday-Saturday, 12 pm – 6 pm

Sunday, 12 pm – 4 pm

Fine dining in Astoria: BRIDGEwater Bistro

Overnight accommodations in Astoria: Cannery Pier Hotel & Spa

Image: Cannon Beach Distillery

Cannon Beach Distillery

Cannon Beach Distillery’s cedar-shingled exterior gives it the appearance of most other buildings on its block. But what’s inside is a far cry from the salt water taffy and souvenirs so common in seaside towns.

Instead, the shelves are loaded with bottles of clear gin and rum, amber agave spirits, and – for the lucky guest who arrives at the right time – ochre whiskey.

It’s always a good idea to try what’s new at Cannon Beach Distillery, because owner Mike Selberg is almost always doing something different and interesting. “There are endless permutations you can do in distilling,” he says. “It’s almost impossible to not make something new and unique if you’re making things entirely from scratch.”

Cannon Beach Distillery offers a few regular products, including Il Keynote agave spirit, Dorymen’s Rum and Dolon Shanks amber rum. Everything else is made seasonally or only once. Peters’ Family and Lost Buoy gin are part of what Selberg calls his “Tidal Series” because they come and go, just like the tide. Whiskeys and a few other spirits in the Carronade Collection are produced according to Selberg’s whims. They’ve been known to sell out an hour after they become available.

Selberg admits this is an unusual business model, but it has everything to do with his focus on creativity and quality. “I really want people to know that we take a lot of time with this,” he says. “We take a lot of pride in what we do and in our spirits. We’re trying to do it – I don’t want to say the right way, but we really want to put as much effort into it as we can because consumers deserve high-quality products.”

For a truly fascinating and quick read on the Pre-Post Prohibition history of distilling in Oregon, as well as a look into Selberg’s grain to glass production process now, head over to this post on their Facebook page.

They have two Tasting Rooms:

255 N Hemlock, BLDG C, Cannon Beach: Daily 11 to 5pm 

1315 S. Hemlock, Cannon Beach: Sun, Mon, Tue, Thur, Fri 2pm-7pm; Cocktails  2pm-10pm Every Saturday

Fine dining in Cannon Beach: Newman’s at 988

Overnight accommodations in Cannon Beach: Stephanie Inn

stillwagon distilleries
Image: Stillwagon Distillery

Stillwagon Distillery

Rick Stillwagon got into the rum distilling business by accident. He’s always been a tinker, he says, and one of the things he played around with as a young man was purifying water and creating ethanol through distillation. Many years later, on the hunt for a business venture that looked like it could be profitable, he decided to look into the spirit business.

“I walked into a liquor store one day to see what I could get into that wasn’t too competitive,” he says. The vodka and whiskey shelves were full. The rum shelf, on the other hand, was fairly empty. That’s where Stillwagon (who didn’t change his name when he started the business, by the way) decided to focus.

Image courtesy: Stillwagon Distillery
Image: Stillwagon Distillery

Stillwagon Distillery in Charleston produces 10 rums under the name Devil’s Own. Most are infused, and the ingredients may or may not sound familiar to enthusiasts. There’s a fruity pineapple rum, and a spiced variety that’s rich in ginger and cinnamon. But there’s also a mocha rum that’s outstanding in coffee. Locally-grown Bandon cranberries play a starring role in their similarly named spirit.

At the request of a local restaurant, Stillwagon started distilling a vodka, now called “Persian Reed”. He’s also producing “Whiskey Run” Single Malt Whiskey in partnership with nearby 7 Devils Brewing. Upcoming additions to the product line include nocino, a liqueur made from green walnuts, and rums infused with local berries.

“We use all real fruits and spices to do our products,” Stillwagon says. “It’s truly hand-crafted. Everything is done with the best ingredients we possibly can get to produce the best product we possibly can.” Coming in late 2017 is a limited run of their 50ml minis sold in 4 and 15 bottle sets available only at the two tasting rooms in Bandon and the Distillery in Charleston, 8 miles from Coos Bay.

@Jessica.Neal77: Huge variation of potent rums, and they now make vodka and whiskey as well! My favorite is the Cranberry flavor which makes an amazing mojito!!

Good grub in Coos Bay: 7 Devils Brewing Co.

Overnight Accommodations in Coos Bay: Coos Bay Manor Bed & Breakfast

Image: Brandy Peak Distillery

Brandy Peak Distillery

Brandy Peak in Brookings had the distinction of being the oldest of the Oregon Coast distilleries in Southern Oregon and around the state. Father-son founders R.L. and David Nowlin have been creating spirits their own way since 1993.

Although Brandy Peak production ceased in 2017, their distilling method remains an important part of the Oregon Coast history today. They used wood-fired pot stills that sat outdoors on their 57-acre property. David explains that his father spent dozens of years engineering and building equipment for the wine, spirit and canning industries. “His specialty was always distillation,” David says. “He built over 150 stills in his lifetime.”

One of the things that made Brandy Peak unusual in the early days (before the craft spirit industry really took off) was that their tasting room had regular hours. Visitors could drop in to sample grappa, Gewurztraimer, single-barrel brandy aged in French oak, and natural and aged pear brandies made with Rogue valley fruit. If they were in the mood for something even sweeter, they could try the blackberry liqueur plain or inside a truffle from Eugene’s Euphoria Chocolate.

Local Oregon pears ready for processing. Image: Brandy Peak Distillery

When R.L. decided to set up his own distillery, he drew on his experience to build the equipment that fit their specific needs. “They’re wood-fired because we’re out in the woods and didn’t have any natural gas available,” David explains.

Image: Brandy Peak Distillery

R.L and wife Georgia retired this year, and the distillery tasting room recently closed for business. The final inventory of their Blackberry Liqueur was shipped to Oregon retail locations in October. As of the last bottling, they were still sourcing most of their fruit locally. Grapes came from southern Oregon and northern California, and blackberries were foraged from the surrounding community.

Fine dining in Brookings: Black Trumpet Bistro

Overnight accommodations in Brookings: Lowden’s Beachfront Bed & Breakfast

Editor’s note: Article updated since original publish date November 8, 2016 with new images and information about the distilleries.

Featured image: courtesy Cannon Beach Distillery

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