Distilled in Oregon


Book Description

Early Oregon fur traders concocted a type of distilled beverage known as "Blue Ruin," used in commerce with local Native Americans. Drawn by the abundant summer harvests of the Willamette Valley, distillers put down roots in the nineteenth century. Because of Oregon's early sunset on legal liquor production in 1916--four years before national Prohibition--hundreds of illicit stills popped up across the state. Residents of Portland remained well supplied, thanks to the infamous efforts of Mayor George Baker. The failed national experiment ended in 1933, and Hood River Distillers resurrected the sensible enterprise of turning surplus fruit into brandy in 1934. Thanks in part to the renowned Clear Creek Distillery triggering a craft distilling movement in 1985, the state now boasts seventy distilleries and counting. Author Scott Stursa leads a journey through the history of distilling in the Beaver State.




Distillation Studies ...


Book Description




Oregon Wine: A Deep Rooted History


Book Description

The history of winemaking in Oregon is steeped in legends so well known they've become gospel, but reality is even more fascinating. Discover the truth about who opened the state's first commercial winery and the real origin of Willamette Valley's famed Pinot Noir. Learn about Portland's daring Italian Americans, who kept home wineries during Prohibition, and the flourishing agriculture that contributed to the popularity of fruit wine. From the nineteenth-century winemakers through the modern industry that now includes more than seven hundred wineries, places like HillCrest and The Eyrie have been serving Oregonians for a half century. Uncover the forgotten roots of Oregon wine with author Scott Stursa and raise a glass to its prosperous future.




Botany at the Bar


Book Description

Botany at the Bar is a bitters-making handbook with a beautiful, botanical difference - three scientists present the back-stories and exciting flavours of plants from around the globe and all in a range of tasty, healthy tinctures.




The Birth of Bourbon


Book Description

Whiskey making has been an integral part of American history since frontier times. In Kentucky, early settlers brought stills to preserve grain, and they soon found that the limestone-filtered water and the unique climate of the scenic Bluegrass region made it an ideal place for the production of barrel-aged liquor. And so, bourbon whiskey was born. More than two hundred commercial distilleries were operating in Kentucky before Prohibition, but only sixty-one reopened after its repeal in 1933. As the popularity of America's native spirit increases worldwide, many historic distilleries are being renovated, refurbished, and brought back into operation. Unfortunately, these spaces, with their antique tools and aging architecture, are being dismantled to make way for modern structures and machinery. In The Birth of Bourbon, award-winning photographer Carol Peachee takes readers on an unforgettable tour of lost distilleries as well as facilities undergoing renewal, such as the famous Old Taylor and James E. Pepper distilleries in Lexington, Kentucky. This beautiful book also includes spaces that well-known brands, including Maker's Mark, Woodford Reserve, Four Roses, and Buffalo Trace, have preserved as a homage to their rich histories. Using a technique known as high-dynamic-range imaging -- a process that produces rich saturation, intensely clarified details, and a full spectrum of light -- Peachee reveals the vibrant life lingering in artifacts from worn cypress fermenting tubs to extravagant copper stills. This lavish celebration of bourbon's heritage will delight whiskey aficionados, history buffs, and art lovers alike.




Distilled Spirits


Book Description

Chronicles the experiences of the author, a religion reporter, and his friendships with Aldous Huxley, Gerald Heard, and Bill Wilson, three men who had profound effects on the religion and spirituality of the twentieth century.




Reporting the Oregon Story


Book Description

Oregon entered a new era in 1964 with the election of Tom McCall as Secretary of State and Bob Straub as State Treasurer. Their political rivalry formed the backdrop for two of Oregon's most transformative decades, as they successively fought for, lost, and won the governorship. Veteran Oregon journalist Floyd McKay had a front-row seat. As a political reporter for The Oregon Statesman in Salem, and then as news analyst for KGW-TV in Portland, McKay was known for asking tough questions and pulling no punches. His reporting and commentaries ranged from analysis of the "Tom and Bob" rivalry, to the Vietnam War's impact on Senators Wayne Morse and Mark Hatfield and the emergence of a new generation of Portland activists in the 1970s. McKay and his colleagues were on the beaches as Oregon crafted its landmark Beach Bill, ensuring the protection of beaches for public use. They watched as activists turned back efforts to build a highway on the sand at Pacific City. Pitched battles over Oregon's Bottle Bill, and the panic-inducing excitement of "Vortex"--the nation's only state-sponsored rock festival--characterized the period. Covering the period from 1964-1986, McKay remembers the action, the players and the consequences, in this compelling and personal account. As major actors fade from the scene and new leaders emerge, McKay casts a backwards glance at enduring Oregon legends. Half a century later, amid today's cynicism and disillusionment with media, politics, and politicians, Reporting the Oregon Story serves as a timely reminder that charged politics and bitter rivalries can also come hand-in-hand with lasting social progress. Reporting the Oregon Story will be relished by those who lived the history, and it will serve as a worthy introduction to Oregonians young and old who want a first-hand account of Oregon's mid- twentieth-century political history and legislative legacy.




Kentucky Bourbon Whiskey


Book Description

On May 4, 1964, Congress designated bourbon as a distinctive product of the United States, and it remains the only spirit produced in this country to enjoy such protection. Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle. Although obscured by myth, the history of bourbon reflects the history of our nation. Historian Michael R. Veach reveals the true story of bourbon in Kentucky Bourbon Whiskey. Starting with the Whiskey Rebellion of the 1790s, he traces the history of this unique beverage through the Industrial Revolution, the Civil War, Prohibition, the Great Depression, and up to the present. Veach explores aspects of bourbon that have been ignored by others, including the technology behind its production, the effects of the Pure Food and Drug Act, and how Prohibition contributed to the Great Depression. The myths surrounding bourbon are legion, but Veach separates fact from legend. While the true origin of the spirit may never be known for certain, he proposes a compelling new theory. With the explosion of super-premium bourbons and craft distilleries and the establishment of the Kentucky Bourbon Trail, interest in bourbon has never been higher. Veach shines a light on its pivotal place in our national heritage, presenting the most complete and wide-ranging history of bourbon available.




American Whiskey, Bourbon & Rye


Book Description

Offers brief histories, ratings, and tasting notes for more than three hundred types of American whiskey, bourbon, and rye, including Knob Creek, Eagle Rare, Jim Beam, and Whistlepig.




Cask Management for Distillers


Book Description

Cask Management for Distillers is designed to give distillers a better understanding of the spirit maturation process. Strickland takes the reader on a journey through the oak stands and stave yards to the warehouse and finally the blending room to give one of the most comprehensive explanations of the spirits maturation process put to paper yet.