In this week's episode of The Whiskey Trip Podcast, Big Chief visits Hood River, Oregon, to chat with Caitlin Bartlemay, the Master Distiller, and Everett Rubin, a Distiller at Hood River Distillers. They delve into the rich history of the distillery, which has been producing spirits since the end of Prohibition in 1934. Initially, the distillery focused on brandies made from the local fruit abundant in the area, nurtured by the waters of the Columbia River and the surrounding Mt. Hood.

The conversation highlights the unique aspects of their distilling process, particularly their use of pristine glacial water sourced from the glaciers around Mt. Hood, which has been naturally filtered through volcanic rock. This exceptional water is integral to the distinct flavors found in their whiskies and brandies, offering a terroir that Big Chief finds irresistible.

Big Chief begins the episode by sampling Trail’s End 8 Year Straight Bourbon Whiskey, which is sourced from Kentucky and finished with Oregon Oak in the Pacific Northwest. This Bourbon boasts a mash bill of 78% corn, 10% rye, and 12% malted barley. The combination of glacier water and Oregon Oak elevates it to a remarkable sipping whiskey. He then moves on to McCarthy’s Oregon Single Malt Whiskey, aged for six years, which features notes of smoked peaches, crisp pears, and peppercorn spice—a perfect American replacement for peated Scotch.

This episode celebrates the exceptional spirits of Oregon and the fascinating history behind them.

Cheers to a memorable journey!