Whiskey Complex Daily Update
Incident: Whiskey Complex Wildfire
On Saturday, the three fires that make up the Whiskey Complex near Tiller, Oregon, burned actively and grew to approximately 1,649 acres as firefighters worked to suppress them using air resources and building fire line around fire perimeters
With resources arriving steadily to assist, firefighters are focusing efforts to minimize impacts to privately owned lands where one fire began to move east to Beaver Creek. Crews established control lines in that division and are building an anchor point to secure that edge of the fire. Dozers are assisting in fireline construction to increase production efforts.
Firefighters are assessing homes and historical structures in the fire area to determine which will need additional protection in the days ahead, and at least one historical structure will be wrapped as an extra precaution, along with adding sprinklers.
The Oregon Interagency Incident Management Team #1 arrived Saturday and began setting up a fire camp at the Milo Academy to support firefighter logistical needs. The team is in a unified command with Douglas Forest Protective Association and assumed management of the fire complex on Saturday at 9:00 p.m.
“Our number one priority is public and firefighter safety,” said Incident Commander Ross Williams. “Pace yourselves out there today and let’s make sure everyone comes home safely” he told firefighters at the morning briefing.
On Sunday, fire crews expect to take advantage of slightly lower temperatures and higher humidity to assist suppression efforts and prepare for warmer days ahead.
A new fire information number is being set up and will be working by 5:00 p.m. on Sunday. It is (541) 839-3099.
Fire at a Glance
Size: 1,649 Acres
Location: 6 miles east of Tiller
Cause: Lightning (7/26)
Ash Flat Campground
FS Road 29 (Buckeye Bridge) closed at Junction with FS Road 28 (South Umpqua Road)
FS Road 2925 at Junction of 2925-600 (Whiskey Camp Road)
FS Road 3114 (Soup Creek Junction)
New Fire Information #:
Fire Information is posted at: