Rogue Ales & Spirits is a Pacific Northwest distillery located in Newport, Oregon, founded in 1988 by Charles Finkel. The distillery is renowned for its unique ocean-aging process, where the consistent climate, fresh ocean air, and pressure from storms of the Oregon Coast gently extract oak flavors from whiskey barrels without creating head. All production occurs in-house—from grain selection and brewing each wash to distilling, aging, and bottling—using pure coast range mountain water. The distillery has earned numerous awards including multiple Gold and Double Gold medals at Sip Awards, and was named Best Oregon Whiskey at the International Whisky Competition in 2018.
An award-winning American Single Malt Whiskey pot distilled from 100% malted barley and pure coast range mountain water, ocean-aged in barrels where the Pacific Northwest climate and ocean air gently extract oak flavors. It is aged 2+ years and features nose notes of buttery caramel and cocoa with a palate of vanilla and caramelized fruit.
The head distiller selects barrels of whiskey and finishes them in freshly emptied Cabernet Sauvignon wine casks from award-winning Pacific Northwest vineyards, creating a sweet, spicy, and delicate blend of flavors. It is aged 3+ years and features nose notes of sweet plums and leather with a palate of caramel and baking spices with a light floral finish.
Finished in freshly emptied Rogue Dead Guy Stout beer barrels, this American Single Malt Whiskey adds a roasted malt flavor to the whiskey. It is aged 2+ years and features nose notes of roasted malt and dried fruit with a palate of buttery caramel and toffee with dried fruit and malt.
A premium Vodka triple distilled in-house and filtered through Rogue Bayfront Public House’s famous ‘Barnacles’ sculpture made of 2,000 reclaimed beer cans, creating a unique, smooth, clean spirit with subtle character.
An Absinthe distilled with local Pacific Northwest botanicals including Oregon-grown anise and fennel seed, plus wild Oregon herbs like lemon balm, wormwood, and hyssop, producing a complex spirit with floral and herbal notes.
A 100 Proof Gin distilled with local Pacific Northwest botanicals including Oregon-grown juniper, wild herbs like lemon balm and yarrow, and exotic spices like coriander and angelica root, creating a botanical-forward spirit with floral and herbal character.
A collaboration with Iron Chef Masaharu Morimoto, blending traditional whiskey-making with Japanese culinary influences to create a unique Single Malt Whiskey.
A Gin finished in Pinot Noir barrels from Oregon’s Willamette Valley vineyards, adding wine character to the botanical gin and creating a unique fusion of gin and wine influences.