Clear Creek’s Origins

In the early 1980s, our founder fell in love with the clear fruit spirits that the Europeans make so beautifully from regionally grown fruit. Realizing that the European Williams Pear is identical to what we call the Bartlett Pear, he had the second German pot still of its kind shipped to Oregon, and embarked on the journey to create spirits from Pacific Northwest grown fruit. In 1985 our Pear Brandy was released. It was made from the Bartlett Pears grown in orchards on Clear Creek Road in the Hood River Valley. Today we use fruit from all over the Pacific Northwest to make our extensive line of spirits and liqueurs, rivaling the best in the world.

What we do

At Clear Creek we have married traditional European brandy-making techniques with the finest fruit from the Pacific Northwest to produce fruit eaux de vie, grappa, and barrel aged brandy distilled from Pacific Northwest wine. We use the traditional European pot still along with techniques learned in Alsace and Switzerland. The distinctive “nose”, or initial smell of the brandy in a snifter, is the result of careful fermentation and distillation of perfectly ripe fruit. You will taste only the clear and fiery essence of the Pacific Northwest. We continue the tradition of using the best fruits and berries our region has to offer in our line of seven liqueurs. Beginning with our clear un-aged brandy, we add fruit and berries from local farms, press off the juice and lightly sweeten, resulting in rich, syrupy liqueurs.