27.5 Hours In Portland

4:30 AM Wake up. Perform the Triple-S.

5:00 Kiss my wife and baby goodbye.

5:01 Kyle [GM of Wingtip’s Bank of Wine & Spirits] picks me up and we drive to the airport.

5:30 Eat not-the-best breakfast food in the international terminal, even though we are only flying to PDX. I guess Oregon is another country?

Stone Barn Brandyworks

Stone Barn Brandyworks

6:30 Board our flight, get stuck in front of three ladies who discuss Weight Watchers the entire flight, have a quick nap while thinking about food points.9:00 Kyle’s friend picks us up from the Portland airport.

9:30 Drop packs at friend’s house. Drop friend at work. Head to Indio distillery.

10:14 Check out Indio whisky, try some cool young rye whisky. They buy their whisky from MGP, but age it themselves. Watch a tanker truck unload a ton of whisky.

11:45 Stone Barn Brandy. Awesome eau de vie. Really cool whisky. Can’t wait to take members here on our PDX Distillery trip.

The Highland Stillhouse

1:30 PM Esteemed bartender Tommy Klus picks us up for a Lunch at the Highland Stillhouse, about 15 miles down the Willamette River from downtown Portland. Sublime. Best fish-n-chips I have had this side of the pond. Drink some awesome Port Ellen, Vintage Rye 21, and some great beers.

5:00 Beers at Breakside Brewery: Bonfire Walk With Me, Lunch Break ISA. And darts. I beat Kyle at cricket.

6:00 Old Forester (distilled in 1950 and bottled in 1955) at Tommy Klus’s house. WOW that was some cool bourbon. Rich and complex and incredibly mellow.

7:15 Stop by a liquor store and roshambo for a bottle of rare whisky. I win. Only to find out they have one more in back, so I guess Kyle won as well, which is a tie, which is like kissing your sister.

7:45 Multnomah Whiskey Library for a surreal experience of rare and old Scotch: a Bowmore distilled in 1971 that was 34 years old, a 1978 Macallan that was 18 years old, my favorite, Littlemill 17 (How the heck do I get some of this?), Balvenie Tun 1401 #3 (a sublime offering from William Grant & Sons), and a 34-year-old peated BenRiach. And a burger. Also amazing.

Multnomah Whiskey Library

The rogue’s gallery at Multnomah Whiskey Library

12:00 AM Head to Double Barrel for a cider to finish off the night.9:30 Wake up with a slight headache.

10:20 Get in line at Pine State Biscuits, Portland’s culty riposte to the Egg McMuffin.

10:47 Order fried chicken sandwiches. And a Bubble Up.

11:00 Get food. Do the math how long it took to get the food. I hate waiting in lines.

11:45 Get to airport and my hand swab comes up positive for explosives.

12:00 PM Pat-down and full backpack search for me. Kyle has no problems.

12:30 Pre-flight IPAs. Worthy for me. And 10 Barrel for Kyle.

***

See also: Brian MacGregor’s 26 Hours In Vegas

 

 

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Brian MacGregor

Wingtip Bar Director Brian MacGregor has tended bar in San Francisco for over nine years, learning his trade from such local legends as Jeff Hollinger, Jonny Raglin, and Thad Volger. Although he credits his cocktail crafting skills to these fine practitioners, he learned the art of hospitality at a very young age from his father, a career bartender in his childhood home of Milwaukee, Wisconsin. Brian has, for three years, creating award-winning drinks and building an extensive collection of rare and fine spirits at some San Francisco’s most acclaimed bars and restaurants such as Jardiniere, Jasper’s Corner Tap and Kitchen, and Absinthe Brasserie and Bar. Currently, Brian resides in San Francisco with his wife, Carey, a bartender herself, their two cats and their greyhound, Pooka.

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