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Spirits are soaring

Submitted photo<br><b>Frequently ordered items stand adjacent to the main conveyer line at the OLCC’s 230,000-square-foot warehouse in Southeast Portland.  
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Submitted photo
Frequently ordered items stand adjacent to the main conveyer line at the OLCC’s 230,000-square-foot warehouse in Southeast Portland.
Karl Klooster/News-Register<br><b>At the anniversary event, Brad Irwin and John Duke of Oregon Spirit Distillers discuss their products, which includes 10 whiskies.</b>
Karl Klooster/News-Register
At the anniversary event, Brad Irwin and John Duke of Oregon Spirit Distillers discuss their products, which includes 10 whiskies.

Dec 20, 2013 | 1 Comment


By Karl Klooster
Of the News-Register


Actually, that’s not all I’ve got to say. But hopefully, I now have your attention.

The fact is, there weren’t any peaches in evidence on at the OLCC’s Southeast McLoughlin Boulevard headquarters for the Dec. 16 event. But other fruits, berries, grains, herbs, botanicals and condiments were prominently featured.

Behind this interesting array of edibles lay an even more fascinating potpourri of potables. Translation: The OLCC was partnering with the Oregon Distillers Guild to showcase the state’s burgeoning distilled spirits industry.

In attendance were several members of the media, along with several top OLCC officials and representatives of 20 Oregon micro-distilleries.

OLCC chairman Ron Patridge of Medford gave a presentation on the history of what is one of Oregon’s only two profitmaking state entities of real consequence, the other being the Oregon Lottery.

Admittedly, the lottery rakes in more money annually. But it is a Johnny-come-lately compared to the OLCC, having been around only since 1985.

Year in and year out for four decades now, the OLCC has contributed to state coffers. It figures it has generated more than $4 billion in revenue overall.

New highs were achieved in fiscal 2012-13 with gross revenue of $519.2 million and net revenue of $202.6 million. That contributed to the agency’s first-ever billion dollar biennium.

In addition to Patridge, OLCC Commissioners Michael Harper and Robert Rice were on hand, giving attendees the opportunity to interact informally with some of the citizens Gov. John Kitzhaber has selected to oversee this important governmental organization.

Speaking of the governor, the OLCC has recently moved beyond its interim leadership with the appointment of his longtime adviser and confidante, Steve Marks, as the agency’s new executive director.

A widely acknowledged pro on the inner workings of state government, Marks has served Kitzhaber in several important capacities over the past two decades. He is one of those unassuming guys who gets in and takes care of business while quietly instilling confidence and cooperation.

Marks said it was Commissioner Patridge who persuaded him to take the position. He has been on the job since October, and appears to already have a handle on things.

However, this story is not about the latest operational undertakings of the OLCC, but rather how the agency has carved out a niche for small, entrepreneurial craft distillers in recent years. As a result, almost three-quarters of the state’s 55 distilled spirits production licenses have been issued in the last three years.

The phenomenon has been compared to Oregon’s wine industry.

It took Oregon nearly 40 years to reach the 150 winery count, following Richard Sommer’s launch of Hillcrest Vineyard in Roseburg in 1962. Then the boom hit.

Between 2001 and 2011, the number of bonded Oregon wineries shot from 156 to 463. And it has since burst on up to 545.

The granddaddy of Oregon distillers, Hood River, fired up its stills in 1934, right after the end of Prohibition. The state finally got around to granting it a license in 1950.

It was another 38 years before Oregon’s second distiller, Clear Creek, was licensed in Portland. However, founder Steve McCarthy says he actually launched the enterprise three years earlier.

McCarthy broke out of the blocks with some knock-your-socks-off pear eau de vie. It quickly became the pride of Oregon, to the chagrin of France’s finest, who had held on exclusive in the category for eons.

Now the acknowledged guru of Oregon distilling, McCarthy didn’t get his first spirited soulmate until 1994, when Brandy Peak Distillery opened.

R.J. Nowlin and his son, David, of Brookings, began with pear brandy and a marc from pinot noir pomace. They could have called their pear product eau de vie if they had clarified it, but they liked the yellow tinge a little age lent.

David and his wife, Georgia, now run the distillery. And they have added a lovely blackberry liqueur to their list.

The two distant distilleries shared their singularity with Hood River Distillers until 1997. That year the McMenamin brothers decided to install a distillery at their sprawling Edgefield complex.

Portland’s New Deal and Rogue Distilleries joined the field in 2003. Nine more — House Spirits, Vinn Distlllery, Northwest Distillery, Indio Spirits, Rogue Spirits, Cascade Peak Spirits, Ransom Spirits and Stone Barn Brandyworks — followed between 2004 and 2009.

That brought the count to 15. Then the spigots opened in earnest, with 40 more signing on in the four years since.

As with the state’s much heralded microbrew industry, Oregon craft distilling has now attained the position of being the largest industry of its kind anywhere in the country.

Distilling is a highly specialized business, populated mainly by independent-minded types who are as dedicated to their craft as any small batch winemaker or brewmaster.

They turn out an amazing array of products. Virtually every type of liquor you an imagine, even a version of Scotch whisky, is being crafted artisinally in Oregon.

The most recent reports show that Oregon distillers generated $62.3 million in 2013, 12 percent of the state’s total distilled spirits revenue. Hood River Distillers remains the 800-pound gorilla at 1.25 million cases a year.

Though not a tiny outfit, Hood River has burnished its craft image by coming out with limited production items like Pendleton Whiskey, 1910 Rye and Lucid Absinthe.

Many call Oregon’s state-regulation model antiquated, led by grocers hankering for a bigger cut of the action. But surveying the wreckage in neighboring Washington, which deregulated its market about 18 months ago, gives one pause.

It’s worth noting that the Evergreen State imposes the highest gallonage tax in the nation. As a result, the range of products has shrunk to maximize profitability, and craft distilling has been discouraged by a high financial entry bar.

Karl Klooster can be reached at kklooster@newsregister.com or 503-687-1227.

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Comments

12:33 pm - Sat, December 21 2013
Lulu said:
I am so glad to read a story of this nature.
Talk about a nanny state! The OLCC should be abolished completely. When does a government monopoly work to people's satisfaction? There is NO incentive to provide quality service. Just drop in at the state run liquor store in McMinnville. What a depressing, dismal place. A little less aggravating than the DMV, the people who work there are too busy chatting one another up than practicing good customer service. Stop this stupid insanity, people, and move into the 21st century.
Private enterprise consistently trumps lazy bureaucracy.

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