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Craft Distillery

Only 2% of venture capital funding gets invested in
women-owned businesses. Also, the commercial
real estate market remains dominated by men.

“You’ve got a lot stacked against you, particularly
when trying to do something so capital intensive,”
Kuehler said.

Initially, Kuehler set up shop in space offered
by Aria Gin. Since Ryan Csanky distilled his ini-
tial batches of gin in space provided by Bull Run
Distillery, he delighted in helping another local
distillery by doing likewise. Since opening Freeland
Spirits in 2018, Kuehler continues this tradition
by helping other distillers launch their own small-
batch craft spirits.

While waiting for its first batch of Bourbon to
mature, Freeland Spirits distilled and marketed
Freeland Gin, which is crafted by hand in small
batches. Kuehler found herself drawn to gin due to
the infinite number of botanicals one can play with
to develop a unique spin on a classic spirit. She
sourced fresh botanicals from local farmers’ mar-
kets and area farms, such as Vibrant Valley Farms,
based in nearby Sauvie Island.

“For us, it was creating a gin that reflects what with an array of savory botanicals and hints of
Meemaw’s garden gin would taste like,” she said. Willamette Valley hazelnuts, along with citrus-for-
ward products designed to bring out some of the
Freeland Gin uses 19 botanicals distilled using two rye flavors.
different techniques. Fourteen botanicals are tra-
ditionally distilled using a copper pot column still, Freeland’s newest offering is Freeland Dry Gin,
nicknamed Hell Bitch, while the remaining botan- a navy-strength London Dry gin, which Kuehler
icals are cold distilled. This difference allows for made for “those strong gals who desire an equally
the preservation of delicate fresh ingredi-ents like strong gin.” Its concentrated and bold taste leads
cucumber, rosemary, mint and thyme. These fresh with juniper followed by a hint of citrus and notes
ingredients are still macerated in high proof alcohol of green olive, Pacific Northwest pine forest and
before being distilled in small batches using a Roto mulled spices.
Vap.
The distillery recently joined the canned cocktail
In November 2018, the distillery launched craze with its Gin & Tonic canned cocktail. Freeland
Freeland Bourbon, a spirit that pays homage to Gin is paired with Portland Syrups Rose Tonic for a
the South, and Meemaw, in particular. Charred bright citrus sensation along with fresh herbs like
American oak barrels produce notes of caramel, juniper and roses. This cocktail was developed in
va-nilla and spice. Then, the Bourbon is finished for collaboration with Freeland’s bar manager and bar-
five months in Elk Cove Pinot Noir barrels, which tending team and became a local favorite, receiving
adds an element of the Pacific Northwest terroir to high marks from The Portland Mercury and other
the whiskey. outlets. In 2020, another canned cocktail became
available – a French 75 made using Freeland’s flag-
Next, Kuehler added Freeland’s Geneva to the ship gin and Chehalem Chardonnay wine.
lineup, a spirit inspired by genever, gin’s Dutch
grandmother. The geneva showcases Oregon rye As Freeland expanded, it continued with a wom-

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