Fireside Distillers sits in an industrial area of west Eugene, where founder and head distiller Andrew Dyer has been crafting small-batch spirits since 2016. Dyer, who previously worked in the tech industry, made the leap to distilling after years of home brewing and a growing fascination with craft spirits. The operation runs out of a modest warehouse space that doubles as production facility and tasting room, where Dyer produces vodka, gin, and seasonal liqueurs using a custom-built 200-gallon copper still. The setup is intimate and no-frills—this isn’t a destination distillery with sweeping views, but rather a working production space where you can see exactly how everything gets made. Dyer handles most operations himself, from mashing to bottling, which keeps production small but allows him to experiment with unique botanicals and flavor profiles that bigger operations wouldn’t touch. The tasting room feels like visiting someone’s well-appointed garage workshop, complete with the sounds and smells of active distillation happening just feet away. You’re not just tasting finished products here—you’re getting a real look at craft distilling as a hands-on process.