OUR YEAR-END LOOK AT ALL THINGS SIGNIFICANT, TRENDING, INNOVATIVE, AND REVELATORY ACROSS THE CRAFT UNIVERSE
It ’s your moment to shine. Enter your spirits to be tasted and reviewed by industry experts in the American Craft Spirits Competition. ACSA recognition can help you build your brand, increase product distribution and sales, gain media exposure, and earn the industry cred you’ve been looking for.
MEMBER SPOTLIGHTS
Getting to Know
ACSA Member Producers
Profiles on Pathfinder Farm Distillery and Alpine Distilling
32
DISTILLING DESTINATIONS
Sacramento and Beyond
ACSA’s heading to the California capital in April for the 2026 convention. Here’s a look at the region’s distilling scene.
BY SYDNEY GERMAN
COVER FEATURE
The STIR Report
Our second annual guide to what’s now and what’s next in craft spirits
BY JEFF CIOLETTI and SYDNEY GERMAN
SPONSOR SPOTLIGHT
A Q&A with Phoenix Packaging on the latest container trends, market dynamics and design concepts across the craft spirits market
CRAFT SPIRITS MAGAZINE
EDITOR-IN-CHIEF | Jeff Cioletti, jeff@americancraftspirits.org
ASSOCIATE EDITOR | Sydney German, sydney@americancraftspirits.org
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, 2025-2026 PRESIDENT | Jordan Cotton, Cotton & Reed (DC) VICE PRESIDENT | Jaime Windon, Windon Distilling Co. (MD) SECRETARY/TREASURER | Tom Bard, The Bard Distillery (KY)
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
Jeff Kanof, Copperworks Distilling Co. (WA)
CENTRAL & MOUNTAIN
Tom Bard, The Bard Distillery (KY)
Murphy Quint, Cedar Ridge Distillery (IA)
Mark Shilling, Maverick Distilling (TX)
Phil Steger, Brother Justus Whiskey Co. (MN)
Olivia Stewart, Oxbow Rum Distillery (LA)
Thomas Williams, Delta Dirt Distillery (AR)
ACSA PAST PRESIDENTS
2024-2025 | Kelly Woodcock, Westward Whiskey (OR) 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
Caitlin Bartlemay, Clear Creek Distillery (OR)
Orlando Lima, Bainbridge Organic Distillers (WA)
Alex Villicana, Re:Find Distillery (CA)
ACSA PAC
Jordan Cotton, Cotton & Reed (DC)
Lew Bryson, Alexandra S. Clough, Prof. Dawn Maskell, Adam Polonski, and Teri Quimby
For advertising inquiries, please contact Kristiane Weeks-Rogers, kristiane@americancraftspirits.org For editorial inquiries or to send a news release, contact news@americancraftspirits.org
So, as you can see, I didn’t lie a year ago when I said I wanted to make the STIR Report an annual feature. For those of you just joining us, the year-end STIR Report details everything Significant, Trending, Innovative, and Revelatory across the craft spirits community. Essentially, it’s designed to encapsulate the developments and trends—for better or worse—that are on a lot of people’s minds in this industry. It spotlights what’s both of the moment and what could lie ahead in the year (or years) to come.
As is the case with most people, I get kind of reflective this time of year. I think about all that’s been, good or bad, and how I’d like things to be as we collectively begin another trip around the sun. And I’ve crafted a wish list of things I’d like to see happen in 2026.
I don’t think there’s been a more difficult year for this industry than the one that’s ending. I’m really hoping that 2026 is the light at the end of the tunnel. There have, however, been some relatively encouraging developments. As you’ll see within the STIR Report itself, there’s been some data to suggest that the industry’s decline could flatten next year. Let’s all cross our fingers for that.
Tariffs certainly haven’t done us any favors this year and, hopefully, we’ll see some relief from those in 2026. We have enough headwinds as it is.
Whiskey continues to be the reason why many craft spirits producers have entered the industry. And it’s going to continue to be the most popular craft category among producers and consumers. But, at the moment, many producers are dealing with more supply than demand.
Economic cycles are…well, cyclical, and the category will enjoy an overall upswing again in the near future.
The silver lining could be that some other major categories get their time to shine. Make no mistake, the challenges have been across categories, but there could ultimately be more runway for spirits that have yet to fully find their audience. You may have noticed, for instance, that I’ve been
beating the gin drum for years. Even though that category’s been flat or down in most recent years, there has been data to suggest that the higher-end price tiers—the space that craft gins occupy—have a bit of momentum. The biggest hurdle is getting consumers to forget about their past “gincidents” with commodity brands that turned them off of the category.
Few categories allow for as much creativity as gin. There’s no set rule on how much juniper must be in a recipe, just that it has to be there and discernible. The rest is a blank canvas. And the best part is that distillers don’t have to wait for it to age to get it out in the market to start earning its keep. Yes, barrel-aged gins are gaining popularity, but they’re still a small fraction of gin volume, and they tend not to rest in barrels nearly as long as whiskey—typically a matter of just a few months.
I know I have a habit of rallying behind niche categories— I’ve been an evangelist for everything from eau de vie to shochu. But gin is hardly niche. One need only walk the floor at Bar Convent Berlin for proof of that.
I’m eagerly anticipating a Big Botanical Boom here in the States. Let’s just hope it comes sooner rather than later.
But until then, Happy Holidays, Happy New Year, and cheers to the road ahead. ■
Jeff Cioletti Editor-in-Chief
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
Nashville, Tennesseebased brand Trovador Inspirado Rum has announced the release of Trovador Inspirado Double Barrel Aged Rum, a bold new addition to the brand’s growing portfolio of globally inspired spirits.
Barrell Craft Spirits of Louisville, Kentucky, has introduced a limited release of Barrell Toasted Dovetail Whiskey. The new expression is part of the company’s Black Label Series, which showcases cutting-edge blending methods and techniques.
To commemorate its fifth anniversary, Arnold, California’s Hinterhaus Distilling has announced the release of its Infinity Bourbon, which was forged from the distillery’s first five years of bourbon batches.
Sespe Creek Distillery, of Oxnard, California, has announced the release of Batch 22 The highly allocated offering is the first new release in its Warbringer Southwest Bourbon collection.
Foley Family Wines & Spirits has announced a collection of unexpected spirits, crafted by Chip Tate. Designed with the connoisseur in mind, Ampersand includes three distinct expressions—Malus, Vinea, and Opimus—each inspired by the concept of combining complementary spirits to create an unexpected taste experience.
Bluegrass Distillers of Midway, Kentucky, has announced a special partnership with the Pasadena Tournament of Roses, celebrating one of America’s most cherished traditions with the release of a limited-edition Toasted Oak Bourbon. This 100 proof release is secondary-aged in toasted American oak barrels, deepening the character of the bourbon with layered notes of caramel, vanilla, pecan, and oak spice.
Bird Dog Whiskey, a brand of Western Spirits Beverage Co. in Bowling Green, Kentucky, has released Bird Dog Select Reserve Straight Bourbon Whiskey The 86-proof bourbon’s nose sports notes of buttery caramel and roasted almonds, while the palate offers toffee, warm brown sugar, and a hint of walnut.
Seattle’s Copperworks Distilling Co. has announced the release of Copperworks 11-Year-Old American Single Malt Whiskey, drawn from a single cask the distillery filled back in January 2014, The release is distilled from pale malted barley sourced from Great Western Malting and matured for more than 11 years in a char #3 new American oak cask from Independent Stave Company.
Madison, Wisconsin’s State Line Distillery has announced the release of its fiveyear Rye Whiskey, a limited-edition spirit that represents founder John Mleziva’s passion for traditional whiskey craftsmanship.
Sugarlands Distilling Company, the family-owned, Gatlinburg, Tennessee distillery, has announced the launch of Broken Antler Flavored Whiskey with three flavors: Blackberry, Cold Brew Coffee, and Hot Honey. Cold Brew Coffee and Hot Honey check in at 70 proof (35% alcohol/ volume), while Blackberry is 80 proof (40% alcohol/volume).
The Louisville-based Bluegrass Bitters has debuted its Black Walnut Bitters, the third product added to the brand’s lineup of uniquely curated cocktail bitters and syrups.
Bear Fight Whiskey, a Next Century Spirits brand, announced the launch of its Orchard & Vine Kentucky Straight Bourbon This new, special edition whiskey blends Bear Fight’s signature bold character with a crisp, autumn-inspired profile designed to savor the season’s best moments.
Foursquare, a rum distillery located in Barbados, has launched Mark XXIX “Mandamus”, the newest expression in the Exceptional Cask Selection (ECS) Series. The bottling is a 16-year Double Maturation Single Blended Rum aged for 10 years in Ex-Bourbon Barrels and then transferred into Ex-Port Pipes for an additional six years.
Wyoming Whiskey, the state’s first legal distillery, has presented its latest release, National Parks No. 5 Straight Bourbon Whiskey: A Tribute to the Tetons. Bottled at 96 proof and aged for 5 years, the whiskey reveals notes of baked honey crullers, almond, and cherry liqueur, with a warm finish of cinnamon spice, espresso, milk chocolate, and leather.
Fabrizia Spirits announced the launch of Fabrizia Crema di Almond, a smooth cream liqueur made with Sicilian almonds and real cream.
B. H. James Distillers of Adairville, Kentucky, has released the first barrel of its Kentucky Grit Kentucky Straight Bourbon Whiskey. This release celebrates a major milestone for the small distillery, which used a tiny 26-Gallon still to produce the spirit.
Matthews, North Carolina’s Oaklore Distilling Co. has unveiled the latest whiskey release in its heralded Story Series.
Oaklore Story Series:
Oloroso Sherry Cask
Finished Four Grain Bourbon. Bottled at 95 proof, this six-year-old, non-chill filtered small batch bourbon is a fresh take on Oaklore’s original Four Grain Bourbon, creating a new flavor exploration enhanced by the finishing in Spanish Oloroso Sherry Casks.
Waterloo Gin of Georgetown, Texas, has released its newest expression, Prickly Pear & Rose Gin. Distilled in small batches, Prickly Pear & Rose Gin combines hibiscus, rose, and prickly pear with Waterloo’s hallmark nine-botanical recipe and limestone-filtered water.
Country music superstar Dierks Bentley and Lofted Custom Spirits have introduced ROW 94 Full Proof. Barreled at 120 proof and aged a minimum of four years, ROW 94 Full Proof is a full-throttle, uncut expression made from the same mash bill as the original—70% Kentucky-grown corn, 21% rye, and 9% malted and row barley.
Good Trouble
Kentucky Straight Bourbon Whiskey has announced the launch of Trouble in Blues, a limited-edition bourbon honoring 100 years of Chicago Blues—a genre that electrified American music and gave voice to generations.
Extremely Happy Holidays: Wildly Creative New Cocktails to Uplift and Enchant through a Full Year of Holiday Chaos
Author: Devin C.B. McEwan
Publisher: Running Press
Release Date: October 28, 2025
What better way to honor and enjoy all the holidays of a year than to toast each one with a fabulous new cocktail? This little book takes you all the way from New Year’s Day to New Year’s Eve, with stops along the way at the other festive holidays of the year, like Groundhog Day, Independence Day, Halloween, Thanksgiving, Hanukkah, and Christmas. McEwan presents his original creations and guides you through the tools and techniques needed to make all these snazzy cocktails and mocktails at home. The book is designed and illustrated by the inimitable Sandra Boynton, who happens to be the author’s mother.
Uneasy Elixirs: 50 Curious Cocktails Inspired by the Works of Edward Gorey
Author: Virginia Miller
Publisher: Weldon Owen
Release Date: October 21, 2025
Edward Gorey’s humorously macabre art has delighted readers for more than 50 years. In celebration of the 100th anniversary of Edward Gorey’s birth, and created in conjunction with his estate, Uneasy Elixirs presents a delectable collection of fifty Goreyesque potions, libations, nightcaps, and aperitifs. For the first time, fans will be able to enjoy cocktails inspired by Gorey’s characters and settings, such as The Thumbfumble (inspired by The Curious Sofa) and Miss Quartermourning’s Grief (inspired by The Other Statue), as well as one of Gorey’s personal favorites. The book is illustrated with original art from the Gorey archives and photography of these curious cocktails.
The History of Whiskey: In 100 Bottles, Barrels & More
Author: Robin Robinson
Publisher: Countryman Press
Release Date: October 21, 2025
Award-winning spirits expert Robin Robinson skillfully chronicles the development of whiskey, highlighting a hundred exceptional milestones in its history. Surveying the evolution of Scotch, the birth of bourbon and rye, and the importance of family ties, quality control, corporatization, and marketing, this comprehensive compendium details the global impact of the beverage conglomerates, the world’s most expensive Scotch, the 2011 curveball of aging bourbon in ex-port barrels, and more. Richly illustrated with bottle shots and captivating archival imagery, it makes a splendid, inviting tribute to your favorite dram. 125 photographs
Colorado Cocktails: An Elegant Collection of Over 100 Recipes
Inspired by the Centennial State
Author: Amanda M. Faison
Publisher: Cider Mill Press
Release Date: November 11, 2025
From the magnificent mountains to the sparkling rivers, these signature recipes embody the unique charm of colorful Colorado. With more than 100 recipes and dozens of bartender profiles, you can drink like a local wherever you are. This book is broken down by neighborhood, so you can find the best bars and finest signature creations that Colorado has to offer. Residents and tourists alike will discover locations and drinks that are sure to satisfy all tastes.
WESTWARD WHISKEY CELEBRATES BRIGHT NEW FUTURE FOLLOWING COURT APPROVAL FOR ASSET SALE
In October, the United States Bankruptcy Court for the District of Delaware approved the sale of most of Westward Whiskey’s assets to a group of private investors who financed the company during its bankruptcy process. Upon closing the transaction, the company will now operate under a new, 100% independent ownership structure.
The bankruptcy process allowed Westward to restructure and position itself for success in a challenging business environment, and long-time CEO Thomas Mooney remains at the helm and will continue to lead Westward into the future.
While the global spirits market presents the most challenging climate in modern history, Westward has seen solid growth in 2025. Through the end of September, Westward sales grew by 53% versus the same period in 2024, already surpassing its total sales for the entire 2024 calendar year.
Additional growth is on the horizon as the holiday season—traditionally the most lucrative sales quarteris still ahead.
Thomas Mooney, CEO, Westward Whiskey saya, “We celebrate a new beginning at Westward Whiskey, a bright new future that will allow us to compete and win despite an industry slowdown and broader economic headwinds. Our new, independent ownership structure gives us the freedom and flexibility to lean into the parts of our business that continue to shine—including our Westward Whiskey Club, direct-to-consumer business, and select wholesale markets where we have partnered with Pacific Edge Wine & Spirits.”
Luis Fernando Leal, a principal of Aqua Ardens, the buyer of Westward Whiskey assets in this transaction, adds, “Along with my partners, I am thrilled to play a role in the future of Westward Whiskey. We were among the original investors in the brand, and I have served on its board of directors since 2011. Thomas and the Westward team have the right vision, strategy, and ability to propel Westward Whiskey to sustainable growth in the coming years. This is a difficult moment in the spirits industry, but a tremendous op-
portunity for Westward Whiskey.”
On April 6, Westward Whiskey filed for Chapter 11 (Subchapter V) bankruptcy protection, a mechanism designed to allow small businesses to restructure for success in the future. Though consumer interest in Westward grew last year, this was a necessary step to address a liquidity shortfall and route-to-market challenges that had strained the business.
STERIC CLOSES $3.5 MILLION SEED ROUND TO SHAKE UP WINE AND SPIRITS INDUSTRY
Steric, the innovative beverage technology company whose electromagnetic process enhances wine and spirits without additives or filtration, announced the successful closing of its $3.5 million Seed funding round. The round was led by a Scottsdale, Arizona-based private equity group, whose manager, Dieter Gable, has joined the Steric board. The capital injection reflects confidence in Steric’s mission to disrupt the wine and spirits industry by solving key pain points for producers.
Producers rely on Steric’s patent-pending, highly scalable technology to rescue flawed batches, ensure consistency, and elevate premium products by adjusting and improving flavor, aroma, and mouthfeel.
“From the start, our mission has been to put better products—and better margins— within reach for makers of every size,” says Steric’s CEO, William Fay. “This Seed round lets us expand access to Steric’s technology so distillers and wineries can solve real production problems in hours, not months, and bring their best expressions to market consistently.”
“Steric’s capabilities are not incremental but revolutionary with respect to creating oppor-
tunities for margin improvement and product consistency,” says Chris Alvarez, a former senior director at Suntory Global Spirits who is now advising Steric as part of the Arizonabased private equity group.
The investment will fuel increased manufacturing and deployment of Steric’s technology across North America and select
international markets, while also expanding customer success initiatives to help partners dial in target profiles for new products and consistency between batches. The capital will also advance Steric’s research and development as it looks to expand its patent-pending process for broader use across categories.
BIG THIRST AND POUR NOW LAUNCH OMNICHANNEL PLATFORM
Big Thirst and Pour Now have joined forces to launch what they’re claiming to be the alcohol industry’s most advanced AI-driven e-commerce platform, designed to make buying and selling alcohol online effortless.
This new partnership combines brand-owned storefronts, omnichannel marketing, real-time retailer discovery, and full-funnel analytics into one seamless, consumer-first solution. For beverage alcohol brands, it’s a smarter, more profitable way to sell everywhere customers shop.
A Frictionless Shopping Experience
Built specifically for the alcohol industry, the Big Thirst + Pour Now platform makes it easy for consumers to find and buy their favorite products—whether from the nearest store, with the fastest shipping, or at the best price—all in one click. The platform unites online sales for shipping, retailer, and delivery channels into a single path to purchase, from discovery to repeat loyalty.
“We’re introducing a better way to help people find and buy beverage alcohol online the way they want,” says Matt McGinnis, CEO of Big Thirst. “We don’t just help our clients sell, we help them sell smarter. By combining multiple shipping and delivery fulfillment options with total visibility into first-party data, we eliminate the blind spots that hold brands back.”
Meeting the Moment in Alcohol E-Commerce
E-commerce remains the fastest-growing channel in the U.S. beverage alcohol market. While overall category growth is expected to remain steady through 2027, online alcohol sales are projected to outperform the market, driven by consumer expectations to buy anything, anywhere, instantly. According to IWSR Drinks Market Analysis, global alcohol e-commerce is forecast to reach $40 billion by 2027, adding $7.5 billion in new value.
Today’s shoppers expect an omnichannel journey that connects DtC, retail, and delivery in one seamless experience. Big Thirst and Pour Now say that they are the first to deliver an omnichannel journey with a seamless e-commerce solution that integrates directly into brands’ websites, connected with full visibility into first-party data from online and retail sales for strategic insights.
Turning “Where to Buy” Into “Thanks for Your Purchase”
The combined platform allows brands to own the shopper journey from start to finish, integrating storefronts, shoppable media, and real-time retailer listings with a robust marketing engine that turns awareness into measurable sales.
“We’re bringing the wine shop and liquor store to the living room,” says Paul Mabray, CEO of Pour Now. “Our technology aggregates every digital offer from thousands of retailers to present the best options for each consumer. Together, Pour Now and Big Thirst turn ‘Where to Buy’ into ‘Thanks for Your Purchase.’”
HIGH-PROOF CREATIVE CRAFTS LABEL AND PACKAGE DESIGN FOR JOHN LEE HOOKER RELEASE
High-Proof Creative has announced its creative leadership behind the label and packaging design of John Lee Hooker Legacy Spirits’ newest release: the Strings of Legacy: Kentucky Bourbon Collection. The Portland, Oregon-based agency also designed the original Boogie Chillen’ Bourbon “1948” label, establishing the brand’s visual foundation and continuing its partnership with the Hooker family.
The Strings of Legacy collection introduces four limited-edition, 8-year, cask-strength, singlebarrel Kentucky bourbons distilled at Bardstown Bourbon Company. Each expression pays homage to one of John Lee Hooker’s most iconic Gibson guitar models—the Gibson ES-335, Gibson Les Paul Goldtop, Gibson SJ-200, and Epiphone Zephyr. High-Proof Creative was tasked with translating these instruments and Hooker’s musical legacy into a cohesive, premium design system.
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HERITAGE DISTILLING CO. CLOSING TASTING ROOMS
Gig Harbor, Washington-based Heritage Distilling Co. Inc., a wholly owned subsidiary of Heritage Distilling Holding Company, Inc. d/b/a IP Strategy, has announced a significant restructuring of its operations, including the closure of all company-owned tasting rooms and a transition of spirits production to third-party partners effective December 31, 2025.
The decision follows an extensive strategic review by company leadership, the board of directors, and advisors in response to shifting market dynamics, financial realities affecting the alcoholic beverage industry, and a challenging tax and regulatory environment in Washington and Oregon.
“This was an extremely difficult decision and one we did not make lightly,” says Justin Stiefel, cofounder and CEO of IP Strategy. “For more than 13 years, our tasting rooms have been the heart of our spirits business and the cornerstone of the community for the connections we built. But changing consumer behaviors, increasing costs and recently enacted and proposed taxes at the state level made future investments in this part of our business operations unsustainable. With the largest tax increase in state history now going into effect, and more already being discussed for next year, we determined that the path to profitability and growth for our spirits business in the current environment is not feasible. Given that many of our retail leases are coming up for renewal in 2026, we believe this is the right time to implement these changes.”
“For more than a decade, Heritage Distilling tasting rooms were places for friends and family to gather to enjoy each other’s company and great spirits. As we head into the final stretch of the year, we wanted to give our customers and club members two months of lead time to plan their final visits to our tasting rooms, to share in great memories and to thank the staff who helped them along their customer journey,” says Jennifer Stiefel, co-founder and president of Heritage Distilling.
After the new year, Heritage Distilling plans to focus its resources on brand development, product innovation, continued Direct-to-Consumer sales, wholesale expansion, partnerships with more tribes for branded tasting rooms in and near their casino properties under the Tribal Beverage Network (TBN) program, and contract production partnerships.
MALKIN APPOINTED COUNSEL TO NEW YORK STATE DISTILLERS GUILD
The New York State Distillers Guild (NYSDG) has announced the appointment of Ryan Malkin and Malkin Law, P.A., as counsel to the organization. The award-winning boutique firm—founded by Malkin—will advise the Guild on regulatory compliance, licensing, advocacy, and other legal concerns impacting Guild members and the broader New York distilling community.
Malkin, who was the original formation counsel for the NYSDG more than a decade ago, brings more than 14 years of experience helping alcohol beverage companies navigate complex state and federal laws. From emerging startups to globally recognized brands, Malkin Law has earned a reputation as a trusted partner for compliance and strategic guidance.
“New York has one of the most vibrant and innovative craft distilling communities in the country, and I am honored to rejoin the New York State Distillers Guild and support their mission to improve the operational environment for craft distilleries across the
state,” says Malkin, founder and principal at Malkin Law. “I look forward to working with their leadership and members to help support the continued growth and success of New York’s distilling industry.”
With more than 200 distilleries statewide, New York continues to be a leading force in craft spirits. The Guild’s partnership with Malkin Law underscores a shared commitment to ensuring that growth is paired with forward-thinking regulation.
“Ryan and his firm bring a wealth of knowledge and expertise, and we’re thrilled to welcome him to the New York State Distillers Guild,” says Brian Facquet, President of the NYSDG. “His extensive experience in alcohol beverage law and his proven track record of supporting craft spirits organizations make him an invaluable asset to our Guild and our members. Ryan’s expertise will be instrumental as we continue to advocate for New York’s thriving distilling community.”
Malkin Law also serves as counsel to ACSA, the Florida Craft Spirits Association,
and the Adult Non-Alcoholic Beverage Association (ANBA), reflecting its leadership across the evolving beverage landscape and dedicated to the growth and education of fellow small business owners and entrepreneurs.
GLOBAL BEVERAGE ALCOHOL VOLUME PROJECTED TO DECLINE FURTHER THAN EXPECTED
Global beverage alcohol volume is set to decline further in 2025 than expected, according to the mid-year forecast update issued today by IWSR.
The primary cause for the lowered projection is an unexpected drop in beer volume, driven mostly by economic and political pressures in the US and China.
Previously forecast to decline by -0.2% year-on-year, IWSR now forecasts global beverage alcohol volume to decline during 2025 by -0.4%.
In value terms, IWSR is now forecasting a year-on-year decline for global beverage alcohol of -0.7%. This is down from the previous forecast of -0.5%.
IWSR’s 2026 global beverage alcohol growth forecasts from six months ago (0% in both volume and value terms) are unchanged.
In category terms, IWSR is now forecasting global spirits volume to decline by -1.3%, global beer volume to decline in 2025 by -0.2%, and global wine volume to decline by -2.4%. The global volume of ready-to-drink (RTD) beverages (which includes spirit-based, malt-based and wine-based products) is forecast to grow in 2025 by +1.3%.
In the initial 2025 forecast issued in May, beer volume had been expected to grow by +0.2%. Because of beer’s larger serving volumes, changes in beer consumption have a disproportionate effect on total beverage alcohol volume figures.
According to IWSR managing director & president Marten Lodewijks, the biggest factors
pulling down beer consumption are economic factors and policy decisions in the US and China. “Beer consumption is particularly tied to going out to bars and restaurants, but consumers in the US are choosing to stay at home more than expected because of cost-of-living pressures,” Lodewijks says. “When consumers buy alcohol to entertain at home, they make different purchasing decisions, and beer often loses out.
“Another pressure on beer volume in the US has been a marked decline in Mexican beer, which has been a key driver of US beer consumption for many years. Political and economic uncertainty among Hispanic consumers has brought down Mexican beer volumes, further dampening overall beer consumption.”
“In China, consumption has been hit by a government crackdown on luxury goods and a ban on alcohol at public sector events. Weaker than expected economic growth is also reducing spending at bars and restaurants as well as beverage alcohol spend generally. Reflecting this, beer and brandy volume forecasts for China have been adjusted downwards (although other categories remain largely unchanged).”
As the global leader in beverage alcohol data and insights, IWSR has published volume and value forecasts every May for more
USBG CONFIRMS ELECTIONS OF 2026-2028 BOARD OF DIRECTORS
The United States Bartenders’ Guild (USBG) announces that three new members have been voted onto the organization’s board of directors.
Tracy Gomez, of Salt Lake City; Clark Pope, of Cleveland; and Bradley Stephens, of Portland, OR join the board of directors for terms beginning in January 2026 and running through 2028. For Gomez and Stephens, this will be their second term as members of the board, while Pope will begin serving his first.
Said USBG President Ingrid Shawn Rodriguez, “I’d like to send out a personal ‘congratulations’ to our elected board members. To Tracy and Bradley, thank you for continuing to serve, and to Clark, thank you for making the decision to contribute time and energy to making the USBG the best it can be.”
Beyond the national board, chapters nationwide have elected their 2026 leadership, further strengthening the Guild’s foundation and the impact of its work locally.
than three decades. Today’s forecast, created in response to client demands in an increasingly uncertain market, is the first mid-year update in the company’s history.
IWSR will now update its forecasts (recently extended from five years to ten years) twice yearly in May and November.
In addition to its first midyear forecast, IWSR also unveiled its new Scenario Planner, the latest addition to its Global Forecast Suite.
The Scenario Planner helps IWSR customers assess the potential impacts of future significant macroeconomic events on beverage alcohol performance, with three future-looking scenarios available per market. In addition to IWSR’s base case forecasts, it offers scenarios with macroeconomic situations and assumptions that vary on either side of the base case (significantly more negative or significantly more positive). Like other components of the IWSR Global Forecast Suite, the new Scenario Planner covers thirty-one key markets and has a ten-year horizon.
WHISTLING ANDY DISTILLERY CELEBRATES 15 YEARS
Bigfork, Montana’s Whistling Andy Distillery is celebrating its 15th anniversary and is planning a special celebration to commemorate a decade and a half of crafting exceptional spirits and serving the Bigfork community.
This milestone event invites friends, fans, and fellow spirits enthusiasts to an evening on December 27 honoring craftsmanship, connection, and the spirit of what Whistling Andy has built since its founding.
“We’re proud of our journey and grateful for everyone who has been part of it, come celebrate with us!,” says head distiller Gabe Spencer. “Whether you’ve been with us since the early days or you’re just discovering Whistling Andy, we invite you to raise a glass with us and celebrate this milestone together.” The anniversary event at Whistling Andy Distillery, promises to be a night of connection, celebration, and appreciation for both the craft and the community that has supported Whistling Andy over the past 15 years.
CATOCTIN CREEK DISTILLING COMPANY LAUNCHES IN TAIWAN
Catoctin Creek Distilling Co. of Purcellville, Vriginia has announced a major export milestone with its official entry into the Taiwanese market through exclusive partnerships with DXCEL and Joie de Vivre.
Beginning Monday, December 1, 2025, whiskey consumers throughout Taiwan can experience four of Catoctin Creek’s award-winning expressions:
To celebrate the launch, Scott and Becky Harris, founders of Catoctin Creek, are personally visiting Taipei to present their whiskeys at the American Whiskey & Bourbon Festival, hosting guided tastings and sharing their story of craft and passion.
“We are thrilled to bring our Virginia rye whiskey to Taiwan—a market that truly appreciates quality and character,” says Scott Harris, Founder and General Manager of Catoctin Creek.
Becky Harris adds, “It is a great honor to share our work and stories with our whisky-loving friends in Taiwan.”
VISTA GIN PARTNERS WITH GASPARILLA DISTILLERY & COCKTAIL BAR
Tampa, Florida’s Vista Gin has partnered with Gasparilla Distillery & Cocktail Bar in the historic Ybor City neighorhoood.
This partnership includes distillery and tasting room use, allowing Vista Gin to be accessible to its growing consumer base. Vista Gin celebrated the occasion with a ribbon-cutting ceremony with the South Tampa Chamber, of which the company has been a member for over a year, on November 19. The event featured complimentary samples of Vista’s award-winning gins, as well as signature gin cocktails.
“Ybor’s energy and history make it the perfect home for Vista Gin,” says Grant Patterson, co-founder & CEO. “This neighborhood reflects the bold, creative spirit that inspires everything we do—from our distilling process to our community experiences.”
Vista Gin’s award-winning lineup continues to earn national recognition. Earlier this year, Solstice, Soleil, and Sakura each claimed Silver medals at the Bartender Spirits Awards in Chicago, with Solstice and Sakura also capturing Gold and Silver respectively at the USA Spirits Ratings in San Francisco.
“These awards are a true honor and a reflection of the care and creativity we put into every bottle of Vista Gin,” says Jesse Tate, co-founder & head distiller. “They validate our approach to crafting gins that are bold, balanced, and unforgettable.”
A FLIGHT OF THOUGHTS
BY LEW BRYSON
I keep a file of column ideas, adding to it as things occur to me, and crossing them off when I eventually write the piece. Or I might come to my senses and realize the idea’s crazy. But some of them maybe just aren’t enough for a full column. Here comes a flight of those thoughts; sample, taste them, and if you like one, take it home with you!
Explore
a Bit
Tsipouro is a Greek spirit that’s similar to grappa. I just encountered it for the first time at Mason Dixon Distillery in Gettysburg. I’m not a big grappa fan, but this stuff… Warming, aromatic, supple on the tongue. I should have bought a bottle. They also had ouzo; how many American craft ouzos have you seen?
What other spirits are waiting to be tried? Dutch Advocaat, Orujo de Galicia, slivovitz, Batavia Arrack, they’re literally all over the world. Look at all the herbal and fruit spirits, cordials and amari, obscure but wonderful things just awaiting your hand, your skill, your local suppliers and foragers. Find, sample, make it, and introduce your customers to it!
Perk Up Your Merch!
When was the last time you re-did your merchandise? Do you have t-shirts for that new line of RTDs? Maybe it’s time to discount the old stuff and move it out. Observe to see what kind of shirts and hats the locals wear, what the tourists wear, and get more of those. Shake up your artwork, try a new look. Add some variety! Collaborate with local artisans to make brand-themed jewelry, knitware, ceramics, felted coasters, any number of things that other local drinkeries don’t. Sift the online merch catalogs for unique glassware. Be different, but usable and cool.
What Do You Have For The Kids?
No one really wants little kids running around their tasting room, and they shouldn’t be on tours of the actual distilleries. I’ve been to wineries that have playgrounds (with release
forms), breweries with some very sturdy toys. Why not you? Maybe a kid’s section, if your public area is big enough. If you don’t have this, and allow kids, they’ll likely run wild, and no one wins.
If you don’t want that, or don’t want the liability, maybe what you need instead is a set of reasonable policies that lay out what is expected of parents and the kids, and anyone who brings kids through the doors gets a copy. One warning, then nicely ask them to leave for the day, like it says in your policy Maybe you lose them, but you’ll gain the loyalty of everyone else in the room. And the parents with well-behaved kids will appreciate it even more. Trust me.
Industry Day
Does that thought scare you? Do you imagine a free-for-all with your wildest friends, or a dreary sales session masquerading as a ‘gettogether,’ or three hours of everyone bitching about this damned industry?
Don’t mourn; organize! Open up on a Monday afternoon, hook up with the local bartenders guild chapter (or create one), and get some good content for half an hour. What’s good content? Read them all my back issue columns! No, seriously, there are folks who can explain mixing techniques, share some secrets and cocktail philosophies, the Tao of Tiki. You know who they are, or someone does. Then bring out your best stuff at cost, some snacks, and music, with a stop time set in stone. Yearly or quarterly; monthly will wear it out too soon.
Everyone learns something, they network, and they taste your booze and enjoy your hospitality. Win-win-freakin-win.
Every Day Content
I was talking to a brewer about how I wanted my podcast to reach a wider audience. He told me a simple thing: post every day. Facebook, Instagram, TikTok, your blog, Twitter or BlueSky; whatever is your thing, wherever your fans are, post good content every day, or
Collaborate with local artisans to make brandthemed jewelry, knitware, ceramics, felted coasters, any number of things that other drinkeries don’t.
every other day.
What’s “good content”? Cocktail recipes, new products, new merch, new pairing ideas (and old pairing ideas), upcoming events and pix from events that just happened, (wellresearched) history bits about the spirits you make, “this is our still,” interviews with a different employee every month, there are literally a hundred different things you can do.
But you have to keep to the schedule, and that’s a commitment. I’ll admit, I couldn’t keep up the pace. But my brewer friend has, and his brewery is a successful regional business. The daily posts were definitely part of the reason. It can work for you, too.
Five ideas. Pick and choose, brainstorm and see what else pops to mind. I’ve got more, we’ll do this again some time. Although… There’s one I wrote down that just says “Sweet potatoes!” That’s all. Maybe skip that one. ■
Lew Bryson has been writing about beer and spirits full-time since 1995. He is the author of “Tasting Whiskey” and “Whiskey Master Class.”
STRONG DEMAND FOR DTC SPIRITS SHIPPING CONTINUES
In late September, Sovos ShipCompliant and ACSA released the 2025 Direct-to-Consumer Spirits Shipping Report, conducted by The Harris Poll. The findings confirm what craft distillers have long experienced: consumer demand for DtC spirits shipping remains overwhelmingly strong.
According to the report, 84% of regular craft spirits drinkers want the ability to legally purchase spirits through DtC channels, and 82% support expanding current laws. Yet only nine states and Washington, D.C., permit interstate DtC spirits shipping, a gap that continues to limit consumer choice and distillery revenue.
The report also highlights how DtC shipping can strengthen the broader marketplace. Among drinkers inclined to purchase via DtC, 92% say they would seek out a brand at retail after discovering it through a DtC purchase, reinforcing patterns long observed in the wine industry. And with more than three-quarters of craft spirits drinkers wishing they could buy products they’ve tried while traveling, distilleries are leaving significant revenue untapped due to current restrictions.
As ACSA CEO Margie A.S. Lehrman noted, expanding DtC access is “a win for distillers, a win for consumers, and a win for local economies.”
REGISTRATION OPENS DECEMBER 1 FOR 2026 CONVENTION
ACSA is shaking things up for the 2026 American Craft Spirits Convention & Expo, returning April 17-18, 2026, to Sacramento, California. This year’s gathering introduces a refreshed format designed to better meet the evolving needs of craft spirits producers. Expect new energy, practical education, and more opportunities to make meaningful connections with peers and suppliers.
Attendees will experience a restructured educational program built around real-world,
actionable insights; a revitalized trade show floor featuring a dynamic mix of longtime partners and new-to-ACSA vendors; and a community of industry leaders, innovators, and problem-solvers who collectively propel the craft spirits movement forward.
COMPETITION REGISTRATION REOPENS FOLLOWING GOVERNMENT SHUTDOWN
In response to the federal government shutdown, which temporarily halted COLA approvals and delayed new label certifications, ACSA has reopened registration for the 2026 American Craft Spirits Competition. With U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) operations now resuming, producers who were unable to secure approvals in time will have an extended window to participate.
The new deadline to register is January 12, 2025. Distilleries that have already submitted entries are also welcome to enter additional products, ensuring all eligible spirits have the opportunity to be judged.
In other competition-related news, the Sixth Annual Craft Spirits Packaging Awards will officially open for submissions the first week of December. Stay tuned for the official announcement when that competition goes live.
NOW AVAILABLE: NEW, EXPANDED EDITION OF ‘THE ACSA GUIDE TO STARTING & OPERATING A DISTILLERY’ E-BOOK
A New, Expanded Edition of our exclusive e-book, “The ACSA Guide to Starting & Operating a Distillery is now available for purchase. The 2025 edition includes 20% more content, with new chapters on Packaging Design Trends, The New Age of Spirits Sales, and Launching Ready-to Drink Spirit-Based Canned Cocktails, as well as a fully revised and updated Digital Marketing Essentials chapter.
The peer-reviewed guide is a comprehensive compendium of expert insights detailing all of the tools and techniques that new distilleries need to get their businesses up and running and help ensure a prosperous future. In addition to serving as a textbook for craft spirits producers in their first one to three years in operation, it’s an invaluable resource for onboarding new members of your team, as well as a reference for existing staff to gain a more holistic view of how a distillery operates. The price for the New, Expanded Edition is $209 for members and $369 for non-members. Please note that ACSA members must be logged in to the ACSA website to access the member rate.
CRAFT SPIRITS SALES SEE SECOND YEAR OF DECLINE
In October, ACSA and Park Street released the 2025 Craft Spirits Data Project (CSDP), offering a comprehensive look at the industry’s performance in 2024. The latest findings show that the craft spirits sector experienced its second straight year of decline, reflecting persistent economic pressures and marketaccess barriers that continue to challenge producers nationwide.
According to the report, craft spirits volume fell 6.1% in 2024, totaling 12.7 million 9L cases, while value decreased 3.3% to $7.58 billion. Craft’s overall market share held steady by value but declined by 4.5% in volume as consumers increasingly traded down to lower-priced products.
Home-state sales remained a stabilizing force, accounting for 48.5% of total craft spirits sales, with producers of all sizes leaning more heavily on local markets. Investment also slowed, with average distillery reinvestment dropping to $288,900 and overall industry investment falling for the first time, reaching $811 million.
Employment dipped slightly to 28,628 full-time jobs, and exports declined sharply.
Now in its tenth year, the CSDP remains the industry’s most authoritative benchmark for tracking long-term trends, challenges, and opportunities.
THE ACSA GUIDE TO STARTING
WHO’S WHO IN CRAFT SPIRITS
Getting to know ACSA member producers in their own words
Pathfinder Farm Distillery
Founded in 2019 by Nate and Natalie Kraft and Elizabeth Kraft Weiss, Pathfinder Farm Distillery brings true field-to-glass spirits to Boonsboro, Maryland, using grain grown on their own land. From Bloody Butcher Corn bourbon to fruit-forward moonshines made with local ingredients, the distillery reflects a deep commitment to terroir, family tradition, and Western Maryland craftsmanship.
Distilled Down: We’re bringing terroir to our spirits. If it says Pathfinder Farm Distillery on the label, the grain was grown right here on our farm by our partner farmer, Lorn. We’ve never sourced spirits from another distillery or slapped our name on someone else’s whiskey. Every drop starts with our own Bloody Butcher Corn and Appalachian mountain spring water, from the field to the still. From there, we proof it down—either heading into a barrel to become bourbon or into jars as our clear Red Corn Moonshine.
Our Apple Pie Moonshine always uses local apples from Smithsburg, Maryland. And every shine recipe stays simple on purpose: real fruit, real sugar, and the kind of careful, handcrafted work you can taste.
Vibe: Quaint, warm, and inviting. Our farm serves as my family’s homestead and also our production location. Our tasting room is in the town Boonsboro, a charming Appalachian mountain town home to restaurants and museums
Playlist: In the distillery, or “Uncle Nate’s Whiskey Shack,” there’s a lot of country. You’ll hear Tyler Childers and Oliver Anthony, sometimes it’s Gin Blossoms radio on Pandora as we branch out into other spirits (coming soon).
Bartender’s choice in the tasting room but mostly country and Southern Cross radio
Inspiration: Scott Blackwell and Ann Marshall from High Wire Distillery in Charleston, South Carolina, for reviving the heirloom Jimmy Red Corn and giving regional taste to bourbon.
A. Smith Bowman for excellent cask finishes on whiskey.
My dad, “Pappy” Kraft for the simple fruitinfused moonshine recipes we use. He made sugar/corn shine and laid the foundational recipes for our fruit-in-the-jar favorites.
Flagship Spirit: Bloody Butcher Bourbon, which earned The Farmer-Distiller: Best Bourbon award and Best of Maryland in the 2025 Heartland Whiskey Competition.
Additional Notable Spirits: Apple Pie Moonshine and Orange Cranberry Moonshine, which is a holiday favorite. Our best-selling cocktail is Blueberry Lemonade, made with our Blueberry Moonshine.
In the Near Future: We now have six flavors of mini bottles of our whiskey and fruitinfused moonshine packaged as a Taste of Pathfinder Farm. We recently updated our
website to allow shipping to 45 states from a Washington, D.C., distributor and a backend through AlcPay.
We do our annual barrel tasting at the farm and release our Bloody Butcher Bourbon in handcrafted jugs at barrel strength in collaboration with local second-generation potter Dirk Martin.
And we’re working with local folks to introduce a new craft gin and vodka brand to launch in the spring.
The Distant Future: Ten years from now, we’ll have moved our tasting room to the farm. Pathfinder Farm Distillery will be a gathering place for local farmers and artisans, highlighting our local makers and the spirit of Western Maryland.
Advice for Anyone Thinking About
Starting a Distillery: Find a distillery near you and ask to intern and lay the foundation for your brand. Discuss contract distillation and the ability to develop your brand and mash bill by putting away barrels, or working on your formulation, labels and recipes. There’s a lot of consolidation going on in the spirits industry around us, so utilizing existing producers with excess manufacturing capacity can save you lots of time getting your brand up and running.
Learn more at pathfinder.farm.
Alpine Distilling
Opened to the public in 2016, Alpine Distilling has become a standout in Park City, Utah, where Kentucky heritage meets mountaintown innovation. Known for award-winning whiskeys, pioneering vapor-extracted gin, and a deep commitment to sustainability, the distillery is shaped by the combined talents of founder Rob Sergent and CEO/ botanical master distiller Sara Sergent, whose craftsmanship and creativity anchor Alpine’s modern mountain identity.
Distilled Down: Founded by Rob Sergent, a Kentucky Colonel with a deep respect for craftsmanship and the pursuit of quality, Alpine reflects a lifelong passion for excellence and authenticity. After careers in the NFL and Johnson & Johnson, Rob brought that same precision and discipline to distilling, selecting handmade American equipment, including a traditional copper pot still for
whiskey and a custom vapor-extraction column still designed for gin.
At the heart of Alpine is CEO and botanical master distiller Sara Sergent, whose pioneering vapor-extraction method and meticulous sourcing have made her the most decorated botanical distiller in the United States. Together, the Sergents have created a portfolio of award-winning spirits defined by transparency, sustainability, and a belief that if you’re going to drink, you should drink better.
Vibe: Mountain-modern, elevated yet approachable, where craftsmanship meets genuine hospitality.
Playlist: Currently we are enjoying French disco with some Dina Ögon and Soda Blonde, upbeat, stylish, and a little unexpected, just like our cocktails at the Alpine Distilling Social Aid and Pleasure Club.
Flagship Spirits: Triple Oak Whiskey is our platinum-rated, 98-point small-batch whiskey showcasing Alpine’s mastery of distillation, oak integration, and flavor balance. Alpine Elevated Gin is the most decorated botanical spirit in the United States, celebrated for its vaporextracted purity and world-class balance.
Additional Notable Spirits: Utah Straight Bourbon Whiskey is a Platinum winner and hallmark of our mountain whiskey craftsmanship. AngeVert Herbal Liqueur is a distinctive herbal liqueur crafted as a versatile aperitif and cocktail modifier with a beautiful depth of flavor. Preserve Liqueur features blood orange, black tea, candied raspberry, lemon balm and ginger, turning the mountain sunset into a bridge flavor and artistry.
Buzzworthy: In recent coverage, Alpine’s Triple Oak Whiskey earned a 98-Point
Platinum distinction from Enthusiast Report with a cover release, while LUXlife Magazine named Alpine Utah’s Best Botanical Spirit Distillery. Utah Business Magazine also recognized Alpine with the Green Business Innovation Award for leadership in water management, waste reduction, and ecoconscious packaging.
Sara Sergent, was honored as Utah Business’s 2025 CEO of the Year, and continues to guide Alpine’s growth. Across the Mountain West, Alpine’s Utah Straight Bourbon and Triple Oak Whiskey remain top performers in both retail and on-premise placements, underscoring the brand’s strength in quality, sustainability, and community impact.
In the Near Future: Alpine celebrates its 10th anniversary this season with a collection of premium releases and immersive winter experiences. We are debuting our Barrel Proof
Single Malt (2019 Honey Barrel Edition) and expanding our Private Barrel Select program with Stein Eriksen Lodge Deer Valley, Talisker Club, St. Regis Deer Valley, Grove XXIII, private whiskey clubs, and other luxury partners.
The holiday season also brings Alpine’s “Hot Chocolate Trolley” series to the Social Aid & Pleasure Club, pairing Preserve Liqueur with locally made custom gin chocolate bars with Ritual Chocolate for the winter season.
The Social Club continues to host its worldfamous Custom Gin-Making experiences and Spirit & Art classes, offering guests handson creativity rooted in Alpine’s botanical craftsmanship.
Alpine Distilling will curate VIP events throughout the Sundance Film Festival at the Social Club, hosting private tastings and collaborations that showcase and celebrate the intersection of film, hospitality, and artistry in Park City.
The Distant Future: A decade from now, Alpine will remain an enduring mountain spirits house known for its flavor, artistry, hospitality, and environmental stewardship. We envision expanded tasting experiences in select ski destinations, where guests can discover what it means to “drink better” through spirits that are honest, expressive, and unforgettable.
Advice for Anyone Thinking About Starting a Distillery: Dial in your craft. Learn your still, your ingredients, and your patience. True success doesn’t come from speed or scale, it comes from relentless refinement and respect for the process. When your spirit is so precise, balanced, and beautiful that it stops someone mid-sip, that’s when you’ve made something special.
Learn more at alpinedistilling.com.
SACRAMENTO AND BEYOND
ACSA’s heading to the California capital in April for the 2026 convention. Here’s a look at the region’s distilling scene.
BY SYDNEY GERMAN
“The greater Sacramento region’s rich tradition of agriculture, intertwined with a sense of exploration and innovation, has made it a home for those producing and consuming ‘craft’ for generations”
- Daniel Leonard, Co-Founder of Sabbatical Distillery
When looking at the distilleries in Sacramento and the surrounding areas, innovation is intertwined with every business and product created in the region. Five producers, in particular, have made it their goal to inspire their local communities and encourage visitors from across the United States, especially for the American Craft Spirits Convention and Expo that will be taking place in Sacramento in April 17-18, 2026.
Spirit Hawk Distillery in Grass Valley, California, embodies that innovation with its slogan, “Not Your Grandfather’s Brandy.” Founded in 2017 by Chris Clabaugh, CEO, and Beau Ulrich, the distillery made it its mission to create a brandy for the non-traditional brandy drinker. By experimenting with wine blends, Clabaugh explains how “we come out with new and interesting flavors right out of the still. And that was also part of our thought process, was rather than infuse stuff, produce some liquor and then add something into it and poof you have an orange or something.” Clabaugh notes further that Spirit Hawk has “a pretty large repertoire…by tweaking what goes into the still and paying attention to what comes out of the still.”
Spirit Hawk proudly offers seven different varietals, including The Standard, which offers tasting notes of sweet vanilla and fresh honeysuckle, and the Valencia, which is inspired by the co-founder’s long family history in California.
When looking forward, Clabaugh is excited to showcase Spirit Hawk’s range of products during the convention in April and offering tastings and accepting feedback. And, while it may be a bit outside of Sacramento, the distillery welcomes any visitors willing to make the drive.
For those wanting to stay directly in Sacramento, Midtown Spirits is the only distillery directly located within the city limits. Utilizing the resources in “America’s Farm-To-Fork Capital,” the distillery “grows a lot of things here very close by,” explains distiller Johnathan Piner, “it’s great because we don’t have to usually go too far for fresh ingredients.” For example, its best-selling product for distribution is its cold brew coffee liqueur, and with the popularity of coffee in Sacramento, Midtown Spirits gets the ingredients from a local roaster. The team incorporates the local ingredients into creative cocktails as well. For anyone visiting, Piner recommends a “PB&J drink that comes with its own mini Uncrustable,” but he states that the main focus is “taking some classic
cocktails and turning them on their head and making them fun and unique and showcasing our spirits.”
While incorporating local ingredients, the distillery also prioritizes education and bringing distillation knowledge to its community and the rest of the state. Considering the size of California, Midtown Spirits and other distilleries are working together to inform the population about spirits. As stated by co-founder Dave Abrahamsen, “We want to educate people…and be on the same level [as wine and beer].”
Dao Distillery in Rancho Cordova, California, is also doing its part in educating the Sacramento community on spirits. The distillery produces Rượu đế, a spirit made entirely from rice, which is traditionally fermented and distilled in Vietnam. By being located in the surrounding Sacramento area, Dao Distillery has access to highquality rice. Since it offers such a unique product, founder Dr. Binh Đào emphasizes the importance of educating visitors about every step of the process with a personal experience. In more detail, Dr. Đào explains that “every customer who has been to our distillery, they experience something that they did not anticipate was going to happen because we take them out, we take them to the back, give them the tour, show them the rice, let them smell the rice, show them how to cook the rice, and everything. And they get to taste everything along the way.” Instead of observing from afar, consumers get hands-on experience with the product and are encouraged to ask questions and try everything.
Along with education, Dao Distillery is a zero-waste distillery and is committed to sustainability and giving back to its local farmers. For example, after the fermentation of Rượu đế, there is a broth that, while slightly sour, has a buttery, creamy consistency. Instead of throwing away the remaining liquid, the distillery offers it to tour guests as a hot pot broth and lets them cook their own beef as a free part of the tour. In new and inspired ways, the distillery is limiting its waste and finding ways to give its community interesting food, spirits, and experiences.
Offering new experiences is important, but Sabbatical Distillery in Holt, California, also believes in enriching ties with neighbors and understanding the history of the Sacramento area. According to co-founder Daniel Leonard, “the greater Sacramento region’s rich tradition of agriculture, intertwined with a sense of exploration and innovation, has
made it a home for those producing and consuming ‘craft’ for generations, even before the term was used in its modern form.” The distillery is located on Victoria Island, a 7,000-acre farm in the California Delta. In this area, the spirits get the full experience of being grown, harvested, and produced all in the same location. More specifically, “we’ve built around the ingredients that we’re growing in our backyard or sourced from nearby partners, which allows us to spotlight the bounty of the region with something that is uniquely of the place, the people, and the season,” Leonard explains. “But beyond these geographic attributes, perhaps the more important influence is the general spirit of the community that keeps us inspired to always try new things and share the experience.”
For anyone visiting, Sabbatical is thrilled to share its part of California with industry experts and let them witness the open air and free tastings that 7,000 acres of island farm has to offer.
Although not on an island, the land is also a crucial part of Amador Spirits & Dry Diggings Distillery. Located in El Dorado Hills, California, the distillery is special because of “the interwoven element of history with the local distilling, brewing, and winery stories… The gold rush of 1850 created the first largescale interest in California that brought people west. Combining that unique history with the agricultural aspect of the area is our story,” according to founder and owner Cris Steller. By collaborating with other local businesses, like wineries and breweries, the distillery has expanded its reach and made it possible to share its array of spirits with more people across the state and beyond. As Steller notes, “we find community involvement a critical part of what keeps us in the popular search results. Our brands try to capture our local color…There is a great nexus to Sacramento being the state capital, the gold rush history, our amazing wine, and the agriculture.”
And when it comes to looking forward, Steller emphasizes that “being a member of the California Distillers Association and American Craft Spirits Association was critical to our future. Thinking beyond your own front door or loading dock is important to us all.”
Year-round, Sacramento and the surrounding areas are ready and excited to welcome visitors, whether they be industry experts or new to craft spirits, from all over to witness the innovation, love for community, local agriculture, and accessible knowledge. ■
The STIR Report
Our Annual Guide to What’s Significant, Trending, Innovative & Revelatory across the craft spirits industry.
BY JEFF CIOLETTI & SYDNEY GERMAN
As we prepare to close the book on 2025, we ponder some of the key developments in all facets of the craft spirits business that will help shape 2026 and beyond.
The STIR Report: PACKAGING
Filtering Closures
It’s difficult for a bottle closure to tick all of the desirable boxes— functional, sustainable, constructed with natural materials, and aesthetically pleasing—but there are some new innovations that come pretty close. For instance, Estal’s Corkcoal creation combines real cork with activated charcoal, which serves as a filtering agent, keeping some undesirable molds from imparting off flavors and aromas to the spirit. It also keeps any of the cork’s color from getting into the liquid, making it compatible with clear spirits. The company also points out that the fact that it’s made from raw materials of natural origin makes it fairly eco-friendly.
It’s About a Feeling: Tactile Bottles
When it comes to bottle design, functionality and visual aesthetics tend to be the top priorities. But, in some cases, the way a bottle feels can be what sets it apart. We’re seeing a number of bottle suppliers lean into more tactile packaging designs.
The suggestion is that when the glass is textured and feels heavier, then the consumer is in for an elevated experience. A more distinctive bottle also helps the brand stand out on shelves, encouraging consumers to pick it up and test its feel for themselves. For example, Saverglass offers the Boheme Spirit bottle, whose bottom third features floral engravings that evoke the crystal-making traditions of the former Kingdom of Bohemia. Berlin Packaging has created some notable custom designs for clients, such as a a turquoise bottle it produced for Hawaii’s Fid Street Gin, featuring a dynamic, sea-inspired hammered texture.
Packaging supplier Estal also has made a name for itself in the spirits community by creating unique designs and bottles for any product. As they say, “our glass bottles for liquor are crafted to meet the highest standards, ensuring that your brand stands out with exceptional design and quality.” Estal’s collaborative model gives distilleries the chance to provide their customers with reputable glass bottles while making sure the packaging represents the right look and feel.
Compact Can Lines
There’s a lot for which craft distillers can thank craft brewers, not the least of which is the fact that there are now multiple equipment options available for spirits producers looking to can their own RTDs. A little more than two decades ago, it was virtually unthinkable for craft beers to be sold in cans. Then Oskar Blues, famously, became the canary in the coal mine that not only made it “okay” to for craft brewers to put their products in cans, but paved the way for aluminum to pretty much become the standard package for those beers. Before that happened, there really weren’t many small-footprint, lower-throughput, lower-cost canning lines that aligned with craft producer volumes or budgets. Now, there are manual, semi-automated and full-automated versions that are craft-RTD ready—not to mention a wealth of mobile canning services that wouldn’t have even been a thing had craft brewers not taken that leap.
Custom Can Label Technology
With more craft spirits competition on the market, companies must set themselves apart at first glance. Creating a custom label offers an instant way to share each brand’s story, the details of the product, and distinctive art. And, as RTDs continue to be the growth-driving category, it’s become easier to get bespoke designs printed on aluminum, even ones that differ from individual can to individual can. Luckily, the number of suppliers that offer such a service has been growing rapidly. With their services, they promote flexibility and enable brand owners to quickly launch new products or promotional campaigns in today’s ondemand market environment. With technology like this, spirit distillers can more efficiently collaborate on their specific label and design something special for their product and brand.
The STIR Report: TASTING ROOMS & ON-PREMISE
Analog Hospitality: Vinyl Record Bars
Bars across the world are putting a fresh spin on the hospitality experience at 33 (and sometimes 45) revolutions per minute, and they have the trendsetters in Japan to thank. That influence is evident in New York City venues like Tokyo Record Bar and All Blues, which transform sipping and listening to vinyl LPs into a nearly meditative experience. Washington, D.C. imbibers are now able to drown out all of the noise of federal dysfunction (not to mention that of some….umm, surprise renovations at 1600 Pennsylvania Avenue) by listening to some revolving hot wax at Press Club, whose self-described mission is to offer “the vibes of a ’70s cocktail lounge and aesthetics of a ’90s record shop (sans those pesky CDs). It offers curated “Track List” and “Play List” menus for guests to pair with their sonic journeys. Other notable spots that embrace the vinyl renaissance include LP Vinyl Bar (where “music meets mixology”) and Sunset & Vinyl in Los Angeles, Wax Vinyl Bar and Ramen Shop in Chicago, and, north of the border, Bar Le Record in Montreal. All bars play music of some sort, but these venues make analog recordings central to their entire identity. You might say they wear it on their…sleeves.
Amuse-Booze
Amuse-bouche, or more appropriately known as amuse-booze, cocktails have become a popular offering at bars and restaurants. It is a take on the restaurant practice of providing a savory appetizer before the meal. However, instead of food, the tiny cocktails let consumers try new drinks without the longer wait at the bar and the higher alcohol consumption that often comes with ordering a regular-sized cocktail. Dante NYC, an Italian bar and restaurant, has its own take on the trend by recommending a classic Negroni flight with Dante’s Signature Negroni, Chocolate, Mezcalito & Bianco at two ounces each. This example, and many others like it, give an opportunity for drinkers to get more familiar with a menu and the atmosphere of the bar. They can get more adventurous with their order before committing to a more expansive drink. Behind the bar, it also gives bartenders a creative outlet by creating new drinks or scaling down cocktails to make them ideal for just a few sips.
Informed Imbibing
Nowadays, consumers are walking up to the bar ready to order and knowing exactly what to expect in their drink. No longer can bars expect the average consumer to order a cocktail without caring about the brand, ABV, and or original location of the spirit. Social media has made the technical aspects of cocktails more accessible as bartenders and distillers turn to Instagram and TikTok to share the behind-the-scenes of their craft. As a result, consumers are more interested in the distilling process of the spirit, the sourcing of ingredients, and sometimes the packaging and glassware. Younger imbibers, also, are often more health-conscious and concerned about the types and levels of ingredients in their drinks than older generations, which brings them into bars prepped with a phone full of information. While the increased knowledge may cause more questions when placing an order, it creates a conversation and leaves bar owners and bartenders excited as their customers share an interest in their passion.
Minimalist Bar Design
There may be a lot of noise in the world these days, but in some sectors of the bar scene, things are getting downright muted. Among the conversations at Tales of the Cocktail in New Orleans this year was one about how many new bars are opting for minimalism in their design. That means an understated back bar with far fewer bottles and, as one panelist pointed out, no back bar at all in a few cases. The concept can be polarizing, as there are some definite pros and cons. On the pro side, it’s enabling more interaction between guests and bartenders, driving conversations on the sorts of brands the venue carries. It’s also providing an additional marketing touchpoint for the bar, through physical, printed spirits lists or QR-code-enabled visits to the virtual menu. As for the cons, the biggest is one that affects our industry—far less space for craft brand visibility at the bar. Less certainly can be more in many situations, but when it comes to the crowded beverage alcohol marketplace where it’s already extremely difficult to get consumers’ attention, it could mean out of sight, out of mind.
The STIR Report: TASTING ROOMS & ON-PREMISE RETAIL
Innovative Tasting Room Events
As people continue to opt for drinking at home rather than out in public, distilleries are planning bigger and more exciting events to encourage enjoying a cocktail in their tasting room instead of behind closed doors. Craft spirits producers have realized that hosting such events can nearly double the revenue of the tasting room because they give customers a reason to not only visit the restaurant but also spend more time (and money) on drinks and food with larger groups. While most offer in-depth tours of their distillery, there’s also been an increase in immersive experiences like mixology classes, themed parties, and live music. The holidays, especially, are a popular time to plan themed events. In October, Sandy River Distillery in Rice, Virginia, hosted a Fall Festival and Haunted Trail every Friday and Saturday this year to celebrate Halloween and the autumn season. The event provided guests with seasonal spirits, live music, and local food trucks.
A Glass for Every Occasion
Perusing the barware pop-ups at events like Tales of the Cocktail and the glassware and bar tools booths at Bar Convents on either side of the Atlantic, it’s easy to see where cocktail and neat spirits glass trends are heading. Even though Roaring ’20s speakeasy kitsch is starting to become less prevalent at craft mixology bars, the elegance of the era—not performative elegance, mind you—retains its rightful place in the form of Art Deco-inspired drinking vessels. There’s also a bit of a focus on fine rims, dynamic textures, and even designs that were repurposed from other categories, like beer. Ten to 15 years ago, there was a veritable land rush among glassware providers to create distinctive glassware designed to enhance flavor, aroma and overall drinking rituals associated with specific craft beer styles. Now, they’re finding a home as go-to delivery vehicles for festive mixed drinks, often of the tropical variety. Cocktail mixing is an art form, so it makes sense that the vessels in which they’re served offer a bit of theater.
The STIR Report: TASTING ROOMS & ON-PREMISE RETAIL
Straight From Italy (and HBO)
Spritz cocktails have been on the rise for the past few years as drinkers have become more health-conscious and are opting for lower alcohol by volume. The bubbly cocktail act as the perfect predinner refreshment without the risk of a higher alcohol percentage before a meal. But, beyond drinking mindfully, media has largely influenced the popularity of spritz cocktails. Specifically, HBO’s show “The White Lotus” has brought the Aperol Spritz to the forefront of menus in the United States. It was cited by the Campari Group, the company that owns Aperol, that season 2 of the show caused a major spike in the bitter. Taking place in Sicily, characters were frequently captured with the cocktail as they lounged by the beach or elegantly dined at the hotel. The drink’s vibrancy caught viewers’ attention and has since increased its popularity. Even a couple of years later, the Aperol spritz and other spritz cocktails like it have remained a frequent choice for anyone looking for a refreshing, Instagram-worthy drink.
Highball Revival
Lately, highballs are reemerging as a popular drink with the preference for lower ABV, lighter taste, and the general bias of Gen Z consumers. Most commonly, a highball contains two ingredients: a spirit and a carbonated component like club soda or seltzer. For younger drinkers, like Gen Z, nothing is easier to order at a bar and replicate at home than a whiskey soda. However, bars are matching the demand with their creative takes to keep customers out in public—bars like Katana Kitten, a Japanese-American cocktail bar, in New York City. The venue has a dedicated highball section of its menu, featuring drinks like the Toki Highball with Toki Japanese whiskey, lemon oil; the Shiso Gin and Tonic with Fords gin, shiso, lime, tonic; and the Melon-Lime Soda with Absolut lime, Midori, lime, matcha, lime leaf. Guests can stick with what they know (vodka and a tonic), but still try something new with all of the same benefits of a highball.
Smart Table Tents
When it comes to point-of-sale marketing within a tasting room or bar, there are few methods that are as up-close-and-personal as a classic table tent. It’s always right there, next to the guest’s glass, ready to entice them with a drink special or other promotion. But keeping them up to date with the latest promos can get time consuming, when you take into account the printing process and the effort to replace each tent on the table or bar. Fortunately there are some higher-tech options that allow for real-time change-ups and require no physical printing. Smart table tents, such as Dinio, offer e-paper displays that can easily be mistaken for static print images inside of picture frames. But they’re really high-resolution digital images that can change instantaneously via mobile app, offering up-to-the-minute brand communications with consumers that effectively replace physical menus and signage. Dinio reps say their platform consumes little energy and can run for up to 90 days on a single battery charge. Such devices could bring extra layers of convenience and sustainability to communicating with your captive audience.
The STIR Report: MATURATION
Barrel Alternatives
Oak barrels have always been a reliable choice for distillation, but as technology continues to advance in craft spirits, so have barrel alternatives. Distilleries are looking forward and finding new methods and materials to achieve a personalized flavor profile and potentially lower costs. For one, The Barrel Mill, a manufacturer in Minnesota, has created such tools. Its Infusion Spiral can speed up infusion while still getting the desired color and aroma, and reducing how much is spent on barrels and their storage time. There are also other wood options available, like sugar maple and cypress, that can change the particular tasting notes of the spirit. Additionally, a number of barrel suppliers have been finding a growing number of customers for wood chips, staves, pellets and other forms.
While traditional oak barrels will remain the go-to maturation method, experimenting with barrel alternatives creates more flexibility in the appearance and creation of the spirit.
Luxury Oak
Quercus crispula, better known as Mizunara, is one of the rarest, most sought-after (read: very expensive) oak varieties to find its way into spirits cooperage. While it may not be very cost-effective for small craft producers to use the Japanese wood on any significant scale, Mizunara casks have become quite popular for producers who want to add a touch of luxury—and some of the oak’s unmistakable character—to their limited releases. Sandalwood, spice, and coconut are a few of the frequently recurring terms used to describe Mizunara’s flavor influence and it’s also prized for its low tannin content. The trees take upwards of two centuries to reach full maturity, which is a major contributing factor to a single barrel’s price tag running deep into four figures (Mizunara chips and other barrel alternatives are considerably less expensive). But some consider it a price worth paying to capture so much history, culture and flavor in a single glass.
Stopping Time
In the July/August 2025 edition of Lew’s Bottom Shelf titled “Whiskey Paradigm Shift,” columnist Lew Bryson made a case for whiskey producers investing in stainless steel tanks to hold their mature spirits until the public is ready for them. It’s a sign of these challenging times that many producers will have excess inventory. They can either keep them in barrels longer and see how a few unplanned additional years of oak contact will further transform their already-mature offerings— potentially ushering in a new era of more advanced age statements. Or, if they’ve already reached the aging sweet spot that their consumers have come to love, why risk augmenting a proven product? Sure, the demand might not be what it once was, but in all likelihood it will be again at some point in the near future. So, if they have the resources to hold onto it for a bit longer than originally anticipated, why not freeze the barrel maturation in time once the spirit has come of age and let the stainless vessels hold it in that form for as long as needed? Think of it as a safe deposit box.
The STIR Report: SALES & MARKETING
Cinematic Proof
Film buffs rejoice. We may be entering a mini-Golden Age of spirits-focused documentaries. Among those is “The Spirit of Japan,” which captures the family behind a distillery that’s been producing shochu for five generations. Director Joseph Overbey and producer Stephen Lyman explore the craft and passion that go into making Japan’s traditional spirit. The film was an official selection at the 2025 Japan Cuts Festival of New Japanese Films and the 2024 Filmshop Breakthrough Pitchfest, as well as a semi-finalist at the Flickers Rhode Island International Film Festival.
Also making its rounds on the festival circuit is “BAR,” which follows several mixology and spirits professionals as they prepare for and work through extremely rigorous five-day Beverage Alcohol Resource (BAR) education and examination process at the Culinary Institute of America. The film, directed by Don Hardy, is like “Rocky” for the spirits and bartending world. The filmmakers and personalities featured in the documentary hosted a gala screening at Tales of the Cocktail in New Orleans in July.
Zebra-Striping
Our industry—well, most industries, really—has certainly seen its share of buzzwords over the years, mostly coming out of the mouths of marketing executives and data analysts. One that’s been making the rounds at a variety of spirits industry conferences has been ‘zebra-striping,’ the consumer practice of alternating beverage alcohol consumption with zero-ABV sipping, often during the same evening. Catchy terms come and go, but it seems, at least for the next few years, zebra-striping is one that will be ringing through the halls of a growing number of tradeshows and conventions as it perfectly encapsulates the modern spirits consumer and the rise of low- and no-alcohol options. Such offerings aren’t the exclusive domain of the abstaining public, as they also those who still wish to consume alcohol but seek to moderate consumption. Full-proof and zeroproof spirits coexist within a single consumer’s repertoire as naturally and comfortably as the stripes on a zebra.
Gen Z Comes Alive
Apparently, reports of Gen Z’s disinterest in beverage alcohol have been greatly exaggerated. Earlier this year IWSR’s BevTrac survey of consumer sentiment found that GenZ consumers aren’t eschewing alcohol any more than members of older generations. IWSR reported that the proportion of Gen Z legal drinking age adults who claim to have consumed alcohol in the previous 6 months has risen from 66% in March 2023 to 73% in March 2025. The biggest swings were in the U.S., UK, and Australian markets where the shifts were 46% to 70%, 66% to 76% and 61% to 83%, respectively. The overall 73% figure is still a bit lower than the participation rate of all adults—which stands at 78%— but the BevTrac survey found that the behavior of Gen Z consumers who choose to imbibe is no longer significantly different than those of older consumers. In its 2025 Eyes Open Report, beverage investment firm No Sleep Beverage asserted that Gen Z is delaying uptake of consumption behavior, noting, “this follows in lock-step with other delays in milestones of adulthood that successive generations have delayed for decades.” No Sleep also points out that media reports that Gen Z is turning away from alcohol are nearly identical to similar reports about millennials a decade or so ago that ultimately proved to be unfounded. Also, keep in mind that there’s still a large percentage of GenZers who’ve yet to reach legal drinking age.
The STIR Report: GOVERNMENT AFFAIRS
A Caucus to Call Our Own
Despite the many challenges the craft spirit community has faced this year, one of the big bright spots on the advocacy front has been the formation of the Craft Spirits Caucus on Capitol Hill in September. The bi-partisan Caucus, launched through U.S. Reps. Hillary Scholten (D-MI) and Jeff Hurd (R-CO) was formed to educate Congressional members about the key issues that most directly impact the craft spirits industry. Those include expanding fair market access for craft distillers here at home and abroad, ensuring federal regulations are necessary and recognize the burdens they may place on small distillers, improving shipping options for craft distillers in the U.S., recognizing the value of craft spirits manufacturers in urban and rural areas throughout the U.S., promoting tourism and hospitality, and championing bi-partisan, common-sense legislation to advance and protect the craft distilling industry. There have been Congressional caucuses formed in the past to focus on the needs of beverage alcohol producers—like the Bourbon Caucus— but this marks the first time there’s been one that’s laser-focused on our small producers and the vast array of spirits they produce across all categories.
The SIPS Act
One of ACSA’s key federal priorities seeks to ensure that craft producers are regulated as the small businesses that they are and not in the same manner and with the same often time-consuming and costly criteria as large, multinational conglomerates. A one-size-fitsall method of regulating the spirits industry puts an undue burden on small producers by requiring them to meet the same regulatory requirements as the multibillion-dollar spirits behemoths, and often penalizes the small business for minor, clerical oversights. Enter the SIPS (Supporting Independent Producers of Spirits) Act, which would make more of a size-based distinction between small and large producers, authorizing, but not requiring, the U.S. Alcohol and Tobacco Tax & Trade Bureau (TTB) to develop rules and regulations specific to distillers making under 100,000 proof gallons per year. The Act would create a new small business advocate position within TTB to help coordinate the needs of small producers.
Another core facet of the Act would be the establishment of an adequate cure period for craft spirits producers to change their ownership or control structure to reduce the risk of paying higher excise taxes. Additionally, it would allow for larger container formats for low-ABV RTDs—something that would make it easier for RTD producers to sell their pre-made cocktail offerings in keg-like containers to on-premise accounts for draft dispensing.
The SIPS Act would serve to further distinguish the craft community from the mass-market producers by underlining craft distilleries’ identity as small businesses. It’s truly a Wall Street versus Main Street scenario.
DtC Developments
Direct-to-consumer shipping spirits remains a top legislative priority for our industry—though not a single issue per se, but a vast composite of 50 different issues. It was in the most populated of those 50 where the most significant recent development occurred. The state of California in October passed AB 1246, a direct-to-consumer (DtC) shipping bill, which extends temporary allowances for California distillers, and also includes the ability for out-of-state craft distillers to ship into the state.
The California Distillers Association (CDA)-sponsored bill, which ACSA has rallied support for since its introduction, will take effect on January 1, 2026. In addition to the one-year extension for in-state distillers and the expansion of privileges to out-ofstaters that obtain a permit—effective from January 1, 2026 through December 31, 2026—the legislation also permanently increases the daily sales limit to 4.5 liters per person per day from 2.25 liters per person per day.
ACSA is working closely with CDA and the California Alcoholic Beverage Control (ABC) to set forth the rules and regulations, establish any related fees, and generate the forms to allow importation into the state. It’s a critical lifeline for craft distillers, albeit a temporary one, at a time when our community needs it the most.
Lychee, the sweet but slightly acidic fruit commonly used in desserts or eaten by itself, is in high demand as a cocktail ingredient. The tropical fruit adds a floral taste that is refreshing on the palate and can be added to a variety of drinks. Most popular as a martini, lychee offers the same drink but with a sweeter, more palatable taste than the olive garnish. Verlaine, a bar lounge restaurant in New York City, has incorporated the ingredient as a staple of its menu, and invites guests to try not only the martini but an array of lychee cocktails, including Hanoi Lychee Martini, Spicy Smoked, Lychee Margarita, Lychee Aperol Spritz, and a non-alcoholic version called Like A Virgin Lychee Martini. Going beyond its bar, Verlaine has packaged its Lychee Martini in a ready-to-drink canned cocktail that is available across the United States. It is a fresh, delicate ingredient that can inspire even the most intimidating beverages.
Five-Grain Whiskey
It’s quite common with bourbon and other American whiskeys to have a mashbill that maxes out at four grains, usually some combination of corn, rye, barley, and wheat. But some producers are pushing the boundaries, incorporating five grains into a single whiskey. Most recently, Frey Ranch Distillery in Fallon, Nevada released Five Grain Single Barrel Bourbon, adding oat to the mix—for a final mashbill that’s 60% corn, 10% wheat, 10% malted barley, 10% rye, and 10% oat. That particular limited release was bottled at 130.24 proof and features aromas of caramel apples, fruitcake notes on the palate, and a bit of a creamy texture, thanks to the oat.
Other notable examples include Harrisburg, Pennsylvania-based Midstate Distillery’s Five Grain Bourbon, a blend of Kentucky and Pennsylvania bourbons—the latter of which boasts a mashbill of 53% corn, 23% wheat, 12% barley, 6% oats and 6% rye. And in the nonbourbon realm, there’s Pine Bluffs Distillery’s (Pine Bluffs, Wyoming) Five Grain Whiskey, with 20% rye, 20% corn, 20% oats, 20% malted white wheat and 20% malted barley.
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.
Grow Your Own
In a space with an abundance of ingredient options paired with the importation challenges, bars have gone hyper-local with their cocktails. But even hyper-local is an understatement when you consider that some bars have planted on-site gardens to grow cocktail ingredients and garnishes. A prime example is Bar 1896 at Castle Hot Springs in Morristown, Arizona, just outside of Phoenix, whose “Farm to Bar” program enables the team to craft cocktails using fresh herbs, flowers and produce on the property. Earth at Hidden Pond, in Kennebunkport Maine harvests heirloom vegetables, herbs and edible flowers from its Chef’s Garden to give a fresh accent to its drinks. Time to start working on that green thumb!
Coconut: More Than Rum
Coconut has been a trending ingredient in craft spirits as consumers continue their interest in natural, plant-based ingredients. According to Market Research Intellect, “as preferences evolve beyond traditional spirits, coconut-based alcohol—once a niche, tropical indulgence—is now gaining global recognition for its authenticity, exotic flavor profile, and clean-label appeal.” More than that, while the fruit offers a creamy, tropical flavor that is often associated with rum, its flavor profile is very adaptable, and distillers are showcasing coconut in other spirits as well. Depending on what part of the coconut is used and the distillation process, the intensity of the flavor can be adjusted for a more savory spirit or a subtle sweetener. Biddeford, Maine’s Round Turn Distilling has experimented with this process with their Bimini Coconut Gin. After witnessing consumers adding coconut to their Bimini Gin cocktails, the distillery decided to infuse Organic Fair Trade Certified Extra Virgin coconut oil into the gin. This process creates a light, sweet spirit that is recommended in any gin cocktail.
Fresh Foraging
The location has always been an important part of a distillery; however, some distilleries are taking the local love one step further and turning toward their regional flora to forage for ingredients. A public interest in botanicals has been steadily increasing as people lean towards natural products that offer physical health and wellness. Distilleries use this to their advantage and have begun incorporating the natural surroundings into their spirits. One example of this is Freeland Spirits in Portland, Oregon, which has created the Forest Gin using ingredients from Portland’s Forest Park. Former master distiller and partner Molly Troupe wanted to encapsulate a walk in the woods. The park, which is only a few blocks away, offers a diverse array of elements, including mushrooms, berries, and Douglas fir tips that help highlight the earthiness and freeing experience. By putting the backyard in a bottle, distilleries can easily experiment with new ingredients unique to their location and capture the feeling and taste of drinking at that particular place.
Drink Your Veggies
Vegetal, savory and umami elements have long been among the favorite play things for top bartenders, but spirits producers have had a long tradition of incorporating such flavor components into their offerings. Today, there’s a new wave of producers drawing upon some of those traditions and putting their own modern craft spin on those. Among those is Festif Choux—the sister liqueur to Festif Amaro—that showcases Brussels Sprouts (those bite-sized cabbages are known as Choux de Bruxelles in French), which bring some nutty bitterness and spicy pepperiness into the mix. Meanwhile, Veda mushroom liqueur gave attendees at Bar Convent Brooklyn this year a memorable hit of umami. The folks at 3BR Distillery have taken a rather unorthodox route (at least among U.S. producers), and distilled their Mendel vodka completely from peas. And, as gin has become a bit of a blank canvas on which spirits producers can get really creative, the category is ripe with opportunities for traditional side-dish dinner vegetables. This year, for instance, Long Road Distillers introduced Asparagin, a product whose star botanical is right there in the name. It’s time to get back to the garden.
The STIR Report: RAW MATERIALS
Bergamot Beyond Tea
Bergamot, the primary flavor in Earl Grey tea, has evolved in spirits. While it isn’t usually considered the tastiest of fruit when eaten fresh because of the aggressive bitterness, the essential oils, rind, and juice extracted from the orange make for a perfect feature in spirits. One such example is The Family Jones’ Juniper Jones Earl Grey Gin, which has tasting notes of citrus oil, bergamot, dill, and cacao. Atheras Spirits in Brooklyn, New York, has also created Bergamot-focused alcohol like the Atheras Bergamot Liqueur and Atheras Bergamot Bitters. Bitter Monk, the cocktail bar and tasting room of the micro-distillery, has taken it a step further by including the fruit in signature cocktails like the Atheras Kelly. The drink offers an array of flavors with Blank Vodka Infused with Shiso, Atheras Sweet Annie Liqueur, Lime, Yuzu, Flower Petal Coloring, and of course, Bergamot.
Sustainable/Regenerative Agriculture
With the hope and intention of prolonging the soil life and limiting their environmental impact, grain-to-glass distilleries are incorporating more sustainable and regenerative practices into their farming. Some of these methods include using lower-tillage to minimize soil disturbances, using cover crops and crop rotations, adding compost and other organic fertilizers, and many others. Taking these extra steps can not only improve the quality of the soil but can also enhance the flavor of the spirit. As Eight Oaks Farm Distillery in Pennsylvania explains it, “crops grown in regenerative systems tend to be more resilient, nutrient-dense, and full of the natural compounds… For distilleries, this translates into grain with more character, better starch content, and cleaner, more efficient fermentation.” It also inspires a more trusted relationship between distilleries and their customers because of the transparency about the methods used to create the product.
THINKING OUTSIDE OF THE BOTTLE
Phoenix Packaging talks about the dynamics of design and major trends that are shaping the future of the spirits market.
Kristiane Weeks-Rogers, advertising & sponsorship associate at the American Craft Spirits Association, interviewed Joel B. Miller, President of Phoenix Packaging International, to explore how packaging can elevate a craft spirits brand in a crowded marketplace.
Phoenix Packaging has long been a behind-the-scenes partner in helping brands translate their identity into shelf presence. One standout collaboration has been with Garrison Brothers Distillery. “Over the years, we’ve helped Garrison evolve their packaging,” Miller shared, reflecting on the creative and strategic process that helped the brand stand out while staying true to its story.
Kristiane Weeks-Rogers: What trends are currently shaping the way craft spirits brands approach packaging logistics?
Phoenix Packaging: Currently many are working their way through excess stock positions and they are waiting until the last possible moment to order/re-order due to both market conditions and international trade issues.
How has the rise of e-commerce and directto-consumer sales impacted packaging strategies for spirits?
For most who are not doing RTD’s, there has been interest in lighter-weight bottles and screw caps. For mixed beverage RTD’s there has been a big shift to aluminum cans with a few opting for aluminum bottles.
How do you balance regulatory requirements (like labeling and warnings) with creative freedom in packaging? We don’t. We work with the materials provided by the client and/or their branding agency. It is their responsibility to ensure that all presented elements meet regulatory requirements. Ultimately, it comes down to presentation and the available space needed
to satisfy those requirements. As long as there is sufficient space, we have flexibility to explore shape and design.
How do packaging choices influence consumer perception and purchasing decisions in the craft spirits space?
It is a balance. A great product with poor or bland packaging may never be considered by a consumer. A great package may entice a consumer to buy a product. The catch is if the quality of the product does not match the consumer’s perception, they will feel let down. Occasionally a highly creative packaging without the quality leads to the product being a gift item. Something to be seen and given, but not purchased again for regular consumption.
What are some common packaging mistakes you see among emerging craft distilleries—and how can they be avoided? Poor planning. Often, producers spend so much time crafting and refining their product
that packaging becomes an afterthought. As a result, they find themselves backed into a corner, forced to choose what is readily available rather than what they truly want. Many are willing to compromise on what they believe would best help them sell their product and tell their story, simply because they’re afraid to ask the right questions. They assume that a custom bottle will always be too expensive or that the required quantities will be too large to manage.
Looking ahead, what innovations or materials do you think will define the next generation of spirits packaging?
New developments in glass formulation will allow for lighter, stronger bottles with reduced carbon footprint. With innovations in glass formulation and sustainable materials on the horizon, the next generation of craft spirits packaging promises to be lighter, stronger, and more environmentally conscious, ensuring that the story inside the bottle is matched by the one it tells on the outside. ■
DRINKS TO SAVOR FROM ACSA MEMBERS
Summer Air in Early Fall
Dangerous Nights
Scottsdale, AZ
A take on a clarified tom kha soup cocktail made with very traditional flavors in a nontraditional way. It leans fresh and aromatic with lemongrass, makrut lime, coconut, galangal, and a small kick of Thai chili. The clarified coconut dashi keeps it light but savory, and the fish sauce adds a quiet backbone. It ends bright and citrus-driven with a soft hit of lemongrass on the nose.
Ingredients:
22.5 ml Lemongrass-infused Vodka
22.5 ml Makrut Lime Vodka
15 ml Coconut Liqueur
1 ml Galangal Extract
.75 ml Thai Chili-infused Vodka
.5 ml Red Boat Fish Sauce
88ml Coconut Milk-clarified Dashi
Lemongrass Oil - spritz to garnish
Directions:
Assemble ingredients as a batch and chill to serving temperature. Pour over a large cube, top the cube with a coin of lime peel, and spritz with lemongrass oil.
Colada Old Fashioned
Spirit Hawk Distillery Grass Valley, California
This is a refactored “Old Fashioned” with a twist! One of the earliest examples of a cocktail, dating back to the early 19th century, we thought the cocktail could use some 21st-century tweaks. Using our Spirit Hawk Cofresi varietal, a reimagined taste experience can be created. Opening with a pleasant rye taste, you will experience notes of pineapple and a lingering light coconut aftertaste, gently melding the best of American whiskey and Spirit Hawk’s unique varietal – Cofresi.
Ingredients:
1 teaspoon Demerara Syrup
.75 oz of Spirit Hawk Cofresi Brandy
1.25 oz of a good Rye (4-5 years old, 100 proof)
*Alternatively, a similar amount of a good Bourbon
2 dashes of West Indian Orange bitters
1 dash of Angostura bitters
Single large spherical or cubical ice cube
Directions:
In a heavy bucket glass, place a large ice cube, Demerara, Spirit Hawk Cofresi, Rye (or Bourbon), and the Orange and Angostura bitters. Stir well, and optionally garnish with a twist of orange peel. Enjoy!
Ships In The Night
Lone Lights Spirits Farmington, MI
Tiki culture meets Midwestern Fall in our Ships In the Night cocktail, where bright and familiar flavors of tropical fruits blend perfectly with notes of baking spices and maple. Our featured spirit, Lone Light Rum, is a blend of aged rums from Barbados, Trinidad, Jamaica, and the Dominican Republic, bringing flavors of caramel, coconut, and just a touch of Jamaican funk.
Ingredients:
2 oz Lone Light Rum
0.75 oz Maple Allspice Syrup
1 oz Pineapple Juice
0.5 oz Lime Juice
2 dashes Tiki Bitters
Cinnamon Sugar (Rim Garnish)
Directions:
Wet the outer edge of the coupe glass with water or lime. Roll the edge of the coupe glass in cinnamon sugar to garnish. Combine rum, maple allspice syrup, pineapple juice, lime juice, and bitters in a shaker filled with ice. Shake. Strain into a garnished coupe glass.
THE SIPPING SCENE
Flying Dutchmen Cocktails & The Belly of the Beast
Amsterdam, The Netherlands
The Tip: If you’ve got multiple nights in Amsterdam, don’t try to do both in the same night. Make separate reservations to fully enjoy your time
The Scene: Upstairs is a majestic, yet cozy bar that oozes history and downstairs is a Jules Verne-esque imbibing adventure.
The Vibe: Technically, we’re talking two distinct vibes as they are two individual bars separated by a staircase. They’re both the brainchild of Dutch mixology icon Tess Posthumus, who, with now-former business partner Timo Janse, opened Flying Dutchmen in 2017 and Belly of the Beast right downstairs in late 2023.
The 400-year-old structure that houses them both was built as a merchant house for the seventeenth-century spice trade and has lived many lives since. It’s been everything from a theater to a meeting headquarters for various activist groups. Most notably, it’s one of the first venues in which the LGBTQ+ community organized and fought for equal rights.
Renaissance-era paintings illustrating the four seasons—original artist unknown—adorn the super-high ceiling, earning the building the Dutch government’s protection as a historic landmark. Despite such grandeur, Flying Dutchmen still manages to feel like an intimate space with a handful of spots at the bar and some relaxed lounge seating.
There’s as much history associated with Flying Dutchmen’s cocktail menu. It’s organized to highlight the evolution of classic drinks over the decades and centuries and how more modern drinks share their DNA. And each classic concept features cocktails categorized as “Walk,” “Run,” or “Fly.” (“We must learn to walk. Before we can run. Before we can fly,” the menu explains). For instance, the “evolution of the Bee’s Knees,” “walks” with the classic gin, honey, lemon, and orange juice concoction, “runs” with the Lavender Honey Sour (Irish whiskey, lemon juice, Benedictine, honey-lavender syrup, Peychaud’s bitters), and “flies” with the Penicillin (Japanese whisky, honey-ginger syrup, lemon juice, Angostura, peated Scotch whisky). But you can’t leave the place without trying the eponymous Flying Dutchmen Cocktail, which is a showcase of Dutch tradition with a modern accent—barrel-aged genever, lemon juice, Speculaas-gum syrup, orange bitters and orange flower water.
The subterranean counterpart, Belly of the Beast, is an escapist journey into the depths of the deep blue sea. There’s even an artistic recreation of a partial whale’s skeleton above the bar to make you feel like you’re in an actual belly. The dimly lit space is more sprawling than Flying Dutchmen, with an array of brick support arches giving the venue a cavernous feeling. The drinks themselves feature some beastly names and change often. There’s the Axolotl, with cachaça, lychee, lime and strawberry; the Matcha Monstah, with cognac, matcha, white chocolate, vanilla ice cream, and oat milk; and Kraken’s Elixir, with elderflower liqueur, lemon, and London Essence White Peach and Jasmine soda. There’s also a host of elevated bar bites and burgers for those who really want to make a night of it. —Jeff Cioletti
Blind Tiger
Puerto Vallarta, Jalisco, Mexico
The Tip: Take a look at the calendar to see if a live performance, concert, circus, or other entertainment is scheduled
The Scene: A small room where warm lighting creates a cozy yet upscale atmosphere, complete with leather stools, lush plants, and a well-stocked back bar
The Vibe: When you’ve had your fill of street vendors and chucherías along the vibrant malecón of Banderas Bay, you don’t have to wander far to find a more refined experience. Just half a block off the main thoroughfare, tucked behind Señor Frog’s on Calle Pípila, lies Blind Tiger, a cocktail bar that lives up to its name. Historically, a “blind tiger” was a nickname for illicit drinking dens during the U.S. Prohibition era.
The ambiance is moody and transportive: tinny music plays softly beneath a stained glass tiger emblem, perched above a vintage-inspired bar adorned with ornate copper ceiling tiles and black-and-white checkered floors.
Unlike the sugary, gimmicky drinks often found along the malecón, Blind Tiger offers a curated list of 10 cocktails, each one carefully composed with freshly squeezed juices and handcrafted syrups. The flavor profiles lean toward smoky and bright, often with a touch of heat, and each cocktail highlights a distinct spirit base. The menu spans the spectrum, from vodka and gin to cachaça and mezcal, reflecting both range and intention. One standout features Raicilla, a regional agave spirit, with soursop and amaro, and served alongside a small dish of corn and soursop ice cream. Blind Tiger is not a bar—it’s an escape from the beach party bustle, a tribute to Mexico’s rich heritage, and a celebration of craft in every detail. —Kristiane Weeks-Rogers
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Electrical
Safety Sensors and Guarding
External Settling Supply Tank
Feed Pump from Tank to Filler
Cap Sorter
Rinser Supply System (not shown)
316 L Liquid System
Constructed for Washdown.
(Options and upgrades available - consult with your sales representative.)
AMERICAN CRAFT SPIRITS FESTIVAL
This October in Chicago, the third annual American Craft Spirits Festival was a spirited success at Binny’s Beverage Depot — Lincoln Park. Thirtyfive craft spirits producers from across the country poured for 200 trade and consumer attendees during an evening dedicated to celebrating the best of American craft spirits. ACSA extends its sincere thanks to Binny’s for its outstanding partnership and hospitality. Proceeds from the event benefit the STEPUP Foundation.
BAR CONVENT BERLIN
Bar professionals and international spirits producers—including a significant number of American craft distillers—returned to the German capital for Bar Convent Berlin 2025. The chatter among exhibitors, attendees and presenters at BCB’s education sessions unsurprisingly focused on the headwinds the industry’s facing, but the mood was largely upbeat as they optimistically charted the way forward for the entire industry. And if the tradeshow floor was any indication, innovations in gin, amari, and fruit and cream liqueurs will be playing a key role in that future, as will the reinvention/resurrection of some more niche local and regional traditions from all corners of the globe.
