Rogue Spirits sits on Newport’s Marine Science Drive, connected to Rogue Ales & Spirits’ brewing operation that’s been part of Oregon’s coast since the 1980s. Brett Joyce, Jack Joyce, and Bob Woodell founded the original brewery, and the spirits operation launched in 2008 when they decided their beer-making expertise could translate into distilling. The facility occupies a working waterfront spot where you can smell the ocean mixed with grain mash. They produce vodka, gin, whiskey, and rum using their own proprietary yeasts developed for brewing—something most distilleries can’t claim. The building itself feels industrial but welcoming, with copper stills visible through large windows and the sound of waves nearby. What started as brewery expansion became a serious distilling operation when master distiller Jake Holshue joined the team. Holshue brought experience from multiple craft distilleries and pushed Rogue toward more experimental approaches. They use their famous Pacman yeast strain (originally developed for their beer) in whiskey production, creating flavors you won’t find elsewhere. The team also sources local ingredients when possible, including Oregon-grown grains and botanicals for their gin. This isn’t a heritage operation trading on century-old recipes—it’s modern craft distilling with scientific precision. Visitors get a working distillery experience rather than a polished tourist attraction. You’ll see active production during weekday visits, smell the fermentation tanks, and taste spirits that range from straightforward vodka to experimental barrel-aged gin. The tasting room overlooks Yaquina Bay, and staff members are typically production workers who know the technical details. Tours cover their unique yeast propagation process and explain how beer-making knowledge influences their spirit production. It’s educational without being stuffy, and you’ll leave understanding why their products taste different from standard craft spirits.