Page 111 - SOUTHERN OREGON MAGAZINE SPRING 2022

hen you’re ready for a fresh experience with fun We were impressed by the tableside presentation of The Smoked
ambiance, hand-crafted cocktails featuring local fla- Old Fashioned featuring hand muddled oranges, Bordeaux cherries,
vors of the Pacific Northwest, and delicious food, and chocolate bitters with Buffalo Trace Bourbon and infused with
Wyou’re going to love Steam Distillery. Barely open and applewood smoke. This is something you will want to experience for
already voted Best New Business and Best Place to Have a Cocktail, in the yourself. I chose the Queen Carrie and it did not disappoint. The pres-
2022 Southern Oregon Magazine’s Readers Choice Awards. entation was equally as enjoyable as the cocktail that masterfully blends
Gin, elderflower liquor, fresh mint, squeezed lemon, cucumber, and
Steam Distillery is located in the heart of downtown Grants Pass in simple syrup.
a historic building constructed in 1886 that was the original home of
Rogue Brewing, the first brewery in Grants Pass. Rogue Brewing even- The most popular cocktails on
tually fell victim to Prohibition, and now Steam Distillery is happy the menu are the Smoked Old
to bring the “spirits” back to life, as Grants Pass’ history and creative Fashioned, Lavender Lemongrass
artisan craftsmanship blend for a touch of new and old. Collins, and the build your own
seltzers featuring house-made
They share the historic building with Climate City Brewing. When flavor infused vodkas. The Poke
Dustin and Ashely Myers, who own The Vine, took over as managing bowls are a fantastic choice for
partners of Climate City they knew that plans for Steam Distillery were
in the works. Co-owner of Steam Distillery, Terry Hopkins explained,
“The space that Steam Distillery occupies was once the banquet room
for Climate City Brewing and during COVID the world of banquets
and large parties was decimated. The partnership between a brewery
and distillery was a perfect fit.”

Steam Distillery features a small craft distillery, with steampunk
inspired décor and a bar and
restaurant with exceptional
service. They offer Poke bowls
dinner and a favorite of regular
patrons is the Ahi-Cado with Ahi,
avocado, green onion, red cab-
bage, soy sauce, sesame seeds,
and furikake.

A trio of friends are the master-
minds behind this hip new establishment. Through casual conversation
between Michael Blair, Terry Hopkins, and Scott Davis an idea blos-
somed to bring their individual skillsets together to offer something
unique and fun to the community they love. With Terry’s experience
in the restaurant industry, Michael’s in distilling, and Scott’s business
background, opening a small craft distillery with full-service bar fea-
turing craft cocktails with spirits made onsite became a natural pro-
gression in the conversation.
and appetizers, and distill a full
line of craft spirits ranging from Terry is a Grants Pass High School graduate and has spent his profes-
Vodka, Flavor-Infused Vodkas, sional career in the hospitality industry. He has over 25 years of restau-
Mediterranean Gin, London Dry Gin, Rum, Agave Spirits, Bourbon, rant experience and has owned and managed restaurants throughout
Single Malt Whiskey, and Rye Whiskey. While some of the products the state and Northwest. Scott is a Grants Pass High School and Oregon
will take time to age, guests can find small batch Vodka, flavor infused State University graduate. Scott majored in business at OSU and cur-
Vodka and Gin available now with other products rolling out based on rently owns a property management company in Grants Pass. Michael
aging time. is the lead distiller. He graduated North Valley High School, is a Navy
veteran, and has spent the last seven years learning the art of craft
My friend and I started with a Smoked Old Fashioned and a Queen distilling. He has been to IStill University, one of the industry’s leading
Carrie accompanied by Buffalo Cauliflower and Brussels Sprouts as educational courses. All are involved in supporting their community
starters. The appetizers were prepared to perfection and the cocktails through various charity and non-profit events throughout the years.
were delicious.

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