CHICO — For Kris Koenig, being stuck in Edinburgh, Scotland an extra four days boiled down to a new career for the long-time Chicoan, who had been heralded for producing several documentaries.
Two years later, he and a handful of helpers are distilling and selling whiskey.
During those four days of being stuck — prompted by the Icelandic volcano’s eruption that canceled flights — Koenig found himself with time on his hands and in the company of a famed Scotch whiskey maker. He found the concept fascinating, and then realized the potential of the market back home.
Back in the U.S., he took classes, including at Ohio State University and Moonshine University in Louisville, Kentucky, did tastings and found a rising niche of craft distilling.
“I got into a Scotch kick but I was a bourbon drinker. Bourbon is the American drink,” said Koenig, whose last documentary was “400 Years of the Telescope.”
He spent weeks at a variety of schools — online and in person — along with visits to the famed Kentucky bourbon trail where soaking up information was paramount to tasting.
He decided to make a go of it, believing there is a market for California whiskey, but stumbled over finding a location for his distillery. There was a place in south Chico and then in Paradise, but he landed out by the Chico airport, grateful for a newly built warehouse at 13464 Browns Valley Road with options to expand.
In the summer of 2019 the equipment arrived and by the end of August 2020 started distilling Golden Beaver whiskey.
Types
Whiskey is a type of distilled alcohol drink made from fermented grain mash, and typically aged in wooden barrels. Bourbon whiskey is made from a majority of corn as the grain, although Koenig’s style is based on rice and corn.
Not only did Koenig want to put his own twist on traditional whiskey but looked around for local resources to use.
Out came Keepers Shine made with “bee keepers” honey from Olivera Honey in Orland. It’s not front loaded with honey, says Koenig, but just has a light touch of a taste.
Also made here is Beaver Likker Moonshine, which is based on rice and double distilled.
He also tapped rice for the whiskey, using the “brokens” of CalRose rice through California Heritage Mills out of Maxwell.
“I think there’s room for a new category in whiskey — California Rice Whiskey,” which he says isn’t sake.
Over the last 10 years, at least 1,700 craft distiller have surfaced, and “they’re all trying to come up with a different angle,” he said.
As any distiller has, Koenig has a scattering of oak barrels with different woods, chars and toasts to flavor the beverage during aging. Depending on the barrel treatment, he can add sweet, smoky or spicy under tones.
He also uses American yeast from local sources.
His varieties are Honey Run Honey Whiskey, Chico Creek Rye Whiskey, Butte Creek Bourbon and Pacific Flyway rice whiskey and bourbon whiskey.
What he likes about using rice and his process is that the whiskey lacks the traditional bite that can discourage newcomers.
Markets
While he will sell from the distillery, his hope is for the Golden Beaver name to start appearing at local bars and restaurants. There is also a tasting counter at the distillery, but that’s off limits until the pandemic restrictions are lifted.
However, he is planning an outdoors grand opening from 10 a.m. to 5 p.m. Nov. 27 at the distillery, which is across from Six Degrees Coffee.
Some of his varieties could attract newcomers to drink whiskey while also appealing to those who may find their old favorites a little dated.
“It takes four to six years for a good bourbon,” said Koenig during a recent tour, so he’s tapped the barrels of what he calls “partners” in the whiskey world for initial pourings, along with a couple of his own.
“Harold” at 300 gallons and “Maude” at 700 gallons are the two distilling tanks. Found in Pennsylvania, Harold bore the name on an exterior plaque, and it was only natural that the second tank be Maude, referencing the 1970s Hollywood movie.
Name
Koenig’s wife, Marianne, came up with the name Golden Beaver, having a historical understanding of the role the animal had in early California.
According to historical reports, the California golden beaver ranged in the Sacramento and San Joaquin river watersheds, and research showed they were native to the Sierra Nevada. They were trapped for their pelts until practically extinct, but evidence has been found in the Feather River watershed that they were around until around the mid-1900s.
Koenig doesn’t dodge the other implications of the company name, but says, “Liquor is supposed to be fun, and it’s an adult drink.”
The distillery also has a retail room, where the Golden Beaver logo sits on everything from caps and bags to T-shirts and other clothing.
In the future, Koenig plans tours and classes, and can book outside events in the patio when restrictions allow.
The business has a Facebook presence, but the website is not quite ready.
Partners in the business besides Koenig and his wife include friends and relatives Frank and Kasia Lewis, Tom and Quyen Koenig, Lyle and Daniela Ferguson, Lee and Inez Koenig, and Joshua and Maryanne Berger.
