Craft Spirits September/October 2025 by americancraftspirits

TIME FOR ACTION

IN THESE VOLATILE TIMES FOR OUR INDUSTRY, IT’S MORE CRITICAL THAN EVER TO HAVE OUR VOICES HEARD

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.

Advocacy, Access, and Attention

Why it’s critical now more than ever for craft distillers to raise their voices on market access, as well as regulatory and financial relief

BY JEFF CIOLETTI

Party At Our Place

From trivia nights to holiday bonanzas, small distilleries increasingly rely on tasting room events to drive foot traffic.

BY KATE BERNOT

An Iowa Instituion Turns 20

As Cedar Ridge celebrates its 20th anniversary, the distillery reflects on its history and successes over the years.

BY SYDNEY GERMAN

MEMBER SPOTLIGHTS

to Know ACSA Member Producers

Profiles on Leather & Oak Spirits and Rotten Little Bastard Distilling

Western N.C.: One Year After Helene

How Asheville-era distilleries are recovering in the wake of Hurricane Helene.

BY SYDNEY GERMAN

BY ROBIN ROBINSON

ON - PREMISE

The Sipping Scene

We spotlight some top cocktail destinations in Colorado and Pittsburgh.

Hospitality-Forward

Tales of the Cocktail panelists ponder what’s next in evolving bar trends.

BY JEFF CIOLETTI

PACKAGING

Telling a Craft Spirit’s Story, One Bottle at a Time

Packaging traceability is evolving from a must-have into a competitive advantage.

BY ANDREW KAPLAN

BUSINESS SENSE

Navigating Uncertain Waters

Insights on staying afloat in a difficult economic climate.

IN THE LAB

A Leap Into Brandy Blending

Flying Leap Vineyards and Distillery’s Mark Beres takes us inside his brandy blending process.

Five WatchOuts for Spirits Labels

The key regulatory requirements to keep an eye on when reviewing your labels

MAGGIE BOYD

Scenes from Heartland Whiskey

Competition Judging & Tales of the Cocktail 2025

CRAFT SPIRITS MAGAZINE

EDITOR-IN-CHIEF | Jeff Cioletti, jeff@americancraftspirits.org

ASSOCIATE EDITOR | Sydney German, sydney@americancraftspirits.org

ART DIRECTOR | Michelle Villas

ADVERTISING & SPONSORSHIP ASSOCIATE | Kristiane Weeks-Rogers, kristiane@americancraftspirits.org

CONTRIBUTORS | Lew Bryson, Maggie Boyd, Kate Bernot, Robin Robinson, Andrew Kaplan

AMERICAN CRAFT SPIRITS ASSOCIATION

CEO, AMERICAN CRAFT SPIRITS ASSOCIATION | Margie A.S. Lehrman, margie@americancraftspirits.org

COO, AMERICAN CRAFT SPIRITS ASSOCIATION | Emily Pennington, emily@americancraftspirits.org

EDUCATION MANAGER | Kirstin Brooks, kirstin@americancraftspirits.org

ADMINISTRATIVE ASSISTANT | Albab Melaku, albab@americancraftspirits.org

SENIOR MANAGER OF MEMBERSHIP & MARKETING | Jon Page, jon@americancraftspirits.orgi

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

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

P.O. Box 470, Oakton, VA 22124

AUTUMNAL UPDATES

I guess I started an unofficial tradition last year with my fall preview Editor’s Note. I wasn’t intending to do the same thing again in this issue, but there’s just some big stuff happening in the next couple of months that just couldn’t be ignored.

Expanded E-Book

The e-book we released in 2023, The ACSA Guide to Starting and Operating a Distillery, has been an invaluable primer for anyone getting into the industry, as well as craft spirits producers that have been in operation for a few years. It’s also been an effective educational tool for distillery management to share with their entire staff to bring them up to speed on all facets of the craft spirits business. We’ve always viewed it as a living document, one that would be updated periodically to reflect the evolving nature of our industry.

We’re pleased to announce that in early October, we’ll be releasing a freshly updated edition that will include 20% more content, all written and peer-reviewed by industry experts.

The updated edition includes four new chapters, encompassing spirits sales best practices, bottle selection, packaging design, and the largest new section, RTDs.

If you already own the original e-book, we’ll be offering a special, limited-time discount on the price of the new chapters. Expect an email in the coming days with further details.

For those who haven’t yet purchased the e-book, you’ll be able to pre-order it, and the contents will be delivered electronically. We’ll be raising the price slightly from the original 2023 price, given the new, expanded content. ACSA members will still be able to purchase it at a significantly lower rate than non-members.

I’d like to thank the authors of the new sections, Benjamin Carr (Thoroughbred Spirits) Jon O’Connor (Long Road Distillers), Robin Robinson (Robin Robinson, LLC and author of “The Complete Whiskey Course”), and the Glass Packaging Institute. And thank you to all of our peer reviewers.

Mark Your Calendars

I’d also like to note some other upcoming events and initiatives. The call for submissions is still open for the 2026 American Craft Spirits Competition. Be sure to enter by October 20, 2025. Judging will take place at Cotton & Reed in Washington, D.C. in November, and awards will be presented at the 2026 ACSA Convention & Expo in Sacramento, California, April 17-18.

We’ll also be opening the call for submissions for the 2026 Craft Spirits Packaging Awards later this year, and we’ll be presenting those awards at the Sacramento convention as well.

But before that, you’ll want to head to Chicago for ACSA’s third annual American Craft Spirits Festival at Binny’s Beverage Depot on October 29.

Stay Connected

There’s so much more I want to talk about that we can’t quite announce just yet. But stay in touch, keep reading CRAFT SPIRITS magazine, Craft Spirits Weekly, and the Monthly Mash. Also, listen to some all-new upcoming episodes of the Craft Spirits Podcast for further updates. Please don’t hesitate to drop me a line at jeff@americancraftspirits.org for any questions, story ideas, or to discuss anything we can do to improve CRAFT SPIRITS magazine and its associated media properties. ■

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

Lew Bryson has been writing about beer and spirits full-time since 1995. He was the managing editor of Whisky Advocate from 1996 through 2015, where he also wrote the American Spirits column, and reviewed whiskeys. He has also written for the Daily Beast and American Whiskey. He is the author of “Tasting Whiskey,” “Whiskey Master Class,” and the forthcoming “American Whiskey Master Class.”

Michelle Villas is an art director with more than 25 years experience in publication design. After spending her career in New York, where she was the art director for Beverage World, and California, she now calls New Mexico home. She is the creative director on a range of lifestyle publications for The Golden State Company and also serves as the art director for BeachLife magazine.

Maggie Boyd is a Senior Compliance Specialist at Malkin Law PA. She has over a decade of experience in the alcohol beverage industry.

Robin Robinson is the author of “The Complete Whiskey Course: A Comprehensive Tasting School in Ten Lessons”. As a sales and marketing consultant, he acts as a “brand sherpa” to emerging spirit brands, from narrative creation to marketing/sales strategies. He teaches sales classes for spirit brands, is a Route-to-Market instructor at Moonshine University, and prior to covid, ran the longest-running whiskey class in the US at Astor Center in NYC for 11 years.

Kate Bernot is a reporter covering beer, food, and spirits. She regularly contributes to Sightlines and Craft Beer & Brewing; her work has appeared in The New York Times, The Washington Post, Imbibe, and elsewhere. She is a BJCP-certified beer judge and a past director of the North American Guild of Beer Writers. She lives in Missoula, Montana.

Andrew Kaplan is a freelance writer based in New York City. He was managing editor of Beverage World magazine for 17 years and has worked for a variety of other food and beverage-related publications, and also newspapers. Follow him on Twitter @andrewkap.

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.

Wyoming Whiskey, has unveiled National Parks: Acadia Edition, a special-edition bourbon that it created in partnership with Friends of Acadia. The bourbon supports the organization’s continued stewardship of the natural beauty, ecological vitality and rich cultural resources of Acadia National Park in Maine. It’s the first time the distillery’s National Parks series has expanded outside its home state.

Barrell Craft Spirits has introduced Barrell Decade, a carefully crafted blend of whiskeys distilled each year from 1995 to 2005 showcasing secondary maturation in Spanish brandy and Hungarian oak casks. The new expression is the latest offering in the company’s Black Label Series.

Garrison Brothers in Hye, Texas, has released its rarest, oldest and most coveted expression, Garrison Brothers Laguna Madre Texas Straight Bourbon Whiskey for 2025. Bottled at 101 proof and cherry mahogany in color, the 2025 Laguna Madre shares tasting notes of vanilla bean, hazelnut, saltwater taffy, and milk chocolate.

Maverick Distilling has announced the release of its Samuel Maverick Four Grain Texas Straight Bourbon Whiskey Bottled at 106 proof and non-chill filtered, the Samuel Maverick Four Grain Texas Straight Bourbon begins with deep caramel and cola notes before opening into layers of spicy vanilla.

Luxury brand Wolves, in collaboration with Willett Family Estate, has announced its latest limited-edition release of the 10-year Rye Whiskey. This exclusive blend of straight rye whiskies highlights both brands’ commitment to quality, technique and flavor, while paying tribute to their respective homes of Kentucky and California.

Minden Mill Distilling has announced the nationwide release of its Single Estate Nevada Straight Rye Whiskey—a 94-proof, flavorful expression that aims to take American rye in a new direction with a focus on balance over spice.

Brother Justus Whiskey Company has announced the limited release of the newest and third expression of its annual Founder’s Reserve Whiskey series, made from 100% American malted barley. Brother Justus Founder’s Reserve 3 is bottled at cask strength and is composed of specially reserved whiskey.

High West Distillery has released High West Bottled in Bond Bourbon Crafted 4,000ft above sea level at the High West Distillery in Wanship, UT, this 100-proof expression was aged 4 years and 5 months in a federally bonded warehouse.

Kōloa Rum, the craft rum distiller from Kaua‘i, has unveiled the newest addition to its portfolio: Kōloa Kaua’i SingleBatch Aged Rum. Bottled at 92 proof, this rum glows with deep amber hues in the glass. Expect aromas of fragrant sugarcane with hints of mellow oak, orange peel, and subtle nuttiness.

Frey Ranch Distillery announced the launch of Frey Ranch Five Grain Single Barrel Bourbon. A rarity in the whiskey world, this is the first-ever release from Frey Ranch that includes all five of the grains—corn, wheat, barley, rye, and the special addition of oat.

Sauvage Distillery of Charlotteville, New York has launched Upstate Brandy Maple. This small-batch spirit blends two-yearaged apple brandy with pure, maple syrup sourced locally within Schoharie County, the same county where the distillery is located.

Wigle Whiskey is kicking off the fall whiskey season with the release of its newest spirit: Cherry Whiskey, a nod to the country’s Colonial history. Long before the United States was fully formed, a cordial known as Cherry Bounce was a staple of festive gatherings and a favorite of George Washington. This Colonial-era drink was traditionally made by steeping tart cherries, sugar, and spices such as cinnamon, cloves, and nutmeg in brandy for several weeks or months. Enjoyed as both a sipping cordial and cocktail ingredient, Cherry Bounce became a fixture of early American social life.

Detroit City Distillery says it has unleashed something new and slightly “dangerous” in the form of Hot Honey Bourbon, made with local honey from local community apiary Bees in the D. Detroit City took its house bourbon, infused it with the honey, and then finished it off with a proprietary blend of chili heat. The result? A balanced spirit that starts mellow, then finishes with a fire.

New Riff Distilling has announced the return of its second annual Headliner release. The 2025 limited edition features four whiskeys, including two from the first batches distilled 11 years ago. This year’s edition is bottled without chill filtration at 111 proof.

Sugarlands Distilling Company is once again teaming with NASCAR legend Richard Petty, to launch Petty Punch Moonshine. This vibrant, fruit-forward shine pays homage to “The King” and his legendary career. Petty Punch checks in at 50 proof (25% alcohol/volume).

In an effort to help local Franklin County residents in the flood recovery process, J. Mattingly 1845 Distillery has created a limited-edition bourbon called “Frankfort Rising.” It is a five-yearold, 112 proof bourbon finished with oak staves.

Get Lit: Cocktails That Bring Your Favorite Books to Life

Author: Elizabeth Sagan

Publisher: Media Lab Books

Release Date: September 9

Each page of this intoxicating title unveils a creative fusion of popular literature with mixology mastery, offering a selection of drink recipes inspired by beloved books from a variety of genres. Within the pages of Get Lit, readers will uncover cocktails meticulously crafted to capture the essence of characters, settings, and themes in popular literature.

The Botanical Bar: 50 Intoxicating Ingredients and Bespoke Cocktails

Authors: Jenny Linford and Ester Clark

Publisher: Headline Publishing Group

Release Date: September 4

An intoxicating collection of 50 fragrant, floral, fruity, and herbal ingredients and 50 bespoke cocktail recipes, The Botanical Bar explores the stories and science behind the elements of favorite drinks. A unique blend of photography and the Royal Botanic Gardens’ signature botanical illustration creates a gorgeous package that will appeal across plant and drink audiences.

Author

Spotlight: Noah Rothbaum, The Whiskey Bible:

A Complete Guide to the World’s

Greatest Spirit

Author Noah Rothbaum has spent 25 years researching, reporting on, and tasting whiskeys from around the world. He brings an obsessive’s passion to the topic, offering up a country-by-country examination of the prominent distillers, whiskey cultures, and information on hundreds of whiskeys from the well-known labels to the small batch craft up-and-comers.

CRAFT SPIRITS magazine: What inspired you to begin this quest?

Noah Rothbaum: In 2000, Workman published the groundbreaking “Wine Bible” by Karen MacNeil. Then, 15 years later, they added “The Beer Bible” by Jeff Alworth. At the beginning of 2020, Workman decided that they wanted to add a Whiskey Bible to the series and reached out to me to see if I wanted to write it. Thanks to my previous book, The Art of American Whiskey, which came out in 2015, my love for and expertise in whiskey were no secret.

The book covers a lot of ground. How did you decide the format of the text, and what information would receive attention? The book is more than 600 pages long, so I tried to include as much information as I possibly could. And I thought a lot about the format of the book and how different people might use it. Ultimately, breaking out the history and production information from the

brand profiles worked the best. I hope the readers will agree.

During your travels, what experiences were unexpected while learning about whiskey and immersing yourself in the process?

You can read about a distillery, study photos of it, and even talk to the distiller, but until you actually go to the place where the whiskey is made, it’s very hard to truly understand it. And when you go to a distillery, like Leopold Bros. in Denver, you often learn about steps in the whiskey-making process that are generally glossed over but are incredibly important, like that fermentation is not just about producing alcohol but also building flavor compounds.

What do you hope that readers take away from The Whiskey Bible?

I hope that my book is approachable to all adults, whether they’re connoisseurs or have tasted whiskey for the first time. What always impressed me about “The Wine Bible” was that as my own wine knowledge grew, the book also seemed to somehow grow, and I discovered sections that I suddenly was interested in. I hope that readers will find that the same phenomenon happens with “The Whiskey Bible “and that the book will be a trusted resource as their love of and appreciation for whiskey grows.

ACSA ANNOUNCES 2025 HEARTLAND WHISKEY COMPETITION AWARDS

In late August, the American Craft Spirits Association (ACSA), with support from state corn marketing associations, announced the top awards and medalists in the 2025 Heartland Whiskey Competition. The competition was open to craft whiskeys from all 50 states that incorporate corn in their mash bill (the mix of grains used to make whiskey).

In this fifth, biennial blind-judging event, whiskeys from “Heartland” states competed for Best of Show, Best of State, and three FarmerDistiller awards, in addition to traditional whiskey categories (e.g., Rye, Bourbon, etc.).

The competition was generously sponsored by state corn marketing associations with judging taking place in mid-July. ACSA facilitated the judging process and its former Board President Chris Montana, owner of Du Nord Social Spirits in Minnesota, served as Judging Director—a role he has held for all five Heartland competitions. Judges were selected from the spirits industry by ACSA based on their expertise in craft whiskey.

Starlight Distillery in Borden, Indiana, claimed the prestigious Top Farmer-Distiller award, determined by the highest average score across three judged spirits from a single qualifying distillery.

The Farmer-Distiller: Best Bourbon resulted in a numerical tie when Queen’s Reserve, a product of Wood Hat Spirits in Florence, Missouri, scored identically to Bloody Butcher Bourbon, which is produced by Pathfinder Farm Distillery in Boonsboro, Maryland. Both will receive trophies.

Farmer-Distiller: Beyond Bourbon goes to Tobacco Barn Distillery in Hollywood, Maryland, for its Maryland Bourbon Cream. To qualify as a farmer-distiller, participants must both own a distillery and operate a working farm. The 22 recipients of the Heartland Whiskey Competition Best in State trophies were announced by their respective state corn associations and are now listed on the ACSA website and Heartland Whiskey Competition website, along with all medalists from the competition.

Best of Show was awarded to 1845 Distilling Co. of Lowry Crossing, Texas, for its Texian No. 01 Texas Straight Whiskey, which also earned the top score in the Straight Whiskey category.

The 2025 Heartland Whiskey Competition category recipients are as follows:

Bourbon

Hugh Hamer Rum Finished

West Fork Whiskey Co.

Blended Whiskey

Burton James Uniquely American Whiskey —

Five Tool Player

B.H. James Distillers

Bottled in Bond (tie)

Single Barrel Bourbon #29

10,000 Drops Craft Distillers

Bottled in Bond (tie)

West Fork Whiskey Wheated Bottled in Bond

West Fork Whiskey Co.

Corn Whiskey

Rockfish Whiskey

Weldon Mills Distillery

Flavored

Caramel Apple Weldon Orchards

Weldon Mills Distillery

Four Grain

Preemption Texas Straight Four Grain

Bourbon Whiskey

1845 Distilling Co.

Light Whiskey

75-25 Reserve

Star Union Spirits

Read to Drink (RTD)

Maryland Bourbon Cream

Tobacco Barn Distillery

Rye Whiskey

Loup River Straight Rye Whiskey

Loup River Distilling

Straight

Texian No. 01 Texas Straight Whiskey

1845 Distilling Co.

“Several factors contribute to what is today a more challenging period for craft distillers which are often small, family-run businesses. Our member-distillers are grateful for the sup-

port of the state corn associations through five cycles of this important competition,” says Margie A.S. Lehrman, CEO of ACSA. “We greatly appreciate their continued support and the fact they supply our members with the best corn product in the world.

”The 2025 competition saw significant growth in the number of participating states and expansion of the farmer-distiller awards, which increased overall participation by farmer-distillers. Only 20 whiskeys were awarded a gold medal, while 91 received silver, and 23 bronze.

“It is important to recognize that craft distillers have sustained their businesses through trying times and continue to improve an already excellent product,” said ICMC board member Paul Hodgen, a farmer from Roachdale, Indiana. “Corn growers throughout the Heartland, through their participating state corn associations, support these entrepreneurs, many of whom are working farmers and all of whom are our customers.”

Scoring and Medal Criteria

The scoring of whiskeys, with judges handselected from the North American spirits community, was based on a 100-point system with 10 main categories of consideration: Appearance (10 points), Aroma Intensity (10 points), Aroma Complexity (10 points), Palate Concentration (10 points), Palate Complexity (10 points), Body (10 points), Alcohol (10 points), Texture (10 points), Finish (10 points), and Pour for a Peer (10 points).

Whiskeys were then assigned a medal based on the average score determined by the following benchmarks: 70-79 = Bronze; 80-89 = Silver; 90-100 = Gold. Best-in-State was awarded to the whiskey with the top score among all judged whiskeys from that State.

Best Farmer-Distiller was awarded to the top average score across three spirits among all judged whiskeys submitted by Farmer-Distillers. The top-scoring whiskeys were judged a final time in consideration of the Best-inShow distinction.

BOURDON SPIRITS COMPANY ANNOUNCES ACQUISITION OF COPPER & KINGS

Bourdon Spirits Company, a family-owned spirits company based in Louisville, has announced its acquisition of Copper & Kings American Brandy Company from Constellation Brands.

Key deal highlights:

• Spirits production will continue at the brand’s Louisville distillery, a standout destination on the Kentucky Bourbon Trail that reinforces Copper & Kings’ position in the heart of bourbon country.

• Expansion plans include enhancing the visitor experience and growing national distribution—while preserving the brand’s creative identity and commitment to quality.

Vision for growth: “We plan to build on Copper & Kings’ legacy by honoring its roots and continuing to do things our own way, just as the brand always has,” says Rob Bourdon, founder of Bourdon Spirits Company.

“We’re honored to welcome Copper & Kings into our family and lead its next chapter right here in Louisville,” Bourdon continues. “This is a brand that respects tradition while creating with a distinct, Americanmade spirit.”

GARRISON BROTHERS APPOINTS

SOUTHERN GLAZER’S WINE & SPIRITS FOR NATIONAL DISTRIBUTION

Garrison Brothers Distillery, Texas’ first legal bourbon distillery, has appointed industry leader Southern Glazer’s Wine & Spirits for national distribution. This new national distribution agreement positions Garrison Brothers’ premium corn-to-cork Texas straight bourbon whiskey for substantial growth in the market.

“From the incredible turn-key process with Southern Glazer’s transition team to the excitement and their notable expertise, this great partnership sets up Garrison Brothers for years of continued success. The entire team at Garrison Brothers is proud to be working with Southern Glazer’s and can’t wait for even more Americans to discover our award-winning Texas Bourbon on the shelves and being served in their favorite restaurants and bars,” shares Drew Pennington, Vice President of Sales, Garrison Brothers.

Garrison Brothers Distillery, located in Hye, Texas, in the beautiful Hill Country, is the first legal bourbon distillery in Texas history, and the first distillery outside of Kentucky to produce authentic, handcrafted, corn-to-cork bourbon whiskey—and only bourbon whiskey. Founded in 2006 by Dan and Nancy Garrison, Garrison Brothers bourbon first entered the market in 2010.

www.lallemanddistilling.com distilledspirits@lallemand.com @Company/Lallemand-Biofuels-&-Distilled-Spirits LallemandDistilling

WHISKEY DEL BAC ANNOUNCES PARTNERSHIP WITH ACTION WINE AND SPIRITS

Whiskey Del Bac has announced a new distribution partnership with Action Wine & Spirits in Arizona.

“Whiskey Del Bac was born from a profound love of the Sonoran Desert,” says Whiskey Del Bac CEO Paul Winandy. “Action only distributes in Arizona, aligning closely with the ‘buy local’ commitment of Whiskey Del Bac and our loyal fans. We are excited to launch this new partnership.”

Action Wine & Spirits is an independent, locally owned and operated wholesaler based in Phoenix. Servicing businesses throughout the state of Arizona. “It’s a value of ours to support local business,” says Ryan Shepherd, Action Wine & Spirits operating partner.”

MIRACLE AND SIPPIN’ SANTA BARS ANNOUNCE VENUE LINEUP FOR 2025 HOLIDAY SEASON

Holiday cheer is on the menu once again as the beloved, pioneering Christmas pop-up bars, Miracle and Sippin’ Santa, kick off the 2025 season, bringing their spirited charm and signature style to bars worldwide. Known for transforming cocktail hot spots into immersive holiday-themed destinations, this year’s pop-ups will debut a dazzling selection of new holiday drinks, returning favorites, exclusive limited-edition glassware, and, for the first time, a curated selection of zero-proof cocktails. It’s the ultimate holiday tradition to sip, see, and celebrate.

An annual celebration that began over a decade ago, over 200 Miracle and Sippin’ Santa locations—both new and coming back—will once again spread merry mayhem across the globe. Starting from early to mid-November, doors will open for guests to step into a wonderful world of over-the-top décor, spirited cocktails, and the kind of magic only these original holiday pop-ups can deliver.

The 2025 Miracle and Sippin’ Santa Partner Bars can be found at www.sippinsantapopup.com/locations2025

VIRGINIA DISTILLERY CO. COMPLETES NATIONAL BREAKTHRU ALIGNMENT

Virginia Distillery Company (VDC) announces the launch of its award-winning portfolio with Breakthru Minnesota. This milestone completes a multi-year expansion, aligning the distillery with Breakthru Beverage Group across all 16 of its U.S. markets.

The partnership began in Virginia—VDC’s home state and largest market—before expanding throughout the Mid-Atlantic and into South Carolina and Illinois. In 2024, the footprint extended westward with California, Nevada, Arizona, and Colorado coming on board. The momentum continued in 2025 with the addition of Florida, one of the country’s largest spirits markets, followed by Missouri, Wisconsin, and now Minnesota.

“Completing this alignment with Breakthru positions us for long-term growth across major regions in the country,” said Gareth Moore, CEO of Virginia Distillery Company. “We’ve built this partnership step-by-step over several years, and we’re entering the first fully recognized year for American Single Malt with unprecedented reach. We’re excited for what

this means for the category and our portfolio in the years to come.”

“Breakthru has been proud to partner with Virginia Distillery Company as they’ve expanded their award-winning American Single Malt whiskies into new markets,” said Drew Levinson, Vice President, Business Development, Emerging Craft Brands at Breakthru Beverage Group. “Their commitment to quality, innovation, and category leadership mirrors our own values, and completing this national alignment ensures we can collectively maximize the growing momentum for American Single Malt across the country.”

Virginia Distillery Company’s portfolio includes Courage & Conviction, its flagship American Single Malt whisky; the Virginia Distillery Co. American Single Malt range; and limited-time offerings such as the VDC Brewer’s Coalition,

which partners with renowned breweries, like Goose Island Beer Co. and Boulevard Brewing Co., to finish single malt whisky in barrel-aged beer barrels.

Clean, consistent, and ready to scale with your brand.

The Clear Choice For Grain Neutral Spirits

Clean, consistent, and ready to scale with your brand.

Exceptionally-clean base – Distilled 7x through 600 feet of distillation.

Reliable – Consistent quality, every batch.

Cost-efficient – Reduce production costs.

Flexible formats – Shipping in drum, tote, tanker or rail.

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THE TARIFF TIGHTROPE

BY LEW BRYSON

An off-hand remark I made about brewers and tariffs recently became my most popular skeet to date on BlueSky.

“My advice to brewers: if you’re eating the tariffs, stop. Pass that cost right on through. It’s the only way to get people to oppose them.”

So let’s think about what you can’t, can, and should do about the recent wave of new or increased tariffs. Should you pass that cost along? Should we want consumers to oppose the tariffs?

What you can’t do about the tariffs is simple: you cannot ignore them. Like them or not, new or increased tariffs are a reality in the world of international trade that affects all of us, producers and consumers alike.

The effects of the tariffs are far-reaching and complex. There are the blunt force effects that are obvious. Anything made in China is now either more expensive or about to become so. Anything made in Brazil; same. Some cars and trucks will be more expensive, depending on where they’re actually made, or where their components are made. But the effects go beyond that.

Foreign companies are not buying as much from Americans. That might be because their own countries have imposed retaliatory tariffs, making American products more expensive. Or it might be consumer revenge. We’re all aware of how Canadian state retailers and Canadian consumers have dropped American products in general, and American-made spirits in particular. Spirits, widely perceived as a luxury (especially by non-drinkers), are usually high on the list for retaliation.

Even if you weren’t selling any products outside the U.S. at all, you are still likely affected by the tariffs. While one of the main stated goals of the tariffs is to make American-made products more attractive to American consumers, it’s not always easy to produce things that are 100% American-made.

Packaging, for instance, has increasingly been coming from outside the U.S., either because U.S. manufacturers closed, or because

of irresistibly lower prices. The grain or grapes or various botanicals you use to make your spirits may be coming from outside the U.S., again, either because of lower prices or simply availability. Promotional merchandise, production machinery (plus parts and specialized maintenance), your POS terminals may all be coming from overseas, and those increases trickle down and get added to your MSRP.

Or are they? Companies have been encouraged to swallow these cost increases and not pass them on to the consumer. The reasoning is that by doing so, while your costs may go up and your profits get slimmer, your prices will be much more attractive to consumers than foreign products that have tariffs levied on them directly, and you’ll gain loyal customers.

Only…that probably won’t work for you. For one thing, if you’re making a largely Americanmade product already, like bourbon, or corn whiskey, you don’t have foreign competition, just other American producers that have the same cost inputs as you.

What’s worse is that you’d be making yourself a commodity, competing on price rather than quality, or unique characteristics. If you’re any kind of craft producer, and you’re competing on price, you’ve already admitted that your product is no different from any other.

Specialty producers from Ferrari to your local coffee roaster get this. Their products are worth the price, and so are yours! If you don’t raise your prices to cover the added costs tariffs represent, you’re now effectively selling your product at a discount. Don’t go there.

Still, be honest: spirits sales are slowing. You know it, I know it. How can you possibly raise prices in the teeth of a segment-wide slowdown? The temptation to hold the line is huge.

Again, we’ve already talked about this. Your path through this is to be honest, transparent. Open up your books to some extent; show folks just how much more the tariffs add to your costs, and show them how

Like them or not, new or increased tariffs are a reality in the world of international trade that affects all of us, producers and consumers alike.

you’ve increased your prices to reflect that, and nothing more.

Also, in my opinion, this is a time when you want to take that increase as a straight passthrough, without markup. You should strongly encourage your wholesalers and retailers to do the same. That way, you’re not expressing an opinion about the tariffs, right or wrong; you’re simply dealing with them, being like everyone else.

That’s what you should do about the tariffs: treat them like any other new development. Meet them head on. Look at every way they’re going to affect your business, your products, and plan to handle that the best, most honest way you can. Adapt to any further changes.

If customers understand that the reason why your prices increased is the same thing that’s hitting all of us, they’ll be more likely to stick with you. We’re all in this together. ■

Lew Bryson has been writing about beer and spirits full-time since 1995. He is the author of “Tasting Whiskey” and “Whiskey Master Class.”

CRAFT SPIRITS CAUCUS DEBUTS DURING ACSA’S LEGISLATIVE FLY-IN

As the craft spirits community navigates the most challenging economic environment in its history, nearly 40 independent distillers and industry allies ascended Capitol Hill in early September to unveil the newly created Craft Spirits Caucus and garner bi-partisan support for legislative priorities that will broaden market access and provide regulatory relief at a time when our small-business producers need it most.

The bi-partisan Craft Spirits Caucus officially launched through U.S. Reps. Hillary Scholten (D-MI) and Jeff Hurd (R-CO), just in time for the American Craft Spirits Association’s (ACSA) Legislative Fly-In in Washington, D.C.

The Caucus will educate Members about the issues with the greatest impact on the craft spirits industry, including:

• 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.

• Championing bipartisan, commonsense legislation to advance and protect our craft distilling industry.

“We’re thrilled that the Craft Spirits Caucus has launched with Rep. Hurd and Rep. Scholten leading the charge,” says ACSA CEO Margie A.S. Lehrman. “With a new spotlight

shining on our value-added agriculture innovations, we are confident that our craft distillers operating in all 50 states will be well represented as we seek to educate and pass legislation important for our small business manufacturers.”

In addition to encouraging members of Congress to join the Craft Spirits Caucus, the top agenda items at ACSA’s Legislative Fly-In included:

• Gaining Congressional Support for the Supporting Independent Producers of Spirits (SIPS) Act, which would provide regulatory relief for the craft spirits industry.

• Enhancing market access by allowing spirits to be shipped through the US Postal Service (USPS) through co-sponsorship of the United States Postal Service Shipping Equity Act (HR 3011; Senate Bill Pending)

• Ensuring TTB has adequate resources and ability to reduce reporting burdens for craft distillers

• Urging support for a tax credit for craft distillers that utilize American agriculture Attendees also had the opportunity to meet with top leadership at the U.S. Alcohol Tobacco Tax and Trade Bureau (TTB).

TTB administrator Mary Ryan assured craft spirits producers, “We are on your team.”

The agency acknowledged that it’s working with a significantly reduced headcount, but says it remains committed to modernizing its processes and ensuring consistency in its approval protocols and feedback it provides to producers. TTB officials also assured attendees that their rulemaking processes involve rigorous discussions on how rules impact the

industry, and particularly its small producers.

During their Hill visits, craft spirits producers urged lawmakers to join as co-sponsors.

Other guest speakers included Michelle Korsmo, president and CEO of the National Restaurant Association; John Bodnovich, executive director of American Beverage Licensees; and David Jankowski, director of the Agricultural Affairs Office of the U.S. Trade Representative.

ACSA also presented longtime industry ally Senator Ron Wyden (D-OR), who was the driving force behind the Craft Beverage Modernization & Tax Reform Act, and Rep. Dan Newhouse (R-WA), sponsor of the USPS Shipping Equity Act, with the Craft Spirits Champion Award.

SIPS Act

The SIPS Act seeks to ensure that craft spirits producers are regulated as small businesses and not in a one-size-fits-all manner. Such an approach often penalizes small businesses for minor clerical oversights and burdens small, independent producers with meeting the same regulatory requirements as billion-dollar, multinational conglomerates. Simplifying tax and compliance reporting for small distillers is one particular area where a change would make sense.

SIPS would authorize, but not require TTB to develop rules and regulations specific to small distillers producing under 100,000 proof gallons per year. The Act also would create a new small business advocate position within TTB to help coordinate the needs of small spirits producers.

Additionally, SIPS would establish an adequate cure period for craft distillers to change their ownership or control structure to reduce the risk of paying higher excise taxes. And, it would allow for larger container formats for low-ABV RTDs, creating more flexibility, for instance, to fill keg-like vessels for draft RTD dispensing.

USPS Shipping Equity Act

Current law prohibits the US Postal Service from delivering beverage alcohol products, while private carriers like FedEx and UPS are allowed to do so. Distillers in rural areas are especially impacted by this, as the nearest UPS or FedEx shipping sites are often located great distances from them. They’re usually a lot closer to their local post offices and being able to use USPS to ship products would alleviate the logistical and financial burdens placed on alcohol producers to travel to their nearest private carrier locations.

Adequate Resources for TTB

Because TTB creates the necessary distillery permits and approves all formulas and labels, it’s critical that Congress votes to adequately fund the agency—especially at a time when there are budget shortfalls, looming threats of government shutdowns, and dramatic staffing cuts at TTB. ACSA members are calling for funding of roughly $157.8 million or more to enable TTB to perform its necessary services.

Tax Credit for Distillers Using American Agriculture

This would be the federal equivalent of a Michigan law that provides an incentive for craft distillers to use state-grown grains and other agricultural products. The U.S. version would offer a similar tax incentive for craft spirits producers (under 100,000 proof gallons) to use U.S.-based agriculture in their spirits.

On the evening prior to the Capitol Hill visits, the event officially kicked off with an ACSA PAC Reception at Cotton & Reed in Washington, D.C.’s Union Market district.

At the Fly-In’s conclusion, members of Congress and their staff joined ACSA and the Kentucky Distillers’ Association for a reception at the House of Representatives’ Rayburn office building. U.S. Reps. Andy Barr (R-KY) and Morgan McGarvey (D-KY) of the House Bourbon Caucus joined attendees in sampling an array of spirits from American craft spirits producers and toasting to the future of the industry.

ACSA SUBMITS COMMENTS TO TTB ON PROPOSED RULES FOR ALCOHOL FACTS STATEMENTS AND MAJOR FOOD ALLERGEN LABELING

In August, ACSA submitted comments to the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) on proposed rules for alcohol facts and major food allergen labeling.

In response to Alcohol Facts Statement in the Labeling of Wine, Distilled Spirits, and Malt Beverages (Notice No. 237), ACSA urged exemptions for small distilleries, warning the costs would outweigh consumer benefit. Alternatives suggested included a simple calorie statement, QR codes, or adding details to the government warning.

In response to Major Food Allergen Labeling for Wines, Distilled Spirits, and Malt Beverages (Notice No. 238), ACSA expressed support for mandatory disclosures, recommending clear “Contains: [allergen]” language, consolidation of all ingredient statements, and a five-year compliance period.

AMERICAN CRAFT SPIRITS FESTIVAL RETURNS TO CHICAGO THIS FALL

The American Craft Spirits Festival is set for October 29, 2025, at Binny’s Beverage Depot in Chicago. The festival is a prime opportunity to showcase up to three of your spirits to both consumers and the trade, including distributors, restaurant operators, and more.

Registration is now open to ACSA members and non-members. However, space is limited, so we recommend registering as soon as possible, and you must be logged in to register.

SAVE THE DATE FOR THE 2026 AMERICAN CRAFT SPIRITS CONVENTION & EXPO

Mark your calendars! The 2026 American Craft Spirits Convention & Expo will take place April 17–18, 2026 in Sacramento, California.

Stay tuned—registration and full details will be announced soon.

ENTRIES NOW OPEN FOR THE 2026 AMERICAN CRAFT SPIRITS COMPETITION

We are thrilled to announce that entries are now being accepted for the 2026 American Craft Spirits Competition, but don’t delay: the entry deadline is Oct. 20.

This is the premier competition created for the craft distilling community, and it’s your chance to see how your spirits stack up in a blind-tasting judged by industry experts. We’re looking for American whiskeys, vodkas, rums, gins, brandies, RTDs, and other specialty spirits that could take home a medal. Whether you’re nationally distributed or just launching your first product, we encourage you to enter by Oct. 20.

Advocacy, Access, and Attention

Why it’s critical now more than ever for craft distillers to raise their voices on market access, as well as regulatory and financial relief.

BY JEFF CIOLETTI

Public policy can be a complicated, noisy affair. If you’re a small business, even more so. More often than not, the most effective approach to ensuring that an industry’s collective voice is heard above all of the racket is simplicity.

“When it comes to ACSA’s policy priorities, I’ve often said it is important to focus on communicating our goals in a more effective, concise manner,” says Michael Walker of the Walker Group, ACSA’s state public policy advisor. “We’ve got a very extensive agenda with a long list of action items. There could be 50 different agenda elements, but more often than not they fit into three broad, but accessible, buckets: improving craft spirits producers’ market access, reducing their regulations and lessening their tax burden. Those are the three overarching themes that continue to come up in our conversations with ACSA members.”

Half a decade ago, it was arguably easier to craft that elevator pitch, since the predominant, most unifying issue of the day was lowering the federal excise tax (FET). After achieving a temporary reduction that kicked in at the beginning of 2018, and a one-year extension that took effect on January 1, 2020, the reduction to $2.70 from $13.50 per proof gallon on the first 100,000 gallons was finally made permanent at the end of 2020. That $10.80-per-proof-gallon savings was as immediate and tangible a result as one could hope for in public policy.

Many of the industry’s current legislative and regulatory priorities are, individually, far more nuanced, yet essential pieces of a much larger puzzle. Even direct-to-consumer shipping, a very unifying goal—for small producers—with very concrete results, isn’t really a single issue; it’s 50 different issues, all with their own unique challenges and idiosyncrasies.

But all of the granular details of the wide range of individual policies that are identified as ACSA priorities would easily fit within one of Walker’s easily definable “buckets.”

Market Access

If we’re prioritizing priorities, the deepest and, perhaps, most consequential of those buckets is market access.

“Direct-to-consumer shipping is probably the big one,” says Walker. “Limited self-distribution, going right to retailers, is another. Then, tying it in at the local level, it’s liberalization of tasting room sales. There are some states like Texas that only allow certain amounts [to be sold] out of their tasting room.”

On the DtC front, the state-by-state nature of the issue may lead many to question what, if anything, can actually be done at the federal level to advance the cause. But the answer is fairly straightforward. Federal lawmakers and regulators are typically quite influential in their home states. They can use that influence to help convince state officials to act.

“I think this is an area that can show some of the interconnectedness between the federal and state-level efforts that ACSA is undertaking,” argues Jordan Cotton, co-founder and CEO of Cotton & Reed in Washington, D.C. and current president of ACSA’s Board of Directors.

Cotton points out that, for instance, ACSA has been working for years to expand the organization’s relationship with the Federal Trade Commission (FTC).

“That has been eased a little bit by our relationships with some of our allies on the Hill who have been allies of ours in legislative fights and whom we’ve contributed to through the ACSA PAC,” Cotton explains. “Some of those members have written letters on our behalf, helping us get meetings with FTC commissioners.”

Cotton, ACSA CEO Margie A.S. Lehrman, and the association’s public policy adviser Jim Hyland recently sat down with the FTC chair and asked the agency to use its voice and the advocacy filings that it typically sends to state legislators, weighing in on state legislative issues.

“FTC [is] obviously influential in their regulatory power, in their decision-making power over mergers, but they’re also respected in a lot of state legislatures as an expert voice on issues that affect every sector of the economy,” Cotton notes. “And they’ve weighed in on alcohol legislation at the state level in the past.”

Notably, the agency helped the wine industry a great deal two decades ago when it authored a report detailing why more states should allow direct shipping of wine and how that would help consumers and small wineries.

“That wasn’t a silver bullet, but it was a big help in expanding those rights for wineries and that’s the cornerstone for that industry, depending on whom you ask,” Cotton says. “So we do expect our efforts at expanding that FTC relationship to help us in our stateby-state battles.”

The various state laws that govern what distillers can and can’t do in their tasting rooms are as much a complicated patchwork as the ones related to DtC.

“It’s all about small business. Every word out of my mouth is small business these days.”

- Becky Harris, Catoctin Creek

Distilling

For instance, two years ago, Texas increased the number of bottles a single consumer can buy in a distillery tasting room to four—double the two-bottle limit the state had set a decade prior. It was certainly progress, but four bottles in the space of an entire month—purchased, not consumed, of course—is still a very low number. California is another state with a bottle limit, though not nearly as restrictive as the one in Texas. Consumers in the Golden State can buy up to 2.25 liters of spirits for off-site consumption per day, from producers carrying a Type 74 craft distillery license (reserved for those producing no more than 150,000 gallons per year and not affiliated with a wholesaler). Colorado’s limit is similar to that of California. Both states require that consumers visiting

the distillery must take an instructional tour before they can purchase any bottles within that 2.25-liter limit.

“We’ve got states where you can still only buy one bottle a day,” notes Becky Harris, co-founder, president, and master distiller at Catoctin Creek Distilling in Purcellville, Virginia. “The biggest thing is that all of these laws are hamstringing people from doing what they need to do to make their businesses grow and succeed.”

Another key initiative that would fall under the market-access umbrella would be the bipartisan United States Postal Service (USPS) Shipping Equity Act (HR 3011), sponsored by U.S. Representatives Dan Newhouse (R-WA) and Suhas Subramanyam (D-VA).

If craft spirits producers want to ship their spirits—where legal, of course—they’re restricted to using private carriers like UPS and FedEx, as USPS is not allowed to ship any alcoholic beverages.

On the surface, people might not perceive that as a big deal. But that’s likely due to the fact that they take the presence of those shippers for granted because they seem ubiquitous in their immediate vicinity. However, for those who operate distilleries in more rural areas, those carriers are much harder to come by. Some distillers have complained that they’ve had to drive upwards of an hour to get to a UPS or FedEx location, when there’s a post office within walking distance.

“The Postal Service just has such a broader reach because they’re required to be everywhere, as opposed to where it just makes financial sense,” Cotton says. “There’s something like 10 times as many USPS locations as there are UPS and FedEx locations combined.

So that can make a big difference for rural distillers who are able to do some DtC business, depending on their state laws.”

A recent report by ShipMatrix notes that USPS delivered the largest number of packages in the country, while also handling a significant portion of “last mile” delivery for common carriers.

The USPS Shipping Equity Act would direct the Postal Service to establish rules so that only those 21 and older and authorized agents can receive shipments. The legislation would not pre-empt any existing state shipping laws and does not allow shipping into any jurisdictions that don’t already legally allow it. It also grants U.S. District Courts jurisdiction over any claims made by state, local, or Tribal governments over violations regarding the sale, mailing, and transportation of beverage alcohol.

And the advantages aren’t just for rural producers. “It could help out other producers just by providing a little more price competition, since it’s not just [the choice between] UPS and FedEx,” Cotton points out. “I think it should make things a bit smoother for anyone who has to ship distilled spirits, not necessarily for DtC business, but samples to journalists, or to competitions, or to labs.”

USPS, Cotton adds, is adept at disseminating its policies in a uniform manner, whereas private carrier locations may be owned and managed by franchisees whose staff may not be as well-versed in company-wide protocols.

“We’ve all had those experiences when you’ve gone into [a common carrier’s] store and that individual employee or location isn’t familiar with the rules and says, ‘no, we’re not actually allowed to ship that for you,”

Cotton continues. “And you’ve got to tell them that [the package] is actually olive oil or something.”

There’s also a financial advantage for USPS itself, as alcohol shipping would provide an additional revenue stream for the perennially cash-strapped agency.

With the vast market-access spectrum running from initiatives like the USPS Shipping Equity Act on one side to legalizing DtC spirits shipping in all, or at least most, U.S. states on the other end, the key to achieving those goals is harnessing the energy that ultimately made FET relief permanent—even though we’re already five years removed from that landmark legislation.

Not only did operating distillers get to see their excise tax bill drop by nearly $11 per proof gallon on their first 100,000 gallons, a sizable number of new distilleries have opened since then that never existed in a world where they had to pay $13.50 per proof gallon.

“I would suggest to everyone that next time you calculate the excise tax you’re paying, instead of $2.70 per proof gallon—just for this exercise—multiply it by $13.50,” says Harris, who’s also an ACSA Board member, chair of the Government Affairs committee & past president. “Those of us who’ve been here more than five years know what it’s like, for a lot of years, to pay that amount. “

Craft spirits producers have to be just as focused on market access, Harris says, as they were on cutting the FET.

“When times are hard, people tend to look inward,” notes Harris. “I would encourage people to take just 2 to 3% of your attention and turn it to ‘What can I do to move this cause forward?’”

It still falls on the craft spirits community to do the real work.

“For the person saying ‘Why would I care, I’m just trying to keep the lights on,’ ‘You want brighter lights on,’ is what I would say to them.”

- Michael Walker, The Walker Group

ACSA Policy Advisors Michael Walker (The Walker Group) and Jim Hyland (The Pennsylvania Avenue Group)

Jordan Cotton (Cotton & Reed) and Rep. Dan Newhouse (R-WA)

Scenes from ACSA’s Congressional Reception in September

Tax Relief

Just because the craft spirits industry was able to check off the most consequential excise tax cut in its existence from its to-do list, it doesn’t mean the book is closed on further relief.

One of the newer initiatives that producers were advocating for at September’s ACSA Legislative Fly-In was a potential tax credit for craft distillers that use American agriculture. It’s modeled after a Michigan law that provides a similar incentive to some distillers that use raw materials grown in that state.

ACSA is calling for a federal credit that would be available only to those producers whose annual volume is less than 100,000 proof gallons.

There’s also an opportunity to get more states to follow Michigan’s lead and adopt such an incentive for the agriculture grown within their borders.

“I had a conversation with a distiller in Iowa where I said, ‘Have you thought about this?’ because they use a lot of Iowa corn,” Walker recalls. “And they said that would be a brilliant idea.

Regulatory Relief and the SIPS Act

The “less than 100,000-proof gallons” aspect of the nascent effort to get a federal agricultural tax credit is key because it makes clear that it’d be an incentive for small, craft producers only and not something that large, multinational spirits conglomerates can take advantage of.

Such a small-business focus is core to the craft spirits industry’s major regulatory relief effort, the Supporting Independent Producers of Spirits (SIPS) Act. The SIPS Act essentially

would ensure that craft spirits producers are regulated as small businesses, and not in a manner identical to the way multi-billiondollar companies are regulated.

One area in particular where it would make a significant difference is in compliance reporting. Right now, the U.S. Alcohol & Tobacco Tax & Trade Bureau (TTB) requires all distilleries, regardless of size, to file the same volume of paperwork.

“The SIPS Act is telling [regulators] that big distilleries and small distilleries are different, that you need to regulate them differently so businesses like mine can save money on our record keeping, on our reporting,” explains Harris. “It helps our bottom line, because I don’t need to be spending the money that I’m currently spending to keep track of things.”

She expanded on that further in meetings with Congressional staff at September’s ACSA Legislative Fly-In.

“Right now, just so you know, I fill out the same monthly reports that all of the Diageo plants in Kentucky fill out,” she told legislative officials. “I have to keep the exact same records that Diageo keeps, Buffalo Trace, all those guys—it’s crazy … Buffalo Trace, they’ve got compliance departments, they can do that. Honestly, with the amount of tax that they’re paying, it makes sense that they should have to prove that they’re paying their taxes right. But when you’re looking at someone who’s paying the tiniest fraction of a percent of that, why are we wasting money on this kind of thing?”

Harris noted that Catoctin Creek has to pay $700 a month for compliance software that keeps up with all of TTB’s requirements— a lot of money for a distiller of Catoctin

Creek’s size.

The SIPS Act would authorize, but not require, TTB to develop rules and regulations for distillers producing below that same 100,000-proof-gallon threshold.

It would also create a new small business advocate position within TTB to help coordinate the needs of small distillers, as well as provide an adequate cure period for craft distillers to change their ownership or control structure to reduce the risk of paying higher excise taxes. Additionally, it would allow larger format container sizes for low-ABV, spiritsbased RTDs, which would enable producers to sell more RTDs to bars for draft dispensing.

“It would, for example, introduce the ability to sell spirits-based beverages in a five-gallon size—which would be a Corny Keg—so, your standard-format for kegged cocktails,” Cotton says. “It’d be a five-gallon standard of fill for spirits-based beverages below a certain alcohol content. So, you can’t fill five gallons of Everclear, but you can do a kegged margarita or whatever.”

That would be a benefit that would be visible fairly immediately if the SIPS Act were to pass.

“Over the long run, we would want to see that [distillery] size-based approach to regulations trickle down through everything that TTB looks at,” Cotton adds.

For that to happen, Harris recommends that one concept should always be on the tip of every craft spirits producer’s tongue.

“It’s all about small business,” she says. “Every word out of my mouth is small business these days.”

Craft Spirits Caucus

The good news for the industry is that there likely will be more lawmakers interested in listening when those words come out of the craft spirits community’s mouth, thanks to the formation in September of the bi-partisan Craft Spirits Caucus, through U.S. Representatives Hillary Scholten (DMI) and Jeff Hurd (R-CO). The Caucus will be instrumental in educating members of Congress about the issues that impact craft spirits producers the most, including all of the legislative and regulatory priorities discussed up to this point.

“[The Craft Spirits Caucus] is our brandspanking-new little baby and we’ve got to start telling people that it exists so they know,” says Harris. “It wasn’t easy to actually get people to recognize the need for it until the past year or so because the Bourbon Caucus already exists … But it’s not the same

thing … The thing about craft spirits is we have different needs and need to have a different set of people focusing on us.”

And, adds Cotton, it shouldn’t be too hard to get members of Congress excited about the Caucus. “A lot of them are part of much more boring-sounding caucus, something like the ‘CPA Certification Agency Test Caucus.’ Their eyes light up when you say you’re going to get to talk about booze for work … We’re going to have that group of people to go to who have some baseline familiarity with our issues and interests, hearing from us and helping us out.”

Messaging and Action

But even with some receptive ears on the Hill, it still falls on the craft spirits community to do the real work. Especially during these increasingly challenging economic times for our small business community, it’s more critical than ever for craft spirits producers to have their voices heard and engage, not only

lawmakers, but their peers in distilling.

It may, however, prove difficult to rally craft spirits producers around advocacy when most of their energy is focused on just keeping their business from closing

“For the person saying, ‘Why would I care, I’m just trying to keep the lights on,’ ’You want brighter lights on,’ is what I would say to them,” says Walker. “People are like, ‘hey, I’m just trying to survive, I don’t have time for this.’…Anything that you can give is helpful. That might not be financial, it might be making sure that we keep those lines of communication open with you all…ACSA is making sure that we keep your doors open.”

But it’s those challenges that keeps Cotton motivated to fight for the industry’s future. Cotton & Reed faces the same headwinds that producers nationwide confront and that continues to strengthen Cotton’s resolve, both as a small business and as an officer on ACSA’s Board. “We all need to focus on what’s right in front of our faces and,

oftentimes for small businesses, financial questions are going to take precedence,” Cotton notes. “But we also struggle under the weight of these restrictive regulations that, in a lot of cases, do not make sense, applied uniformly to small and large distilleries. The cost of our time, which is extremely limited, is a serious one.”

Still, he acknowledges that it’s not always as easy to communicate market access and regulatory reform as it is something like a monumental federal excise tax break.

“It’s not as clearly black and white as, ‘you paid $20,000 in excise tax last year, now you’ll pay $3,000,’” Cotton explains. “Yes, we want to reduce our costs, and tax burden and regulatory burden, but we also want to grow our opportunities and grow our revenue. And FET did not address that where our market access issues can. You’re not trying to protect your piece of the pie, you’re trying to grow your pie.” ■

Party At Our Place

From trivia nights to holiday bonanzas, small distilleries increasingly rely on tasting room events to drive foot traffic.

BY KATE BERNOT

Paul Grey didn’t open his distillery in order to host Taylor Swift-themed trivia. Yet events like music trivia, comedy nights, and particularly the distillery’s signature themed pop-up months have become critical to keeping the business’ doors open. Since 2021, Grey Matter Distillery in Jacksonville, Florida has hosted four Christmas-themed pop-ups, along with several other themed months and countless one-off events. The tab for holiday decorations alone runs to about $15,000 annually, and Grey doubles his staffing during the month of December.

“This is not why I got into distilling. It wasn’t my dream to have a themed bar,” Grey says. “But the reality is, I have two kids and I have employees and a business I want to keep alive. So I have to focus on the things that bring in revenue and people to the space.”

Grey Matter’s commitment to elaborate themed events—spearheaded by Grey’s wife, Alison—is on a level all its own. The latest incarnation was Enchanted Forest, featuring Disney princess trivia, a spiked tea party, a “deepwoods disco” night, a full forest-themed cocktail menu, and floor-to-ceililng neonmeets-woodland decor that looks like it was borrowed from Burning Man. The investment in time and resources pays off: Grey says themed months’ sales are double or triple that of months without a themed pop-up, and

December sales surpass those entirely.

“The way the industry is going, you’ve got to think outside the box and be willing to do what it takes to keep your distillery afloat,” Grey says. “This is my specialty not because I want to do it, but because I had to.”

Grey isn’t alone in feeling the pressure. While the Kentucky Bourbon Trail set attendance records last year with 2.7 million visitors, many smaller distilleries are struggling with declining foot traffic and check totals in the years post-covid. Some of this is due to Americans’ increasing preference for staying home. With the rise of remote arrangements and streaming entertainment, Americans are spending more time at home than at any other point in history. In 2023, we spent on average more than 90 additional minutes at home than we did in 2003, according to the U.S. Census Bureau’s Time Use Survey. And according to the National Restaurant Association, about 75 percent of all restaurant traffic today is off-premises, which means three out of four orders are to-go rather than for dine-in. (That’s up from 61 percent precovid.) None of that is good news for distilleries that depend on in-person visits.

“We definitely need these events for our lounge/tasting room—we have food there as well—to turn any type of profit at all. It would be a money loser otherwise,” says Dave Schleef, president and co-founder of 503 Distilling in Portland, Oregon.

This is not to say people aren’t willing to go out; they just need a good reason to. With the rise of better-quality ready-to-drink cocktails that people can enjoy at home, a delicious cocktail menu alone often isn’t enough to entice them into a tasting room. Often, that’s activities. According to Nielsen IQ, 29% of Millennials and Gen Z have visited “experiential bars”—think TopGolf, Barcade, or shuffleboard bars—in the past three months.

It’s why, beginning in November 2022, 503 Distilling’s new tasting room manager began programming events in earnest. Today, the distillery hosts Wednesday happy hours, Thursday trivia, biannual parties for its club members, monthly open mic nights, monthly drag bingo, every-other-month cocktail classes, an annual holiday market, and more. The tasting room can double its revenue on trivia or bingo nights compared to days without those events.

But not all events are feasible for all distilleries. End of Day Distillery in Wilmington, North Carolina began hosting private events at its tasting room in 2020, but a few years later pulled back from hosting weddings and other large-scale buyouts. Operations coordinator Ali Clark says the logistics, staffing, and liability of such events became too much of a strain for the small business and its four bartenders. Today, End of Days hosts smaller private events,

as well as in-house programming such as live music, tours, cocktail classes, art shows, visiting chef pop-ups, and TV show viewing parties. Revenue from a busy tasting room has helped End of Days fund its ultimate goal: distribution expansion.

“Keep your eye on the goal, whatever that is. Our particular goal is brand awareness and eventually more distribution sales,” Clark says. “The goal is for [events] guests to take that brand awareness back to wherever they’re from and tell their friends.”

Distilleries can also band together to increase visitation and share the eventsprogramming load. As tourism numbers level off from their post-covid peaks, the Tennessee Whiskey Trail has increased the number of decentralized events to encourage visits to individual tasting rooms. Last year, more than 20 distilleries participated in trail events like the holiday Carols & Barrels, a dog-friendly “pawsport” program, and local pet adoption and pet supply drives. Tennessee Whiskey Trail executive director Charity Toombs says such events not only appeal to tourists but help introduce local distilleries to neighbors who might not otherwise stop in.

“You’re engaging audiences that maybe wouldn’t have come into a distillery to see it more as a community meeting place,” Toombs says. “Distilleries really serve as conduits of tourism as well as community goodwill. This programming checked a lot of boxes for us.”

Toombs encourages a try-something-new approach to distillery events, always keeping customers’ preferences front of mind. When consumer research indicated that summer visitors were planning to stay closer to home, opt for more affordable transportation, and shorten their trips, the Trail launched the Tennessee Road Trip Bingo Card. The card encouraged people to visit Tennessee landmarks (such as the Dolly Parton statue in Sevierville), blend those with distillery experiences (like live music or a selfie with distillery staff), then submit photos of those experiences to earn a prize pack. The response was positive. Toombs emphasizes that members take their guests’ demographics into account, reaching beyond the typical distillery events to welcome new visitors.

“We’re going to try some new things. Some of it is going to stick and some of it is going to flop, but I need us to have the grace to try some new things so we can continue to engage new audiences,” she says. “Year over year, we’ve introduced new experiences … that have proven to be successful.” ■

An Iowa Institution Turns 20

As Cedar Ridge celebrates its 20th anniversary, the distillery reflects on its history and successes over the years.

By Sydney German

Understanding that the resources of Iowa were underutilized in the local craft spirits industry, Jeff and Laurie Quint took it upon themselves to begin Cedar Ridge Distillery 20 years ago. They started the business while working fulltime jobs and spending endless hours lobbying the state to allow them to sell their product directly to their consumers. Yet, despite hardship and hurdles, the Quints transformed their micro-distillery into one of the most beloved craft distilleries in the country.

Initially, notes master distiller and director operations, Murphy Quint—Jeff and Laurie’s son—the business was a winery that stood apart by having a distillery on site. The winery was the primary operation on the land that Jeff and Laurie purchased and began growing in 2003. In 2005, when they received their license, the distillery was much smaller, with a selection of premium Clearheart Vodka and other clear spirits to allow for simple cash flow. But their intentions were always to create Iowa’s first bourbon since Prohibition.

“Most distilled spirits are made from corn,

and Iowa is the number one corn-producing state in the country,” says Jeff Quint. “Iowa produces more corn than all but three countries in the world. Yet, before Cedar Ridge, we Iowans were importing 100% of the $350 million worth of spirits we consumed annually. Cedar Ridge set about to change that, and it became obvious to us…and Murphy was adamant about this that we needed to be a player in the bourbon space.”

The Quints realized that the resources flourishing in Iowa provided them with exactly what they needed to be successful in producing premium brown spirits. However, unlike wine and clear spirits, brown spirits take a lot more planning and intention.

As explained by Jeff, “if you’re in the vodka business, you can cash flow day one, but what we have going on right here…we have a crew working 24 hours a day making whiskey that we’re going to sell in 2029 or 2030. That’s a different business.” Furthermore, “growing that business is a far more complicated process than growing, say, a vodka business. I think it’s more of a generational business

because it takes a generation of effort before you feel like you’re on solid ground.”

With this in mind, Cedar Ridge stayed committed to its goals and released its first barrel-aged spirit in 2010, 5 years after starting the distillery. Jeff and Murphy recall that, on the day of release, people lined up out the door, ready and willing to support the venture. Aside from their commitment to the challenge of dark spirits, the Quints attribute a lot of their success to their community. Once regulations in Iowa changed to allow the distillery to sell directly to consumers, it changed the game for Cedar Ridge.

Cedar Ridge played a critical role in the efforts to change the ruling, which enabled the business to expand. The distillery started with one building in Swisher, Iowa, and has since built nearly 15, which made it possible to create multiple gathering spaces for the community.

“We had a winery, a distillery, vineyards, an event center, a kitchen, live music. So this became the place for locals to congregate,” Jeff says. “And what those locals would do is

they›d bring their out-of-town friends here. And we›ve slowly started building a fan base, a customer base, a following.”

Apart from weekly events attended by locals, Cedar Ridge also hosted weddings and other larger events that not only brought in additional revenue but people from all over the county. Noting the increasing numbers in attendance, the company also built a visitor center that offered facility tours paired with samplings and discounts in the gift shop. It encouraged people to spend additional time at the distillery, and gave them with an educational experience on how the spirits are produced and merchandise to share with their friends.

As the awareness of the distillery has grown, so have its collaborations with other brands. In August 2019, Cedar Ridge partnered with the band Slipknot to create the Slipknot No. 9 Iowa Whiskey, a blend of 3-4-year-old straight rye and straight bourbon mashed, fermented, distilled, and aged on site. Initially, the band had reached out to the team at Cedar Ridge to express interest in creating a whiskey because they wanted to create a spirit with fellow Iowans that channeled the passion they had for their global following.

The thing about Iowans,” Murphy explains, “[is] we have a tendency to stick together and to support one another.”

Through a very hands-on approach from both the distillery and the band, the team made a product that everyone was involved in and had a lot of fun creating. At the time of its release, the whiskey brought attention to Cedar Ridge and increased sales as the band toured. Although sales slowed down during covid, it has continued to be a popular product for the distillery.

Like many craft distilleries across the country, Cedar Ridge has experienced many of the struggles and unknowns of the craft spirits industry, like covid, legal limitations, and frustrations with distribution. Yet, despite it being a crowded market, Murphy states “the willingness of other craft distillers to collaborate or to bounce ideas off one another to just generally be helpful to each other along the way. I think it’s one of the most incredible things about this industry, and I think that stuff goes a really really long way, and it’s certainly contributed to our success.”

With that in mind, the distillery has had a lot to celebrate over its two decades in operation. But Cedar Ridge also continues to look toward the future, planning and crafting spirits for those in Iowa and around the world to enjoy over the next 20 years. ■

“We needed to be a player in the bourbon space.“

- Jeff Quint, Cedar Ridge Distillery

“[T]he willingness of other craft distillers to collaborate or to bounce ideas off one another…it’s one of the most incredible things about this industry.”

- Murphy Quint, Cedar Ridge Distillery

WHO’S WHO IN CRAFT SPIRITS

Getting to know ACSA member producers in their own words

Rotten Little Bastard Distillery

Founded in 2019 by Brian and Brigid Fackrell, Rotten Little Bastard Distillery brings craft spirits to life in Beaufort, South Carolina. Since opening in June 2020, the distillery has become known for its coastal atmosphere and award-winning lineup made entirely with local grains. Brigid shared insights on the inspiration behind their Spanish Moss Gin, the collaborative spirit of the industry, and the communityfocused vibe that defines the distillery.

Distilled Down: Our name, Rotten Little Bastard, is what Brian’s mom used to call him (she passed away a few years ago). In the middle of five kids, growing up outside of Las Vegas, there was a lot of trouble for him to get into, and he earned this name. Brian is not much of a drinker, so the idea of the distillery was so Brian can make what he likes. We opened our doors in June of 2020, right at the beginning of the pandemic, so this has been a true labor of love. Our spirits are South Carolina Certified and 100% made in Beaufort, our home since 2003. We use all local grains, grind them ourselves, ferment, distill, and bottle all in our distillery.

Vibe: Coastal, lots of light, friendly, relaxed. Our Spirit Guides like to chat and answer questions. We are more about conversation and education than a set presentation.

Playlist: Blues and Classic Rock—’60’s and

’70’s. Our stills are Penny and Prudence, as Brian is a fan of The Beatles. Jackson Browne, Bob Seger, Buddy Guy, etc.

Inspiration: We really loved Kentucky Peerless Distilling Co. The size and feel and, of course, their spirits. The owners at Pinckney Bend Distillery in New Haven, Missouri, were very helpful and craft one of the few gins I love. The Bourbon Women Association has been a wealth of knowledge for me in learning more about bourbon. One thing I truly appreciate is how willing other distillers are to help each other. Neither of us has a background in spirits, so everything is new to us and we are both appreciative of everyone who has helped us, and continues to help us, along the way. We are members of several organizations (such as ACSA and the South Carolina Craft Distillers Guild).

Flagship Spirit: Our two best sellers are our Coosa Cut Bourbon and Spanish Moss Gin. We are going to be working to grow distribution of the gin, which is a citrusy/floral American style gin. There is no Spanish moss in the gin, as that is a plant not used in food. The name came from a Facebook poll on what people thought of when they think of Beaufort.

Additional Notable Spirits: Our Bravest Bull (a collaboration with Old Bull Tavern, an American whiskey at 120 proof infused with

real ginger) and King Tide Vodka (90 proof with slight corn flavor that we intentionally leave in). All of our spirits that we have submitted to competitions have received awards.

Buzzworthy: Our Spanish Moss Gin was recently awarded gold at the San Francisco World Spirits Competition (and also earned platinum from Las Vegas Global Spirits Awards in 2022).

The Distant Future: In 10 years we want our brand to be known throughout the U.S. and internationally.

Advice for Anyone Thinking About Starting a Distillery: Check out Moonshine University. Brian did their distillers course and came back with a wealth of information and contacts. Reach out to other distillers and distiller’s groups. They can help with figuring out paperwork, vendor recommendations, and equipment dos and don’ts. Every distillery is different, which is part of the beauty of it, but you don’t know what you don’t know. No point reinventing the wheel when others can help. Also, be prepared for the sales aspect. It doesn’t matter how good your product is if no one knows about it. Sales and marketing need to be a major focus.

Learn more at rottenlittlebastarddistillery.com.

Leather & Oak Spirits

Founded in 2019 by Stephen Lambert and David Sheppard, Leather & Oak Spirits is a family-driven distillery in Hilliard, Ohio. With a commitment to doing things the hard way— growing their own grains and crafting each spirit by hand—the team has built a reputation for patience, authenticity, and awardwinning quality.

Distilled Down: We’ve done things a little differently from the start. Instead of chasing shortcuts, we’ve committed to doing the hard work ourselves—raising our own grains, milling them with care, and distilling every drop by hand. Our growth has been rooted in patience, purpose, and authenticity.

We’ve chosen to grow this business the same way we craft our spirits—organically, with integrity, and without the weight of massive debt. At the heart of it all, Leather & Oak is a family venture, built across generations with a vision to create something lasting. Every bottle reflects not just the grains we’ve grown, but the love, tradition, and legacy we’re proud to share with you.

Vibe: Authentic, family-driven, and down-toearth. It’s casual, welcoming, and genuine.

Playlist: “Have a Cigar” by Pink Floyd

Inspiration: Popcorn Sutton, Tickle and Tim Smith, along with Mark Ramsey and Digger Manes.

Flagship Spirit: Leather & Oak Bourbon

Whiskey is more than just a bottle, it’s a tradition in the making. Proudly crafted from grain to glass, our bourbon has earned recognition on some of the world’s biggest stages: double gold at the San Francisco World Spirits Competition (2025), gold at the American Craft Spirits Competition (2025), and another gold at San Francisco in 2025.

Alongside it, we proudly feature Anna’s Handcrafted Limoncello, a vibrant, citrus-forward spirit that’s as perfect in cocktails as it is enjoyed on its own. Anna’s has also made its mark, winning gold at the 2025 San Francisco World Spirits Competition, as well as bronze in 2025 at the San Francisco World Spirits Competition and taking home silver at the American Craft Spirits Competition (2025).

We chose these two flagship products intentionally: our bourbon reflects our heritage, while Anna’s offers something refreshingly unique in a crowded market. Together, they embody our passion for quality, flavor, and standing out with spirits that speak for themselves.

Additional Notable Spirits: This fall brings something special to Leather & Oak. Our Rye Whiskey will be hitting select shelves across Ohio, giving more people the chance to experience our bold, grain-to-glass craft. For our most loyal fans, we’re also releasing a limited Single Barrel Bourbon—an exclusive offering reserved for Bourbon Club members and available only at our Hilliard distillery.

Buzzworthy: We’re expanding our footprint

inside the warehouse, refreshing our distilling areas and creating a cleaner, more efficient space to keep doing what we love. Even more exciting, we’re building out a public-facing tasting space where you’ll be able to gather with friends, enjoy our spirits, host events, and connect with us on a deeper level. This new space is expected to open late this year or in Q1 of 2026, and we can’t wait to welcome you in.

The Distant Future: Our vision is to grow Leather & Oak into a truly regional brand— with bottles on shelves throughout the Midwest and Southeast. We’re committed to doing it the right way. Because we grow our own grain and remain true to our farm-tobottle roots, our expansion will be intentional and steady. Every step of growth requires our fields, our processes, and our craft to grow alongside it—ensuring that the quality in your glass is never compromised.

Advice for Anyone Thinking About Starting a Distillery: It’s hard work, but incredibly rewarding—and good luck on your journey. Our team is deeply committed to community, and we’re always happy to answer questions or offer guidance. In this industry, having a mentor is invaluable, and we’ve been fortunate to have so many people who have shared their wisdom, offered advice, and even helped us avoid costly mistakes along the way.

Learn more at leatherandoakspirits.com.

DRINKS TO SAVOR FROM ACSA MEMBERS

The Golden Hind Chemist Spirits

Asheville, NC

Ingredients:

1 1/2 ounce Chemist

Barrel Rested Gin

1/2 ounce Chemist

Navy Strength Gin

1/2 ounce Curaçao

1/2 ounce Cocchi Americano

2 bar spoons Benedictine

Dash Cardamom Bitters

Garnish: Expressed orange peel

Glassware: Coupe

Method: Stirred

Directions:

Add all ingredients to a mixing glass filled with ice. Stir until well chilled and properly diluted. Strain into a chilled coupe glass. Express the oils of an orange peel over the top and discard or drop in as a garnish.

The Golden Hind sails in bold and complex waters. This cocktail embodies a balance of strength and elegance. It’s bold enough for explorers, refined enough for connoisseurs, and has that subtle Chemist alchemy that makes the familiar taste brand new.

Hurricane Lula Restaurant Distillery

New Orleans, LA

This version of the Hurricane leans on natural fruit and floral infusions, creating a cocktail that’s bright, layered, and refreshing. The hibiscus-infused Lula Silver Rum adds a subtle tartness that elevates the tropical sweetness, making this an updated take on a New Orleans classic.

Hurricane

Ingredients:

¾ ounces Hibiscus-infused Lula Silver Rum

1¼ ounce Lula Silver Rum

1 ounce fresh lime juice

2 ounces fresh orange juice

1 ounce passion fruit purée

¾ ounce 2:1 simple syrup

Directions:

Shake all ingredients with ice and strain into a tall glass over fresh ice. Garnish as desired.

Hibiscus-Infused Lula Silver Rum (750 ml)

Ingredients:

750 ml Lula Silver Rum (80 proof)

37.5 g dried hibiscus flowers

Directions:

Combine rum and dried hibiscus flowers in a sealed container. Let steep for 18 hours, then strain. The result is a vibrant ruby-hued rum with tart floral notes that add depth and brightness to tropical cocktails.

Lavender Bee’s Knees

The Better Man Distilling Co. Patchogue, NY

Lavender Bee’s Knees showcases the color and taste of The Better Man’s Lavender Gin, a spirit inspired by the lavender fields on the North Fork of Long Island. As a riff on a classic cocktail, this recipe showcases the beauty in simplicity and how a unique spirit can elevate any cocktail.

Ingredients:

2 ounces Elysian Fields Lavender Gin

1 ounce lemon juice

3/4 ounce honey syrup

1/4 ounce St-Germain

Directions:

Shake all ingredients with ice until chilled. Strain into a coupe glass.

Leather & Oak Nightcap

Leather & Oak Hilliard, Ohio

Ingredients:

2 ounces bourbon

2 ounces lemon Juice

3/4 ounce honey chamomile simple syrup

1 egg white Lemon Peel Garnish

Directions:

Add all ingredients into a cocktail shaker without ice and shake. Then add ice and shake again. Strain into a rocks glass filled with ice and top with a lemon garnish.

As the evening winds down, cozy up with the Leather & Oak Nightcap—a cocktail designed to calm the senses and warm the soul. Each sip is a gentle balance of comfort and sophistication, finished with a twist of lemon peel for a hint of zest. Perfect for savoring quietly by the fire or ending your night on a relaxed, elegant note.

Summer Dreams

Oak & Grist

Asheville, NC

For Summer Dreams, Oak & Grist’s head bartender, Arah Wells, wanted to recreate the classic childhood flavor of orange creamsicle. She also wanted to present it in an unexpected way, so she decided to milk wash it for clarity as well as to add texture to the drink. It hits spot on as the nostalgic orange whiskey creamsicle of your dreams.

Ingredients:

1-3/4 ounces Oak & Grist Descendent American

Single Malt

3/4 ounce vanilla/orange cordial

1/4 ounce Cointreau

1/4 ounce orange juice (acid adjusted)

5 dashes orange bitters

Combine all ingredients in a shaker and shake vigorously. Double strain (hawthorne and mesh) over a large ice cube and into a rocks glass. Garnish with a brûlèed orange slice.

Vanilla Orange Cordial (yields approx. 16 oz)

1-1/2 cup cane sugar

1 cup water

1-1/2 cup fresh orange juice

1/2 lemon (juiced)

Zest from 1 orange

1 tablespoon vanilla

Combine sugar, water, & orange zest and bring to a simmer for 10 minutes. Add vanilla, orange juice, and lemon juice and simmer for 10 more minutes. Strain through a fine mesh strainer. Let cool. Refrigerate. Freeze for 12-24 hours (until solid). Let strain through the strainer until ice is mostly clear.

Acid-Adjusted Orange Juice

For every 100 mL of orange juice, add 5.2 grams of citric acid. Mix well. It should have the same acidity as lemon juice.

Western North Carolina: One Year After Helene

How Asheville-area distilleries are recovering in the wake of Hurricane Helene

BY SYDNEY GERMAN

Western North Carolina is home to an energetic and wholesome community where craft spirits distilleries are drawn to its climate, quality of water, thriving agricultural scene, and more—including, as Eda Rhyne Distilling Co. co-owner Rett Murphy notes, “a very vibrant culinary scene.”

“The brewing, and now winery and distillery worlds are very much connected to, and a part of, that amazing and creative community,” Murphy adds. “We also have a deep connection to the land here and a desire to celebrate it, and protect it. This is why there is such an amazing collection of small, sustainable farmers here.”

Then, in September 2024, Hurricane Helene swept through Asheville, North Carolina, wreaking havoc on the region. The storm unleashed catastrophic flooding and landslides that claimed more than 100 lives; destroyed homes and businesses; washed away roads; and knocked out electricity, water, internet, and cell service across communities nestled among the Blue Ridge Mountains. The city of Asheville and the surrounding areas were left without potable water for nearly two months due to excessive turbidity in the city’s main reservoir.

A couple of months after Helene, CRAFT SPIRITS magazine profiled a few of the prominent distilleries in the area, including Eda Rhyne Distilling Company, Oak & Grist Distillery, and Chemist Spirits. At that time, the distilleries were managing the uncertainty of what was left of their businesses and grieving the incredible losses in their community.

Now, nearly a year later, Asheville has been slowly recovering and adjusting to the city’s current state. The storm had a major impact on Eda Rhyne, which is located in Asheville’s

historic Biltmore Village neighborhood. The distillery’s main production facility was flooded with six feet of water, destroying most of the oldest aged-whiskey and nearly everything inside the building. Murphy explains that, “after Helene, we spent a few months cleaning up, rebuilding and taking stock. Our tasting room changed in the outward physical ways that you would expect after a gutting and a rebuild. Walls were removed. Murals were destroyed. All artwork, taxidermy, fixtures that you collect for years are gone. But that stuff gets replaced by other stuff and soon enough, the new becomes normal.”

Not only have the buildings changed, but the available products have also changed. Murphy notes that what initially inspired the distillery to open in Western North Carolina is “based around utilizing the plants that are native to our region. That was the basic guiding vision from day one. So, being in the Southern Appalachian Mountains in one of the most biodiverse temperate regions in the world guides the creation of all of our products. Our whiskey, while not utilizing native botanicals, does focus on North Carolina-grown rye, and that really shines in the whiskey.” Yet, post-Helene, the distillery has been forced to cut back financially and stop making products that are not a part of its main lineup. While the spirits are still available in the tasting room, they are not available through distribution.

Chemist Spirits had a similar experience. It was spared major damage to its main downtown Asheville distillery, but two buildings it had been developing in Biltmore Village were heavily impacted. While those two buildings remain closed, James Donaldson, co-owner and creative director of Chemist Spirits, says that the team has been working

to rehabilitate the location and is hopeful that they will be able to open sometime early next year. Nonetheless, Chemist is continuing to create new products, some of which are inspired by and produced from materials left from the destruction and will be released later in the year. Donaldson mentions “one in particular uses product that was trapped at a local brewery during the hurricane, and they couldn’t get to it, and so they couldn’t end up turning it into a beer. We were able to come in, take that, and then work with them on a spirit.”

Donaldson emphasizes how collaboration has always been a part of the experience in Western North Carolina, but it has become much more powerful in the aftermath of Helene. “We have been helped a ton by our neighbors here in Asheville, who are breweries and different producers, and so they know to come to us with various ideas.” He emphasizes further that “we would not be here if it weren’t for our local community…it’s just humbling, like we’re here, we have scraped by, and we’re finally growing again. It’s really just all because of our friends and neighbors.”

William Goldberg, co-founder and head distiller at Black Mountain-based Oak & Grist, shares a similar sentiment.

“We are leaning very hard into community building, and that’s maybe not the most trendy, but in a world so divided, that’s what we’re really chasing,” Goldberg reveals. “I grew up viewing the table as a place to gather, and no matter what you’re feeling, there’s somebody sitting across from you that you can talk to and that you can share things with. That’s the approach that we’ve always taken, but we’re leaning into [it] a little bit harder these days.”

Like the other two distilleries, Oak & Grist

has been working to get back on its feet after the hurricane. Production was shut down until January 2025, which set the distillery back financially and forced it to find new ways to survive after not only the storm but also in terms of the national economy. Yet, despite the hardship, the distillery kept all of its employees on staff, and Goldberg has maintained the mantra of “one foot in front of the other” as Oak & Grist continues to work to get operations back to its original state.

Looking toward the future, all the distilleries are hesitantly optimistic about the state of craft spirits in Western North Carolina.

“Western North Carolina is open and is still … a very welcoming and hospitality-focused region.”

- William Goldberg, co-founder and head distiller of Oak & Grist Distillery

Murphy points out that “we are in a strange time for craft in North Carolina” amidst the problems with distribution and selling products in the state. He elaborates, “I think the future looks bright, but rocky.”

Likewise, Donaldson believes that “craft spirits still show strong momentum in Western North Carolina. The craft spirits movement in general isn’t going anywhere. So, what is shifting is what’s being produced in the types of products. We’re seeing less and less moonshine-style products and more whiskeys starting to win awards and bourbons and gins and things like that.” With that in mind,

Chemist Spirits is continuing to evolve in the products it offers and is focused on “being the spirit of Asheville.”

As the fall season approaches, one of the most popular times to visit the Blue Ridge Mountains to view the beautiful foliage, the scenic Blue Ridge Parkway has begun to reopen for tourists. With the hope of increased business, Oak & Grist is committed to keeping its doors open and welcoming everyone, tourists and locals alike, as neighbors. Goldberg assures that “Western North Carolina is open and is still…a very welcoming and hospitalityfocused region.” ■

THE ICON OF YOUR SPIRITS BRAND

Packaging is your brand’s first handshake, a silent ambassador that can win or lose attention in a heartbeat. It’s more than design; it’s a storyteller that carries your values, your innovation, and your brand to the consumer.

Brand Before Bottle

In the crowded world of spirits, shelf appeal matters, but it’s brand that sustains. Without a clear strategic foundation, even the most eye-catching bottle risks blending into the background. A defined purpose transforms packaging from decoration into meaning, creating consistency across markets and turning casual trial into loyal advocacy.

Where Shelf Appeal Meets Business Impact

At Contagious, we’ve spent over 20 years helping spirits brands achieve a balance

where design elevates business impact. Our work has fueled growth for brands like Burnt Faith Brandy House, which captured Gen Z’s imagination, Feddie Whisky, now Norway’s best-selling single malt and Lind & Lime Gin reached its three-year sales goal in just 14 months and today spans 25 international markets.

These aren’t just design wins; they’re proof that brand-led packaging drives sales, recognition, and enduring cultural relevance.

Whether you’re launching locally or scaling globally and want your brand and packaging to deliver lasting cultural and commercial impact, please contact:

Jason Dobson, Co-Owner & Business Development Director jd@contagious.co.uk contagious.co.uk

THE NEW AGE OF LIQUOR SALES

Best Practices in Selling Spirits

BY ROBIN ROBINSON

Editor’s Note: ACSA is releasing an updated edition of our e-book, “The ACSA Guide to Starting and Operating a Distillery.” The new edition includes four new chapters, expanding the e-book by 20%. The following is a partial excerpt from one of those new chapters.

Selling liquor in the US in the 21st century suffers from a dichotomy of contradictory influences. As the influence of the 20th century titans wound down—Schenley, Seagram, Gallo, Hiram Walker, and National —a new force was gathering steam: the craft micro-distilling revolution. What the old-line companies had in common was a sure sense of how to go to market, and each displayed an organizational discipline that combined the influences of corporate marketing with onthe-ground sales. Each was a side of the same coin, and their combined efforts ensured that the C-level boardrooms were not out of touch with the movement on the shelves and back bars. The fictional, brown spirit-fueled conferences in Don Draper’s office were not too far from the truth of how things worked.

When micro-distillers came into being, fueled with more passion than market understanding, they encountered the remnants of old-guard practices mixed with the confusion of new marketing realities. But generational excitement was pushing the market forward in leaps and bounds, into a type of “irrational exuberance” that got a lot of people into trouble further down the road.

The Small Brand Experience

Imagine walking into a flashy casino with its lights, action, drinks, movement, and excitement. In the past, you’ve had some fair luck with cards on your Saturday night poker games, and you’ve played online roulette or slots on your phone. Craps tables look like a fun time, and everyone knows that you hold at 17 when playing blackjack. The excitement

gets hold of you, and you lay down your first bets, hold your breath, and hope for a winner.

This is the perfect metaphor for signing with a liquor distributor, where your goal, as in the casino, is not to lose your shirt. In this industry, the distributor is the casino, and in many ways, they own the game. They see you as a liability, someone who’s unfamiliar with the rules, whose hand will need holding, and who has a high chance of failure. They may take you in for a number of reasons, but they’re making their own side-bet on you based on marketability. Perhaps you displayed some market insight they can appreciate, or your product fills the market niche they want. Or perhaps they want to get you off the street and into their warehouse, in the event that you get lucky and hit the big time.

Before you enter, it will take some planning on your part, however, because of expectations raised from peers, the latest numbers coming in from the trade agencies. and unfortunately, the current climate of doom surrounding the industry as a whole. It was never easy for a small brand to get proper

distribution, and it just got more difficult. But that doesn’t mean it’s impossible or a reason not to get started. Only now, you’ll have an ace up your sleeve.

Know What You’re Up Against

The “Big Five” of spirits houses set the agenda for the industry. They create the rules for

how distributors work; they determine what’s on the shelves and in the bars. They dominate the collective consumer mindset. They have resources to burn that you don’t. They can make mistakes that you can’t. Your other craft producers are your “co-opitition.” Even though you’re competing for the crumbs of shelf-space, you have more to learn from each other through cooperation. There is strength in numbers, and that is not just an empty expression.

Get Ready for the Hard Truth

Above all, remember this is a B2B sale, not B2C. Your product exists for one reason only: to make someone else money. You do that by solving someone else’s business problems with your product. If you can’t do that, you’ll never make it to the consumer level.

Know Why You’re There

One of the most critical parts of brand development is proving you have a right to exist

and under your own terms. You need more than a story; you need a narrative. While a simple story can have a compelling niche or a tag line, a narrative is the long arc of connected stories that invites a wide range of interest in the brand.

Each story is a window on your unique house that peers into the different rooms, allowing different entities (distributors, trade, consumers) to enter the dwelling from a preferred window. Your origin story, your production methods, personnel, heritage, etc., are all different “windows” that facilitate entry. This approach allows the narrative to stay flexible and malleable while remaining true as it navigates the three-tier system. The narrative is your ethos, the truth of your brand.

Speak the Language

You absolutely need to understand the vagaries of pricing in the way your distributor speaks it. Here’s the trick: they speak in 9L. Meaning their primary measurement is a

nine-liter case of goods, which translates into twelve 750ml bottles. This is borrowed from the wine industry and is hardwired into their mostly antiquated data systems. You’ll have to learn to translate from a 6-pack, and do not use dollars as a measurement. The distributor doesn’t care about your dollars; they move goods in segments of 9L.

With that, your pricing journey starts with your own research to determine how much your product is worth in value in the current market, and what others would it be compared to? ■

Read the rest of this chapter, as well as three other new chapters, in the newly expanded e-book “The ACSA Guide to Starting and Operating a Distillery,” available in October.

THE SIPPING SCENE

Bar Botánico Pittsburgh, Pennsylvania

The Tip: These cocktails are best enjoyed by those who can depart from their typical go-to order.

The Vibe: Pittsburgh is well known for its grit and industrial charm, but those who have visited in the warm months are more likely to find a stunning landscape of urban woodlands separated by hillsides, rivers, or valleys. Similarly, Bar Botánico, with its minimalistic decor that serves to emphasize the hearty interior foliage, is a creative cocktail oasis among a city best known for its dive bars. Bar Botánico’s cocktail program is heavily experimental, challenging even the most seasoned cocktail lovers to discover something they’ve never tried before. Despite a rare empty seat at the compact location, the bartenders are welcoming and inclined to craft something from scratch based on what you’re in the mood to drink. While it is sometimes hard to imagine how the resulting cocktail will taste–such as the case with the Mañana Será Bonita made with sticky rice vodka, poblano, szechuan chili oil, lime, cucumber, pineapple, white pepper, and coconut—it is a thing of beauty to be able to have complete faith in a bar team that it will all turn out well in the end. The real beauty of Bar Botánico, though? All the cocktails are under $15.

—Emily Pennington

J-Bar

at Hotel Jerome Aspen, CO

The Tip: No reservations here—come with a little flexibility, they’re open for lunch, too (get the blue corn mini muffins)

The Scene: Of the imbibing experiences around Hotel Jerome’s property, J-Bar is the most casual.

The Vibe: If you want Aspen history and a craft cocktail, head down the cobblestone of Main Street to the brick façade of the iconic Hotel Jerome. The celebrities who’ve stayed here go as far back as John Wayne, as recent as Bill Murray. You can enter the bar through the luxurious lobby, however, an unassuming wooden sign hangs to the left of the main French door entry: J-Bar.

Below the chipped sign, a single push-in door (you’re welcome) transports guests to the lore of western miners and cowboys. The bar top is the center piece of the main room, with the smaller room full of round dining tables and a few booths. In true casual bar fashion, flat screen TVs are tucked in every corner of the rafters of the gilded tile ceiling. The chandeliers are made of empty glass bottles. A large photo of the original bar is tucked next to the oversized original wooden bar top, with an even larger mirror to make the tight space feel large. Sit by the door and compare what’s exactly the same between the photo and the bar you sit at today. Observe the original “Chinoiserie” Chippendale till. Put your hands on the wooden bar top and soak in the residual energy of endless nights Hunter S. Thompson spent right here, a whiskey man (and then some) trying his damned best to preserve Aspen as a ranch-and-hippie town.

Looking at the extensive well, you can expect to drink like the ranchers and hippies would. Whatever you get at your favorite bar, you can have, just ask. Yet the provided menu shows a more refined story. Sectioned simply into Cocktails and Wine, you’ll find under 10 drinks to choose from, but carefully crafted to offer a cocktail with a base for everyone—gin, tequila, bourbon, rye, vodka, and rum, and even a non-alcoholic option. The selection is stamped, “Coloradan” with inclusion of Colorado spirits producers (A.D. Laws, Peach Street, Montanya) to Colorado’s favorite ingredients: peaches and chiles. The listed cocktails also show an appreciation to craft beyond local spirits, using shrubs and averna. Their JBIRD is a Coloradan riff on a jungle bird using local Montanya rums, molasses bitters, and St. George’s Bruto Americano instead of Campari. It’s light and accessible for those who don’t have that innate or acquired love of bitter profiles. For those who favor a dessert cocktail, you will not regret the Pistachio Martini with Aspen vodka with benedictine, creme de cacao, and alpina pistachio liqueur. If you need to nosh, the wings are spicy and the burger is allegedly the best in town. Judge for yourself! Like Aspen itself, J-Bar is eclectic, a little bougie with an imprint of hippie charm, and always ensures a good time.

—Kristiane Weeks-Rogers

HOSPITALITYFORWARD

Tales of the Cocktail panelists ponder what’s next in evolving bar trends.

BY JEFF CIOLETTI

It’s a different on-premise world than it was just a handful of years ago, as consumption and hospitality habits are shifting in what seems like the blink of an eye. To reflect those new realities, the education program at this year’s Tales of the Cocktail in New Orleans sought to keep up with tomorrow.

In a session titled “Seeing the Future: A Deep-Dive Into Emerging Trends,” a panel of renowned bar pros pondered what’s now and what’s next for the on-premise world. Included on the panel were Chris Cardone, founder of Continuous Beverage Solutions; Adam Fournier, beverage director at

Accomplice Bar in Los Angeles; Julie Reiner, owner of Clover Club and Milady’s in New York; and Katie Renshaw, lead bartender at Hawksmoor in Chicago.

Low & No

Naturally, the panelists were quick to address what is one of the furthest-reaching developments in the industry: low- and noABV spirits and cocktails.

“The biggest trend is the non-alcoholic boom,” says Cardone, who’s a teetotaler himself. “It’s kind of hard to avoid it … When I stopped drinking in 2013, there were very few options. I avoided Tales for a very long time. Probably since covid, we’ve really seen an explosion … in really good products.”

Renshaw notes that there’s no question that the trend has staying power.

“I don’t think of [trends] in terms of a single drink,” she says. “The things that I actually should respond to are movements, the things people keep asking for again and again. Nonalc, that is definitely a movement.”

Such movements inform the way a bar designs its menu. The key, Renshaw adds, is to be flexible in how you respond to different trends, with more long-term emphasis on movements versus trends. Updates to one’s permanent drinks menu should reflect bona fide movements. If it’s a trend, it’s something you can add to a happy hour menu with minimal risk to see if it has legs.

Zero-proof cocktails also are becoming less

and less about having an option for those who abstain, but for alcohol drinkers who want to integrate them into their consumption repertoire—even during the same occasions where they are consuming full-proof drinks.

“You’re going out, you don’t want to be wasted by the fourth or fifth place, so you might want a non-alcohol drink,” explains Reiner. “That [opportunity] shouldn’t be overlooked.”

Additionally, bartenders will be giving up many efforts to mimic popular high-ABV cocktails, and will be focusing more on creating zero-alcohol drinks that stand on their own.

A Radically More Informed Consumer Base

Bartenders and beverage directors are no longer the only ones who geek out over the arcane minutiae associated with cocktails.

Drinkers are far more engaged and educated than in prior generations because social media has democratized the sharing of information—the toxic corners of certain platforms notwithstanding.

“Especially during covid, I feel like a lot of people spent a lot of time online and learned a lot about the back-end of what we do,” notes Renshaw. “[And that’s] kind of cool because they can come in and see something that’s fat-washed or clarified, and they’ll be really interested in it or they’ll want to try it because you use that technique. So, I think,

tapping into those trends, social media has made it more mainstream in such a beneficial way. They kind of understand the nerdiness that we have in us now, which is such an exciting thing.”

Trends Can Catch On Overnight

TikTok, Instagram, and other content-creatorfriendly social apps have not only made such deep-dive information readily accessible, they’ve also exponentially accelerated the timeline on which something new catches fire—and burns out. “Fifteen to 20 years ago, it took a long time for a trend to get where it needed to get countrywide,” recalls Cardone. “You’d see it in a major city, and it would take years to trickle down.”

Now, he says, that happens nearly instantaneously.

“We see in real-time when the video comes out, and we then start getting like 100 orders for it,” Cardone continues. “Then, a week later, people were not ordering it. You can see what’s not going to be a trend.”

An Understated Environment

The panelists also observed that a key design

trend that’s been catching on (for better or worse) is minimalism, particularly in the way the back bar is arranged.

“I’ve seen more minimal back bars and fewer bottles on back bars,” Renshaw reports. “I’ve seen a bar in Chicago that has no back bar.”

Fournier says he’s witnessed a similar trend.

“I’ve definitely been seeing more minimalist back bars as well, and I’m also seeing guests interacting less with the back bar, and using that as a spirits list,” Fournier says. “I’m seeing more people coming and asking, ‘what do you have, what do you recommend?’ If you want more, here’s the spirits list.”

And, while Reiner adds that minimalism could make the design more about the venue itself and what the bar team’s passionate about, she admits, “spirits brands hate it.”

Hyper-locality to Get More Hyper

The industry has been beating the “local” drum for decades now, but the concept is starting to extend well beyond the sort of brands bars are carrying. And while many have touted ingredients that come from nearby producers and farms, it won’t be

uncommon in the near future for the venue to practically become the farm.

“We’re going to have a garden on site, an apple orchard on site,” Cardone explains.

It elevates the experience to a whole new level when guests can see the bar team go right outside to harvest the ingredients.

“When you can literally see the plant growing in your backyard,” Renshaw adds, “that’s hospitality.”

The Experience Is the Endgame

Most of the aforementioned developments really spring from the biggest overarching theme that will define the future of the onpremise: vibe over vessel.

“People are more about the environment and the experience than they are about the product,” Renshaw asserts. “It’s more about hospitality than the liquid in the glass.” A drinking establishment can’t just be about its super-serious bartenders. Especially as we’re staring down the barrel of a potential recession and times are tight for many people, if people are going out, a bar must be able to guarantee a good time.”

As Reiner concludes: “People want fun.” ■

Total

Electrical

Safety

External

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.)

TELLING A CRAFT SPIRIT’S STORY, ONE BOTTLE AT A TIME

Packaging traceability is evolving from a must-have into a competitive advantage.

BY ANDREW KAPLAN

Authenticity is one thing that differentiates craft spirits from larger mass-produced products on the market. In fact, what makes craft so special is that each individual bottle can have its own story to tell.

Until recently, distillers had to tell that story mostly in person. But now, technology has caught up, allowing packaging to take on a larger role in storytelling as well.

For example, some cutting-edge craft distillers now feature scannable QR codes on their bottles linking to all kinds of details about the journey from farm to glass. While at the same time, it can also include valuable information for production and track and tracing purposes.

“I always tell my clients that every [project] has to accomplish at least three things,” says spirits consultant and strategic advisor Blair Woodall. “A QR code for traceability helps with compliance, can also be used for marketing, and can be a PR push. You have to have track and trace regardless; the law requires it. So, you might as well make it into a great quality control device and an absolutely wonderful marketing piece.”

And yet Woodall estimates that only a handful of craft distilleries in the U.S. are taking full advantage of the power of QR codes and, as a result, may be missing out on wordof-mouth influencing by all the spirits ‘nerds’ out there.

One portion of the spirit’s journey that, while not as sexy, is just as important is during the final stage of production: bottling and packaging. Technology to track and trace that process used to be out of reach of most craft distillers. But that is beginning to change thanks to some recent advances.

Traceability On the Bottling Line

AXTRA is one company working at the forefront of packaging traceability. Based in Italy, the company recently opened a new facility in North Carolina. The company’s traceability solutions are integrated particularly into labeling and end-of-line operations, where product safety is finalized.

For example, each machine can also be interfaced with the distiller’s information systems for continuous and real-time exchange of all information related to different production stages—from raw materials (products, containers, caps, capsules, labels, sleeves, etc.), different levels of semi-finished products (containers filled and capped, versus filled, capped, and labeled), to finished products.

For complete monitoring and archiving of primary packaging, an electronic detection machine is available to scan the entire external profile of individual containers. Once the scan is completed, a flat image is generated that allows for filling and packaging quality control.

This archiving, linked to the batch number,

provides indisputable information in case of traceability requests or, worse, disputes.

This system can also monitor product temperature variations during filling: if, during the production of a predefined batch, the temperature variation alters the product’s characteristics, separate batches can be created to distinguish and, if necessary, discard non-compliant products.

”What we would like to do with our customer is to connect all the activity, all the problems that we can control during the production of each bottle, [compared] with the standard parameter of the customer to understand if we have to define new batches because the quality of the product is not exactly the same,” explains Davide Nolli, AXTRA’s CEO and cofounder.

Such technology can streamline limitededition batches, batch tracking, and create data-rich packaging that tells a deeper brand story. As mentioned earlier, while such track and tracing technology used to be out of reach of craft distillers, AXTRA says its Miniline is a good fit for many craft spirits producers with smaller bottling runs.

Tequilera TAP (TTAP) in Mexico uses an AXTRA line for some of its bottling. “Traceability is very, very important for our customers, particularly in the case of tequila,” says Gustavo Hernández Gómez,

TTAP’s Deputy General Manager. “You have to know the fields from where the agave comes, the batches that you produce, where they were bottled, if they were aged or not, who you ship them to. It’s something that has to be done.”

Adds Francesco Musi, sales area manager for AXTRA, “Traceability is a concept that is evolving with time. In the past, it was more related to regulatory issues, but today with awareness and expectations amongst consumers and especially the younger generation increasing, it is something that producers must be more aware of to leverage as a competitive strength.”

Bringing Each Bottle’s Story to Life

The Shoreham, Vermont-based WhistlePig Whiskey is one of those handful of American distilleries Woodall referred to using QR codes to their full effect today, specifically on its line of Beyond Bonded Rye and Bourbon.

Scanning the code of these bottles brings up a page with a wealth of detail designed to appeal to any whiskey nerd, including the barrel number, tasting notes, rye variety, the name and geographic coordinates of the field where it was harvested (viewed on a Google Map if desired), the soil chemistry, even the amount of precipitation which fell while it was being grown. Also included are details about the mashbill, fermentation, the still and barrel used, maturation, bottling date, and even the team that bottled that whiskey.

“There’s this journey of discovery and learning that we see craft drinkers are interested in

learning as they go—what all of these things mean,” says Eliza McClure, vice president of marketing & innovation at WhistlePig.

For WhistelPig customers, like Austin Hedges, of Blast Brewing Co., being able to share all that information with potential buyers has been a game-changer. “I’m about educating whiskey drinkers, and Beyond Bonded makes my job easy due to the secret QR. Nerdy isn’t a bad thing when this bottle is cracked,” he says.

And Meghan Ireland, WhistlePig’s Chief Blender, says tracking all of this information has had additional benefits for the distillers themselves. “Some of it, like soil levels, was also us trying to learn how to be better farmers and to get better yields,” she says. “So some of the information was stuff where we were like, ‘Oh, this will be cool to share with our consumers,’ and to have people have that touch point. But also some of it was to help us do better on our production side.”

And if you think such technology is too expensive for a craft distillery, think again. WhistlePig’s team logs all of this information manually. Then, the company’s in-house digital team builds out the custom website pages per barrel and connects it to the QRs and it goes live from there. “Since everything is connected to one individual barrel, it’s not an updating process except for once a year when we release a new harvest, or a new crop of barrels, and then those go live and into the market,” says McClure.

One company that specializes in QR codebased traceability is the U.K.-based io.tt

“While our U.S. craft footprint is still emerging, we have seen strong uptake in adjacent categories like boutique wine, where producers are using our platform to bring transparency and consumer engagement together,” says Eddy Peters, the company’s business director. “The fact that smaller producers have been able to adopt the same technology as the global players shows how accessible it is.”

Peters says the process is very straightforward. A distiller adds an io.tt QR code or NFC tag to their packaging, most often on the label or closure. Once in place, that code connects to a secure cloud-based record for each bottle or batch. Producers decide what is public, for example, provenance, production details, or tasting notes, and what remains private for compliance, such as batch tracking or supplier information. The same code can then also link consumers to cocktail recipes, loyalty programs, or storytelling that deepens the brand connection.

“We already work closely with existing label printers and converters, so there’s no requirement for new infrastructure. From there, it’s about choosing what you want to deliver, traceability on its own or combined with engagement, loyalty, or sustainability features,” Peters says.

As Nolli of AXTRA sums up, “These trends are transforming traceability from a technical feature into a value-generating asset. And the companies that act now will be the ones shaping the standards of tomorrow.” ■

NAVIGATING UNCERTAIN WATERS

Insights on staying afloat in a difficult economic climate

As the craft spirits community faces one of the most challenging economic climates in its history, CRAFT SPIRITS magazine has been speaking with industry financial and investment experts to offer their thoughts on how to weather the storm, as well as how and when to make tough business decisions. For this edition, we reached out to Charlie Rodman, CMO of alcohol strategic venture

firm No Sleep Beverage for his insight on what investors are looking for, how small producers can best distinguish themselves in the market during these uncertain times and any alternate revenue streams craft distillers should (or should not) be exploring.

CRAFT SPIRITS magazine: Where should distillers be looking for new investors

when it seems many are pulling back? And what are the prospects for bank loans?

Charlie Rodman: Where to access capital will largely depend on the stage of the business; for emerging brands, especially in today’s environment where traditional venture and growth equity funds are pulling back, and where large strategics are prioritizing

Many investors are increasingly focused on profitability and industry stability over growth, leaving angel investors—including friends and family—as some of the most approachable sources of capital in the current market. Because most emerging brands are not yet profitable and operate with negative cash flow, accessing bank loans has become extremely difficult.

profitability while divesting non-core brands, the capital has mainly come from family offices and high-net-worth individuals. Many investors are increasingly focused on profitability and industry stability over growth, leaving angel investors—including friends and family—as some of the most approachable sources of capital in the current market.

Because most emerging brands are not yet profitable and operate with negative cash flow, accessing bank loans has become extremely difficult. When banks are willing to lend, they typically require significant personal guarantees and collateral. Alternative lenders such as asset-based lenders (ABL), factoring groups, and revenuebased financing providers remain active, but their capital comes at higher rates and is usually secured against inventory, receivables, or brand IP.

Below are two tables that demonstrate the challenges facing brands trying to raise capital. The first looks at early-stage venture investment overall (not just in beverage alcohol). It is evident that there is less appetite presently for venture investments, as more stability is sought by investors. The second, looks at fundraising by US craft distilleries, showing how the

INVESTMENT ACTIVITY

number of operating distilleries has increased 2.5 times in less than a decade; meanwhile, the typical investment into these distilleries has been on the decline, dropping about 10% since 2020. That is to say: there is more competition for less capital.

As product differentiation is key in a nowsaturated market, how should distillers approach that? Does it mean exploring new spirits categories (especially if whiskey is the industry’s lifeblood, but there are just too many whiskeys out there)? Does it mean innovative ingredients and processes, and, if so, does that actually resonate with the average consumer?

As investors, when we consider an investment opportunity, we absolutely consider both the competitive set and the exit potential—which means identifying where there are white spaces in suppliers’ portfolios. Before diving into what it means with a more saturated and competitive market, it is worth pausing to note what the acquisition landscape looks like. It is undoubtedly getting more challenged, as acquirers are keenly aware of the challenged environment for beverage alcohol at

the moment. The silver lining here is that we are seeing a lot of sorts of acquiring parties taking an interest in spirits: private equity; historically non-alcoholic food and beverage; beer suppliers; even cannabis companies. In terms of white spaces to fill, this presents a lot more opportunity. But, the types of properties all parties are interested in acquiring is different from even a few years ago, and brands need to be demonstrating a greater level of success and scalability to be considered for acquisition.

In terms of your question about market saturation, you’ve rightly noted that whiskey is probably the most oversaturated product category at the moment—or maybe RTDs, but, so far, RTDs have mostly sustained their momentum. For us, the more important question to ask isn’t about the category a product fits into necessarily, but the consumer need and consumption occasion that product solves for. Does the market need another sourced, $5070, 4-6 year bourbon with no real liquid differentiation and a story based on some historical figure or anecdote with which the public is vaguely familiar? No, I don’t think so. That’s an area that is absolutely oversaturated and now undifferentiated as more brands have tried to

Source: Crunchbase

Crunchbase and Craft Spirits Data Project

signal “craft” without thinking through how they connect and why a consumer should pick them over the competition.

But, even within whiskey, there are tons of opportunities for innovation and there exists plenty of white space in terms of brand relationships with consumers or differentiated consumption rituals. This doesn’t necessarily mean owning distilling assets; it’s fine to source, so long as what lands on the shelf at the end of the day is discernibly different to the consumer than the other options available.

My personal belief is that something like a unique cask finish, mash bill, or grain variety won’t cut it anymore. It is only a very small subset of consumers who understand the ingredients and process that differentiate whiskies in the first place. More than ever, whiskey needs to appeal to consumers emotionally or the product will get lost.

Getting back to the other part of your question about other categories, we at NSB view a lot of spirits preferences as cyclical. Each cycle builds and adapts on what came before—“history doesn’t repeat itself, but it often rhymes,” as they say. We currently live in a time where brands, bars, and stores are so much better able to tap niche interest communities. The question, again, comes down to how they connect and what occasions they target. So, for example, we’re currently very interested in liqueurs and modifiers.

Alongside the whiskey boom has been the craftier, mixological cocktail boom, generally involving much more spirit-forward expressions. We believe there are indicators of a renewed interest in some sweeter or simpler cocktail offerings. But, this time around, consumers are approaching it with the

expectation of high quality, real ingredients— elevating the drink more by the quality of the ingredients than the complexity of the mix.

We’re starting to see loads of liqueurs, aperitifs, and digestifs playing in this space, and we’re starting to see more of these ingredients make their way into drinks. At the same time, we’re seeing consumers want more sessionable drinks as they extend drinking into more parts of the day. It’s a natural fit for liqueurs, but it also opens up entirely new occasions and needs for brands to target, regardless of category.

Should distillers be looking at ancillary products/services (snacks, non-alc)? Offering contract distilling if there’s excess capacity? Renting out the tasting room for private events?

In this question, you’re looking at two distinct types of new lines of business: product innovation and maximizing supply capacity

In our experience, product innovation into different, non-core product categories scarcely works well for brands. Not just within beverage alcohol. It absolutely can work, but it needs to be a clear and sensible extension from the consumer’s point of view. That is, assuming the brand has an identity and position that resonates with their audience, the new product line has to work within that identity and positioning, so that it still fits with consumer expectations from the brand.

For example: a protein bar company starting to drop ship wild-caught frozen cod filets (yes, that’s a real example)? It doesn’t make much sense because the consumer doesn’t associate a fish filet with a grab-andgo packaged snack, even though both are dense sources of protein. On the other hand, Gatorade expanding from sports drinks that replenish electrolytes to introducing grab-and-go protein bars does make sense, because both of these fit within consumers’ conceptions of supplements that assist in attaining peak athletic performance. It matches why the core target engages the brand currently.

Maximizing supply capacity—whether by leasing / contracting production or renting space for non-production-related activities—is a completely different concern and deals principally with augmenting cash flows from existing assets. In general, and particularly in difficult macroeconomic periods, this is advisable, so long as it does not inhibit the functioning of the core business.

Though brand owners should recognize this for what it is: an augment to cash flow, as I’ve

said. When a potential investor or acquirer assesses the business, these revenues will not be treated the same as brand sales, as they are not “core” operations of the business, nor are they considered scalable revenue streams.

Should we consider pulling out of certain underperforming markets and retrenching within our own back yard?

It is not possible to give any universal recommendation on whether a brand should reinvest in a market or retrench. With that being said, I can say that we see altogether too often brands overextending themselves too early or thinking that opening a new market to unlock those revenues can be a salve for an existing market that is stalling. There are exceptions to every rule, but this is rarely the right approach in our experience.

When assessing whether to exit a market, the first questions the brand should ask are:

1. Why did we enter this market? What evidence and indications did we have from what worked in successful markets that gave us the confidence to come here? And now that we’re here, why is it not working out the way we had expected?

2. Are we able to invest enough to support this market? Does supporting this market prohibit us from sufficiently investing in our core market(s)? To be clear, when we say support, we mean both in terms of sales and marketing.

If it is intended to be a growth market, the brand should ensure that there are sufficient resources allocated for the brand to thrive, with an emphasis on brand-building “pull” marketing that can create momentum over time.

At NSB, we have minimum monetary and staff investment targets per market per year for our brands. If they are not able to ensure the capital exists to meet the investment minimum to grow that market, we advise them to refrain from expanding.

The brand should only be in as many markets as they are able to adequately and consistently support. It is more valuable to drive the same volume from fewer territories than more. Our unofficial motto, and frequent guidance here, is “deepen before you broaden.” If markets are underperforming, it is key to understand why that’s the case. From the investor’s perspective, we would rather see a brand retrench, limit their footprint, and start gaining momentum in a core market(s), than to see them pick up the same volume from many PODs across a smattering of markets. ■

THE SPEAKEASY COLLECTION

THE SECRET CRAFT LINE

Inspired by the clandestine bars that flourished in the United States during Prohibition. BOTANIC, OSLO APOTHEK and MIXOLOGIST designs blend well with the era’s many Apothecary Shops. Preview the rest of the collection featuring:

•The Clandestine Factory - Distinctive punts and squared beveled edges.

•The Euphoric Bar - Curvacious and rounded iconic and timeless.

•The Gatsby House - Sophisticated details and Art Deco accents with a contemporary twist.

FIND OUT MORE ABOUT THE COLLECTION

A LEAP INTO BRANDY BLENDING

Earlier this year, we featured the insights from a number of whiskey makers on their respective blending processes. This time, we turn our attention to another barrel-aged spirit, albeit one that doesn’t enjoy the same spotlight as its grain-based cousin: brandy. Specifically, we asked Mark Beres, president and CEO of Flying Leap Vineyards and Distillery in Elgin, Arizona, about his own best blending practices. Beres co-founded Flying Leap with friends and fellow U.S. Air Force Academy alumni Mark Moeller and Tom Kitchens in 2010, initially focusing solely on winemaking before branching out into distilling in 2016. If there’s one thing Beres knows, it’s the nuances of grapes, all the way from the vine, to the barrel, to the bottle.

CRAFT SPIRITS magazine: When it comes to blending brandy for a final release, what have been some of the biggest lessons you’ve learned?

Mark Beres: Since 2018, we’ve been blending grape brandies and grappas (invecchiatas— cask aged grappa) made exclusively from Ugni Blanc wine grapes grown and hand-harvested from our Block 3 vineyard in southeastern Arizona’s Kansas Settlement region about 90 minutes east of Tucson. The process always starts with selecting the right barrel lots, then tasting and writing detailed notes on each sample. We blend for complexity

above all—depth of flavor is the goal. Because we age our brandy at 72% ABV, it comes out of the barrel hot, so we’ve learned that cutting in 10–15% increments is the best way to reveal the nuances we’re looking for. Oak aging is everything in brandy, and there’s simply no substitute for time. At the 10-year mark, a brandy is a profoundly different spirit than it was just two to four years earlier, with layers of aroma and flavor that only patient cellaring can deliver.

Is there a significant difference in the process/technique of blending brandy vs. whiskey (or other spirits)?

There is, and it derives from the higher barrel proof of fruit spirits. Aging fruit brandies (such as grape-based eaux-de-vie) at a higher proof, around 72 percent ABV, is essential to preserving the spirit’s delicate character. Fruit distillates carry fine, volatile aromas and flavors—floral notes, fresh and dried fruit tones, and subtle earthy undertones—that can be lost if the spirit is aged at too low a strength. The higher proof helps concentrate these volatile compounds while slowing the rate of oak extraction, allowing the natural fruit essence to remain at the forefront. It also encourages a more gradual integration of gentle spice, tannin, and structure from the cask, resulting in a bright, elegant, and layered spirit. In contrast, whiskies—distilled

from grains—are inherently more robust, with heavier congeners and a deeper flavor base. They are typically barreled at lower strengths (we age ours at 58% ABV), to promote faster integration with oak, enhance sweetness, and round out grain-derived flavors. The lower proof in whiskey aging allows caramelized wood sugars from heavily charred American oak to meld quickly with the spirit, producing a rich, full-bodied profile. In short, high-proof brandy aging safeguards finesse and aromatic complexity, while lower-proof whiskey aging amplifies warmth, depth, and sweetness.

What are the key tools and techniques you use when blending?

Our senses and our notes! We begin with a careful selection of barrels in our cellar, drawing samples from each one that we think has the potential to contribute to the final profile. Every sample is tasted and evaluated in a quiet, neutral setting, and we keep detailed tasting notes describing aroma, palate, mouthfeel, and finish. These notes become our guide during the blending process, helping us identify which barrels bring fruit, which offer structure, and which add spice or complexity. We use graduated cylinders and pipettes to measure precise proportions during bench trials, allowing us to experiment with different ratios on a small scale before committing to the final

Flying Leap Vineyards and Distillery’s Mark Beres takes us inside his brandy blending process.

blend. We even warm our brandy samples to enhance the bouquet during testing. Glass beakers and sample bottles are essential for holding trial blends, which we taste multiple times over several days to assess integration and balance. Once the ideal combination is identified, the blend is scaled up, often with a resting period to allow the components to marry fully before bottling. This process combines both technical precision and sensory intuition, ensuring each blend is true to our vision and style.

Where does proofing factor into your blends?

We always create and evaluate our bench trials at the target bottling strength, because proof has a direct impact on how aromas and flavors present themselves in the glass. A spirit that tastes balanced at cask strength can shift noticeably once reduced, with certain notes becoming more prominent while others recede. By proofing trial blends early, we ensure we are judging the same spirit our customers will eventually enjoy. Once we scale up to production volume, we reduce the spirit gradually, often in stages over several days or weeks, to allow the alcohol and water to integrate naturally. This slow proofing helps maintain clarity, stability, and a harmonious mouthfeel. In the case of brandy, where we work with delicate fruit character, proofing is handled with particular care to preserve aromatic intensity and avoid muting the fine nuances that define the style.

What are some of the biggest challenges related to blending brandy?

Preserving the delicate fruit character that defines the spirit. Grape-based eaux-de-vie carry fine aromatic compounds that can be easily overshadowed if the blend leans too heavily toward barrels with dominant oak, spice, or tannin. Achieving harmony between the natural fruit expression and the structural elements from the cask requires a careful hand and precise proportioning. Another challenge is the variability between barrels; even when filled on the same day with spirit from the same distillation, each cask can develop differently depending on grain tightness, toast level, storage position, and subtle environmental factors. Balancing these differences to create a cohesive, consistent profile takes patience and a disciplined tasting process. High-proof maturation adds complexity as well—managing alcohol integration without losing aromatic finesse demands slow, measured adjustments

during proofing. Finally, brandy blending often requires resisting the temptation to overcomplicate the final product; too many competing components can blur the clarity of the fruit, so knowing when to stop is as important as knowing how to start.

Describe your blending process, using a recent release as an example.

For our latest VSOP brandy, we blended select barrels from 2016, 2017, and 2018, all distilled from Grenache and Marsanne grapes grown in our Blocks 1 and 2 vineyards. Each lot was fermented and distilled as a full grape slurry of juice, seeds, skins, and stems—a traditional method we used until 2019—which gave the spirit extra depth, texture, and complexity.

We eventually abandoned this technique because of the intense labor it required, but the brandies made this way are truly special. Over time, each barrel developed its own character, from bright and floral to rich and spicy. We spent days tasting, mixing, and fine-tuning until we found the perfect balance. Once the recipe was set, we blended the casks together, slowly proofed the spirit down to bottling strength, and let it rest so the flavors could fully marry. The result is a smooth, elegant brandy that reflects both the character of our vineyards and the layered richness gained from years in French oak.

Is there anything you wish you’d done differently or have there been any

happy accidents that turned out to be something great?

While there’s nothing in our most recent brandy blending that we’d go back and change, we did have one memorable “happy accident” during the process. As we were identifying barrels of brandy for the VSOP blend, we came across a cask that had been quietly aging in the barrel house for a decade. It turned out to be a vodka we had put into one of our brandy casks many years ago and then completely forgotten about. Over 10 years, the spirit had transformed into something remarkable, picking up subtle color, aroma, and flavor from the oak. It wasn’t part of the brandy blend, but it was a fun and unexpected discovery that added a little extra excitement to the work of building the release. Sometimes, the barrel house holds surprises that remind you just how unpredictable—and rewarding—this craft can be.

How many different barrels/ages go into a specific blend?

Depends of course on production needs, but we generally blend in 1,000-liter batches, so 8 to 12 casks is usually the number we take from the cellar when we produce a brandy. ■

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FIVE WATCHOUTS FOR SPIRITS LABELS

The key regulatory requirements to keep an eye on when reviewing your labels

BY MAGGIE BOYD

Reviewing distilled spirits labels is always exciting. You can see what’s coming to market before anyone else. As part of my role as a senior compliance specialist, I regularly review labels for clients. No one wants TTB to reject a label or request a correction, especially for something that could have been caught before submission. To help in your initial design, here are a few watchouts to consider.

The TTB reviews all mandatory information, much of which can be found in an easy-toread format in the TTB Spirits BAM manual (Beverage Alcohol Manual | TTB: Alcohol and Tobacco Tax and Trade Bureau). If something is unclear, always check the regulations in

the 27 CFR. However, I find the BAM to be a helpful resource when reviewing labels. In addition, always remember the following:

Type Size Requirements

Although the TTB does not review the type size for every mandatory piece of information on the label, the TTB still has regulations regarding the type size of all mandatory information (27 CFR § 5.53). It is the responsibility of the submitter to ensure that all type size requirements have been met. TTB will comment and send back the label if the mandatory information is not legible and appears too small.

QR Code and website addresses

If you have a QR code or website address on your label, it is your responsibility to ensure that all information linking to the code/website remains in compliance, as it is considered part of the label. Reviewing 27 CFR Part 5 Labeling and Advertising of Distilled Spirits will help to better understand the rules and regulations. Please note that each state has rules and regulations relating to labeling and marketing, and we are only referencing federal in this article.

Caloric and Carbohydrate Claims

This mostly applies to ready-to-drink spirits

products. If you decide to make any caloric and/or carbohydrate claims on the label (e.g., relating to calories, sugar, carbohydrate claims), a Serving Facts Statement or Statement of Average Analysis is required. For specific Average Analysis/ Serving Facts information that is required to appear on labels, please refer to TTB Rulings 20041 and 2013-2. There are other Rulings that pertain to calorie and carbohydrate claims; however, the two referenced above contain specific information relating to how each panel must be presented on the label.

Truthful and Accurate Statements

We all love creative romance copy on the label. Just be sure all claims and statements are truthful and accurate. Many statements are hard to confirm; for example, “Voted Best Drink of Summer.” Therefore, it is very important to ensure the submitter has evidence to show that all claims are truthful and accurate. Also, if your product requires formula approval and you make a claim regarding any ingredients in the formula, if the TTB finds any inconsistencies, they will return the label for correction. As such, it is good practice to ensure that your statement is truthful and accurate, and you can support the claim, as no one wants a lawsuit based on inaccurate or misleading label claims.

State Refund Values

Let’s say you currently only distribute/sell in one state, and that state doesn’t have refund values. If you plan on moving into new states in the near future, you might want to consider whether that state has any refund values that must be placed on the label. In addition, California requires specific language (as do most recycling states) regarding the recycling information that must be placed on the label and where it must be placed.

FDA versus TTB Labels

While this applies to beer (defined under 27 CFR § 25.11) and wine (under 7%) labels, we regularly hear from clients, “well we compared labels in the market and other labels show the format in this type.” Please note that the FDA regulates these labels, and as such, there are different requirements for these types of products. As such, when comparing labels, for example, a spirits ready-todrink label and a beer seltzer, there will be different requirements (e.g., nutritional fact panel) as they are each regulated by different federal agencies. ■

Maggie Boyd is Senior Compliance Specialist at Malkin Law PA. She has over a decade of experience in the alcohol beverage industry. This article is for information and education only and is not specific legal advice.

ABOUT US

Park Street helps emerging and established alcoholic beverage companies build and manage successful brands by leveraging technology solutions, delivering exceptional service, and utilizing Park Street’s scale advantages

OUR SOLUTIONS

The Park Street Advantage

Park Street invests heavily in AI-driven systems to streamline importing, distribution, logistics, and back-office operations and provide suppliers a costeffective, compliant, and secure routeto-market platform

Direct-to-Retail

In select U S markets (FL, NY, NJ, CA), Park Street provides a route-to-market directly to retailers, including restaurants, bars, liquor stores, big-box chains, and more This distribution model is attractive to both established and emerging brands

Compliance Management

Park Street offers a full suite of turnkey compliance set-up and management services to help U S and non-U S alcoholic beverage companies rapidly access U S and EU markets and operate in adherence with all applicable alcoholic beverage laws and regulations

port Solutions

Street s export solutions include housing, logistics management, atory compliance, order fulfillment, cing, insurance, tax and duty backs, and customer service

THE HEART OF THE HEARTLAND

In July, 20-plus expert judges from across the industry converged on Westfork Whiskey Co. in Westfield, Indiana to judge the fifth biennial Heartland Whiskey Competition, sponsored by state corn boards and facilitated by ACSA. Check out the full report on the top medalists on page 18. Thank you again to West Fork for hosting and for all of the judges whose expertise made the competition a success. And congratulations to all of the medalists and honorees!

SOME NEW TALES TO TELL

Tales of the Cocktail 2025 featured brand showcases, single malt tasting events (pictured, right, with representaives of Westland Distillery, Virginia Distillery Company and Balcones Distilling guiding attendess through a pairing dinner), and an in-depth education program exploring everything from sensory science to the future of the hospitality industry. Oh, and, of course, there were plenty of parties, including one that transported attendees into outer space. The next Tales of the Cocktail is slated for July 19-24, 2026 in New Orleans.

An internship experience that is a STEP above the rest.

Partnering with member distilleries and wholesalers throughout the United States, we provide a comprehensive training program and provide job exposure for those of different races, color, national origins, genders, and sexual orientations.