New Deal owner and distiller Tom Burkleaux has made a wide variety of spirits in his modestly sized distillery, from the popular Portland Vodka and Portland Dry Gin 33 to small batch whiskeys, spicy Hot Monkey Vodka, and the botanical-rich Cascadia Bitter Liqueur. Closely involved in the community, Burkleaux would receive fruit from local farmers that he would transform into spirits, including apple brandies, but the opportunity to make a pear one didn’t present itself fully until Pereday Orchards approached him. The Oregon family-owned farm wanted to honor its heritage and felt that a spirit made by a local, well-regarded distillery would do so.  

Burkleaux and his crew played with a variety of pears, including bosch and anjou, but always had a feeling that the bartlett pear, the same type used in Clear Creek’s brandy, would be the ticket. That intuition turned out to be correct, and within a year, the distillery was bottling.

The pear brandy is bright, dry, and elegant, with floral notes on the nose and a rich aroma of ripe pear. The skin of the pear comes through strong, lending a grassy, bracing note that balances the fruit. New Deal demonstrates that there’s room in the market for something familiar, but unique to them. The brandy is 80 proof, and retails for $39.95.

Where to find it around town:
Bartenders around town are already using the spirit in cocktails, as pear is a harmonious flavor that goes well with many other ingredients.

La Moule
Inspired by bartender Anna Moss’ time in Prague, The Postcard from Prague ($12) uses the pear brandy as a supporting role, adding a subtle fruit and floral quality to the cocktail made with pisco, Becherovka, Cocchi Americano, and bitters. The result is a vivid, bright, and herbaceous winter drink. (2500 SE Clinton St.; 971-339-2822)

PaaDee
Like with the Postcard from Prague, the pear brandy in bartender Jon Lewis’ Winter in Oaxaca is more of a highlight, the main ingredients being mezcal and aquavit. The vaguely tropical, complex drinks still has a hint of pear to it, amongst the smoke and herbs that marry pleasantly together. The drink is finished off with a float of dark rum, that helps bring out the fruit of the brandy without being overly sweet. (6 SE 28th Ave.; 503-360-1453)

Bit House Saloon
Juicy and refreshing, bartender John Paul Longenecker’s Up All Night ($9) is made with New Deal Pear Brandy and New Deal Vodka, as well as lemon and simple syrup. It’s basically a brandy sour enhanced with a bit of vodka for an extra kick and smoothness, and it’s a great way to show off the crisp flavor of pear in New Deal’s brandy. (727 SE Grand Ave.; 503-954-3913)