Branch Point Distillery sits on a sprawling farm property in Dayton, Oregon, where the rolling hills of Yamhill County meet serious craft spirits production. Founded by husband-and-wife team Chris and Kathy Neumann, this operation launched in 2014 after Chris spent years perfecting his distillation craft while working in the tech industry. The couple converted farm buildings on their rural property into a working distillery and tasting room, creating something that feels more like visiting friends in the countryside than hitting a typical tourist spot. They focus primarily on whiskey, gin, and seasonal spirits using locally sourced grains and botanicals. Chris brings an engineer’s precision to the distilling process, having built much of the equipment himself and designed custom systems for their specific needs. The Neumanns didn’t just jump into distilling on a whim—they spent years researching, experimenting, and perfecting their recipes before opening to the public. Kathy handles much of the business operations and customer experience side, ensuring visitors get genuine insights into their process rather than rehearsed talking points. Their approach centers on small-batch production with careful attention to each step, from grain selection to barrel aging. Visitors find themselves in a working farm environment where the distillery operations blend seamlessly with rural Oregon life. The tasting room occupies a converted barn space that maintains its agricultural character while serving as a proper venue for sampling their spirits. You’re not getting the polished corporate distillery experience here—instead, you’ll likely meet Chris or Kathy directly and get honest answers about their processes, challenges, and what they’re experimenting with next. The whole operation reflects their commitment to doing things their way rather than following industry formulas.