WE REVEAL THE MEDALISTS OF THE FIFTH ANNUAL CRAFT SPIRITS PACKAGING AWARDS PLUS: ALL OF THE TOP HONOREES IN ACSA’S SPIRITS COMPETITION
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Celebrating Craft Spirits Packaging at Its Finest
Unveiling the medalists in the Fifth Annual Craft Spirits Packaging Awards
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Distilling Greatness: The Best of the Best in 2025
From bold new flavors to classic excellence, these spirits rose to the top of ACSA’s blind tasting competition. 61
Honoring a Champion of Craft Spirits
Becky Harris receives the Gable Erenzo Spirit of Community Award for her dedication to the industry.
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The Libation of Leipzig
A craft distillery in the German city is reacquainting modern drinkers with one of its most prized local spirits.
BY JEFF CIOLETTI
DISTILLING DESTINATIONS
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The Enduring Spirit of L.A.
From fire recovery to innovation, craft spirits producers in Los Angeles push forward.
DIRECTOR OF MEETINGS & EVENTS | Stephanie Sadri, stephanie@americancraftspirits.org
ACSA ADVISORS
STRATEGIC COMMUNICATIONS | Alexandra S. Clough, GATHER PR LEGAL | Ryan Malkin, Malkin Law, P.A.
PUBLIC POLICY | Jim Hyland, The Pennsylvania Avenue Group STATE POLICY | Michael Walker, The Walker Group, LLC
ACSA BOARD OF DIRECTORS, 2024-2025 PRESIDENT | Kelly Woodcock, Westward Whiskey (OR) VICE PRESIDENT | Amber Pollock, Backwards Distilling Co. (WY) SECRETARY/TREASURER | Jeff Kanof, Copperworks Distilling Co. (WA)
EAST
Jordan Cotton, Cotton & Reed (DC)
Greg Eidam, Sugarlands Distilling Co. (TN)
Becky Harris, Catoctin Creek Distilling Co. (VA)
Adam Polonski, Lost Lantern Whiskey (VT)
Colin Spoelman, Kings County Distillery (NY)
Jaime Windon, Windon Distilling Co. (MD)
EX OFFICIO
Jessica J. Lemmon, Cart/Horse Distilling (PA)
CENTRAL & MOUNTAIN
Tom Bard, The Bard Distillery (KY)
Amber Pollock, Backwards Distilling Co. (WY)
Phil Steger, Brother Justus Whiskey Co. (MN)
Olivia Stewart, Oxbow Rum Distillery (LA)
Mark A. Vierthaler, Whiskey Del Bac (AZ)
Thomas Williams, Delta Dirt Distillery (AR)
ACSA PAST PRESIDENTS
2023-2024 | Gina Holman, J. Carver Distillery 2020-2023 | Becky Harris, Catoctin Creek Distilling Co. 2018-2020 | Chris Montana, Du Nord Craft Spirits 2017-2018 | Mark Shilling, Maverick Distilling 2016-2017 | Paul Hletko, FEW Spirits 2014-2016 | Tom Mooney, House Spirits
CRAFT SPIRITS MAGAZINE EDITORIAL BOARD
PACIFIC
Lucy Farber, St. George Spirits (CA)
Jeff Kanof, Copperworks Distilling Co. (WA)
Kelly Woodcock, Westward Whiskey (OR)
ACSA PAC
Jordan Cotton, Cotton & Reed (DC)
Lew Bryson, Alexandra S. Clough, Sly Cosmopoulos, Kamilah Mahon, Prof. Dawn Maskell, Adam Polonski and Teri Quimby
What makes a really great bar? It goes without saying that excellent spirits and cocktails should be at the top of the list. But beyond the “what” you’re drinking, the “how” and “where” must be given significant weight to get people to keep coming back.
“How” can be whether the venue is conducive to solo enjoyment, cozy dates, lively group outings, all of the above, or any combination thereof. The obvious definition of “where” is whether it’s convenient to get to and/or in a safe-ish neighborhood, but there’s a lot more to it than that. Does it transport you away from the outside world and all of the day-to-day stresses you typically confront?
Before I go any further, I have a confession to make. I’ve finally been seduced by the Dark Side. After about two years of resisting the peer pressure of friends, colleagues and even my wife, I’ve (reluctantly) bent the knee to our Robot Overlords and downloaded ChatGPT. And let me just stop you right there: No, nothing I write here, in this magazine, or anywhere else has been or ever will be composed by A.I. I refuse to watch any movies or series that have used it in the creative process. We, here, at CRAFT SPIRITS magazine are morally opposed to that.
I will admit, though, that it’s pretty handy as a glorified search engine. I was curious to see how the Cyber Powers That Be would answer the question with which I opened this column (after all, robots don’t drink). ChatGPT offered a numbered list of key elements and, interestingly, “quality drinks and selection”—the “what”—only came in at No. 2. I would have expected it to top the rankings, but, again, robots. No. 1 was “atmosphere and design”—a big part of the “how” and “where.” I can’t say I necessarily disagree with that assessment.
If you’ve been reading this column for a while, you’ll know that “escapism” tends to be one of my favorite concepts (and why wouldn’t it, the world is a pretty scary place these days). In the May/June 2023 issue, I wrote an Editor’s Note titled “Post-Modern Escapism” and in July/August 2024, I
composed one titled “Sights, Sips & Sounds,” detailing my experiences at a vinyl records bar, a concept that has been exploding onto the nightlife scene.
Our November/December 2024 STIR Report included nods to both escapist venues—beyond tiki bars and speakeasies—and rotating pop-ups, which constantly refresh their themes to offer an entirely new fantasy experience every few months. Update: After stints as a Halloween bar and then a holiday-themed winter wonderland, the one in my neighborhood is now Eras, a Taylor-Swift-focused establishment. (If you’re reading this, Tay Tay, please tell your lawyers to be kind in the cease-and-desist letter they will inevitably send. Bars are struggling these days).
All of this on-premise-related-rambling is my way of announcing that we’re asking for your nominees for our second annual Best Bars feature, which will appear in the next issue. We invite you to recommend some of the accounts that you like to work with the most and/or the ones you personally frequent in your home market or when you’re traveling across the country. These should be venues that are friendly to craft spirits and they shouldn’t be tied to a distillery (we plan to do a similar round up of distillery tasting rooms and bars in an issue later in 2025, so stay tuned!). But they should also address some of the “where” and “how” factors that I mentioned above, as well as a certain, unmeasurable, je ne sais quoi that makes the place great. Nominate your faves by April 11 and keep an eye out for the May/June 2025 to see if your choices made the cut! ■
Jeff Cioletti Editor in Chief
Lew Bryson has been writing about beer and spirits full-time since 1995. He was the managing editor of Whisky Advocate from 1996 through 2015, where he also wrote the American Spirits column, and reviewed whiskeys. He has also written for the Daily Beast and American Whiskey. He is the author of “Tasting Whiskey,” “Whiskey Master Class” and the forthcoming “American Whiskey Master Class.”
Michelle Villas is an art director with more than 25 years experience in publication design. After spending her career in New York, where she was the art director for Beverage World, and California, she now calls New Mexico home. She is the creative director on a range of lifestyle publications for The Golden State Company and also serves as the art director for BeachLife magazine.
John Holl is a journalist covering the beer industry. He’s the author of several books including “Drink Beer, Think Beer: Getting to the Bottom of Every Pint” and “The American Craft Beer Cookbook.” He is the co-host of the podcast Steal This Beer, and his work has appeared in The New York Times, The Washington Post, Wine Enthusiast and more. John has lectured on the culture and history of beer and judged beer competitions around the world.
Andrew Kaplan is a freelance writer based in New York City. He was managing editor of Beverage World magazine for 17 years and has worked for a variety of other food and beverage-related publications, and also newspapers. Follow him on Twitter @andrewkap.
Thank You , Sponsors !
The American Craft Spirits Association would like to thank all of our annual sponsors and our key supporters of education. We are grateful for all of your support throughout the year. Interested in becoming a sponsor? Visit americancraftspirits.org/sponsors or contact membership@americancraftspirits.org.
Cask Strength Sponsors
Single Barrel Sponsors
Portland, Oregon-based Westward Whiskey has introduced its first club release of 2025, Westward x Fort George Brewery Stout Cask. This release focuses entirely on Fort George’s distinctive style, showcasing the character of the brewery’s famous Matryoshka Stout. The end result is an elevated American Single Malt and a harmonious expression that celebrates the artistry of both whiskey and beer making.
Thompsonville, Michigan-based Iron Fish Distillery released the fourth edition of its Arctic Grayling Rye Whiskey on March 22, with proceeds supporting efforts to restore the native Arctic Grayling fish to Michigan waters. The Arctic Grayling Whiskey Series celebrates the Michigan Arctic Grayling Initiative (MAGI), nearly 50 organizations working since 2016 to restore self-sustaining populations of Arctic grayling in Michigan rivers.
Columbus, Ohio-based Echo Spirits Distilling Co. is showcasing its bourbon blending skills once again via the latest release in its highly regarded Engineer Series Echo Spirits Engineer Series Batch 25A – Trail Mix is the evolution of a series Joe Bidinger and Nikhil Sharoff, both former engineers turned whiskey distillers, see as a bourbon blending workshop, a place to think outside the box of the regular brown spirits they produce. They take quality-sourced bourbons from other distilleries and transform them into something new and unique.
Seattle-based distillery 2BAR Spirits and Lidia’s Kansas City are collaborating to unveil a one-ofa-kind product— Lidia’s Single Barrel Amaretto Finished Bourbon, an exclusive spirit created especially for Lidia’s guests. Lidia’s Single Barrel Amaretto Finished Bourbon is featured in the restaurant’s “Roman in Manhattan” cocktail, which is a riff on a Black Manhattan.
Blanco, Texas-based Milam & Greene Whiskey is unleashing Gray Wolf Straight Bourbon, a blend of two six-year-old, cask-strength collector’s edition bourbon casks. The 125.5-proof Gray Wolf is the first release in the Milam & Greene 2025 Wildlife Collection, which explores how climate impacts the final flavor of aging bourbon.
Vergennes, Vermont-based Lost Lantern’s Spring 2025 Collection consists entirely of finished whiskies, highlighting new American finishing traditions. The flagship release, Opulent Orchard, is a New York Distilling Co. 7-year-old rye whiskey finished in apple brandy casks and is the latest entry in Lost Lantern’s Single Distillery Series. The collection also features whiskey from Santa Fe Spirits, Andalusia Whiskey Co., Starlight Distillery, Watershed Distillery and Finger Lakes Distilling
Blue Note Bourbon, made by Memphis, Tennessee-based B.R. Distilling Co., has launched its second-annual Special Reserve Straight Bourbon Whiskey. The limited-release is a blend of 10 casks from Kentucky and Tennessee—Cognac, sherry, port, triple sec, Madeira, apricot brandy, amontillado, vanilla cognac and vino de Naranja— ranging in age from four to 19 years with varying mashbills. The new expression was bottled at 116.3 proof, unfiltered.
Hye, Texas-based Garrison Brothers Distillery has unveiled the 2025 release of its award-winning Lady Bird. First released in 2023, this limited expression is inspired by the legacy of its namesake, Lady Bird Johnson, and honors her commitment to the environment and Texas native wildflowers. This year’s Lady Bird release yielded a total of 7,110 bottles.
Talnua Distillery of Arvada, Colorado, celebrated St. Patrick’s Day with the annual release of the exclusive Olde Saint’s Keep Special Release Whiskey. A cornerstone of Talnua’s annual St. Patrick’s Day tradition, the 2025 Olde Saint’s Keep Special Release Whiskey is an exclusive offering available only at the distillery. Crafted with a meticulous approach to tradition and innovation, this American single pot still whiskey is triple distilled from a mash of 50% unmalted barley and 50% malted barley.
Kansas City, Missouri-based J. Rieger & Co. has announced the release of Rieger Straight Rye Whiskey. It is the latest addition to The Rieger Whiskey Collection, the distillery’s most popular artisanal series, made for everyday indulgence with the highest quality-to-value standard. The collection also includes Rieger Kansas City Whiskey and Rieger Straight Bourbon, each aged a minimum of four years.
Montanya Distillers of Crested Butte, Colorado, recently unveiled Montanya Pineapple Habanero Rum, the distillery’s first flavored rum release. The 80-proof spirit showcases the seamless fusion of fresh pineapple sweetness with the fiery kick of habaneros. Crafted with Montanya’s acclaimed Platino rum as a base, the fruit was hand-selected, prepped, and steeped in-house ensuring vibrant flavors.
Newport, Kentuckybased New Riff Distilling announced the subsequent release of its award-winning Balboa Rye, the distillery’s acclaimed specialty whiskey initially released in 2019 and carefully distilled with trusted heirloom grains. Bottled without chill filtration at 100 proof with a mashbill of 95% Balboa rye and 5% malted rye, Balboa Rye opens with spiced, red fruit and clove notes, progressing to hints of pure rye bread and black and white pepper with an emergence of a horehound candy and pink peppercorn presence to finish.
Detroit-based Valentine Distilling Co. has introduced LionBlood Orange Vodka, the 70-proof collaboration with Nate Burleson, NFL star and media personality. Infused with a sophisticated blend of blood orange and elderflower, LionBlood Orange delivers a vibrant citrus twist on the signature allnatural, small-batch vodka from Valentine.
Lovingston, Virginia-based Virginia Distillery Co. has revealed the latest release in The Brewer’s Coalition, a limited-edition series of American single malt whiskies finished in casks from top breweries across the country. The newest addition, Boulevard Brewing Co. Proper Pour Stout Cask Finish American Single Malt, is a collaboration with Boulevard Brewing Co. of Kansas City, Missouri, bringing together the bold flavors of stout beer and American Single Malt whisky in a one-of-a-kind release.
Oxbow Rum Distillery of Baton Rouge, Louisiana, announces the release of a limited edition of its award-winning Rhum Louisiane in collaboration with Provost Farm Now available at select retailers in New Orleans, 100% of proceeds of the 90-proof spirit will be donated to the Provost Farm nonprofit, which is rooted in the legacy of Black sugarcane farmers in South Louisiana.
Bigfork, Montanabased Whistling Andy Distillery has released its highly anticipated Montana Forged Cask Strength Bourbon Whiskey. This 110-proof bourbon is crafted with a unique blend of Montana grains, resulting in a rich, fullbodied bourbon. The addition of barley and wheat to the 60% corn mash creates a smoother, more delicate whiskey, balancing the excessive sweetness often found in high-corn bourbons. The inclusion of rye adds a spicy kick, further enhancing the complexity of the flavor.
The Curious Bartender’s Agave Safari
Author: Tristan Stephenson
Publisher: Ryland Peters & Small
Release Date: April 8
Learn all about the proud heritage of agave-based spirits from master mixologist, entrepreneur, awardwinning bar owner, and bestselling author of the Curious Bartender series of books. This book is an account of Tristan Stephenson’s remarkable journey through six Mexican states and into the heartlands of agave spirits production to discover the spirit of Mexico in every sense. It is a physical, geographical journey, but also a historical, cultural and spiritual one. Along the way Tristan explores different producers, tells their stories and shares their philosophies, as well as the story of Mexican spirit: its food, cocktails, music, geography, and politics.
Spirited Women
Authors: Sammi Katz and Olivia McGiff
Publisher: Union Square & Co.
Release Date: March 4
This gorgeously illustrated cocktail book celebrates centuries of women’s contributions to spirits and cocktail culture, from the invention of distilling to today’s innovative bar programs. Perfect for anyone in search of drinking gifts for women, this comprehensive bartender book illuminates the often-overlooked stories of women who have revolutionized every aspect of the spirits industry.
Mother of Bourbon
Authors: Eric Goodman with Kaveh Zamanian
Publisher: Post Hill Press
Release Date: April 29
This work of historical fiction chronicles “the greatest American whiskey story never told.” Kentucky Bourbon Hall of Famer Kaveh Zamanian and author Eric Goodman transport readers to the Prohibition Era to witness the extraordinary life of a visionary who revolutionized the spirits industry while facing government suppression exacerbated by gender barriers of her time.
The Gamer’s Bar
Author: Cassandra Reeder and Nadia Oxford
Publisher: Insight Editions Release Date: March 4
Gamers can now toast to their favorite games with this hardcover book filled with delicious mocktails and cocktails. Each drink is inspired by and dedicated to beloved games of all genres and platforms—enjoy a rapturous drink from Bioshock, mix up a Cherry-Eating Ghostbuster inspired by PAC-MAN, and level up your mixology with a Gold Chocobo inspired by the Final Fantasy series. With gorgeous photography, detailed step-by-step instructions, and a trove of nonalcoholic and alcoholic options, this fun, nostalgic collection of libations is perfect for any gamer to toast to their next campaign or adventure.
THREAT OF TARIFFS RATTLES CRAFT SPIRITS PRODUCERS
The threat of renewed and expanded tariffs is once again shaking the spirits industry—particularly among craft producers who rely on emerging international markets to drive growth.
In March, President Trump announced a series of proposed tariffs on key trading partners—including Canada, China, the European Union and Mexico—raising the specter of retaliatory levies. While some of these proposed tariffs were temporarily suspended, uncertainty is already causing disruptions across the industry.
E.U. officials recently delayed a retaliatory response to U.S. steel and aluminum tariffs until mid-April. The proposed response includes 50% duties on American whiskey and other goods, but E.U. leaders are still finalizing the list of products to be targeted.
Earlier this month, President Trump also introduced new tariffs on Mexico and Canada, though he reversed course days later by suspending most of those until April 2. Still, the announcement had immediate ripple effects. Some Canadian liquor stores began removing American spirits from shelves.
Tom Bard, the co-founder of The Bard Distillery in Graham, Kentucky, and a member of ACSA’s Board of Directors, told the Associated Press that an order from his Canadian distributors was on hold. “That hurts,” Bard said. “Every single pallet that goes out the door makes a huge difference. ... The last thing you want is to have an empty spot where your bottles are supposed to be on a shelf.”
Victor Yarbrough, the CEO of Brough Brothers Distillery in Louisville, Kentucky, expressed his frustration about the uncertainty of tariffs with The Guardian. “They’re happening. They’re not happening. They’re on. They’re off. It doesn’t allow us the timeframe we need,” Yarbrough said. “We can’t plan.”
If the recent past is any indication, plans for growth in those markets could prove extremely difficult for craft distillers.
“Trump killed our business dead in the E.U. with his first administration’s tariffs,” Scott Harris of Catoctin Creek Distilling Co. told Men’s Journal. “That business in the E.U. is gone, and never came back.”
Numbers from the American Craft Spirits Data Project—produced by
the American Craft Spirits Association and Park Street—support Harris’s point. Spirits exports for craft distillers peaked at about 598,000 nine-liter cases in 2017 but decreased to 304,000 cases in the wake of the first round of Trump tariffs in 2018, and bottomed out at 104,000 cases in 2020. Craft spirits exports have been no higher than 179,000 cases since then.
The fallout from the first round of Trump tariffs was mentioned in a recent statement by ACSA CEO Margie A.S. Lehrman. “The current events four years later are both unfair and unjust, and we urge the Administration to advocate for a multilateral agreement that ensures the free trade of distilled spirits and begins to help America’s small businesses, which are the backbone of the U.S. economy,” said Lehrman. “Our industry cannot afford another blow to our already struggling small businesses.”
ADAM SPIEGEL LAUNCHES FREEBROOK IMPORTS
Adam Spiegel, a renowned leader in the spirits industry with over 15 years of brand-building expertise, announced his departure as president of Corning & Company to launch his new venture, Freebrook Imports. Based in Sonoma County, California, Freebrook Imports is a boutique spirit distribution and import company that will initially operate in California, introducing innovative distribution pathways that blend traditional channels with direct-to-consumer strategies. The company is poised for national expansion in the near future.
Freebrook Imports provides craft spirit—and eventually wine and beer—brands with agile, efficient solutions to bring their products to market. Leveraging cutting-edge technology and best practices honed over years of experience, the company offers comprehensive guidance on launching, scaling and establishing robust routes to market. While spearheading this new venture, Spiegel will continue to serve as master distiller and blender consultant, supporting the production and blending of high-quality spirits and remaining actively involved with established brands such as Sonoma Distilling Co. and Old Quaker. He will also consult for new and emerging brands, offering product ideation, new facility build-out, and operational optimization services.
“I am incredibly excited about the opportunities Freebrook Imports brings to the market,” said Spiegel. “This transition marks a new chapter in my career and reinforces my ongoing commitment to innovation and excellence in the spirits industry. I look forward to helping craft spirit brands thrive, both in California and on a national scale.”
MAGGIE’S FARM RUM INVITES
FANS TO BECOME STAKEHOLDERS THROUGH PUBLIC OFFERING
Maggie’s Farm Rum, a beloved fixture not only in the rum distillery community, but in the Pittsburgh area, recently announced an exciting opportunity for customers, followers and fans to become investors in the company’s future success. The family-owned small business is aiming to raise up to $1 million via a stock offering for sales & marketing of the brand to grow its footprint within not only its existing markets, but also to expand into new markets.
“This equity raise campaign is a big deal for us,” said founder and master distiller Tim Russell. “I started Maggie’s 12 years ago with the objective of being independent. It was also a weird time in my life in that I didn’t have a lot to lose. I didn’t exit the corporate world with some fortune, but rather just an unemployment check and a modest retirement fund. I did an early withdrawal of that 401k, ate the penalties and taxes, bought Maggie’s Farm’s first still, and signed that lease at Smallman Street. With the help of two friends, we managed to open it on a shoestring budget and made the best of focusing on the things that didn’t come from a big bankroll.”
Maggie’s Farm is a rum-focused distillery with two locations based in Pittsburgh, Pennsylvania, known for being what’s likely the highestawarded brand of North American rum with more than 100 medals and accolades, including multiple best-of-class, best-of-category, and bestof-show awards from some of the world’s most prestigious American craft and international spirits competitions.
In 2022, Maggie’s Farm acquired a 22,000-square-feet warehouse in Pittsburgh’s suburb of Upper St. Clair, renovated the property into a
new state-of-the-art distillery, including a cocktail bar and restaurant, that opened in early 2024.
“Almost 12 years since opening, things are different,” said Russell. “[My wife] Layla and I have started a family not only in the literal sense, but we’ve also brought in a large group of employees, many of which have been with us since the beginning. We’re still growing.”
NEW YORK STATE DISTILLERS GUILD LAUNCHES NY DISTILLERY TRAILS APP
The New York State Distillers Guild announced the launch of its new NY Distillery Trails App in tandem with the recent enactment of groundbreaking legislation that allows direct-to-consumer (DtC) shipping for New York spirits. This historic measure places local distillers on a level playing field with the state’s winemakers, which have enjoyed similar DtC privileges since 2005. Together, the new law and the app help usher in a new era of accessibility, convenience, and economic opportunity for New York’s craft distilling community.
“With the signing of this legislation, New York continues its tradition of supporting homegrown entrepreneurship,” said Brian Facquet, founder and head distiller of Do Good Spirits, and New York State Distillers Guild president. “Our new NY Distillery Trails App is the perfect companion to this historic change, giving consumers a simple way to discover, visit, and now directly purchase craft spirits from the incredible array of distilleries in every corner of the state.”
Until now, New York’s small-batch producers faced challenges getting their products directly into consumers’ hands.
The newly passed DtC law changes that dynamic—making it easier for distilleries to thrive, strengthening the state’s agricultural backbone, and solidifying New York’s reputation as a premier destination for artisanal spirits like gin, whiskey, Empire Rye, bourbon and vodka.
Developed in partnership with Visit Widget, the NY Distillery Trails App serves as a comprehensive, user-friendly guide to New York’s booming distillery scene. From the dense cluster of 10 must-visit dis-
tilleries in Brooklyn to the 25 stops sprinkled throughout the Hudson Valley, the app highlights the state’s rich diversity and artistry in craft spirits, providing greater visibility for producers and easier planning for enthusiasts.
VIRGINIA DISTILLERY CO. INTRODUCES AMERICAN CUSTOM DISTILLING GROUP
Lovingston, Virginia-based Virginia Distillery Co. is proud to introduce
solutions for those looking to enter the industry or expand their portfolio.
Virginia Distillery Co. is the largest privately owned supplier of American single malt whisky, offering one of the most extensive inventories of aged stocks in this newly designated category. Officially ratified by the
American Custom Distilling specializes in American single malt, it alsostorage of 22,500 casks. The distillery honors the tradition of worldstills, closed top fermentation, and an annual ultra-premium new make launching a new brand, diversifying your bourbon portfolio, or invest
ing in American single malt, we’re here to be your reliable partner by providing custom tailored solutions, ultra high-quality spirits, and a straightforward price structure.”
For more information or to schedule a meeting, please visit americancustomdistilling.com.
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Statesville, North Carolina-based Southern Distilling Co. is proud to announce Statesville Contract Distilling, the newly named division that honors the company’s longstanding commitment to contract distilling and co-packing services. Since the company’s founding in 2013, this division has been an integral part of Southern Distilling Co.’s growth and success. Now, it’s stepping into the spotlight with a formal identity of its core pillar of business that reflects both the heritage and future of whiskey distilling in Statesville.
“We don’t just make whiskey—we redefine excellence. Contract distilling has been the backbone of our business from the start and it was time to give this essential part of our business its own name and identity,” said Pete Barger, co-founder of Southern Distilling Co. “Statesville Contract Distilling embodies our relentless commitment to precision, innovation, personalization, and world-class craftsmanship. We are dedicated to delivering superior spirits tailored to the highest standards for our partners, while honoring the deep-rooted whiskey heritage of our community.”
Southern Distilling Co. could have been built anywhere, but Statesville was the clear choice. With its ideal climate, fertile land for growing grain, and central location for distilling, aging, and transporting spirits, Statesville provides an unmatched foundation for excellence. The town holds a unique legacy: once known as the “Liquor Capital of the World,” Statesville’s distilling traditions were interrupted by Prohibition,
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BAR BRUCATO TO DEBUT IN SAN FRANCISCO THIS APRIL
The team behind Brucato Amaro has announced the opening of Bar Brucato, located in the Mission District of San Francisco. The distillery welcomes visitors for tours and tastings. Guests can also grab a seat at Bar Brucato to enjoy fresh, seasonal dishes designed to pair perfectly with cocktails featuring Brucato Amaro. From flagship amari to seasonal liqueurs, Bar Brucato highlights natural, minimally processed ingredients, selected for their exceptional flavor and unique ability to capture California’s iconic landscapes through taste.
Helmed by Brucato Amaro founders Sierra and James Clark, Bar Brucato is under the guidance of a team of seasoned San Francisco hospitality professionals, including: director of operations Adam Timney, co-founder and former executive chef of Starbelly Restaurant; executive chef Chip King, former chef de cuisine of Michelin-listed Merchant Roots; and general manager Rye Tondreault, former executive general manager of Eureka Restaurant Group.
The cocktail menu includes a lineup of drinks featuring Brucato Amaro’s three flagship amaros—Chaparral, Orchards and Woodlands— as well as new products and limited releases. Guests can expect refreshing spritzes, twists on classic cocktails, and new inventions that are uniquely Brucato. Chef King’s menu of amaro-inspired dishes features small plates and handmade pastas that emphasize fresh, local ingredients. Menu highlights include gribenes (crispy chicken skins with caraway and fried onion), octopus confit skewers (featuring a Chaparral tomato glaze), white wine corzetti (with wild spring mushrooms, peas, asparagus, alliums, and herbs) and more.
“Brucato Amaro has always been a celebration of the culture and landscapes of Northern California. We even took our name from John Brucato, the pioneering founder of the San Francisco Farmers Market,” said co-founder and CEO Sierra Clark.
SANDRAE LAWRENCE JOINS TALES OF THE COCKTAIL FOUNDATION BOARD OF DIRECTORS
Tales of the Cocktail Foundation recently welcomed Sandrae Lawrence to its board of directors.
The addition of Lawrence to the board marks an exciting step for the Foundation as it continues to evolve and expand its mission to educate, advance, and support the global drinks industry.
Lawrence brings extensive expertise in spirits media, mentorship and global cocktail culture to the board. As a respected journalist, publisher, and industry advocate, her insights will be instrumental in shaping the Foundation’s programs, driving its key initiatives, and advancing its mission to elevate the global drinks community.
In addition to her new role, Lawrence serves as editor, publisher and co-founder of The Cocktail Lovers—the award-winning magazine, podcast, and online resource for cocktail professionals and enthusiasts, which she runs alongside her husband, Gary Sharpen. Since its inception in 2008 as a passion project,
The Cocktail Lovers has grown into a leading voice in the drinks industry, earning numerous accolades, including Best Cocktail & Spirits Publication at the 2024 Tales of the Cocktail Spirited Awards.
Through her role at The Cocktail Lovers, Lawrence has cultivated deep industry knowledge and connections, which she will leverage to help guide and shape the Foundation’s programs, furthering its mission to educate, advance, and support the global drinks community.
“It’s an absolute honor and privilege to be on the board of the Tales of the Cocktail Foundation, a foundation that genuinely exists to serve, strengthen, and support the global drinks community,” said Lawrence. “I look forward to drawing on my insights from a journalist’s perspective to ascertain what bartenders, bar owners, and brands are looking for—particularly in the current climate—in order to continue the Foundation’s mission to elevate the entire beverage industry.”
Before cocktails (or BC, as she likes to say), Lawrence built an extensive career across creative fields, including fashion PR, music promotion, model scouting and casting, and assisting in the running of a photographic studio.
She has contributed as a writer and editor across lifestyle, fashion, beauty, travel, theatre and food for major publications such as The Daily Telegraph, Sunday Mirror, The London Evening Standard, and The Independent
Crestwood, Kentucky-based Kentucky Artisan Distillery (KAD) is proud to announce the opening of its doors and barrels to the public with the unveiling of its new Clubhouse Barrel Tasting Experience.
Located at 6316 Old LaGrange Road, just a half-mile from the craft operations which have helped provide a home base for brands like Jefferson’s Reserve, Cream of Kentucky and Whiskey Row Bourbon, the Clubhouse will for the first time be offering visitors the chance to taste KAD whiskeys—straight from the barrel.
CRAFTHOUSE COCKTAILS NOW AVAILABLE ON UNITED AIRLINES FLIGHTS
Crafthouse Cocktails’ bar-quality canned cocktails are now available on select United flights, including three new drinks created in collaboration with United—Espresso Martini, Mai Tai, and Moonlighter—alongside Pineapple Daiquiri. This marks the first time United offers canned cocktails on domestic flights.
Crafted by Charles Joly, James Beard Award-winning mixologist, Crafthouse Cocktails are made with the same premium spirits and high-quality ingredients Joly uses behind the bar.
“We’re thrilled to partner with United to elevate the inflight experience by offering passengers the balance and flavors they’d expect from their favorite cocktail bar,” said Joly.
United customers on domestic flights 300 miles or more can now order Crafthouse Cocktails’ Espresso Martini and Moonlighter, and flights between the continental U.S. and Hawaii additionally offer Crafthouse Cocktails’ Mai Tai and Pineapple Daiquiri. The new drinks are complimentary for passengers in United Business and United First and available for-purchase in United Economy for $12.
“These cocktails are seriously good—flavorful and high-quality— and from a local Chicago company, which we’re really proud of,” said Aaron McMillan, United’s managing director of hospitality programs. “As we continue to evolve our onboard food and drink menus, companies like Crafthouse Cocktails are helping us deliver more on-trend options and variety to our customers.”
Crafthouse Cocktails are free from artificial sweeteners, colors and preservatives, and are gluten-free. Launching with United, Crafthouse Cocktails’ new offerings are also available for purchase through select retailers.
UNIVERSITY OF KENTUCKY’S ESTATE WHISKEY ALLIANCE LAUNCHES CERTIFICATION PROGRAM
The University of Kentucky’s Estate Whiskey Alliance (EWA) is launching a first-of-its-kind program that authenticates estate whiskeys with a globally recognized certification mark to be used on qualifying whiskey product labels: Estate Whiskey Certified.
Estate whiskey refers to a type of whiskey that is produced entirely on the distillery estate using grains sourced from the estate or local to that site.
“The EWA and our members place utmost priority in authenticity and transparency into the entire farming and whiskey production process. This certification program aims to clearly label those Estate Whiskey Certified products to assure consumers of the exceptional craftsmanship and terroir behind every sip,” said Landon Borders, EWA director.
Estate Whiskey Certified products will have each of the following characteristics: all production processes including milling, cooking, fermentation, distillation, barreling, aging and bottling occur on the estate distillery; and at least 2/3 of all mash bill grains are grown on estate-owned or controlled land.
Only the specific whiskey products evidencing sourcing and production requirements can display the prestigious Estate Whiskey Certified logo on their qualifying bottles.
Grains are the foundation of whiskey, akin to grapes in wine. From the location to the processing and distilling—all stages impact the final products for consumers.
“As farmers and distillers, one of our primary objectives is to bring
this topic front and center,” said Colby Frey, whiskey farmer and co-founder of Frey Ranch Distillery in Fallon, Nevada. “By joining the Estate Whiskey Alliance, we hope to further educate bartenders, retailers and consumers on the importance and relevance of U.S. agriculture and locally grown grains to the production of American Whiskey.”
This certification program is now available to any EWA distillery member, and applications are being accepted to certify qualifying products.
LOFTED SPIRITS UNITES BARDSTOWN BOURBON, GREEN RIVER AND LOFTED CUSTOM SPIRITS BRANDS
Lofted Spirits was recently established as a parent company uniting Bardstown Bourbon Co., Green River Distilling Co. and Lofted Custom Spirits, the company’s newly renamed contract distillation business. The strategic evolution creates a unified house of brands, reinforcing the company’s leadership in Kentucky bourbon and custom whiskey production.
“Our business has grown tremendously, both in scale and vision, and this is the moment to bring it all together under one name,” said Mark Erwin, CEO, Lofted Spirits. “Lofted Spirits represents our ambition: the ability to operate at an unmatched level in whiskey production while maintaining the agility and independence to push the industry forward.”
Bardstown Bourbon Co. and Green River Distilling Co. have built a reputation for award-winning whiskies, custom contract distillation and a premier bottling and supply chain service. The introduction of Lofted Spirits as the parent company for these award-winning businesses bridges the two distilleries and provides a strong brand identity for the company’s custom distillation business, which provides fully customizable, end-to-end whiskey production for brand partners worldwide.
“This is just the beginning of what’s possible,” added Erwin. “Lofted Spirits is built for the future—and we’re ready to lead the way.”
Bardstown Bourbon Co. was acquired by Pritzker Private Capital in March 2022, and followed with the acquisition of Green River Distilling Co. in August 2022. As Lofted Spirits, the company will continue to be owned by Pritzker Private Capital with a focus on long-term investment and expansion.
For more information, visit loftedspirits.com.
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AMERICAN SINGLE MALT IS HERE! NOW WHAT?
BY LEW BRYSON
American whiskey makers have been pushing for an American single malt whiskey category for years. They formed a commission and submitted a proposal to the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB). When the TTB posted it online for comment, we all made thoughtful responses (I mean, I did; did you?), and the TTB gathered them in … and disappeared into their G Street lair for more than two years. What were they doing for two years?
Now that the category has been defined and added to the Standards of Identity, apparently they didn’t do much. It’s essentially what was submitted. A win’s a win, anyway, and we now have an American single malt category; ASM, as everyone seems to be calling it.
I’m going to say, by way of an apology, that I didn’t really like this idea. At least, not at first. It seemed disingenuous: “single” malt in America implies that there is a lot of blended malt out there, which there isn’t, at all. Why do that? I thought it was either an affectation, a kind of ‘Och, aye, lad’ air to the whole thing to look like the Scottish forebears; or worse, a deliberate effort to ride the coattails of the established single malt Scotch category.
Well … I’ve changed my mind, and I’d like to apologize. Just as I finally understood Canadian whisky by the simple path of actually tasting and drinking the whiskies and talking to the makers, I have recently come to an understanding of ASM by a similar method. And when I tasted the whiskeys, I realized that ASM is not a slavish copy of Scotch whisky, any more than Japanese single malt is.
In fact, it’s what the American single malt makers had told me all along. They are taking the old idea of a whiskey made entirely from malted barley and putting their mark on it, trying new things, going back to old things, without being unduly constrained by other American whiskey types or traditions, like new charred oak barrels, or by Scottish whisky types or traditions, like (almost) everyone using the same yeast and the same strain of barley.
That’s great, and again, my apologies for not lis-
tening and drinking the whiskey sooner (and maybe, a little, the whiskey got better; just sayin’). So here we are, with a brand new regulatory definition, and everyone all lined up behind it—again, almost; there are a few makers who aren’t 100% pleased with how things turned out. But yeah, almost everyone is on board, and we’re moving forward.
To what, though?
I mean, we have this new category, and there’s a ton of buzz on whiskey social media about it … wait, there was a ton of buzz for about two weeks, and it’s died down already. That’s indicative of the problem.
Outside of the geeks and nerds and alphas and aficionados (and a hundred other words that mean “really enthusiastic”), most people who drink whiskey don’t know what an American single malt is. Trust me: I talk to them all the time (not just the ones who are already in your tasting room), and many of them aren’t even clear on what Scotch single malt is. These are the people who say ‘I like Scotch and whiskey.’
So there’s an enormous educational component to deal with. You’ve got to reach out to new drinkers, or to the notoriously fickle trendy drinkers, and explain to them what your whiskey is, and why it’s not bourbon or Scotch, and how to drink it, and why they’d pay more for it.
If you think, well, I’ve got a ready-made market in Scotch drinkers, I can just present it as an American version … news flash: you don’t know Scotch drinkers. They are brand loyalists, almost as much as Jack drinkers. They like big age statements, and if your whiskey is under 10 years old, they’re likely to pass you by … and even if they don’t, you’re going to have to explain why your whiskey is good to drink at only 6 years old. Talk to an Indian single malt rep, maybe pick up some pointers from them on that.
Am I saying this category is a non-starter? Most definitely not! I’m starting to taste some really good, really interesting ASM bottlings. Are they comparable to a 40-year-old Glenfarclas, a 25-year-old Macallan? Not, they are not, and you
You’ve got to reach out to new drinkers, or to the notoriously fickle trendy drinkers, and explain to them what your whiskey is, and why it’s not bourbon or Scotch, and how to drink it, and why they’d pay more for it.
know, that’s fine, if only because few things do compare to those whiskies. But are they comparable to flagship Scotch bottlings? Yeah, some of them, and it’s better every year.
So buckle up. It’s education time. Think very carefully about how to present your ASM, what it is, what you aspire for it to be. Always remember, keep this forward: this is America. It’s supposed to be different. That’s what we do. Godspeed. ■
Lew Bryson has been writing about beer and spirits full-time since 1995. He is the author of “Tasting Whiskey” and “Whiskey Master Class.”
JEFF KANOF AND JASON PARKER OF COPPERWORKS DISTILLING CO. TOAST TO A MILESTONE FOR AMERICAN SINGLE MALT WHISKEY. CLICK HERE TO LISTEN TO A PODCAST WITH PARKER.
RAISING A GLASS TO THE 12TH ANNUAL AMERICAN CRAFT SPIRITS CONVENTION & EXPO
In March, members of the craft spirits community gathered in Tucson for the 12th annual American Craft Spirits Convention & Expo, where distillers, suppliers and industry leaders came together to exchange knowledge, network and strengthen the bonds that drive our industry forward. Against the stunning backdrop of the Sonoran Desert, attendees engaged in impactful education sessions, explored the latest innovations on the trade show floor, and celebrated excellence in craft spirits through our annual awards. This year’s convention was a reminder that the true strength of our industry lies in its community.
Education That Empowers Distillers
Our educational programming offered invaluable strategies for building a brand. The agenda featured 30 hours of content covering a wide range of topics for everyone from a novice to the most seasoned attendees. The three main tracks included sessions on technical/production, sales/marketing and business/leadership. Our best-attended sessions included:
• Triple-Distilled Strategies for Social Media & Leveraging Data to Sell Sell Sell (Jon Gorman and Bianca Rosa of Spirits Marketing)
Get Out of Your Bubble: Understanding your distillery’s place in the American whiskey landscape (Nora Ganley-Roper and Adam Polonski of Lost Lantern Whiskey)
Production of RTD Beverages (Phil Markowski of Two Roads Brewing)
Demystifying Tea: Applications to Spirits and Cocktails - (Erin Lee of FEW Spirits)
• Distinctive Packaging: Attracting Attention Meets Supply Chain Practicality (Mike Niehaus and Carly Pinkerton of Saverglass, and Garrett Deiter of Makers & Allies)
Our agenda also included the TTB Bootcamp in which presenters from the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) covered permits, formulas and labeling. Due to recent guidance affecting federal government travel, TTB presented the bootcamp remotely. Prior to the convention, we also held our popular 1.5-day Distillery 101 class.
Recordings of all presentations will be available on our website soon.
Exploring the Latest in Craft Spirits Innovation
Our trade show floor provided a valuable opportunity for distillers to connect directly with suppliers, discover innovative solutions and explore the latest products designed to elevate their craft. With a diverse range of exhibitors—many longtime supporters and exciting new vendors—attendees had the chance to engage in meaningful conversations, gain insights into emerging trends and find new tools to enhance their operations.
Connections & Conversations: Salons, Spirited Exchanges and Meetups
This year, the corners of the trade show floor transformed into lively spaces for connection, collaboration, and peer-led discussions. Our salon takeover featured Lallemand Distilling unveiling a bioengineered yeast strain designed to enhance the production of yeastderived congener, while Spirited Exchanges sparked meaningful conversations on some of the industry’s most pressing topics, from the future of American single malt whiskey to strategies for direct-to-consumer e-commerce. Industry experts and attendees alike engaged in discussions on brand building and what’s working in 2025, among other things. We also launched our Veterans Network and brought together craft spirits enthusiasts for dedicated meetups focused on brandy, rum, gin, whiskey, and women in spirits—offering a space to share knowledge, experiences, and camaraderie.
Honoring Excellence
During the convention, we announced the medalists in our 11th Annual American Craft Spirits Competition and Fifth Annual Craft Spirits Packaging Awards. We also presented the Gable Erenzo Spirit of Community Award to Becky Harris of Catoctin Creek Distilling Co. for her unfettered gift of time for the advancement of the craft spirits community. ACSA proudly bestowed the blind-tasting competition’s ultimate honor, the Best in Show award, to Morristown, New Jersey-based Dismal Harmony Distilling for its Vidisha’s Masala Liqueur. In addition to Best in Show and the Best of Class distinctions, the judging panel awarded 35 gold, 162 silver, and 114 bronze medals.
The Fifth Annual Craft Spirits Packaging Awards awarded 28 medals, and Thresh
& Winnow captured Best in Show for its portfolio.
Learn more about all of these honors later in this issue.
ACSA PAC Gathers at Whiskey Del Bac to Support Industry Advocacy
During a reception at Whiskey Del Bac for members of ACSA’s political action committee (PAC), we toasted to the importance of engagement with elected officials for improving our regulatory landscape for craft spirits producers. Our guest speaker was Ruben Reyes, district director for Rep. Raul Grijalva (D-AZ). Congressman Grijalva sadly passed away later that week. Special thanks to the Kentucky Distillers Association, our lead sponsor, and to Whiskey Del Bac for hosting the event.
Celebrating Growth & Opportunity with STEPUP
On the eve of the convention, the STEPUP Foundation hosted its third graduation ceremony at The Carriage House in Tucson. The event celebrated graduated interns Alexcia Pugh and Erica C. Paul. The ceremony brought together the STEPUP Board; ACSA leadership; previous and current mentors; STEPUP alumna and head distiller at FEW Spirits, Erin Lee; and 2025 STEPUP intern Keyah Boyd.
In addition to the graduation, the evening recognized the 2024 participants and donors
for their dedication and contributions to the program. It was also an opportunity to reflect on the foundation’s growth and future, including new ways for supporters to get involved.
To help continue this important work, STEPUP has launched an online giving platform, making it easy for individuals to contribute through one-time or ongoing donations with just a few clicks by visiting: givebutter. com/STEPUPFoundation
To learn more about supporting or participating in the program, visit stepupinternship. org or email info@stepupinternship.org
Networking & Social Events
Before the convention officially began, we led a behind-the-scenes distillery tour with stops at Whiskey Del Bac and Flying Leap Vineyards & Distillery, as well as a scenic, ranger-led hike through Saguaro National Park.
We kicked off the first day of the expo with The Spirit Stride Fun Run/Walk, and later spotlighted Arizona’s vibrant craft spirits scene with the Arizona Toast Happy Hour. That evening, we kept the energy going with drinks, snacks, and spirited games of pickleball at Corbett’s.
We closed out the convention in style with the Grand Tasting of American Craft Spirits, where attendees sampled medal-winning spirits from our blind-tasting competition—and capped it all off with a lively round of karaoke.
THANKS TO OUR CONVENTION SPONSORS!
Special thanks to our convention sponsors: American Custom Distilling
AnyRoad Lifetime Loyalty
Axtra
Blanc
CF Napa Brand Design
Gatto Rivera Branding
Grandstand
Lallemand Distilling
Liquor Bottle Packaging International
Monvera Glass Decoration
Passion Spirits
Paychex
Powell Junia
Speyside Bourbon Cooperage
Thousand Oaks Barrel Co.
Top Shelf Logistics
ELECTION OPENS FOR ACSA BOARD OF DIRECTORS
The election for new members of the ACSA Board of Directors is now open with a deadline of April 14. Eligible voting members should have received an online, electronic ballot from vote@simplyvoting.com. If you do not see the ballot in your inbox, please check your spam filter. If you did not receive it, please contact membership@americancraftspirits.org
Please note that each eligible distillery receives only one vote.
GET READY FOR THE 2025 HEARTLAND WHISKEY COMPETITION!
The biennial Heartland Whiskey Competition is returning soon, offering U.S. craft distillers a chance to showcase their finest whiskeys that incorporate corn in the mash bill. This competition, which is generously sponsored by state corn marketing associations, also features a special division exclusively for distillers in states where corn growers associations provide support. Judged by top industry experts, the competition highlights excellence in craft whiskey and provides valuable recognition for producers.
Stay tuned for entry details.
CELEBRATING CRAFT SPIRITS PACKAGING AT ITS FINEST
THE FIFTH ANNUAL CRAFT SPIRITS PACKAGING AWARDS
SPONSORED BY THE GLASS PACKAGING INSTITUTE
Eye-catching labels, thoughtful design, and innovative materials help tell a brand’s story, draw in consumers, and set a product apart on crowded shelves. The medalists in the Fifth Annual Craft Spirits Packaging Awards exemplify the power of exceptional design in complementing the quality of the liquid inside.
Presented by the American Craft Spirits Association and CRAFT SPIRITS magazine—and sponsored by the Glass Packaging Institute—this year’s competition saw some of the most innovative entries to date across all major spirits categories. Those categories included a new one this year, zero-proof spirits packaging. Winners were revealed during ACSA’s 12th annual American Craft Spirits Convention & Expo in Tucson, Arizona.
[ JUDGING CRITERIA ]
Judging for the Craft Spirits Packaging Awards took place virtually in January, with an esteemed panel of judges evaluating each entry on the following criteria.
AESTHETICS: How does the packaging appeal to you from a design/artistic perspective?
INNOVATION: How original is the design? Does it stand out on a shelf?
EMOTIONAL APPEAL: How does the packaging make you feel? Does it connect with you?
BRAND COMMUNICATION: How well does the packaging tell the story of the brand/product through visual/design/copy elements?
The packages that rated highly on all of those criteria are the ones that connect with consumers and drive trial and sales, even when those consumers have not previously encountered a company’s products.
[ MEET THE JUDGES ]
Maggie Kimberl is a Kentucky Colonel, a ninth-generation Louisvillian, and was recently named Spirits Writer of the Year by the Bourbon Women Association. She’s the content editor of American Whiskey Magazine and the co-chair of the World Whiskies Awards. A freelance spirits journalist, she focuses on whiskey culture in the United States.
Thushan Amarasiriwardena hails from the wonderful isle of Alameda, California, where he can be found at any of the breweries, malt houses and craft spirits distilleries on the island. Apps he has designed have won Emmys and top apps of the year from Apple.
Lew Bryson has been writing about beer and spirits full-time since 1995. He was the managing editor of Whisky Advocate from 1996 through 2015, where he also wrote a column and reviewed whiskeys. He is the author of “Tasting Whiskey,” “Whiskey Master Class” and the forthcoming “American Whiskey Master Class.”
Michelle Villas is an art director with more than 25 years experience in publication design. After spending her career in New York and California, she now calls New Mexico home. She is the creative director on a range of lifestyle publications for The Golden State Company and also serves as the art director for BeachLife magazine.
Sailor Guevara is an accomplished and highly regarded spirits specialist, hospitality veteran, digital media specialist, published author, podcast host, and award-winning mixologist who has been making significant contributions to the spirits industry for over 30 years.
Andrew Kaplan is a freelance writer based in New York City. He was managing editor of Beverage World magazine for 17 years and has worked for a variety of other food and beverage-related publications, and also newspapers.
THRESH & WINNOW
Chicago
Design: Dando Projects
Thresh
& Winnow Portfolio Takes Packaging to New Heights
Upon the 2024 debut of Thresh & Winnow, a press release claimed the spirits had “arguably the most beautiful and innovative design in the spirits industry.” A Best in Show award and gold medal in the portfolio category at the Fifth Annual Craft Spirits Packaging Awards certainly adds an exclamation mark to that claim.
Sonat Birnecker Hart, KOVAL Distillery’s president and founder, explained that the creation of Thresh & Winnow was driven by a desire to develop a premium, limitededition line that would set itself apart from KOVAL’s well-established offerings. The name Thresh & Winnow pays homage to traditional grain processing methods, and the portfolio features both whiskey and gin.
The packaging, designed by Dando Projects of Brooklyn, New York, elevates the Thresh & Winnow line to new artistic heights. Both the whiskey and the gin use the same bottle, with the gin label sitting above a botanical motif, while the whiskey labels hover over the grain. The design also features glass stoppers and intricate details that encourage repurposing—many customers are already using the bottles as vases after the last drops of spirits are enjoyed.
Birnecker Hart says the recognition is especially meaningful.
“It’s so nice when you make something and you work with other people that you so admire and it’s a collaborative effort,” she says. “And then it comes across [so] well to the point that it gains recognition from your own community that you value. You hope that it adorns people’s homes. We wanted to create something that people wouldn’t want to throw away.”
The Thresh & Winnow portfolio is a testament to the brand’s commitment to innovation, quality, and craftsmanship, both in the spirits themselves and in the packaging that tells their story.
CHARENTAIS DISTILLED BRITISH BRANDY
Burnt Faith Brandy House
London
Design: Contagious (James Hartigan, creative director (packaging); Charlie Jennings, senior designer; Andrew Gill, client services director; Jennifer Newall, sustainability and production director; Neil Collier, artwork)
Design agency: Creature Theory (Jonathan Williams, designer and art director; Matt Ebbing, creative director; Joshua Noom, illustrator)
Bottle supplier: Saverglass
Label supplier: Eurostampa
Tube supplier: Glenmore Printing
AMARO
Festif
Los Angeles and Montreal Agency: Wedge Studio (Justin Lortie, chief design officer; Sarah Di Domenico, chief creative officer; Capucine Labarthe, design lead; Noé St-Onge, graphic design; Shanel Lessard, project lead)
Bottles: Berlin Packaging/ Bruni Glass
Labels: Labeltronix
VODKA
Queen Bee Distilling
Houston
Bottle designer: Oona Hart
Label designers: Sophie Rae, Karen Locke, Go Forth Be Social
VODKA Warehouse Distillery Newton, North Carolina
Design agency: Creature Theory (Matt Ebbing, designer and creative director; Jud Lively, designer; Lindsey Lively, illustrator)
Bottle supplier: Saxco
Label supplier: Blue Label
SPACE NEEDLE VODKA
Skybound Spirits Seattle Designer: Clint Wallace
OSMIA
FEDDIE SINGLE MALT WHISKY
Feddie Ocean Distillery
Fedje, Norway
Design: Contagious (Rob Sanderson, group creative director; James Hartigan, creative director (packaging); Charlie Jennings, senior designer; Ewan Booth, motion and brand designer; Piers Lawson, client partner; Jennifer Newall, sustainability and production director; Neil Collier, artwork)
Bottle/packaging design: Will Heller, Western Spirits team
Presentation/gift box design: Western Spirits team, SigmaQ team
Glass: Nouvel Studio (molding/production) and Pavisa Group (supplier)
Closure supplier: Apholos
Label printer/supplier: Cursive/Wausau (metal) and MCC-San Luis Obispo (tax strip)
Production/bottling: Three Springs Bottling Co.
Tasting booklet supplier: Welch Printing Co.
BITTERSWEET APERITIVO
Wilderton Aperitivo Co.
Hood River, Oregon
Label designer: Auston Design Group
Bottle supplier: Berlin Packaging
AMETHYST WATERMELON LIME
Burnt Church Distillery
Bluffton, South Carolina
Design:
Benjamin Carr, creative director at Thoroughbred Spirits Group
TEQUILA ALTERNATIVE
Ritual Zero Proof
Chicago
Label designer: Ritual Zero Proof
Bottle supplier: Berlin Packaging
RUM
Copal Tree Distillery
Punta Gorda, Belize
Agency: Stranger & Stranger
Glass supplier: Fusion Formas
THRESH & WINNOW
Chicago Design: Dando Projects
EIGHT OAKS FARM DISTILLERY
New Tripoli, Pennsylvania
Agency: Makers & Allies
Glass/packaging supplier: Gamer
COPALLI
Distilling Greatness: The Best of the Best in 2025
From bold new flavors to classic excellence, these spirits rose to the top of ACSA’s blind tasting competition.
On March 12, the American Craft Spirits Association (ACSA) announced the medalists in its 11th Annual American Craft Spirits Competition at the 12th Annual American Craft Spirits Convention & Expo in Tucson, Arizona.
During an awards luncheon, ACSA proudly bestowed the blind-tasting competition’s ultimate honor, the Best in Show award, to Morristown, New Jersey-based Dismal Harmony Distilling for its Vidisha’s Masala Liqueur, which also earned Best of Distilled Specialty Spirits and the Innovation Award.
In addition to Best in Show and the Best of Class distinctions, the judging panel awarded 35 gold, 162 silver, and 114 bronze medals. Awards entries were submitted in seven main categories: whiskey, gin, rum, vodka & grain spirits, brandy, distilled specialty spirits, and ready to drink (RTD). The Best of Class distinctions, the highest honor in each of the seven judging categories, were awarded to a mix of both established, award-winning distilleries and younger newcomers. These winning distilleries will be presented with hand-carved barrel heads courtesy of Thousand Oaks Barrel Co., and all medal recipients receive custom medals.
ACSA would like to thank its American Craft Spirits Competition partners, which
include Cotton & Reed and Republic National Distributing Co. ACSA would also like to thank the Glass Packaging Institute for sponsoring the Craft Spirits Packaging Awards.
2025 CRAFT SPIRITS COMPETITION – METHODOLOGY
The 11th Annual American Craft Spirits Competition was judged in October at Cotton & Reed in Washington, D.C. Colton Weinstein and Jeff Wuslich served as Judging Co-Chairs. Scores were submitted, tallied, and averaged, creating a competition based purely on numerical scoring rather than typical collaborative discussions. Once again, the judges encompassed a diverse range of spirits experts within the industry.
Spirits were judged by a panel of judges including Holly Abner, Dwayne Bershaw, Lew Bryson, Johnny Caldwell, Clyde Davis, Erlinda A. Doherty, Elayne Duff, Philip Duff, Jake Emen, Tracie Franklin, Mark Gillespie, Becky Harris, Paul Hletko, Sonja Hunt, Denaya Jones, Sydney Jones, Phil Morgan, Kapri Robinson, Robin Robinson, Chris Schmid. Nicole Shriner, and Clay Smith.
ACSA works rigorously to develop and fine-tune its methodology in order to ensure it continues to be one of the most valuable judging competitions in the industry. ACSA
works to create a scoring card that generates meaningful, detailed feedback for entrants. Spirits were scored on appearance, aroma intensity, aroma complexity, palate concentration, palate complexity, body, character and nature of alcohol, texture, and finish. Finally, each judge was asked if they would pour the spirit for a peer.
SCORING AND MEDAL CRITERIA
The scoring of spirits was based on a 100-point system, with spirits judged on the overall, cohesive impression of the spirit. Spirits were then assigned a medal based on the average score determined by the following benchmarks: 70-79 = Bronze; 80-89 = Silver; 90-100 = Gold.
BEST OF CLASS / BEST IN SHOW
The top awarded spirits were selected based upon their numerical score with the highest scores earning Best of Class and Best in Show distinction.
INNOVATION AWARD
The annual Innovation Award, created to showcase true creativity, honors an innovative, remarkable spirit that is not commonly associated with a flavor profile in a known spirits category.
Mark Beres of Flying Leap Vineyards & Distillery
Margie A.S. Lehrman, Michael Foglia of Wigle Whiskey and Kelly Woodcock
Jaime Windon of LYON RUM
Amber Pollock of Backwards Distilling Co.
Chris Montana of Du Nord Social Spirits
David Weglarz of StilL 630
A Taste Like No Other: The Journey to Best in Show
BEST IN SHOW, BEST OF DISTILLED SPECIALTY SPIRITS AND INNOVATION AWARD
VIDISHA’S
MASALA LIQUEUR DISMAL HARMONY DISTILLING MORRISTOWN, NEW JERSEY
At the awards ceremony for the 11th Annual American Craft Spirits Competition, Dismal Harmony Distilling founder Bob Dillon never imagined that his one-year-old company would claim a Best of Class honor—let alone the Innovation Award and Best in Show.
“[I] never would have thought three barrelheads,” says Dillon. “Never. Never in a million years. … That’s crazy [for our] first time out.”
But the judges in ACSA’s blind-tasting competition had other plans for the Morristown, New Jersey-based distillery, awarding the competition’s top honor to Vidisha’s Masala Liqueur.
Dillon, whose background is in business and technology, approaches distilling with an engineer’s mindset. His journey began with understanding how to make whiskey, followed by gin. That’s when he first made the connection between distilling and cooking, likening the use of botanicals in gin to adding herbs to a pan.
“I thought [about] what’s the most bold, badass food in the world as far as botanicals go, and it’s Indian food,” says Dillon. He remembered his co-worker, Kaushal Patel, reheating leftover Indian food at the office, and Dillon asked if Patel’s wife, Vidisha, would be willing to share one of her favorite recipes. She offered her family’s masala.
To craft the liqueur, Dillon experimented with maceration for the first time. “If I were to start on Vidisha’s now, knowing what I know now it wouldn’t be the same product because I would do it the right way. I extracted at an ABV I would never extract at right now, and for whatever reason, it just works with that combination.”
The finished product is layered and complex, starting with cumin on the nose.
“It evolves as you’re drinking it,” says Dillon. “It’s like Willy Wonka’s gobstopper—it just keeps going. You get the cumin and you drink it and on your tongue you get cinnamon, cloves and other things. Then you swallow it and you get this burst of black pepper.”
Unlike Dismal Harmony’s other liqueurs, which can stand in for well-known name brands, Vidisha’s Masala Liqueur is entirely unique.
“The good and the bad of Vidisha’s is that nobody’s ever had it before,” says Dillon. “There’s nothing like it.”
That uniqueness presents a challenge— bars and consumers may not immediately know how to use it in cocktails. But Dismal Harmony has helped by publishing a recipe book featuring creative applications. Dillon was thrilled to see one of his accounts, a restaurant, add a recipe from the book to its menu. He’s particularly proud of a few signature cocktails featuring Vidisha’s, including The New Delhi, a twist on a Manhattan, and the Bombay Margarita.
In addition to operating the distillery, Dillon is also pursuing more work in the technology field, but he’s found a sense of belonging in the craft spirits industry.
“It felt like home immediately,” he says. “One of the things I really am looking forward to is that … having good ideas and bouncing them off people and helping other people. It’s not zero sum. You winning is not me losing. You have a great idea and if I can help you make it better, I didn’t just lose something.”
—Jon Page
Bob Dillon of Dismal Harmony Distilling
BEST OF BRANDY NACHBRENNER
FLYING LEAP VINEYARDS & DISTILLERY ELGIN, ARIZONA
This spirit is distilled from wine grapes grown and hand-harvested on Flying Leap’s vineyards. “Wine is what we do and we have a distilling problem, so we make a lot of brandy,” shares Flying Leap CEO and president Mark Beres. The brandy is aged for a total of six years in French oak barrels, and it is infused with natural spices. Beres, who along with Flying Leap co-founder Marc Moeller, served as a military pilot, says “Nachbrenner” means afterburner in German. The spirit was bottled at 100-proof so that it will flare and make it a perfect addition to flame-kissed desserts.
BEST OF GIN
GIN THROUGH THE SAGES AGRODOLCE DISTILLING CO. PORTLAND, OREGON
This 90-proof gin debuted last summer. Agrodolce distiller and proprietor Tobias Hogan likes to call it a West Coast style gin, although some may refer to it as a contemporary or new American because of the prominent herbal and citrus profile. “I wanted to create a refreshing and complex beverage with loads of citrus, herbs, exotic spice and complex structure that’s sippable, but takes well to mixing,” says Hogan. As a gin tonic it shows best with dry tonic lower in sugar with a slice of lime, sprigs of rosemary or eucalyptus and peppercorn.
BEST OF GIN
DUTCH STYLE GIN
WIGLE WHISKEY
PITTSBURGH
This 84-proof spirit is inspired by a 19th-century Pennsylvanian distiller’s recipe. It is made from scratch in Wigle Whiskey’s copper pot still in very small batches,using local heirloom grains. The distillery claimed 14 medals in the competition.
“Each award we receive exemplifies the true essence of craft distilling, through our award-winning selection of spirits, innovative approach, and unwavering commitment to quality,” says Wigle COO Alex Moser. “We are so proud of this recognition of distiller craftsmanship, as it continues our awardwinning tradition.”
BEST OF RTD
STRUBARB PIE
BACKWARDS DISTILLING CO. CASPER, WYOMING
This 8% ABV canned cocktail is made with Backwards Distilling’s Milk Can Cinnamon Moonshine and features notes of strawberry, rhubarb, and citrus. “[We] really appreciate the recognition and especially the folks in the industry who helped us figure out how to make RTDs,” says co-founder Amber Pollock. “Over the years a lot of folks gave us knowledge and information for free to help us along the way. We really appreciate that. We would not have been able to get this product out to market had it not been for that help.”
BEST OF RUM
SAILORS RESERVE LYON RUM
SAINT MICHAELS, MARYLAND
To make this rum, LYON RUM finishes its classic white rum in former bourbon barrels for 12 months, reposada style, in order to preserve the youthful and robust character, while layering hints of vanilla and oak. The finish is delicate and dry, without a drop of sugar in the bottle. “This is for my team who is back there making rum and who I feel deserves as much recognition as possible,” says founder Jaime Windon. “I love all the rum makers in this room and it doesn’t mean anything if you’re not in good company. These awards are only awesome to me because we have such phenomenal spirits.”
BEST OF VODKA
FOUNDATION VODKA
DU NORD SOCIAL SPIRITS
MINNEAPOLIS
At 80 proof, Du Nord bills this vodka as easy and crisp, with a hint of sweetness and a clean finish. The distillery also earned a gold medal in the distilled specialty spirits category.
“Awards from ACSA are the only ones that we ever really care about,” says Du Nord founder Chris Montana. “These are our people, it’s the hardest one to win, it’s the only one we care about. … I work with an amazing group of people. They really are badass—I get to work with hardcore gangsters every single day. They are the reason why the distillery actually runs, it’s kind of in spite of me, so I want to thank them.”
BEST OF WHISKEY
STILL 2ND SHIFT WHISKEY
STILL 630 DISTILLERY
ST. LOUIS
The 11th installment of StilL 630’s Brewery Collaboration Whiskey, this spirit started off as a batch of India pale ale brewed at 2nd Shift Brewing. StilL 630 double distilled it and aged it in new oak barrels to create a spirit that showcases the perfected fusion of hops and whiskey barrels. It’s been a really rough year and a half in the industry, I think for most of us. For us especially it’s been very difficult,” says founder David Weglarz. “This is a huge deal and keeps us going.”
Honoring a Champion of Craft Spirits
At the 12th Annual American Craft Spirits Convention & Expo in Tucson, Arizona, ACSA presented the Gable Erenzo Spirit of Community Award to Becky Harris of Catoctin Creek Distilling Co. for her unfettered gift of time for the advancement of the craft spirits community.
The award recognizes the generosity of spirit, resilience, and resourcefulness to advance the interests of our small business entrepreneurs. It is given for an extraordinary commitment of time, working selflessly through weekdays, nights, and weekends. And, it is given to someone who puts the needs of the association and our business community before any personal aims.
The award was named for someone who embodied all of those attributes, whom the craft spirits community lost far too soon. Gable Erenzo was the co-founder (along with his father Ralph, and Brian Lee) of Tuthilltown Spirits and he later founded Gardiner Liquid Mercantile in Gardiner, N.Y. Gable passed away suddenly in 2021. He was known throughout the industry as someone who wouldn’t hesitate to help his craft spirits peers.
During ACSA’s Town Hall at the convention, Ralph Erenzo addressed attendees via a recorded video, and Mark Shilling, who received the inaugural Gable Erenzo Spirit of Community Award in 2021, presented the award to Harris. A past president of ACSA, Harris is also currently a member of ACSA’s Board of Directors, the chair of ACSA’s Government Affairs committee, and a co-chair of the Membership committee.
“I am really grateful for the recognition, but it will make me even more grateful if you call your Representatives … and [do] all the other things out there that we need to get done,” said Harris as she accepted the award. It’s not about me, it’s about us. This is what we do together.” ■
Becky Harris receives the Gable Erenzo Spirit of Community Award for her dedication to the industry.
Becky Harris and Mark Shilling
THE LIBATION OF LEIPZIG
A craft distillery in the German city is reacquainting modern drinkers with one of its most prized local spirits.
BY JEFF CIOLETTI
As far as hyper-local distilling traditions go, allasch is probably one of the least known beyond its home in Leipzig, Germany. Eight-year-old craft producer Leipziger Spirituosen Manufaktur is hoping to entice a new generation of drinkers and put it on the modern map with its interpretation of the spirit that first became a fixture of the city’s imbibing scene two centuries ago.
Allasch is a variety of kummel (which translates to “caraway”), a spirit that gained popularity in the Netherlands around the seventeenth century. The allasch variety of kummel emerged in the town of the same name (Allaži, to the locals) in the Russian Empire’s Governate of Livonia—located in what is now modern Latvia—in the early 19th century. It made its German debut at the Leipzig Trade Fair in 1830 and quickly took the city by storm as a popular digestif, prompting local distilleries to start producing great volumes of it. In a typical recipe, the caraway is often joined by other botanical ingredients, including things like orange peel, angelica root and their ilk. World wars, political turmoil and other economic factors ultimately caused the number of allasch producers within the Leipzig city limits to dwindle.
When Leipziger Spirtuosen Manufaktur opened in 2017, there was only one other Leipzig-based allasch producer operating—legacy distillery Wilhelm Horn, whose namesake produced its first bottle in 1923. World War II put the brakes on its growth and then the post-war East German communist Deutsche Democratic Republic eventually fully nationalized the company until reunification in 1990 when Horn’s son, Klaus, took over under the name Wilhelm Horn Leipzig GmbH & Co. In 2015, business partners Thomas Schneider and Lutz Thielman acquired all brand rights and recipes, incorporating the company’s current iteration as Wilhelm Horn Markenspirtuosen GmbH, producing, among other spirits, Echter Leipziger Allasch.
As has been the case with just about any traditional spirit, allasch consumption waned among recent generations, as younger consumers moved away from drinks they associated with their parents’ and grandparents’ demographics. But distillers like Leipziger Spirituosen Manufaktur are hoping to get new generations of drinkers on board with the classic spirit.
“I would say it used to be bigger back in the day,” Leipziger Spirituosen Manufaktur general manager Peter Morczinek notes. “We want to modernize old recipes [because] we know we need to try to convince people to
“We want to modernize old recipes [because] we know we need to try to convince people to try it.”
—Peter Morczinek of Leipziger Spirituosen Manufaktur
Leipziger Spirituosen Manufaktur general manager Peter Morcinek, distiller Jan Enno Cöster and production team member Michael Schlorke
try it. Usually we get good feedback, but it’s harder to get them to try it in the first place if they had a bad experience [in the past].”
For Leipziger Spirituosen Manufaktur’s version of allasch, the distillery sources neutral grain spirit, filters it through charcoal and volcanic ash—the processes it uses to make its vodka—and then macerates caraway in the spirit for a total of about 48 hours.
“After two days, the whole place smells [like caraway],” says Morczinek. “At the end, the distillate is very concentrated, very strong.
It then redistills that macerate. “We put in some extra herbs to make it more flavorful … more complex,” says Morczinek. Subtle hints of bitter orange and allspice, as well as orange blossom and cocoa beans complement the caraway’s sweet and spicy character. There’s also a bit of lemon verbena thrown in for some tangy balance.
It’s a sweeter spiritual cousin to Scandinavian aquavit.
The distillery also produces a host of other liqueurs, some of which are also modern interpretations of local traditions. Among those is Minzº9, a nine-botanical, 24% ABV mint spirit, which incorporates herbal ingredients like bergamot and wormwood into its recipe.
Then there’s Lerche, a dessert-like liqueur that captures the popular Leipziger pastry of the same name. The confection resembles a tiny pie and typically consists of crushed
almonds and other nuts, as well as a cherry. The pastry is a much tamer echo of its original form. Lerche means “lark” and in the 18th and 19th centuries, the namesake birds were actually baked inside.
“They couldn’t use the birds anymore because they were going extinct,” Morczinek says. “A businessman said ‘I’ll make it into a sweet pastry, the same shape, but with almonds and a little bit of cherry in the middle, and that became the new lerche. So we thought we could make it into a very nice liqueur. We distill with the actual pastry to get some really nice flavors in there.”
The end result is not unlike amaretto, with a bit more aromatic complexity, with notes of marzipan, apricot and sour cherry, as well as a pastry-like essence.
The company’s portfolio also includes a ginger limoncello, blackcurrant and cocoa liqueurs, absinthe, Cocuyo white and brown rums, Æther Leipzig Dry Gin, a barrel-aged version ofÆther, and, the spirit that keeps the distillery’s lights on, Leipzig Manufaktur Vodka.
With a range that runs the gamut from relatively obscure local traditions to more modern, conventional categories, the distillers remain experimenters at heart.
“We are constantly innovating,” Morczinek notes. It’s always about finding the next taste, the next thing.” ■
Post-Post-Industrial Digs
For its first six years of operation, Leipzig Spirituosen Manufaktur was renting a kitchen to concoct its products.
“We were going back and forth [to the kitchen] and it wasn’t very efficient,” recalls general manager Peter Morczinek.
The distillery in 2023 moved into a space within a late-19th-century spinning mill that manufactured yarn for domestic and international markets. The building, in the city’s Plagwitz district fell into disrepair during the DDR period in the mid-20th century and the graffitied brick exterior of the facility still bears some of those scars. A thriving neighborhood has since been built up around it.
“New recipes are always being developed and we’re also looking into creating more seasonal products,” Morczinek says. “Maybe now we can because we have the capacity”
An internship experience that is a STEP above the rest.
Partnering with member distilleries and wholesalers throughout the United States, we provide a comprehensive training program and provide job exposure for those of different races, color, national origins, genders, and sexual orientations.
WHO’S WHO IN CRAFT SPIRITS
Getting to know ACSA member producers in their own words
Los Poblanos
Originally established as a dairy and experimental farm in the 1930s, Los Poblanos is now owned and operated by the Rembe family, with Matthew Rembe as the executive director. Set among 25 acres of lavender fields, enormous cottonwood trees and lush formal gardens in Los Ranchos de Albuquerque, New Mexico, Los Poblanos is a preservation project, organic farm, historic inn, restaurant, spa and cultural events center in the heart of the Rio Grande Valley. Los Poblanos Botanical Spirits and the Town & Ranch distillery opened in 2022 as a natural outgrowth of the botanical distillation program.
Distilled Down: Los Poblanos has been growing and distilling botanicals on our historic farm in the Rio Grande Valley for over two decades. Our passion for distillation began with lavender essential oil and botanical hydrosols for artisan spa products and naturally expanded into our culinary and cocktail programs. Crafted by a team of farmers, gardeners, herbalists, distillers and mixologists, our new Western-style gins capture the essence of Los Poblanos’ farm and gardens. Notes of rose, hawthorn, chamomile, piñon resin and our signature lavender create a true expression of place, reflecting the terroir and heritage of the Rio Grande Valley.
Vibe: The distillery and cocktail lounge is elegant and eclectic with a low-key, mid-century feel. It offers a warm and inviting atmosphere to connect with friends.
Playlist: Jazz, soul and blues with an
international twist. The music creates an atmosphere without overpowering conversation.
Inspiration: We were very inspired by many of the artisan distillers crafting new-Western style gins that tell the story of their land and culture—from Japanese brands using botanicals like yuzu and green tea, to regional American distillers working with everything from seaweed to honey. We wanted to create a gin that truly captured the Rio Grande Valley and our place in it, from the cultivated kitchen gardens, greenhouse and roses lavender fields and the native plants that grow in our region.
Flagship Spirit: Our Western Dry truly captures the essence of Los Poblanos in all its botanical complexity. As a destination lavender farm, we may be best known for our Lavender Gin, which stands apart as the only gin on the market that uses Royal Velvet, Provence, Munstead and Buena Vista lavender in the distillation process.
Buzzworthy: Our tasting room and cocktail lounge has expanded the lineup of local musicians, theme nights, tours and meet-themaker events. The distillery is connected to our lavender body product production facility and an experiential retail concept, which gives us unique opportunities for programming and private events. We are very excited to connect some of these to the upcoming release of our bitters line to complement our other bar products like cocktails, rimming salts and lavender simple syrup.
In the Near Future: Our head distiller, Jamie Lord, has been creating a line of bitters that complement our gins, shine in a range of cocktails and continue to tell the story of Los Poblanos. Working with our farm, kitchen, mixology and product development teams, she created four flavors for a beautiful collection that includes Lavender Lemon, Holy Mole!, Farm Botanicals and Biscochito.
The Distant Future: We would love to have Los Poblanos Botanical Spirits Gin on the shelves of gin lovers across the country, offering an authentic taste of the Rio Grande Valley, wherever they may be. The most important thing is staying true to our values, working to support the community of craft distillers in New Mexico and building a thriving local economy. We can’t wait to see where our muse—the land and botanicals of Los Poblanos—will take us.
Advice for Anyone Thinking About Starting a Distillery: Los Poblanos was fortunate to build on a long history of farming, gardening and distillation. Gin was a logical next step to add to our dynamic product business, culinary and bar experiences. As the spirit with the most room for creative botanical expression, focusing on gin enabled us to draw on the expertise and curiosity of a diverse team. Distilling is as much about artistry as it is about science. Invest time in finding your focus and honing the craft, and surround yourself with passionate and skilled experts.
Learn more at spirits.lospoblanos.com.
WanderFolk Spirits
Hunter and Blake Merritt were the original founders of then-Prairie Wolf Spirits in 2012, making it the first legal still in the state of Oklahoma. The current ownership purchased the Guthrie distillery in 2018 and in 2021 completely re-imagined the business, with a team of super talented folks collectively forming WanderFolk Spirits, broadening the offerings greatly from the original vision. WanderFolk has continued its quest to make unique and interesting craft spirits that matter every single day since.
Distilled Down: Distilling is still in its infancy in our state, but we are super proud to be on the forefront of using local grain/malt and the best ingredients we can find from world-class sources. Our connection to agriculture is very real and we are always looking for ways to put some shine on our state. We are extremely committed to making products that are as unique and interesting as those that choose to enjoy them, never compromising our vision to make spirits that matter in our unique distilling location.
Vibe: Excitement, wonder, uniqueness, adventurous … oh, and a little fun on occasion, too!
Playlist: It’s quite an eclectic mix depending on the day’s aux-cord commander. You could catch anything from 90’s country, vintage Minus the Bear, Slowed/Reverbed Sade to
Wilco, Surprise Chef, Budos Band and always a little Steely Dan finding a way to sneak in.
Inspiration: Glenmorangie, St. George Spirits, Steve Wright, Nancy Fraley and Stranger & Stranger
Flagship Spirit: Garden Society Gin is probably the best representation of all that WanderFolk Spirits is in our wide assortment of offerings.
A nearly yearlong, tireless recipe development regimen culminating in a botanically lush gin like no other available, wrapped up in an intricately whimsical package that depicts actual Prohibitionists that lived in our town … we feel like it is a pretty perfect example of the work we proudly strive to create.
Additional Notable Spirits: Same Old Moses Double-Barreled 4-grain Bourbon Finished in PX Casks, Double-Barreled Rye Finished in Amarone Casks, and Prairie Wolf Dry Gin
Buzzworthy: We have been working with local seedmen and farmers to grow winter barley here in Oklahoma for the last five years and are currently maturing very promising malt whiskey from it. We have recently launched an Oklahoma-only set of small batch releases which include barrel-rested gins, a true curacao, and lime cordial. Much more to come too, stay tuned!
In the Near Future: Craft Curaçao! It’s a super small release, but we are excited to go down this road, learning a ton more about botanical distillation from reading old manuscripts of distilling cordials.
We will also be officially launching our distillery membership program, The Compass Club, this summer. It will be an exclusive club providing some extra special releases, access, events and opportunities for those that choose to wander with us into new horizons ahead.
The Distant Future: Hopefully we’re cranking away and there’s a LOT more malt whiskey being made. A strong concentration on responsibly sourced, local-grain-focused spirits. Always staying true to who we are in all that we do, spotlighting unique and interesting approaches to technique and flavors in craft spirits. (Probably quite a few more gray hairs in our beards, too.)
Advice for Anyone Thinking About Starting a Distillery: Surrender to the fact that no industry compares with the spirits industry. You cannot take experience from another life and expect it to translate here. Be yourself, do what matters to your craft, and welcome to the madness!
Learn more at wanderfolkspirits.com.
DRINKS TO SAVOR FROM ACSA MEMBERS
Pot Still Irish Coffee
This cocktail has a perfect balance of Smyrna, Delawarebased Painted Stave Distilling’s
Pot Still Whiskey and quality cold brew coffee, complemented by the deep, malty sweetness of Guinness and brown sugar syrup. A hint of simple syrup adds just the right touch of sweetness, while light cream softens the edges, creating a drink that’s as energizing as it is indulgent.
Ingredients
2 ounces Painted Stave
Pot Still Whiskey
2 ounces quality cold brew coffee
1/2 ounce Guinness and brown sugar syrup (1:1, simmered until combined)
1/4 ounce simple syrup
Light cream to taste
Directions
Add all of the ingredients (except the light cream) to a shaker with ice. Shake well for about 12 seconds. Strain over fresh ice, taste, and add light cream to taste.
Cucumber Picante
A refreshing kick, perfect for high-altitude sipping in Crested Butte, Colorado, the home of Montanya Distillers. With muddled cucumber, bright citrus, and just the right amount of heat, the Cucumber Picante brings together Montanya’s Pineapple Habanero Rum, fresh lime, agave, and cucumber jalapeño bitters.
Ingredients
2 ounces Montanya Pineapple Habanero Rum
1 ounce fresh lime juice
1/2 ounce agave syrup
Cucumber, quartered
5 dashes Montanya Cucumber
Jalapeño Bitters
Directions
Muddle cucumber in a cocktail shaker.
Add all ingredients, except the bitters, to a shaker with ice and shake vigorously.
Strain into a rocks glass with a salt/pepper rim. Top with ice and the Cucumber Jalapeño Bitters.
Fiery Passion
This cocktail from Crested Butte, Colorado-based Montanya Distillers is a bold fusion of Montanya’s Pineapple Habanero Rum, passionfruit, and a kick of spice, balancing tropical sweetness with a lingering heat. A fan favorite, it captures the distillery’s adventurous spirit and love for vibrant flavors.
Ingredients
2 1/2 ounces Montanya Pineapple Habanero Rum
1 fresh lime, juiced
2 ounces of juice made from passionfruit purée
1/2 ounce light agave syrup
6-10 fresh mint leaves, lightly muddled Club soda or seltzer
Directions
In a shaker, lightly muddle the mint leaves. Add ice and the remaining ingredients (except the club soda) and shake vigorously. Strain into a Collins glass with a half-spiced sugar rim (turbinado sugar, cinnamon and nutmeg). Top with club soda or seltzer and garnish with a fresh pineapple wedge and fresh mint sprig.
Anna’s Pomegranate Cello Fizz
Some cocktails are born from tradition, others from a spark of inspiration. The Pomegranate Cello Fizz from Hilliard, Ohio-based Leather & Oak is a little bit of both—a drink that blends old-world Italian flavors with a fresh, modern twist. Made with Anna’s Limoncello, this vibrant, jewel-toned cocktail perfectly balances tart, sweet and effervescent notes. A smooth base of gin, a hint of lemon, and a touch of simple syrup bring richness, while pomegranate juice adds depth and a bold burst of flavor. The final splash of club soda ties it all together—light, bubbly, and refreshing, like a toast to the best of both worlds.
Ingredients
1 1/2 ounces Anna’s Limoncello Liqueur
1 ounce gin
1/4 ounce lemon juice
1/2 ounce simple syrup
2 ounces pomegranate juice
1 ounce club soda
Directions
Fill a shaker with ice and add all ingredients, except the soda. Shake well until chilled, then strain into a glass filled with ice.
Top with club soda for a light, fizzy finish, and stir gently.
BEE Lemon Drop
This cocktail is crafted with Seneca Falls, New Yorkbased Hidden Marsh Distillery’s BEE Vodka, a specialty vodka triple-distilled from New York State honey. Sip on the refreshing combination of smooth vodka and zesty citrus as you soak in rays of sunshine on a warm, śpring afternoon.
Ingredients
2 1/2 ounces Hidden Marsh BEE Vodka
2 ounces Triple Sec
Splash of lime juice
Splash of simple syrup
Directions
Rim a martini glass with a lemon slice and roll in white sugar. Add all ingredients to a shaker with ice. Shake and strain into a martini glass. Garnish with a lemon slice.
Wolf Ticket
There’s an old saying—don’t buy a wolf ticket unless you’re ready for the fight. It’s a challenge, a dare, a promise of something bold. That’s exactly the spirit behind the Wolf Ticket cocktail, a drink that doesn’t ask permission. It simply takes its place at the bar, smooth and fearless. Born from the rebellious heart of Hilliard, Ohio-based Leather & Oak, the Wolf Ticket is a rich, golden blend of bourbon and peach liqueur, laced with a whisper of bitters and a sharp bite of lime. It’s balanced but untamed, like a wolf on the prowl. A splash of soda gives it just enough spark to keep you coming back for more.
Fill a shaker with ice and add all ingredients, except soda. Shake well until chilled, then strain into a rocks glass filled with ice. Top with a splash of 7 Up or soda for a refreshing finish. Garnish with a dehydrated lemon slice and enjoy!
THE ENDURING SPIRIT OF L.A.
From fire recovery to innovation, craft spirits producers in Los Angeles push forward.
BY JOHN HOLL
If there is a positive byproduct of natural disasters, it is that neighbors pull together. After hurricanes, flooding, tornadoes and fires, citizens dig deep to help those in need, often while they themselves need assistance. This is especially true in the hospitality industry. Restaurants and bars, already community hubs, become necessary hubs to help those who need it.
Even as the recent fires ravaged Los Angeles, area distillers were coming up with ways to help their customers, employees and neighbors.
“During the fires, we began building plans for a Restock Your Bar Cart style campaign, bringing bottles of amaro to people around L.A.,” says David Bly the founder of Festif, an amaro company. “We’re hoping to shed light on businesses providing the categories of products that people actually need right now, like food, clothing and shelter.”
He says that whereas a bar cart is more of a trivial luxury, he hopes to help community members rebuild once some sense of normalcy returns.
“And as always, supporting the efforts of the Los Angeles Fire Department in any way possible,” Bly says.
Distilling in Los Angeles
On the whole, Los Angeles County is massive. It encompasses 502 square miles and houses nearly four million people. Broken into neighborhoods—some with name recognition to outsiders—the look and feel can drastically change from block to block.
As spread out as it is, there is an enormous sense of local pride in businesses that call the city home.
Bly says the California hospitality industry, Los Angeles in particular, “has been doing an incredible job over the last decade building a collective caché that has instilled a sense of pride across the city and state that has in turn brought in a lot of culinary tourism.”
He notes that there are many bars and restaurants in Los Angeles that are getting national recognition for their vision and execution, and it comes on the backs of the local scene “increasing our expectations of ourselves and defining our intentions even further.”
For Festif, being located in Southern California has its benefits due to proximity of ingredients, specifically citrus. There are still only a handful of distilleries in the country producing amaro, but California is leading the charge because of its access to fresh produce.
“It’s not confined to one city or region, but I think Californians have been showing their incredible strength and resilience the last few years amidst various hardships to keep the train moving.”
—David Bly of Festif
David Bly of Festif
“More and more California-based distilleries are jumping on the amaro bandwagon, which is great for overall category awareness,” he says.
Bly believes that a signature trait of so many communities he’s traveled to promoting his amaro is being able to rally around one another, to regroup, and regenerate amidst troubling times.
“It’s not confined to one city or region, but I think Californians have been showing their incredible strength and resilience the last few years amidst various hardships to keep the train moving,” he says.
Overall, there is plenty to be proud about, says Melkon Khosrovian, the co-founder and spirits maker of Greenbar Distillery, L.A.’s first distillery since Prohibition.
“We’re most proud of introducing a number of innovations in the U.S. craft distilling space and for championing sustainability,” he says, noting a portfolio of food-pairing vodkas, creating the first savory botanical vodka and the first micro-oxygenated rum. Greenbar claims the first whiskey aged with six species of trees, the first California terroir amaro, and the first cultural terroir gin.
“Overall, we’re fairly non-traditional,” he says.
Changing Landscape
There is some worry about what the long-term effects of the fires will do to the area. Bly is hopeful that more distilleries can open in the city, with processes that mirror the ease that wineries and breweries enjoy.
He said the company is currently in the process of transitioning into a new production location, one that matches the energy of the brand.
“Despite our production process being much less technical than that of a full on distillery with column stills and mash tuns, there is no nuance to the licensing process,” he says.
The fires have also made the real estate market jump to levels unsustainable for new brands looking to build roots in California, he says.
“The combination of zoning hoops and seemingly irrelative real estate price spikes make the efforts of an independent spirit brand to help grow California’s hospitality economy even harder,” Bly says.
There is also the worry about the larger industry as well. Bly talks about how each week there seems to be news of another bar or restaurant closing, seemingly outpacing new openings. For craft spirit makers, that means
fewer locations that can carry his amaro and other small brands.
He also points to rising rents as a barrier for craft spirits brands. Higher rent for a bar limits its spending power to work with independent brands.
“It’s potentially easier to work exclusively with major distribution players who can incentivize their contracts,” he says.
Pulling out a little further Khosrovian says the biggest potential moving forward for his company, or any others in the craft space is “marketable innovation that can truly improve customers’ lives.”
While a “local” version of a popular spirits type can be charming on some level, he sees ever-shrinking opportunities for these kinds of products on retailers’ shelves or in wholesalers’ warehouses.
Through it all there is optimism and a need to keep marching forward.
“The fires were overwhelming for many and we came dangerously close to losing our house, as well,” says Khosrovian. “Like tens of thousands in the community, we donated to those in need through local charities. We’re planning a celebration event when we get out of the weeds a bit.” ■
The expo floor at the Unified Wine & Grape Symposium earlier this year featured packaging solutions for a vast array of craft spirits applications, from tabletop labelers and mobile canning to bespoke wood gift boxes and dynamic bottle closures. Here are a few things we spotted in Sacramento.
Ruszel Woodworks
Ruszel Woodworks has focused on constructing point-of-sale displays and store fixtures, but it also makes bespoke wooden spirits gift boxes and other specialty packaging with both screen-printed and hot-branded logos and artwork. The California-based company has been operating for 46 years and all of its packaging and promotional products continue to be manufactured in the United States. Ruszel Woodworks prides itself on its efforts toward sustainability through responsible resource stewardship and the reduced footprint that results from not having to transport its production materials from abroad.
Wine Country Cases
Located in the heart of Napa Valley, Wine Country Cases does not carry any stock products, as all of its custom wood boxes are made to order. It assembles and screen prints or hot-brands all of its boxes at its shop. All of its products are made from naturally renewable resources.
QuickLabel
QuicklLabel, an AstroNova division, showcased its five-color (CMYK+white) QL-300 toner-based table-top label printer. The addition of white to traditional CMYK printing, the company says, delivers “exceptionally sharp, crisp, clear and vibrant color labels.” Users can print on a variety of label materials, from economical to premium—including transparent, black, kraft paper, metallic silver, gold-colored and more. The printer delivers 1200x1200 dpi five-color labels and includes a license to CQL Pro advanced labeling software.
The Can Van
The Can Van offers mobile canning services for spirits producers looking to package their RTDs economically. The company works with
the WGC-250 five-head canning line and offers pressure-sensitive wrap-around labeling, date and/or lot coding on the underside of each can, nitrogen dosing and carbonation testing services. The company can fill and seam cans with 202 and 200 diameter ends and carries an inventory of the most common 12-ounce, 16-ounce, 375ml and 250ml cans and can also fill 8-ounce, 12-ounce sleek, 19.2-ounce, 187ml, 200ml and 500ml aluminum vessels.
ACIC Closures
ACIC offers an extensive range of bartops, screwcaps and capsules, as well as Vinolok glass closures. Stock bartops are available in multiple sizes with wood or plastic tops paired with natural cork, microagglomerated cork, or synthetic shanks. Vinolok closures are 100% recyclable and made from natural materials and available in its original, classic design; Vinolok Duet (combining wood and glass), Vinolok Edge (with a variety of shapes, and Vinolok Premium (for the highest of the highend luxury looks). ■
INTO THE WOODS
Vintners’ increasing embrace of oak alternatives could drive further adoption in the distilling space.
BY JEFF CIOLETTI
The products and services on display at the annual Unified Wine & Grape Symposium typically portend many trends in the spirits industry. The prevalence of barrel alternatives like oak chips, spirals, staves and even liquid essences at this year’s edition speaks to a broader acceptance of such non-traditional maturation tools, especially in light of reported barrel shortages and surging cooperage prices. Here are some of the solutions showcased at the Sacramento wine event in late January.
StaVin
StaVin offers a wide range of oak products of many shapes and sizes.
• Its Oak Segments are two-inch-by-two-inch squares cut from toasted full-length staves and packaged in 15-pound food-grade poly bags. They’re available in three toast preparations: Traditional Fire, Savour Oak Convection Oven and Barrel Head Oven, medium, medium-plus or heavy (Fire Toast only) toast levels.
• StaVin’s three-year, premium fire oak Barrel Inserts help reduce the need to buy new barrels annually. Each insert consists of two stave sections on either side of the bunghole, with a set of two stainless steel retainer rods to secure the staves to the barrel’s interior wall
• The company’s Oak Beans are 3/8-inch cubes cut from StaVin’s minimum three-year seasoned, fire-toasted staves, which, according to StaVin, offer a quicker extraction rate while delivering the same complex flavor compounds as its staves.
• Stave Fans are a series of 36-inch seasoned oak staves that hang from rings inside tanks that allow for the slow extraction of oak compounds
• Express Oak extract is the pure, concentrated essence of a firetoasted French oak barrel in liquid form. It’s most effective as a finishing or touch-up tool.
Bousinage
Bousinage also offers a variety of oak alternative formats:
• Its Barrettes are small pieces of toasted oak, cut into a six-faced rectangular box shape that can achieve the desired flavor and aroma results in three to six months. In gin, Barrettes can help reduce some of the rougher herbaceous notes and help reveal notes of citrus, almonds and other ingredients and enable them to express themselves amidst intense juniper character. When used with brandy, they saturate the spirit with oak aromas, depending on the degree of toasting, offering everything from light notes of vanilla and dried fruits to saturated smoky notes, while softening and rounding its taste. The Barrettes also help soften and balance rum, bringing notes of fruit, nuts, caramel, honey, as well as some hints of spice and citrus in the aroma.
• Bousinage’s Lattes are oak staves that are interconnected with plastic clips and easily inserted into the barrel through the bung hole that could help extend the life of the barrel. The company recommends its Lattes for aging brandy, gin and rum in exhausted oak barrels, noting that the porous structure of the wood of the barrel walls provides micro-oxidation and adding Lattes helps reproduce the flavor and aroma nuances of aging in a new oak barrel.
• Then there’s Chapelure, the line of tiny, two-to-six-millimeter oak chips, created from toasted planks. It has effects on rum, gin and brandy similar to those of the Barrettes.
Suber Oak
Suber Oak markets a variety of oak chips, blocks and mini-staves with three distinct toasting styles: Traditional, mimicking a barrel fire toasting style; XOV, convection-toasted oak that enhances the vanillin character of the wood and softens tannins; and XOV, a blend of convection and traditional toasting of older seasoned wood. For the mini-staves, the wood is cut longitudinally with the grain, resulting in a slower extraction of the oak character and allowing for a greater integration of flavors as they extract.
Oak Chips Inc.
In addition to its namesake chips, Oak Chips also offers 5/8-inchby-5/8 inch oak cubes that provide slower oak extraction and more uniform flavor. Producers can also opt for its 2-inch-by-3-inch-by3/8-inch oak segments or sets of 13-inch-by-1-inch-by-3/8-inch barrel inserts, the latter of which are designed as a cost-effective method to replenish the oak flavors of neutral or used barrels. All are available in toasts from light to heavy.
The Barrel Mill
The Barrel Mill continues to make waves with its Infusion Spirals, available in a vast range of wood species, including American white oak, French oak, 50/50 American/French blend, sugar maple, cypress, Spanish cedar, Amburana, cherry, Aspen and Mizunara, available in toast levels light, medium, medium plus, heavy and char #3. ■
THE DtC DILEMMA
While online alcohol sales are booming, craft spirits remain locked out of many states—and stuck in red tape.
BY ANDREW KAPLAN
E-commerce continues to be tough going for many craft distillers, with spirits still one of the most highly regulated products when it comes to direct-to-consumer (DtC) sales.
“It just is such a ludicrous obstacle in our way of getting to the consumers that value our craft products,” says Kelly Woodcock of Portland, Oregon-based Westward Whiskey, speaking for many craft distillers in her dual role as president of the American Craft Spirits Association (ACSA) and as chair of ACSA’s Market Access committee.
Woodcock is referring to the many different hoops craft distillers have to jump through to get their products into the hands of customers in any one of the 41 states where it remains illegal to sell spirits DtC. That fact is even more frustrating when you consider that for other alcohol products, like wine, those numbers are virtually flipped: a winery can currently ship DtC in 46 states reaping the benefits of those ongoing, personal relationships with
consumers who love their products, not to mention higher profit margins for each sale.
To be sure, the situation for spirits is changing—albeit slowly. For example, the industry landed a big catch last year when New York became the latest state to allow DtC of spirits, cider and mead.
But the fact remains that many craft distillers find the process of getting into other states now so complicated—barred outright in most states, a hodgepodge of different regulations in others—that they have just about thrown up their hands.
“Part of what I think holds back e-commerce in general is the mind-melting patchwork of laws from state to state is really hard for people, even in our industry where that’s important as a sales channel to keep track of,” says Jordan Cotton, co-founder and CEO of Washington, D.C.-based Cotton & Reed. “For consumers, same deal to a degree. Once you get into trying to have this conversation
(about shipping laws for their particular state) they’re like, ‘Um, forget about it, I’ll just get some at the store when I get back home.’”
“I don’t even know what the right word is today for how e-commerce of spirits is carried out nationwide,” adds Dan Farber, founder and distiller of Osocalis Distillery in Soquel, California, and former chair of the ACSA’s DtC committee. “It’s definitely awkward at best.”
And that’s bad news both for small craft distillers looking to open up new markets for their businesses in potentially lucrative new states during these challenging times, and likewise for the overall industry’s future health.
IWSR Study Sees Strong Online Growth
All this makes the findings in IWSR’s recently released “E-commerce Strategic Study” either a reason for hope or a reason for craft distillers to be irritatingly tantalized.
The study finds that after an up-and-down few years both during and following the
pandemic, e-commerce alcohol sales have stabilized and are on a course for steady growth. The global study forecasts e-commerce sales of alcoholic beverages to surpass $36 billion by 2028, reflecting a 20% increase in value over the next five years.
What’s more, the study predicts the spirits category will lead future growth in online sales, with agave-based spirits and whisk(e)y emerging as top-performing subcategories. American whiskey especially is a standout category, with prestige products, such as high-end bourbon, rye and American single malts, driving a significant share of forecast growth.
In fact, it finds that the U.S. continues to be a key market for the global online alcohol channel, with the proportion of alcohol buyers shopping online rising by 4 percentage points over the prior year, based on the latest IWSR consumer survey, conducted in Q3 of 2024.
Driving the growth into the future will be a high number of current non-users (especially millennials), who indicate a likelihood of adopting online purchasing. “The millennial cohort is now in the range of late 20s to early 40s which are prime years for alcohol purchasing,” says IWSR analyst Koryn Ternes.
The frequency of online shopping has also surged, with weekly purchases increasing by 13 percentage points.
Mixed News for Craft Distillers
And yet, for craft distillers, selling one of the few highly regulated e-commerce products, such a rosy forecast can only be greeted with mixed emotions.
One of the reasons is much of the momentum online in alcohol sales has been shifting to online marketplaces and apps that use local retailers for alcohol delivery such as Instacart, Uber Eats (which bought the alcohol app Drizly a few years ago), DoorDash, and large retailers’ websites themselves like totalwine. com, according to Ternes.
The problem is smaller craft spirits can get lost on such apps and websites, if they
are able to be represented at all given the challenges of getting distribution. Thus, the reason DtC sales are so coveted by craft distillers—it can provide a lifeline they need to get the attention of a consolidating wholesaler industry.
For Woodcock, the Westward Whiskey Club, of which a big part includes online sales, plays a crucial role in this regard. “When we’re struggling with distribution in different states it’s a way to understand how successful we can be in that state by what’s the organic interest in our products when we haven’t been in the state before,” she explains.
Westward’s e-commerce business has grown steadily since the pandemic, Woodcock says, and now comprises 16% of the company’s DtC business, from zero beginning in 2020.
What will undoubtedly be even more frustrating for craft distillers is that the IWSR study also found that many consumers are using online platforms to research and discover new alcohol brands. “Digital platforms now play a pivotal role in driving offline sales, as more consumers rely on online research to guide their in-store purchases,” says Guy Wolfe, head of e-commerce insights at IWSR.
Craft Distillers Turn to Other Options
For Colin Spoelman, co-founder and distiller at Kings County Distillery, in Brooklyn, New York, DtC is what he calls “the gold standard”
Colin Spoelman of Kings County Distillery
“Part of what I think holds back e-commerce in general is the mindmelting patchwork of laws from state to state is really hard for people, even in our industry where that’s important as a sales channel to keep track of.”
—Jordan Cotton of Cotton & Reed
for a craft spirits company like his when it comes to distribution. “And what we want from every state,” he adds.
And yet he points out that Kings County has partnered with white label e-commerce providers—companies which offer a readymade, three-tier compliant, online store solution for them to fulfill orders—including Flaviar, Barcart (now part of Flaviar), AccelPay, and Caskers (also owned by Flaviar), to get its spirits into the hands of consumers around the country where Kings County has distribution.
As a result, New York allowing spirits DtC did not present a huge shift in his business on the one hand, but he adds, “it is certainly a plus in terms of the perception of the availability of our business very specifically within the demographics of millennials and below who [since the pandemic] are unlikely to enter a brick-and-mortar retail shop maybe ever again in their entire lives.”
In the nine states where DtC is now legal, craft distillers have it fairly easy. This can allow them—depending on state-by-state regulations—to ship directly to the customer who places an order from their own website, or ship a bottle to a tasting room visitor, or a member of their whiskey club.
But in the other 41 states, many craft distillers, like Kings County and Cotton & Reed, choose to partner with these growing numbers of white-label e-commerce providers. Such companies serve like virtual wholesalers,
taking orders and then handing them off to local retailers for last-mile fulfillment. From the point of view of the customer, they are ordering directly from the brand off its site and never know the difference. But all the work behind that online store is actually being done by the third-party provider.
“Our mission is to accelerate the adoption of e-commerce in the bev alc industry because in doing so we accomplish our original goal which is to have more of these craft brands accessible to more end consumers,” says Jugoslav (Jugo) Petkovic, Flaviar’s co-founder and CEO.
Supporting IWSR’s finding that discovery is becoming an appealing aspect of the online shopping experience for many consumers, Flaviar has begun using artificial intelligence (AI) on its site, in the form of a customized chatbot named “Uncle Flaviar—your AI Shopping & Gifting Concierge,” to help visitors find that perfect bottle for themselves or a gift for someone else.
Cotton & Reed partners with Big Thirst, another e-commerce provider. Explains Jordan Cotton: “I don’t want to deal with having to figure out all the state-by-state stuff and keeping track of it. I just know I’m going to screw that up. There’s a long enough to-do list for everybody on the staff. Even though we lose some margin by using a third-party provider, I would much rather not have to deal with the details.”
Adds Matt McGinnis, CEO & founder of Big Thirst: “Anybody younger than 35 is considered a digital native. They don’t understand that there’s all these regulations in the way, that it’s not easy for their favorite whiskey brand to sell it online. They just want it. They don’t care about all the issues that preclude it from happening easily. So that expectation that it’s possible is there. We and some others like us make that possible.”
One distiller not currently doing e-commerce is Farber, at Osocalis, basically because he doesn’t have to. “We’ve always immensely valued our distributor partnerships,” he says. “Because in essence when you have a great distributor—and boy are those rare, rarer than a Tibetan snow leopard—that’s really the best way to reach a broad audience.”
Even so, Farber asserts that “e-commerce is really the absolute critical ingredient for small distilleries. I couldn’t emphasize enough how important that is. DtC shipping is really going to be the key to small distilleries being able to reach the audience that’s interested in their products and it’s just a spider’s nest today in how you actually do that.”
Matt McGinnis of Big Thirst
Still One Step Removed
Until DtC for spirits spreads to more states, that “spider’s nest” will live on. For Woodcock, that means being unable to deliver the level of customer service that companies in most other industries take for granted.
“For us, providing incredible customer service, especially with a product that’s $100 or thereabouts, it’s important that my customer service is outstanding. If I’m not the person fulfilling the order, taking the order, creating the tracking number with the carrier, I can’t provide the customer service that I can for everybody else,” Woodcock says.
There is a long way to go, and yet she remains hopeful that more barriers to DtC will fall for craft spirits companies like hers in the not-too-distant future. “New York was a big win last year, that’s a huge state. For most places, you need to do well in New York in order to grow your brand. We’ll take any state, but there are some key states that we’d love to get big wins in. Like California we’ve been trying for years, and we’ll continue to try.”
She’s mostly encouraged by the grit and determination of her fellow craft distillers. “These are people not looking for easy businesses or they wouldn’t have started a distillery,” she says. “There’s been a lot of focus on the big, scary unknown of what will happen if we allow [more DtC] or what about the threetier system. But for me what it comes down to is just operating the business the way everybody else operates businesses.” ■
AMERICAN CRAFT SPIRITS
CONVENTION & EXPO
From insightful panel discussions and lively tasting sessions to hallway catch-ups and unforgettable after-hours events, our 2025 convention in Tucson, Arizona, brought the craft spirits community together like never before. Here’s a look back at some of the faces, moments, and memories that made this year’s gathering one to remember.
Quench your thirst for knowledge in ACSA’s Craft Spirits Classroom. For more information or to register, visit our website at americancraftspirits.org/education/webinars.
