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Caitlin Bartlemay

Master Distiller at Hood River Distillers
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Caitlin Bartlemay is the Master Distiller of Clear Creek Distillery and Hood River Distillers. She joined Clear Creek Distillery in 2010 as a logistics coordinator and worked her way through the ranks to distiller. In 2014, Clear Creek was acquired by Hood River Distillers, joining the two oldest operating distilleries in Oregon, and returning Hood River Distillers to its original roots of creating fruit brandies. Bartlemay was named Head Distiller in 2021 and now oversees production of some twenty different distillates including McCarthy’s Oregon Single Malt, the 1st American Single Malt; the award-winning Timberline Vodka; and the renowned Clear Creek brandies and eaux de vie.
Bartlemay grew up as a hard-working wheat rancher in Eastern Oregon. Her father started a winery when she was in middle school, and she became fascinated by the science of fermentation. She studied Food Science and Technology at Oregon State University earning her bachelor’s degree in 2010. During her last semester of college, Bartlemay sent letters to every distillery across the Pacific Northwest (at that time there were only 12) inquiring about job opportunities. Steve McCarthy, owner of Clear Creek Distillery, never told her to stop calling, so she didn’t. She started work there the week after graduation.

  • Master Distiller Caitlin Bartlemay Shares Whiskey Insights
    Caitlin advises against freezing whiskey, as it subdues flavors and aromas. For picklebacks, she suggests experimenting with different brines and whiskies. Proper storage in cool, dark places preserves whiskey, while opened bottles should be monitored for evaporation and sunlight damage. Whiskey can enhance Southern fried chicken marinades, offering a crispier crust. Caitlin encourages using whiskey in cocktails if its flavor fades.
  • Exploring Brandy: Myths, Varieties, and Cocktail Innovations
    Caitlin explains that traditional brandy uses grapes like Ugni Blanc, while other fruits like pears can also be used. She highlights the cultural prestige of Cognac and Armagnac, the importance of snifters for aroma, and the subjective value of high-priced bottles. Caitlin recommends exploring brandy in cocktails like the Brandy Old Fashioned and encourages consumers to discover its diverse flavors.
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