The conscious selection of the basic ingredients, the careful grinding of the barley and the constant monitoring of the mash fermentation are part of the preparation in the production of this whiskey. After fermentation, the mash is carefully distilled in small pot stills in a process lasting up to 16 hours. Then the best fractions of the distillation are filled into different casks. A part of the Oregon Spirit whisky consists of Kentucky "Corn-Whitedog", an unstored corn-based brandy, which is distilled again by the company Ransom Spirits. The other part is based on malted and unmalted barley. Both parts mature in French Pinot Noir casks and new and used American whiskey casks. The maturing process lasts between six months and two years, but is completed after an average of one year. The blend is finally assembled from eight casks. The result is a whiskey that somehow doesn't really fit into any category, but is most likely to resemble a bourbon.