Westward Whiskey sits in Portland’s industrial Southeast Washington district, where founders Thomas Mooney and Christian Krogstad launched their American single malt operation in 2004. Mooney brought his beer brewing background from McMenamins, while Krogstad had already established himself distilling aquavit at House Spirits. They built their 4,000-square-foot distillery from scratch, installing custom-made copper pot stills and focusing exclusively on what was then an almost nonexistent category in American whiskey. Their philosophy centered on treating whiskey-making like brewing—using locally malted barley, ale yeast, and slow copper pot distillation to create something distinctly different from Kentucky bourbon. The operation grew methodically from those early batches, with head distiller Miles Munroe joining the team and helping refine their process over nearly two decades. They source their barley from Great Western Malting Company in Vancouver, Washington, then ferment it with ale yeast strains typically used for beer, creating a mash bill that’s 100% malted barley. The whiskey ages in new American oak barrels in their rickhouse, developing the rich, malty character that defines American single malt. In 2020, they moved production to a larger facility while maintaining their tasting room and visitor experience at the original SE Washington location. You’re visiting one of the pioneers of American single malt whiskey, a category they helped establish long before it became trendy. The tasting room feels like an extension of Portland’s craft brewing culture—industrial but welcoming, with exposed brick and plenty of wood. Tours take you through their process, from malt to bottle, and tastings let you compare different barrel selections and age statements. It’s educational without being pretentious, and you’ll leave understanding why American single malt deserves its own recognition beyond bourbon and rye.