I already knew Portland boasts the most breweries per capita in the United States, but this is even more appealing:
The small craft distillery scene has hit Portland, reminiscent of the microbrewery boom two decades ago. Young microbrewers and winemakers are now distilling whiskey, brandy, grappa and even absinthe. And taking a page from Kentucky’s iconic whiskey distillers, they are beginning to host tours and tastings. With 17 microdistilleries in Oregon, and eight more startups expected across the state by year’s end, spirits aficionados haven’t seen anything like this in recent memory.
Sure, boutique distilleries also dot the landscapes in Michigan and Northern California, but only in Oregon do most artisan distilleries concentrate around a city. Collectively, the distillers help shape the bar and culinary scene in Portland. The Rose City is now seeing a renaissance of classic cocktails, and some high-end restaurants are trying experimental pairings of food with spirits.
“The distillery scene here is where the wine industry in California was in the 1960s,” said Steve McCarthy, owner of Clear Creek Distillery, one of the nation’s first microdistilleries. “We are rewriting all the rules. The artisan distilleries are making up a whole new industry.”
Congrats also to Lance Mayhew, whom the article calls one of the “city’s best bartenders.”
One of the next steps I’d like to take in my drinks education is getting to know more about the production process for spirits, beer, and coffee. By that measure, Portland is hard to beat.