Branch Point Distillery

A small independent distillery in Dayton founded in 2016 by Steven and Debra Day, producing whiskey exclusively and entirely on site. Steven is a physician and neurologist who came to distilling through homebrewing and Portland’s craft cocktail scene. Debra, a CPA, runs the business side. The name Branch Point comes from the concept of making a decision to take the unexpected path.

Every whiskey starts from raw grain delivered by local family farms; only the malted barley is sourced outside Oregon. Production uses traditional methods including grain-in fermentation, distillers malt, open-top fermenters, double distillation in two copper pot stills, low barrel entry proofs, and non-chill filtration. Spent grain goes back to the farmers as animal feed. The core range includes a single pot still whiskey, an Oregon wheat whiskey, and TRIT, made from triticale — a wheat and rye hybrid rarely used in whiskey.

The tasting room offers whiskey flights served on barrel staves and mini cocktail flights, with a patio overlooking the copper stills and snacks available. A separate Barrelhouse experience takes small groups into the aging warehouse to taste experimental and limited barrels straight from the cask; reservations are required for the Barrelhouse experience while the tasting room is open for walk-ins and also accepts reservations. A whiskey club provides access to distillery-exclusive releases including cask strength and cask-finish bottlings. Reservations are handled through Tock.