Big Bottom Whiskey
21420 NW Nicholas Court, Suites D-8 and D-9, Hillsboro, 608-7816, bigbottomwhiskey.com.
They don’t get much foot traffic at Big
Bottom, which sits in an industrial park just w
The Emerald 1865 (pictured above)
The Emerald is made from an 1865 Irish
whiskey recipe, made in an alembic still from grain grown on Ransom’s
farm, then aged three years in oak
Donlon Shanks (pictured above)
Mike Selberg’s rich Donlon Shanks amber
just mopped up at the American Distilling Institute’s competition,
judged the best dang rum made in Americ
Aria (pictured above)
An exceptional, classic dry gin, complex
but direct, with a blend of juniper, cilantro, cardamom and citrus zest.
Superbly balanced and perfect all by its lonesome
Dystopia (pictured above)
This unfiltered vodka is just about
creamy, and you can taste the character of the Bob’s Red Mill whole
wheat and rye used to make it. Sip straight and
Pear Brandy (pictured above)
This Bartlett masterpiece was the first
craft-distilled spirit in Oregon to become truly famous—called the
greatest in the world by fetishists on the E
19330 Pinehurst Road, Bend, 541-318-0200, bendistillery.com.
Bendistillery is known for their clean, midpriced Crater
Lake spirits, especially their smooth lava rock-distilled
1733 NE Alberta St., 287-2400, aviarypdx.com.
Aviary makes dishes that are already potent cocktails of
cuisines. But the cocktails manage to keep up. Try the canicule, a
complex little nu
For $20, a distillery-row passport nets
you free tastings at the six (soon to be seven) Distillery Row craft
distilleries. Just note t
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