Killdeer Distilling sits on 20 acres of rolling hills in Newberg, Oregon, where the Willamette Valley’s wine country meets craft spirits innovation. Founded by Jake Holshoe in 2016, this operation grew from his fascination with traditional distillation methods and a desire to create something uniquely Pacific Northwest. Holshoe, who previously worked in tech, spent years researching historical distillation techniques before committing to this venture in the heart of Oregon’s agricultural region. The distillery operates out of a custom-built facility that Holshoe designed specifically for small-batch production, focusing on whiskey and other aged spirits that reflect the terroir of the Willamette Valley. He sources grains locally when possible and uses the region’s pristine water in production. The operation is intentionally small-scale, with Holshoe handling much of the distillation himself while building a reputation for quality over quantity. Visitors find a working distillery that prioritizes the craft over flash. You’ll see the actual production process, smell the mash fermentation, and taste spirits that showcase what happens when someone obsesses over every detail of the distillation process. The tasting room is straightforward but welcoming, with windows that look directly into the production area so you can watch the work happening.