The beginning started with fire & finished with Brandy
From the devastating fire and ash rises an unexpected revival of craftsmanship.
Forged From Fire
The Patty Green Whiskey Distillers project was born from the disaster of the 2020 harvest in the Willamette Valley. The Labor Day 2020 windstorm caused five simultaneous fires in Oregon, each exceeding 100,000 acres, along with 12 other fires ranging from 112 to 50,951 acres. All of these fires ignited or intensified on September 7 and 8, 2020, and within days, more than 1 million acres had burned. Smoke taint set in and hard decisions had to be made about what to do with tens of thousands of gallons of wine.
With grower contracts to honor, we paid in full for fruit from 19 growers and set about salvaging what we could. We were able to make some of our white and rosé wines, as they are less subject to the insidious taint the smoke caused, and a small amount of Pinot Noir from fruit that had been picked before the smoke became all-encompassing in the Valley. After partnering with an incredibly talented distiller, Lynsee Sardell, the gallonage of largely top-tier Dundee Hills vineyards was triple-distilled into amazingly delicious and supremely textured brandy.
Beginning in May of 2021, we started purchasing a variety of heritage strains of barley and rye from small family farms in Oregon. They were malted locally and distilled individually. The individual grain distillates were then combined with small amounts of our brandy to create a hybrid grain and grape whiskey. Distiller Lynsee Sardell likens the addition of the textured and lightly sweet brandy into the single grain whiskies to the use of corn in bourbon. The spirits are barrel aged together in repurposed Patricia Green Cellars French oak barrels which have been renewed by ReWine, a local company that removes the layer of neutral oak from the interior of the barrel to expose new oak. These barrels are given a fresh char (#2-4) for whiskey aging. We have also begun to use barrels from Oregon Oak Made by cooperages here in Oregon specifically for whiskey aging.
The distillery we contracted with to do the distilling is located in Forest Grove, OR (about 14 miles from Patricia Green Cellars) and in 2022 Jim Anderson, Matty Russell and Steve & Cheryl Mozinski, purchased it in conjunction with distiller Lynsee Sardell.
It’s worth highlighting that these whiskeys are 100% Oregon-made. Few other Oregon whiskeys can claim to be crafted entirely within the state, using only Pacific Northwest-grown ingredients and local labor. These whiskeys stand as a testament to Oregon’s remarkable ability to produce a diverse range of exceptional products, as well as to a dedicated group of individuals who found a creative solution to a challenging problem, resulting in something truly unique. Enjoy!
Our Winery Heritage
Patty Green and Jim Anderson founded Patricia Green Cellars in 2000, driven by the belief that Oregon’s exceptional vineyards had the potential to produce wines of remarkable quality. With a commitment to the artistry of both farming and winemaking, they set out to craft wines that reflected the Willamette Valley’s unique terroir. Over the years, their vision evolved as experience deepened, the winery expanded, and their approach grew more refined in tune with the changing landscape of the industry.
Masters Of Craft
Lynsee Sardell
Distiller
Lynsee Sardell is the founder and distiller of Die The Wolf Distilling in Forest Grove, Oregon. Drawing inspiration from the state's rich agriculture and stunning landscapes, Lynsee creates beverages that embody the true spirit of Oregon. With over 16 years of expertise in fermenting, formulating, and distilling, she infuses each creation with a unique artistry, crafting specialty spirits that reflect her passion and dedication.
Jim Anderson
Owner
As the Owner and Executive Winemaker at Patricia Green Cellars, he brings a unique blend of experience and personality to this project. His main contributions include expertly tasting and evaluating alcohol, writing checks, and managing logistics. With one of the longest winemaking careers in Oregon, he occasionally provides valuable insights and direction when needed.
Matty Russell
Owner & Operator
Matty has been with Patricia Green Cellars since 2006, steadily working his way up from his initial role as a harvest worker to becoming the Associate Winemaker in 2021 at one of Oregon's best and most diverse wineries. Along with a deep love and knowledge of distilled beverages, he brings invaluable expertise as one of the best "physical plant" specialists any winery or distillery could hope to have.
