Dow Scoggins

SEBASTOPOL, California — The team at Northern California’s acclaimed Spirit Works Distillery is starting the year on a high note with the promotion of Krystal Goulart to the helm of its diverse distilling program and the announcement of their third national Good Food Award, this one for their latest bourbon release, a Four Grain Straight Bourbon Whiskey. Even in the midst of universal challenges and pivots, 2020 was also an outstanding year for the grain-to-glass craft spirits pioneer, the pinnacle being honored as the “2020 Distillery of the Year” by the American Distilling Institute (ADI).

Krystal Goulart arrived at Spirit Works in 2018 to apprentice with the all-female distilling team after more than a decade of work in the wine industry. After earning a degree in Enology and Viticulture from California State University, Fresno, Krystal honed her skills abroad in Australia’s Margaret River Valley and Portugal’s Douro Valley before settling in Sonoma to work as an enologist and cellar master for such esteemed wineries as Chateau St. Jean and Cruse Wine Co. While working with wine, Krystal had observed with great interest the boom of the craft distilling industry around the U.S. and in her own Sonoma County backyard, an interest which led her to the Spirit Works team.

“We are absolutely thrilled to promote Krystal into such an integral role with our team in this new year,” said Ashby Marshall, Spirit Works proprietor and original distiller. “With a background in wine production and with several years under her belt with Spirit Works, Krystal has demonstrated the palate, demeanor, intellect, and logistical skills essential to her new role with this creative team. We are excited for everyone else to get to know her and see her stamp on our spirits moving forward.”

What Lies Ahead?

As the leading creative force behind the still, Krystal already has a number of projects underway, including an Amaro with a sloe berry twist and a new recipe for a second batch of Exploratory Gin.

“I’m incredibly excited about this opportunity,” said Krystal. “Working alongside an innovative female-led team has been inspiring and has allowed me to refine my skills over the past three years. I look forward to maintaining our signature award-winning style, while challenging myself and my team to push our creative energies towards every aspect of the distilling process.”

Spirit Works 2021 Updates & Highlights:
DTC in CA: With California direct sales restrictions lifted for distilleries in 2020 due to COVID-19, Spirit Works can ship directly to consumers in the state though orders placed online here.
Virtual Events: Spirit Works has expanded its virtual tasting programming and will again offer tours and tastings onsite once pandemic restrictions are lifted.
Spirits Club: The Distillery’s growing Spirits Club continues to offer unique, limited edition expressions and pricing, with onsite pick up and statewide delivery.
Supporting Local & Sustainable: A grain-to-glass, sustainably-driven operation, Spirit Works has partnered with neighboring grain farmer Mai Nguyen for local ingredients.

Distribution: Spirit Works is available in CA, CO, AZ, and OR, targeting additional states for distribution ahead.
For more information about Spirit Works Distillery, its extensive portfolio, production practices and team, visit their website.

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PROSPECT, Kentucky – In a blind tasting, renowned whiskey critic Fred Minnick named Pappy Van Winkle 15-year-old his best American Whiskey of 2020.

A captain on the San Francisco World Spirits Competition and former lead American whiskey critic for Whisky Advocate, Minnick, a Wall Street Journal-bestselling author, tasted more than 600 whiskeys throughout the Pandemic. Throughout the year, Minnick tasted before live audiences amongst the various platforms. Minnick’s American Whiskey of the Year was taped live for YouTube and will later appear on Amazon Prime.

In a blind tasting, Minnick selected Pappy Van Winkle 15 year over categorical winners Sazerac 18-year-old rye whiskey (Best Rye), Barrell Bourbon Batch 26 (Best Blend of Straights), Journeyman’s Corsets, Buggy & Whips (Best Wheat Whiskey), Four Gate Batch 6 (Best Barrel Finish), MB Roland Corn Whiskey (Best Corn Whiskey), Slipknot’s No. 9 (Best Celebrity Whiskey), and St. George Spirits American Single Malt (Best American Single Malt).

However, Minnick notes a big winner was the sixth place finisher in the bourbon taste off: Spirits of French Lick’s Lee Sinclair Bottled in Bond.

“The truth is, 95% of the best American whiskey comes out of Kentucky and Tennessee,” Minnick says. “And if a small craft distiller in French Lick, Indiana, can out taste the likes of Knob Creek 15 year old, that shows the future of bourbon is bright.”

The winner Pappy Van Winkle 15 year certainly does not need another award, but Minnick notes it’s highly allocated for a reason. “When I tasted this blind, I was wowed,” he said. “The whiskey doesn’t lie, and that 15 year old bourbon is truly great and deserves this accolade.”

Best American Whiskey
Pappy Van Winkle 15 year old (Frankfort, Kentucky)

Bourbon Rankings
1. Pappy Van Winkle 15 year old, 2020
2. William LaRue Weller, Buffalo Trace Antique Collection, 2020 (Frankfort, Kentucky)
3. Four Roses Limited Edition Small Batch, 2020 (Lawrenceburg, Kentucky)
4. Bardstown Bourbon Company Discovery Series #2 (Bardstown, Kentucky)
5. Booker’s 2020-2 (Clermont, Kentucky)
6. Spirits of French Lick Lee Sinclair (French Lick, Indiana)

Best Barrel Finish
Four Gate Batch 6

Best Blend of Straights
Barrell Bourbon Batch 26 (Louisville, Kentucky)

Best Celebrity Whiskey
Slipknot No. 9 Reserve Iowa Whiskey (Swisher, Iowa)

Best Rye Whiskey
Sazerac 18 year old, Buffalo Trace Antique Collection, 2020 (Frankfort, Kentucky)

Best Corn Whiskey
MB Roland (Pembroke, Kentucky)

Best Wheat Whiskey
Journeyman Corsets, Whips & Whiskey, Batch 10 (Three Oaks, Michigan)

Best American Single Malt
St. George Spirits American Single Malt Lot 20 (Alameda, California)

To learn more about Fred Minnick, visit FredMinnick.com.

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ASTORIA, Oregon — Since they were established, Buoy Beer and Pilot House Distilling have been growing and looking to the future. Besides satiating thirsty customers, top priorities of the business have always included creating jobs and boosting the local economy. Buoy has been in a constant state of expansion and Pilot House has long awaited to increase production with top-of-the-line equipment. When the two companies joined forces in 2019, there was not only a synergy between them, but a shared vision of creating an unbeatable destination on the Riverwalk in their hometown of Astoria.

“Like everyone, 2020 has been a really hard year for us,” says Cofounder David Kroening. “We had just finished up years of work on our strategic plan and then everything got turned on its head when the pandemic started. We lost a lot of our staff during the first shutdown and had to pump the brakes hard as we dealt with the toughest months we have ever faced. After some really hard work from our entire team, we were able to make the decision that with some tweaks to our plan, focusing growth on our core areas was going to be the best path for us to make sure we’d be able to expand our team again into the future and meet the ever-growing demand for our beer and spirits.”

Currently the Pilot House Distilling facility resides in a 4,000 sq. ft. section on the backside of the Liberty Theater building with a tasting room on Duane St. Plans are to move the distillery to its permanent home on the waterfront in a former fish processing plant adjacent to Buoy Beer. The new distilling facility will include a new 5,000-liter copper pot still and column (a significant upgrade from the current 950-liter still), a new fermentation cellar with a mash mixer and a mash filter, and a 12,000 sq. ft. second floor devoted to barrel aging. Relocation and the new equipment will allow the team to ramp up production on Pacific Northwest favorites like Painted Lady Gin and Diablo Azul agave spirits, as well as expand the whisky and bourbon lines with grain-to-glass fluidity.

“I am very excited about the opportunity to expand into a state-of-the-art production facility,” says Larry Cary, Head Distiller of Pilot House Distilling. “This will give us the opportunity to compete on a national level by giving us the tools needed to increase our production capacity. We’ll have better access to the raw materials needed to further increase the quality of already award-winning products.”

Visitors to Astoria’s Riverwalk will not only have breathtaking views of the Columbia River, but also the 24′ tall copper column through full height glass walls leading people to sample the products at the new Pilot House Distilling tasting room. The tasting room will feature not only tastings and bottle sales, but also a 21-and-up bar to enjoy hand-crafted cocktails and views of a working distillery in an intimate setting on the back dock over the water. The facility also has plans to set up private tours of the distillery and brewery. The tours will offer education on the processes of grain-to-glass production, equipment, and more.

On the north side of the building along the Riverwalk, the chefs from the Buoy Beer’s restaurant will start a new walk-up “take & go” food option that will continue to feature local seafood to compliment the cocktail bar. The offerings will include items like freshly shucked oysters, tacos, and specialty toasts while accommodating vegan/vegetarian options. The outdoor area will also have some Riverwalk seating with beautiful views.

Buoy Beer Company will expand their beer production into the Astor Street building that housed the Beer Hall this past summer. Construction will “pop up” the roof to accommodate the fermentation tanks while keeping the iconic wave on the front of the building intact. This additional building will house a new 50bbl 4-vessel brewhouse along with more fermentation tanks to support demand throughout the Northwest. However, beer production will not leave the old Bornstein Cannery; a pipe bridge will be installed between the Astor building and the current brewery where the lager tanks, bright tanks, kegging lines, and new higher-speed canning line will be installed. Pipe bridges will also carry wastewater from the brewery and distillery to the brewery’s own treatment facility that will process the water before it enters the city’s wastewater system.

Since opening in 2014, the brewery has increased production often but continues to encounter even higher demand from customers. For the past 6+ years, Buoy has been available mostly in Oregon and small areas of Washington, however, two months ago, Buoy Beer & Pilot House started their own distribution company to expand their presence in Seattle, Olympia, Tacoma, and SW Washington. This production expansion will more than double Buoy’s capacity over the next 5 years. Hopes are to satisfy the current portfolio demand of the market and expand specialty beer releases, barrel/foeder projects, and seasonal lines while continuing to make better balanced beer. The QA/QC department will grow along with the brewery to ensure the output of not only more beer, but better beer that is brewed with the ethos of Astoria.

“It’s very humbling to look back at how far we’ve come in the past 7 years,” says Kevin Shaw, Director of Brewery Operations. “I had faith in the project when I came on board in 2013 but this exceeds my wildest dreams for the company. Being able to increase production to fulfill orders while continuing our consistency and quality is really exciting plus… who doesn’t like shiny new things?”

Although 2021 will bring on a tidal wave of change, the team has already begun looking towards the implementation of a second wave of development of their Riverwalk campus. The next step for the Pilot House Distilling building includes an additional upscale seafood restaurant on the second floor northeast corner, where patrons will get a 270-degree view of the Columbia River, tongue point, and all of historic Astoria (including the column). The Buoy Beer restaurant plans to add additional space that expands the entire river view side and on the second story and in the future develop a large second story event space to host future weddings, events, and meetings (once pandemic restrictions are lifted). There are also plans in the works to continue the company’s sustainability efforts with expanded CO2 recovery, growth of its roof top solar array, electric vehicle charging stations, rooftop beehives and herb gardens and many other possibilities.

These next big steps for both brands reflect the Pacific Northwest’s love of hand-crafted, quality beers and spirits. Excitement is high within the company and the entire team is anxious to bring their customers more of the experiences they have loved over the past 6 years.

BUOY BEER COMPANY
Astoria, OR overlooks the meeting of one of the West’s most relentless rivers and the wilderness of an entire ocean – and it’s here that Buoy Beer Company brews its beer. With balance always a priority, we focus on traditional lagers and NW ales to savor after a hard day’s work and to share with friends.

 

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