Forged in the minds of winemakers
Brixeur Spirits grew from the team at Trisaetum Winery in Oregon’s Willamette Valley. The family’s experience with estate vineyards, tasting and wine barrels shaped its approach to creating a range of spirits.
Its own account describes gin and vodka built around local, foraged and farm-grown botanicals. The distillery’s botanical farm and the winery’s three estate vineyards help connect those spirits to the landscape around them.
From the first iStills to a full range
In a letter published by iStill in March 2023, lead distiller Tatum Frey explained that her father, James, had bought a 500-litre iStill and a 10-litre development still in 2020. The team had since launched a brand spanning multiple gins, whiskies and vodka.
Her assessment was direct: “The iStills have been vital to the success of our business”. She also highlighted the value of the iStill University and community for distillers.
A palate-led approach to production
Brixeur describes three approaches to its botanical spirits: cold-drip extraction, vapour infusion and maceration. Each gives the team a way to work with different ingredients, from delicate fruit and flowers to dried citrus peel and spices.
The whiskey programme reflects the same winemaking roots. The range includes spirits finished in Pinot Noir, Cabernet Sauvignon and Riesling casks, bringing the winery’s barrel experience into a different part of the business.
Sources and photography
Tatum’s original customer letter · Brixeur Spirits · Gin and vodka process · Whiskey process. Photography: Brixeur Spirits. Equipment details in Tatum’s letter reflect the setup she described in March 2023.
