3-Day Hands-on Whiskey Distilling Workshop

Saturday March 24 through Monday March 26, 2018








McMenamins Edgefield Distillery, 2126 Sw Halsey St., Troutdale, Oregon


Instructor: James Whelan, Head Distiller McMenamins Edgefield Distillery

This hands-on class covers the fundamentals of grain-to-glass whiskey production and business concerns in starting a distilled spirits plant. Participants will be able to smell and taste new make spirit as it is being distilled. Topics covered in this class include mash preparation, cooking corn, basics of fermentation and wash production, anatomy of a still, mechanics of distillation (stripping & spirit runs), sensory analysis of heads and tails cuts, barrel maturation, proofing & gauging, and bottling.

James Whelan began brewing at 19 years old — a skill that allowed him to transition from bartender into brewer shortly after starting at McMenamin’s. After more than seven years brewing for McMenamin’s — at the Edgefield, West Linn and Oak Hills Breweries — he became head distiller in 2006. Since then, he has doubled the number of spirit lines produced at Edgefield and increased overall production from 1,500 cases to 5,000 cases. Whelan manages a distillery crew that includes two full-time distillers and a distillery brewer. The Hogshead Whiskey recipe that he developed earned Best of Class, Whiskey in ADI’s 2011 Judging of Craft Spirits.

$2,500 fee includes:

      • 3 days of hands-on distilling instruction at  McMenamins’ Edgefield Distillery
      • Breakfast and lunches on workshop days
      • Hotel (Edgefield hotel) on Friday, Saturday and Sunday nights
      • Shuttle to Portland hotel headquarters on Monday 3/26







Register Now


Conference registration required to enroll in workshop.