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Spirits From Scratch

Most of us grew up in the era where food came out of a box. But remember what it was like when you made something from scratch? Those amazing flavors and the freshness?


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You could taste the difference it made when you took the time to gather all the ingredients, measure them carefully, and mix, cook or bake everything by hand.

Now imagine how much better it would taste if you grew all those ingredients yourself.

That’s the GYO and DIY Revolution of Rogue Spirits.

A few hours east of our Distillery in Newport, Oregon, we’re harvesting our first crop of malting barley this season at Rogue Farms in Tygh Valley. The Risk™ and Dare™ malting barley we grow in the rain shadow of Mt. Hood are just two of the ingredients we grow ourselves so that we can mash and distill our spirits from scratch.

The Harvest

We grow 200 acres of our Risk and Dare malting barley in the Tygh Valley Appellation of Eastern Oregon. The terroir of cool winters, sunny summers, and rich volcanic loess is just about perfect for barley. We harvest our barley in July and August.
We grow 200 acres of our Risk and Dare malting barley in the Tygh Valley Appellation of Eastern Oregon. The terroir of cool winters, sunny summers, and rich volcanic loess is just about perfect for barley. We harvest our barley in July and August.

The Farmstead Malt House

There’s nothing like the sweet smell of barley as it germinates on the floor of our Farmstead Malt House, just a short walk from our barley fields. Each small batch of grain is steeped, flipped, kilned and bagged by hand.
There’s nothing like the sweet smell of barley as it germinates on the floor of our Farmstead Malt House, just a short walk from our barley fields. Each small batch of grain is steeped, flipped, kilned and bagged by hand.

Roasting and Smoking

That hands on approach continues at our Brewery and Distillery where we roast and smoke our malts in batches of just a few hundred pounds or less. This allows us to create any malt flavor we want, even invent new ones.
That hands on approach continues at our Brewery and Distillery where we roast and smoke our malts in batches of just a few hundred pounds or less. This allows us to create any malt flavor we want, even invent new ones.

Distilling

After we’ve mashed and fermented our barley, we distill it in one of the most beautiful copper pots you’ll ever see. Just like our malts, the 500 gallon still was handcrafted and custom made for Rogue Spirits.
After we’ve mashed and fermented our barley, we distill it in one of the most beautiful copper pots you’ll ever see. Just like our malts, the 500 gallon still was handcrafted and custom made for Rogue Spirits.

Ocean Aging

We ocean age our spirits in white oak barrels in the salty maritime air of Yaquina Bay along the Oregon Coast.
We ocean age our spirits in white oak barrels in the salty maritime air of Yaquina Bay along the Oregon Coast.

Bottling By Hand

Finally, every drop of a Rogue whiskey, gin, vodka, spirit and rum is bottled by hand. If we had a machine to do this, it would go faster. But we’d rather create jobs and do it ourselves.
Finally, every drop of a Rogue whiskey, gin, vodka, spirit and rum is bottled by hand. If we had a machine to do this, it would go faster. But we’d rather create jobs and do it ourselves.

In the next couple of months, more ingredients will be coming from our farms to our Brewery and Distillery in Newport, Oregon. The Dare™ malting barley will be harvested in about a week or so. Then there’s our jalapeños, hazelnuts, corn, rye, juniper, angelica root, ginger, orris root, coriander and cucumbers.

From our farms to your table, that’s how we grow Rogue Spirits from scratch.

Please come to Rogue Farms this summer and see how we grow, harvest, malt, roast, smoke, mash, distill, ocean age and hand bottle the Revolution!

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