ESTACADA UNCORKS ONCE MORE
An upcoming event in Estacada this summer will connect attendees with a variety of items, each with a unique story behind them.
Vendors at Estacada Uncorked, scheduled for 3-8 p.m. Saturday, June 29, will include everything from vineyards and wineries to artists and cooks. The event will take place at Harvest Market Square, 280 N Broadway St.
Those taking part will include Cathedral Ridge Winery, Stone Circle Cider, Hillockburn Farm, Townshend's Distillery, Alder Tree Winery, Forest Edge Vineyard, Vitis Ridge, Silverton Cellars, Wooden Shoe Winery, Clackamas River Growlers, Chow This, Trail's End Kettle Korn, House of Spain, Canataly Farms, Fire & Knives Barbecue, Beeingkind, Townshend's Distillery, Doug Burbeck Jewelry, Peter Bush Marimba, Brad Vincent, Sue Dumolt, Meghan Lunski and Allie Callow.
The Estacada News spoke to the forces behind Beeingkind and Townshend's Distillery to learn more about what they will offer.
Spreading friendship and kindness
Years after Christy Veselik and Angela Debree built a friendship in middle school, they began creating honey-based spreads.
The residents of Sandy and Estacada met while attending Cedar Ridge Middle School but eventually lost touch for a period of time. After reconnecting as adults, a conversation about honey inspired Veselik and Debree to embark on a new adventure.
Their collaboration, called Beeingkind, proved to be a success. When the pair debuted their honey coconut spreads at the 2016 Harvest Moon Christmas Bazaar in Boring, they completely sold out of products.
"It gave us the confidence to know that we had a viable product people were interested in," Veselik said.
The name "Beeingkind" is inspired by Ephesians 4:32, "And be ye kind one to another, tenderhearted, forgiving one another, even as God for Christ's sake hath forgiven you."
Beeingkind's spreads use a base of raw honey and refined coconut oil, and are available in coffee, chocolate, cinnamon, orange clove and lemon poppy seed flavors.
The products can be used in a variety of ways while baking and cooking.
"They're all widely received by different palates. There are different flavor profiles," Debree said.
"We both have a palate for flavors that go together that people might not think of," Veselik added.
When they first began creating the spreads, Debree and Veselik strived to find the right balance of flavors.
"We did a lot of playing around with flavors," Veselik said.
Both agree that feedback from early tasters was essential to their process.
"We listened to feedback about what people liked," Veselik said. "You can't get the perfect recipe unless you listen to what others say."
"We went in (to the Harvest Moon Christmas Bazaar) with four flavors, and tweaked them," Debree added.
Supporting the local community is important element of Beeingkind.
"We try our hardest to use locally sourced items," Veselik said. "We want to try to put money back into the local economy, and help other small businesses."
Veselik will represent the company at Estacada Uncorked, and she's looking forward to the event.
"The people are super receptive," she said, noting that she's been several times previously. "It's a small event, but it's packed with a lot of good stuff."
When people think of alcoholic spirits, botanical elements might not initially come to mind, but they're a key part of the process at Townshend's Distillery.
"Nature provides these really unusual sensory experiences, and for us, that's front and center," said Seth O'Malley, head distiller at Townshend's, noting that other distilleries often focus on creating flavors from grain
"We focus on European, old world herbal spirits, but reinvented," added Matthew Everett, events and tasting room manager for the Portland-based distillery.
Townshend's works with 150 different herbal ingredients, ranging from orris root, which comes from irises, and opopanax, or tree resin.
"All botanicals are representations of different words and vocabulary we can use to express what we want to express," Everett said.
"I like to look at it from a perspective of perfumery, and strive for the sense of balance you would in a perfume," O'Malley added.
Products Townshend's Distillery's sister companies, Townshend's Tea and Brew Dr. Kombucha, play a valuable role in the distillery process — the aromatics from the tea and kombucha often help flavor the spirits.
The spirits at Townshend's Distillery begin as large kettles of tea that are steeped until the flavors are fully extracted. Organic cane juice, bacteria and yeast are added to the mixture, which is then fermented and turned into kombucha.
Next, the alcohol is separated from the kombucha at a low temperature to ensure that all of the aromas remain. The kombucha is bottled and the remaining alcohol is turned into spirits. The mixture is then reinfused with additional botanicals.
In total, the process takes approximately three weeks.
Since the spirits are made from alcohol removed from Brew Dr. Kombucha, each spirit corresponds with a specific kombucha. For example, the superberry kombucha creates the sweet tea spirit; the ginger turmeric kombucha creates the spice tea spirit and the spiced apple kombucha creates the Bluebird Alpine Liqueur.
Everett is looking forward to discussing the company's spirits with attendees of Estacada Uncorked.
"A cool craft goes into each of the spirits. I like watching them experience what we've been trying to create in real time," he said.
WHAT: Estacada Uncorked, which will feature food and drink, live music and children's activities
WHEN: 3-8 p.m.
Saturday, June 29
WHERE: Harvest Market Square, 280 N. Broadway St.
ADMISSION: Cost is $15 per adult, and children are free with a ticketed adult. Purchase tickets at estacadauncorked.com
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