Craft Spirits November/December 2024 by americancraftspirits

CRAFT SPIRITS

DISTILLING DESTINATIONS THE GEM STATE’S GEMS

ACSA MEMBER SPOTLIGHTS 291, WEST FORK & STAR UNION

THE STIR REPORT

WE UNVEIL OUR COLLECTION OF ALL THINGS SIGNIFICANT, TRENDING, INNOVATIVE AND REVELATORY ACROSS THE INDUSTRY

Getting to Know

ACSA Member Producers

Profiles on 291 Colorado Whiskey, West Fork Whiskey Co. and Star Union Spirits

Although small in number, Idaho distilleries showcase homegrown ingredients worth savoring. BY

JOHN HOLL

An Essential Guide to What’s Now and What’s Next in Craft Spirits

BY JEFF CIOLETTI, ANDREW KAPLAN AND JON PAGE

MAESTRO

CRAFT SPIRITS MAGAZINE

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

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

SENIOR EDITOR | Jon Page, jon@americancraftspirits.org

ART DIRECTOR | Michelle Villas

MEDIA SALES REPRESENTATIVE | Annette Schnur, sales@americancraftspirits.org

CONTRIBUTORS | Lew Bryson, John Holl and Andrew Kaplan

AMERICAN CRAFT SPIRITS ASSOCIATION

EDUCATION MANAGER | Kirstin Brooks, kirstin@americancraftspirits.org

DIRECTOR OF MARKETING & MEMBERSHIP | Anna Klainbaum, anna@americancraftspirits.org

ADMINISTRATIVE ASSISTANT | Albab Melaku, albab@americancraftspirits.org

DIRECTOR OF MEETINGS & EVENTS | Stephanie Sadri, stephanie@americancraftspirits.org

ACSA ADVISORS

STRATEGIC COMMUNICATIONS | Alexandra S. Clough, GATHER PR LEGAL | Ryan Malkin, Malkin Law, P.A.

PUBLIC POLICY | Jim Hyland, The Pennsylvania Avenue Group STATE POLICY | Michael Walker, The Walker Group, LLC

ACSA BOARD OF DIRECTORS, 2024-2025 PRESIDENT | Kelly Woodcock, Westward Whiskey (OR) VICE PRESIDENT | Amber Pollock, Backwards Distilling Co. (WY) SECRETARY/TREASURER | Jeff Kanof, Copperworks Distilling Co. (WA)

EAST

Jordan Cotton, Cotton & Reed (DC)

Greg Eidam, Sugarlands Distilling Co. (TN)

Becky Harris, Catoctin Creek Distilling Co. (VA)

Adam Polonski, Lost Lantern Whiskey (VT)

Colin Spoelman, Kings County Distillery (NY)

Jaime Windon, Windon Distilling Co. (MD)

EX OFFICIO

Jessica J. Lemmon, Cart/Horse Distilling (PA)

CENTRAL & MOUNTAIN

Tom Bard, The Bard Distillery (KY)

Amber Pollock, Backwards Distilling Co. (WY)

Phil Steger, Brother Justus Whiskey Co. (MN)

Olivia Stewart, Oxbow Rum Distillery (LA)

Mark A. Vierthaler, Whiskey Del Bac (AZ)

Thomas Williams, Delta Dirt Distillery (AR)

ACSA PAST PRESIDENTS

CRAFT SPIRITS MAGAZINE EDITORIAL BOARD

PACIFIC

Lucy Farber, St. George Spirits (CA)

Jeff Kanof, Copperworks Distilling Co. (WA)

Kelly Woodcock, Westward Whiskey (OR)

ACSA PAC

Jordan Cotton, Cotton & Reed (DC)

Lew Bryson, Alexandra S. Clough, Sly Cosmopoulos, Kamilah Mahon, Prof. Dawn Maskell, Adam Polonski and Teri Quimby

For advertising inquiries, please contact sales@americancraftspirits.org For editorial inquiries or to send a news release, contact news@americancraftspirits.org

Bring your team and join producers and vendors for the nation’s premier gathering of craft spirits professionals.

Don’t miss:

• +200 Expo Booths

• Distillery 101 Course

• Tucson Distillery & Agave Gardens Tour

• 5K Spirit Stride Fun Run & Walk

• Awards Ceremony Luncheon

• Opening Night Pickleball

• Craft Spirits Grand Tasting

*Some events require additional registration.

EARLY BIRD RATES

STIR’d, Not Shaken

This time of year is full of traditions, so we thought we might try to create one of our own here. In this issue, we’re pleased to introduce The STIR Report, something we’re hoping will become a popular year-end feature covering all things Significant, Trending, Innovative and Revelatory affecting every facet of the craft spirits community. As the acronym suggests, it’s a showcase of events, product developments, supplier services, equipment ingredients, packaging cocktail and bar concepts, regulatory and legislative priorities and anything else that’s making a stir, for better or worse, in our industry. Senior editor Jon Page, regular contributor Andrew Kaplan and I pondered, debated and compiled a wide array of items for this inaugural edition, which extends through many of CRAFT SPIRITS magazine’s typical departments. And a tip of the hat to art director Michelle Villas for making the feature visually pop. We’d love to hear your feedback on The STIR Report and if you have any trends we should be keeping our eyes on for next year’s installment.

While we’re talking about impactful events, we, at ACSA, would like to toot our own horns for a minute at the conclusion of one of our busiest autumns ever, as far as in-person events are concerned. It began with September’s Legislative Fly-In, continued in October with the judging for our American Craft Spirits Competition in early October (thank you again to Cotton & Reed in Washington, D.C. for hosting our 30 acclaimed judges), and culminated with our second annual American Craft Spirits Festival in Chicago at Binny’s Beverage Depot’s epic Lincoln Park location. Consumers, bartenders and other select members of the trade kept the hall packed for five hours as they sampled the latest and greatest from 40 of our country’s top small distilleries. Every attendee received a copy of this year’s official festival cocktail book, featuring recipes from most of the participating distilleries and produced by the team here at CRAFT

SPIRITS. We still have some copies available, so drop us a line if you were unable to attend.

We’re looking forward to growing the festival in future iterations. But before that, take a look at the extensive visual recap in the Snapshots section, where you’ll also find some highlights from October’s competition judging. We’ll also be updating our YouTube channel with a Craft Spirits TV video from the Chicago festival, so stay tuned for that.

And the best, as they say, is yet to come, as we countdown to the next ACSA Convention and Expo, March 10-12 in Tucson, Arizona. That’s where we’ll announce the medalists of the aforementioned Competition, as well as those for our Fifth Annual Craft Spirits Packaging Awards. (If you’re reading this by the first week of December, there’s still time to get your packaging entries in!) There are many other happenings throughout 2025 that I’m not allowed to publicly talk about quite yet. As always, keep watching this space.

We’re grateful that you’ve spent the past year with us and excited to spend the next one with you as well!

And now, it’s glass-raising time: Cheers to 2025, and may our industry always thrive! ■

Jeff Cioletti Editor in Chief

Lew Bryson has been writing about beer and spirits full-time since 1995. He was the managing editor of Whisky Advocate from 1996 through 2015, where he also wrote the American Spirits column, and reviewed whiskeys. He is currently a Senior Drinks Writer for the Daily Beast, and also writes for WhiskeyWash.com, American Whiskey and Bourbon+. He is the author of “Tasting Whiskey” (Storey Publishing, 2014), a broad survey of the whiskeys of the world, their history and manufacture. He has also written four regional brewery guidebooks.

John Holl is a journalist covering the beer industry. He’s the author of several books including “Drink Beer, Think Beer: Getting to the Bottom of Every Pint” and “The American Craft Beer Cookbook.” He is the co-host of the podcast Steal This Beer, and his work has appeared in The New York Times, The Washington Post, Wine Enthusiast and more. John has lectured on the culture and history of beer and judged beer competitions around the world.

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.

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.

Michelle

Andrew

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

After a decade-long journey of discovery, Montpelier, Vermontbased Caledonia Spirits, creators of the award-winning Barr Hill Gin, recently introduced Phyllis Whiskey, a Vermont rye whiskey. The launch of the first Phyllis & Her Walk in the Woods experimental collection marks the distillery’s venture into whiskey production, building on its award-winning reputation for exceptional gin.

Every drop of Phyllis Rye Whiskey is made using 100% Vermontgrown organic grains, reflecting the company’s “Landcrafted” mission to reconnect cocktail culture to agriculture.

The first two expressions in the collection include the 100-proof Double Oaked Rye Whiskey and the 100-proof Port Cask Finished The Double Oaked Rye is a blend of some of Caledonia Spirits’ oldest, most complex rye whiskey with some of its favorite newer barrels, finished in used Moscatel wine and ex-Rye barrels to create a complex and well-balanced rye whiskey. The Port Cask Finished is an adventurous iteration of Phyllis Whiskey finished for nine months in a Port wine barrel.

Portland, Oregon-based Westward Whiskey celebrated its 20th anniversary with the release of Westward Whiskey Milestone Edition No. 2 – A Discovery of Spice. As a follow-on to last year’s inaugural release, the 97-proof Edition No. 2 reflects an unrivaled expression of spice, one that highlights Westward’s journey thus far while setting the tone for many iterations to follow.

Westward has invested two decades now pushing the traditional boundaries of whiskey making to constantly elevate what American Whiskey can be. Milestone is the pinnacle of this effort. By reimagining Old World winemaking and distilling techniques through the lens of its American Whiskey, Milestone is the direct expression of Verum Factum, their ‘maker’s knowledge’ gleaned over two decades as whiskey makers.

Milestone is raised from whiskey personally drawn by master blender Miles Munroe from a 21-barrel Solera system created exclusively for this annual offering. Used for centuries by European wine makers, the meticulous Solera method allows Westward to continuously age and blend some of its oldest and most precious whiskies with rare cask types, creating even more complex flavors in the process.

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.

Seattle-based 2BAR Spirits recently announced the release of the 128-proof 2BAR 6 Year Single Barrel Bourbon. “Aged for six years in a 30-gallon charred new American white oak barrel, the extended maturation in our newest release allowed the whiskey to develop a truly unique character, as the oak imparted depth and sophistication to the already complex grain bill of all 2BAR Bourbon,” said 2BAR founder Nathan Kaiser. “The result is a stunning richness in both color and flavor.”

Barrell Craft Spirits of Louisville, Kentucky, has launched the fourth offering in its Barrell Bourbon Cask Finish Series: Ice Wine. For the newest expression, the BCS blending team created a blend of Indiana (5, 6, 7, 8, 9, and 11-year), Kentucky (5 & 8-year), Tennessee (9 & 15year), and Wyoming (9-year) bourbon whiskeys featuring multiple mashbills. The blend was then further matured in Ice Wine casks and bottled at cask strength (106.52 proof) in Kentucky with a derived mashbill of corn (71%), rye (24%), malted barley (4%), and wheat (1%).

Astraea Gin has announced the release of Astraeus, what it calls “a truly one-of-a-kind” single malt gin distilled from 100% malted barley. As the latest addition to Astraea’s award-winning portfolio, the 115-proof Astraeus, dubbed “Desert,” joins the ranks of Ocean, Mist, Meadow and Forest, yet offers something entirely different: a rich union of two ancient spirits— whiskey and gin.

Adairville, Kentuckybased B. H. James Distillers announced the launch of the new whiskey brand Burton James Uniquely American Bourbon and the release of Burton James Uniquely American Whiskey: Five-Tool Player. The new Burton James Bourbon is a blend of 7-, 8-, and 9-year-old bourbon whiskeys from Indiana and Tennessee and bottled at 106.5 proof. Burton James Whiskey: Five-Tool Player is 116 proof.

Columbus, Ohio-based XXI Martinis announced that its limited-edition Chocolate Peppermint Martini is hitting shelves in time for the holidays, and it released 100-mL bottles of its other martini flavors for adult stocking stuffers or a party on-the-go during holiday travel.

In honor of its 10th anniversary, Casper, Wyomingbased Backwards Distilling Co. released two limitededition whiskeys and hosted a week of themed events. The whiskey releases include a 100-proof Rye Whiskey Finished in Orange Liqueur Barrels and the 120-proof Islay Cask Edition, which is a straight bourbon whiskey finished in a Scotch whiskey barrel.

FEW Spirits of Evanston, Illinois, recently announced that for the first time three of its collaborations with some of modern rock’s biggest names are available in a single collection.

The FEW Spirits Icons of Rock Collection features Motor Oil Whiskey, the brand’s collaboration with indie darlings Black Rebel Motorcycle Club; All Secrets Known, released in partnership with Seattle grunge legends Alice In Chains; and The Smashing Pumpkins Bourbon, which sees FEW team up with its Chicagoland neighbors, The Smashing Pumpkins.

Brooklyn, New York-based Widow Jane Distillery unveiled its 99-proof Black Opal, the oldest whiskey in the brand’s history. A limited release on strict allocation, it is an artful blend of rare bourbons, each aged for a minimum of 20 years. The liquid took on an extended finish in casks raised from prized, old-growth Mizunara oak.

Arvada, Coloradobased Talnua Distillery is launching its philanthropic wing, named “The Acorn Project: a Talnua Initiative,” and its first release will support Root Shoot Malting and Olander Farms, as the family farm recently endured a hail storm that destroyed over 500 acres of crops. The release is a 6-year-old Bottledin-Bond Single Barrel whiskey.

West Grove, Pennsylvania-based Copper Bonnet Distillery announced the debut of its new line of ready to drink (RTD) canned cocktails. The new RTD line features two signature seasonal flavors that capture the essence of the sea. At 7% ABV, Spiked Tea is a refreshing blend of black tea with a bright twist of yuzu and gin. And at 5.5% ABV, Cran-Fizz is a delightful mix of cranberry, real cinchona bark, and a touch of fizz..

Milwaukee-based Central Standard Craft Distillery recently introduced Wisconsin’s first locally distilled bourbon creams: Apple Bourbon Cream and Cherry Bourbon Cream. Both releases are 46 proof, and it marks Central Standard’s entry into the liqueurs market.

Hudson Whiskey is launching its newest limited-edition innovation: Hudson New York Rye Whiskey Calvados Cask Finish. This Empire Rye-certified release captures the essence of autumn in New York with a meticulously crafted spirit that promises to elevate the standard of rye whiskey with a unique and refined character.

Lexington, Kentucky-based Town Branch Distillery, the main distilling arm of Lexington Brewing & Distilling Co., announced its latest full-time whiskey: the 104-proof, non-chill filtered Kentucky Straight Whiskey. The whiskey is a meticulously crafted blend of four distinct Kentucky Straight Whiskeys: Bourbon Whiskey, Wheated Bourbon Whiskey, Double Oak Whiskey, and Rye Whiskey.

Lexington, Kentucky-based RD1 Spirits is proud to announce its first limited release, a 10-year Kentucky Straight Bourbon Whiskey Finished in Brazilian Amburana Wood at cask strength, 117.78 proof.

Lawrenceburg, Kentucky-based Larrikin Bourbon Co.—formerly named Lawrenceburg Bourbon Co.—recently debuted its inaugural Bottled in Bond Kentucky Straight Bourbon Whiskey

The 8-year-old whiskey is the first release for Larrikin Bourbon since its evolution from the Lawrenceburg label.

Saratoga, Wyoming-based Brush Creek Distillery announced a limited-release Straight Bourbon Whiskey in partnership with Purdue for Life Foundation, an organization that helps Purdue students and alumni stay connected and give back. Brush Creek Ranch was founded by Purdue University alumni Bruce and Beth White, and this bourbon is a tribute to the White family’s ongoing support of Purdue.

Hoste Cocktails announced the release of the 2024 edition of the Gold Fashioned, the brand’s limited-edition take on the Old Fashioned. This year’s blend continues Hoste’s tradition of innovation, pairing 9-year Kentucky bourbon drawn from highly sought hazmat barrels and finished in Oloroso sherry casks for six months—a first for the Gold Fashioned—with 10-year and 6-year Indiana straight rye whiskies.

With the release of their Fall 2024 Collection, Vergennes, Vermont-based Lost Lantern is making a statement, challenging the misconception that whiskey from newer American distilleries is always young. The new collection, featuring a 10-year-old bourbon, two 10-year-old ryes, and a nearly 10-year-old American single malt, highlights distilleries that have invested in long-term aging.

Cathead Distillery of Jackson, Mississippi, announces the launch of Hoodoo Espresso, a 60-proof, readyto-serve espresso martini. Created by spirits industry veteran and Cathead co-founder Richard Patrick, the recipe includes just three premium ingredients— Cathead Vodka, direct trade coffee sourced from Louisiana- and Mississippi-based Northshore Specialty Coffee, and Demerara sugar.

Troy, Michigan-based Shankar Distillers’s craft spirits portfolio is growing with a new premium tequila brand, 900 Grados, available in Blanco, Reposado and Añejo varieties, just in time for holiday celebrations and gift giving. Shankar Distillers’s founder Varchasvi Shankar says the tequila is produced in partnership with a tequilera in Jalisco, Mexico.

Rolling Fork Spirits announces the return of an iconic bourbon brand with roots going back to 1911 and not seen on retail shelves in years: Bourbon de Luxe. First created in the early 1900s by a Fort Worth, Texas-based whiskey merchant named Milton Eppstein, Bourbon de Luxe is now being brought back as a super-premium, 119-proof Kentucky straight bourbon by the founders of Rolling Fork Spirits, Turner Wathen and Jordan Morris.

New Orleans-based New Dawn Distilling introduces its latest offering, a sophisticated 10-year New York Wheat Whiskey. This new expression is the second addition to the New Dawn Distilling collection, following the successful inaugural six-year New York Bourbon in June.

Memphis, Tennessee-based Blue Note Bourbon has launched a limited-release, 115.7-proof Honey Bourbon Cask American oak barrels used for finishing were repurposed to produce delicious, barrel-aged honey. The team then returned the whiskey, which was aged for a minimum of three years, to the honey-infused casks for another round of aging to create a distinct and harmonious profile.

Milam & Greene Whiskey of Blanco, Texas, introduced the 130-proof Barn Owl Single Barrel Bourbon, the fifth cask-strength whiskey in its 2024 Wildlife Collection. This year’s Wildlife Collection theme pays tribute to the beauty of the wild birds that are spotted throughout Texas, and proceeds benefit the Texas Parks and Wildlife Foundation.

New Tripoli, Pennsylvania-based Eight Oaks Farm Distillery released a new Veterans Cut—a Bottledin-Bond Veterans Cut Rye Whiskey. This 100-proof Veterans Cut Rye joins the Farm Reserve Line, which also features Eight Oaks’ Veterans Cut Bourbon. This latest release is a blend of four barrels, barreled on Sept. 1, 2020, at Eight Oaks Farm Distillery.

Frankfort, Kentucky-based J. Mattingly 1845 Distillery released its fifth edition Combat Infantry Badge (CIB) Bourbon at 127 proof. The distillery has donated a portion of the sales of every CIB bottle to a militaryrelated nonprofit. The recipient of the fifth edition release is Blue Skies for the Good Guys and Gals Warrier Foundation, whose mission is to honor veterans, wounded warriors and the families of fallen heroes.

The Honorable Distillery of Marquette, Michigan, has released its special edition Joulupukki Christmas Whiskey. This spirit is named after the Finnish Santa, otherwise known as Joulupukki. The 86-proof whiskey uses locally-sourced Olson Brothers Sugar Bush Maple Syrup and Mulling Spices. The remaining high proof of this straight rye whiskey allows the classic rye flavors of pepper and spices to come through while tempered with a slight sweetness of local maple syrup making it very festive for the holidays.

Edelbrand Pure Distilling of Marthasville, Missouri, announced the release of the 94-proof Urban 6-Row New World Gin, a limited-edition gin commemorating its 10th anniversary. This milestone release—the distillery’s 10th unique product—celebrates Edelbrand’s commitment to the quality, precision, and craft found in each of its spirit creations.

Sausalito Liquor Co. of Sausalito, California, has partnered with TCHO, a craft chocolate maker based in Berkeley, to build the limited-edition Unsinkable Chocolate Liqueur. The 48-proof liqueur features cacao nibs TCHO sources from Ghana. These same nibs are used in one of TCHO’s most successful chocolate bars, “Holy Fudge.”

Stoll & Wolfe Distillery of Lititz, Pennsylvania, is proud to present the latest offering in its rare Rosen Rye expression. The Stoll & Wolfe 4-Year Single Barrel Rosen Rye, bottled at 106.5 proof, is non-chill filtered and limited to just 220 bottles priced at $120 each. It is available now in Pennsylvania and nationwide online.

Spirit Hound Distillers of Lyons, Colorado, announced the release of its Sherry Cask-Finished American Single Malt Whisky, its rarest release to date. The 100-proof spirit was finished in Romate Sanchez Winery Palo Cortado Sherry casks, imparting bright notes of sherry on the nose as well as rich traces of raisin and dark dried fruit to taste.

Wood’s High Mountain Distillery of Salida, Colorado, released its oldest expression yet to coincide with its 13th anniversary. This 90-proof spirit, the third installment in its Distiller’s Reserve program, is a 10-year-old edition of its flagship Tenderfoot American Malt Whiskey that was barreled on August 14, 2014.

Atlanta Cocktails

Author: Trisha Pintavorn

Publisher: Cider Mill Press

Release Date: Dec. 3

This spirited collection presents 100 exclusive recipes from Atlanta’s most renowned bars. From the classic Old Fashioned to modern concoctions, these signature recipes embody the unique charm of Southern hospitality. With more than 100 recipes and dozens of bartender profiles, you can drink like a local wherever you are. This book is broken down by neighborhood, so you can find the best bars and finest signature creations that Atlanta has to offer.

The Curated Board: Inspired Platters & Spreads for Any Occasion

Author: Bebe Black Carminito

Publisher: Harry N. Abrams

Release Date: Sept. 3

“The Curated Board” elevates the art of composing delicious smallbite meals. From family breakfast and afternoon tea to date night and game night—or your tasting room— food stylist Bebe Carminito presents 28 themed boards and platters with more than 65 effortless recipes and suggests perfect pairings along with styling tips for optimal presentation. With a diverse array of platters from culinary influencers celebrating their gastronomic heritage, this book invites you to create spreads for all your special occasions.

Malört: The Redemption of a Revered and Reviled Spirit

Author: Josh Noel

Publisher: Chicago Review Press Release Date: Sept. 3

Author and beer expert Josh Noel unpacks the uniquely American tale, equal parts culture, business, and personal relationships—involving secret love, federal prison, a David vs. Goliath court battle, and, ultimately, the 2018 sale of Jeppson’s Malört, which made Pat Gabelick, a 75-year-old Chicago woman who spent much of her life as a legal secretary, into an unlikely millionaire.

The Official Yellowstone Bar Book

Author: Lex Taylor and Nathan Gurr

Publisher: Adams Media Release Date: Nov. 26

Drink like a Dutton—whether that’s a Dutton from 1883, 1923 or the flagship show, “Yellowstone”—with drinks straight from and inspired by all three hit series. This bar book includes easy-to-follow recipes, images of the drinks, and additional insights every fan will love.

ASHEVILLE DISTILLERIES PUSH TOWARD RECOVERY AFTER HURRICANE HELENE

Two months after Hurricane Helene wreaked havoc across the Southeast, distilleries in western North Carolina—where the storm hit hardest—are taking small steps towards recovery.

In late September, the storm created catastrophic flooding and landslides that claimed hundreds of lives; destroyed homes and businesses; washed away roads; and knocked out electricity, water, internet and cell service across the region. The city of Asheville and surrounding areas were without potable water for nearly two months due to excessive turbidity in the city’s main reservoir.

Eda Rhyne Distilling Co., located near Asheville’s Biltmore Village along the flood-prone Swannanoa River, sustained severe flood damage. Eda Rhyne co-founder Rett Murphy says it is difficult to put a dollar amount on the damage. “We lost a lot of 6 -year-old aged whiskey in barrels that was due to be released Oct. 15,” says Murphy. “We lost a large amount of inventory, as well. We haven’t been able to run much of our equipment as we haven’t been able to do the necessary repairs to the electrical system to be able to test that equipment.”

Despite the damage, Murphy says Eda Rhyne plans to reopen its tasting room by the end of the year and begin production soon after that with hopes of regaining full capacity by next summer.

Oak and Grist Distilling Co., in nearby Black Mountain, avoided major damage but shifted its focus to community relief efforts. In the days following the storm, Oak and Grist staff delivered supplies and conducted wellness checks, and co-founder William Goldberg says the distillery provided hundreds of gallons of water to local residents thanks to reserve tanks and locals with wells.

Asheville-based Chemist Spirits also supported relief efforts by sourcing clean water from South Carolina fire departments and local wells. The distillery reopened its downtown cocktail lounge, Antidote, with limited hours shortly after the storm. Meanwhile, construction on its second location in Biltmore Village faced delays, although the building remains structurally sound.

The storm hit during peak tourist season, a critical time for local businesses. With limited ability to serve customers, many distilleries have adjusted their business plans. Eda Rhyne, Oak and Grist, and Chemist launched online fundraisers to support their employees, encouraging customers to buy their products in stores and online.

Oak and Grist retasked its production team to sales roles in other regions of the state, and upon re-opening its tasting room in mid-October, the distillery launched an initiative online in which people from across the country could buy drinks for locals. As of mid-November, Goldberg said nearly 150 drinks had been purchased, offering brief moments of normalcy in a community still reeling from the storm’s impact.

“The region is already seeing businesses unaffected physically by the storm announcing that they will have to close their doors,” says Goldberg. “The distillery continues to remain optimistic, however there is no doubt that the economic impact to all western North Carolina business is severe and the ultimate fallout from the storm is yet to be realized.”

Murphy echoes that sentiment. While business at the company’s second location, a bar in nearby Weaverville, has been steady, Murphy notes that the three months of sales his distillery is losing typically accounts for half of the year’s sales.

“We have a long road to get back to where we were, but we will come back stronger than ever,” says Murphy. “If someone sees an Eda Rhyne bottle on the shelf somewhere, they should probably grab it. It might be a while before they see it again.”—Jon Page

Click here to listen to an episode of The Craft Spirits Podcast with William Goldberg of Oak and Grist Distilling Co.

William Goldberg

CHUCKANUT BAY DISTILLERY UNVEILS NEW BALLROOM EVENT SPACE

Chuckanut Bay Distillery of Bellingham, Washington, announced the opening of its newly renovated ballroom event space located in the heart of downtown Bellingham. This historic building, painstakingly restored over the past seven years, offers an extraordinary setting for weddings, corporate events and private parties, accommodating up to 320 guests.

The ballroom is unique for its enchanting ambiance, featuring stunning old growth timbers and repurposed steel from the original structure, creating a unique blend of rustic charm and modern elegance. Bathed in natural light and copper accents, the open floor plan evokes a timeless warmth and sophistication, making it a truly memorable backdrop for any occasion.

“Our ballroom is more than just an event space; it’s a place where memories are made,” says Matt Howell, co-owner of Chuckanut Bay Distillery. “We take pride in providing the community with a world-class venue that combines exceptional service with the finest local ingredients and handcrafted spirits.”

In addition to its captivating aesthetics, the

venue boasts a full state-of-the-art commercial kitchen staffed by talented and creative culinary professionals. Guests can enjoy a variety of menu options, whether opting for a sumptuous buffet or a plated meal tailored to their tastes. The ballroom also features a full bar, where guests can indulge in signature cocktails crafted from spirits distilled on site, ensuring an unforgettable experience from start to finish.

“Visit Bellingham is thrilled about the opening of Chuckanut Bay Distillery’s new ballroom,” said Visit Bellingham president and CEO Dylan Deane-Boyle. “The distinctive and historic space, paired with its focus on local food and spirits, is certain to be a magnet for visitors and locals alike. It also offers a unique private event space in our downtown core which we are excited to promote to meeting planners around the region.”

Positive feedback from clients has been overwhelming, with some comparing the ballroom to the finest event spaces in all Washington state. “The atmosphere was magical, and our guests couldn’t stop raving about

the food and drinks,” said a recent customer. “Chuckanut Bay Distillery made our special day even more memorable.”

In addition to the newly opened ballroom, Chuckanut Bay Distillery features a working distillery, tasting room, restaurant and bar, small private meeting areas, and a rooftop bar with breathtaking views of the city and the bay. This multi-faceted venue is committed to providing exceptional experiences for all types of events.

BLUE OX MALTHOUSE ANNOUNCES

MAJOR EXPANSION

Blue Ox Malthouse of Lisbon Falls, Maine, recently celebrated the grand opening of its expanded facility, which it says is the largest of its kind in the world outside of Europe.

At 20,000 square feet with quadrupled floor malting capacity, Blue Ox Malthouse is an entirely floor malting-dedicated company that produces malted grains for the Northeast’s brewing, distilling and baking industries since its start in 2013. This expansion significantly bolsters the region’s grain economy—creating jobs, investing into family farms across Maine and the Northeast, and adding value to products made with Blue Ox malt. It also augments Blue Ox’s ability to create more malt made with a diversity of grains (such as barley, wheat, rye, triticale, and oats), as well as organic, smoked, custom, and soon roasted products, for craft breweries and distilleries across the region and beyond.

Commissioner Amanda Beal of the Maine Department of Agriculture, Conservation and Forestry was among the speakers at the event. She commended the expansion in her remarks, stating, “This development creates an opportunity for the growth of our grain sector, offering farmers access to new markets while also benefiting from working with grains as rotational and cover crops to enhance soil health. Additionally, this expansion provides high-quality ingredients for businesses to create value-added products, expanding opportunities for growth on many levels.”

Town of Lisbon Council Chair Harry Moore Jr. also gave remarks, noting, “Projects like this one, which not only enhance traditional processes with modern equipment but also focus on sustainability and support for local farmers, are key to the development of communities throughout Maine.”

“This expansion matters because alcohol is an agricultural product, and alcoholic production can play a huge role in robust, resilient, vibrant local food systems,” added Blue Ox Malthouse founder Joel Alex. “In order to realize this potential, we need value-added processes that build the infrastructure that connects this alcoholic production to high quality, local ingredients and farms. Food systems matter because people matter; and we all have such a personal, economic, and cultural connection to food. Food that is better for us is also almost always better for our community and the environment.”

Of more than 100 craft maltsters on the continent, Blue Ox is among a small fraction of them entirely dedicated to time-honored floor malting techniques—and now the largest of these committed producers. Floor malting is gentler on the grain, with less automation and more interaction with the process that beyond offering the market a more consistent, quality, and flavorful product, also builds good jobs in the state of Maine.

MIRACLE MARKS A DECADE OF SPREADING HOLIDAY CHEER

Miracle, the original holiday cocktail pop-up concept, is marking its 10th anniversary. Since its launch in 2014 at the original Mace location on 9th St. in Manhattan, Miracle has grown from a festive experiment into a global sensation, with nearly 200 locations offering joy, creative cocktails and immersive holiday experiences.

We recently checked in with Greg Boehm, Miracle’s founder and owner, and Joann Spiegel, Miracle’s vice president, to learn more about the past, present and future of the pop-up experience.

CRAFT SPIRITS: What inspired you to create a holiday pop-up bar concept in the first place, and did you ever imagine it would become such a phenomenon?

Greg Boehm: The Miracle concept began in 2014 when I transformed my bar, Mace, into a winter wonderland during the weeks between Thanksgiving and Christmas. Inspired by my mother’s advice, I wanted to create something special that captured the magic of the holiday season. This vision led to the birth of Miracle on 9th Street, and its fervent reception was beyond anything I could have imagined.

The enthusiasm from our guests and the immediate buzz in the industry prompted friends and fellow bar owners from cities around the globe to reach out, eager to recreate that unique holiday magic in their own establishments. Since then, under the guidance of Joann Spiegel and myself, the concept has continued to spread far and wide, bringing a sense of joy and community to countless people during the holiday season. It’s incredibly rewarding to see how Miracle has evolved into a beloved tradition in so many places.

Miracle has grown massively in their partner locations. What do you think it is about the pop-up that resonates so strongly with people, regardless of location?

Joann Spiegel: I think the enduring appeal of Miracle is its universality—the holidays are a time people look forward to, no matter where they are. The pop-up taps into something universally nostalgic; it gives people a chance to slow down, appreciate the season, and share in a moment that feels timeless. Our pop-ups are whimsical, and there’s something about them that brings out everyone’s inner child. That sense of fun and wonder is truly ageless and location-less. And of course, we put a lot of heart into the details—from the cocktails to the decor—and I think people recognize that. It’s amazing to see the different ways each partner location brings their own flair while keeping the spirit of Miracle consistent. It’s a great reminder of the power of a shared experience, especially around the holidays.

What does Miracle look like in another 10 years?

Spiegel: After the first 10 years it really feels like we are just getting started. I feel a bigger sense of community growing. Fans of the brands recognize just how global and cool and magical it really all is. In 10 more years? There is just going to be so much more magic … and locations

The custom glassware at Miracle has become iconic in its own right. Could you share more about the design process and inspiration behind these pieces?

Spiegel: As a team of bartenders, operators and lots of really creative team members, we all come together and really speak to what will not only work and function in the manner in which we need (as a usable vessel end of day) but we seek inspiration from holiday traditions and

nostalgia that really flows with our brands. And of course have mass appeal for patiently waiting guests each year.

Is there a new cocktail (or two) that you’re particularly excited about this year?

Spiegel: Oh yes, quite a few! The Christmasaurus for one. I am really excited for people to not only experience this drink, but I think they will fall in love with how it’s delivered. The flavors of this drink are really great too. Toasted cumin, bright notes of pineapple, hints of smoke from the mezcal.

What’s your favorite Christmas/holiday-themed movie?

Spiegel: I am a sucker for them all. Give me all the mush. Give me all the predictable story lines! I never met a Christmas movie I didn’t like. #GoDieHardFans

With what are you spiking Santa’s milk?

Spiegel: Me and Santa drink our whiskey neat.

Greg Boehm Joann Spiegel

EIGHT OAKS CELEBRATES EIGHTH ANNIVERSARY WITH NEW LOOK

In celebration of its eighth anniversary, New Tripoli, Pennsylvania-based Eight Oaks Farm Distillery introduces an updated brand that reflects its dedication to purpose and recognizes the meaningful, everyday work that goes far beyond just making whiskey.

According to founder and CEO, Chad Butters, “At the heart of everything we do is our commitment to help make our community a better place—and it’s that purpose that drives us each day.”

Butters continued, “While some say ‘grain to glass,’ for us, that’s never represented the full spectrum of what our farm is capable of. Instead, we focus on a sustained cycle beginning and ending with our purpose. We’re not just farmers and distillers – we’re members of this community.”

Chief operating officer, Carly Snyder, elaborated on the Eight Oaks ecosystem, “For us, it’s the endless cycle, an infinite system of values that drives everything we do. Our ecosystem captures who we are and it’s this community at the heart of our work. Each part of that system builds on the next—so our purpose renews the land, which nurtures our farm, and that inspires

our spirits, which then gathers the community that supports our purpose.”

Butters added, “We built our farm distillery as a place for those who believe in building a better community, and in turn, it’s this community that supports our ability to do just that.”

Eight Oaks chief brand officer, Josh Van Den Berg, talked about what the new brand means to the company’s work, “We produce terroir-driven, award-winning spirits from what the land provides us—so we mill, mash, distill, age, and bottle what we grow, and our new bottles and logos help tell a beautiful visual story of that process.”

Van Den Berg continued, “From the tractor tread details in our closures to other nods to farming in our bottles and labels, we are excited for our fans to see and discover how we honor both farming and our community with this new brand.”

The new Eight Oaks spirit line has five tiers: A Farm Flagship Tier, with Eight Oaks’ fans’ beloved Applejack, Bourbon, and Rye; a Farm Reserve Tier with favorites like Pinot Bourbon and Port Rye, along with a Field Fresh Tier with Eight Oaks’ Gin and Vodka. There is also the

Eight Oaks Ready-to-Drink Cocktail tier with the Old-Fashioned and Manhattan along with a few surprises that are coming soon.

A fifth tier represents a look to the future for Eight Oaks. This tier is called the Farmer’s Spirit, and it honors the ingenuity of farmers. That ingenuity guides Eight Oaks’ distillation process and maintains the authenticity of what Eight Oaks creates.

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VENDOME EXPANDS MANUFACTURING CAPACITY WITH NEW FACILITY

Vendome Copper & Brass Works, Inc. of Louisville, Kentucky, is announced the opening of its new manufacturing facility designed to significantly enhance its tank fabrication capacity.

Strategically located on Ormsby Ave., just three miles from the main location in Louisville, the newly established 50,000-square-foot facility is tailored for the production of large-scale stainless steel vessels, including fermenters, cookers, beer wells, storage tanks, reactors, and ASME code stamped pressure vessels. This move comes in response to the increasing demand for Vendome’s tanks, which are widely used across diverse industries, such as the distilled spirits, brewing, food, dairy, pharmaceutical, and chemical industries.

“Our expansion into the Ormsby location has given us the muchneeded space to increase our production capacity and efficiency at both locations,” said Neil McElroy, director of operations at Vendome Copper & Brass Works, Inc. “This new facility not only allows us to fabricate more tanks simultaneously but also enables us to maintain the highest standards of quality and safety. The added space and advanced equipment ensure that we can meet our customers’ needs more effectively, with shorter lead times and a lower price while maintaining the craftsmanship and quality that have defined our company for over a century.”

The Ormsby facility features the latest in manufacturing technology, including advanced sheet coil processing, which minimizes weld seams and enhances the structural integrity of the tanks. That leads to greater consistency, improved quality, and a safer work environment for Vendome’s skilled craftsmen, further solidifying Vendome’s reputation for excellence in fabrication. This addition has also made the Franklin Street location much more efficient by allowing for a better flow for the distillation equipment, shell and tube heat exchangers, and smaller vessels.

In addition to the new tank fabrication facility, Vendome has also expanded its operational footprint by acquiring a new office building across from its main location on Franklin Street. This acquisition has allowed the company to relocate its design and engineering teams to a larger, more collaborative space, facilitating improved workflow and communication. The new space has larger conference areas designed to accommodate larger meetings, fostering a stronger connection between shop and office personnel.

PANHANDLE PROUD ANNOUNCES $220K DONATION TO WILDFIRE RELIEF EFFORTS

In October, on behalf of Panhandle Proud’s fundraising partners, Good Bourbon For a Good Cause presented the Amarillo Area Foundation with a check for $220,000.00. The funds were raised by Garrison Brothers Distillery, III Forks Steakhouse, William Chris Vineyards, Texas Distilled Spirits Association and Texas Whiskey Association. The check presentation ceremony and donation represent the efforts of Panhandle Proud, an initiative dedicated to providing both urgent relief and long-term recovery for the farmers, ranchers, and families affected by the Panhandle wildfires.

The special event was held at the Omni Las Colinas, in Dallas. Dan and Nancy Garrison, Garrison Brothers Distillery co-founders, and Curtis Osmond, president of III Forks Steakhouse, presented Clay Stribling, president & CEO of the Amarillo Area Foundation, with the extra-large sized donation check. The Amarillo Area Foundation is the only nonprofit community foundation serving the more than 400,000 people in the Texas Panhandle, dedicated to improving quality of life for its residents.

When the largest wildfire in Texas’ history broke out across the Panhandle in February 2024 and ravaged over 1-million acres of land, the Garrison Brothers team sprang into action finding ways to raise awareness and support for those most affected, particularly the farmers and ranchers who are the backbone of the Texas agricultural industry. As a proud supporter of Texas agriculture, Garrison Brothers emphasized the importance of giving back to the very communities that provide the grain they need to make their whiskey.

“The Texas Panhandle is the great breadbasket of American agriculture. Garrison Brothers and other whiskey producers purchase their grain from producers, coops, and malting houses located there. Panhandle residents are tough as nails. We are happy to help them rebuild with these raised funds,” adds Dan Garrison.

The much-needed funds were raised through a variety of Texas’ best style events and activations. In June, the Garrison Brothers’ Winner Winner Chicken Dinner, held after the Stonewall Peach Parade, raised over $100,000 alone, through ticket sales and an

auction that included artist-painted bourbon barrels, Hill Country business donations and live music. In August, III Forks Steakhouse in Austin and Frisco hosted two special Panhandle to Table Benefit Dinners featuring Curtis Osmond of III Forks, Dan Garrison of Garrison Brothers Distillery and Chris Brundrett of William Chris Vineyards. The five-course ticketed dinners showcased the bounty of Texas’ meat and produce and raised over $120,000.

GIVE THE PEOPLE WHAT THEY WANT

BY LEW BRYSON

I have a column I want to write for you about connecting your spirits to food. Not pairing—in recipes. Putting your bourbon in pies and sweet potatoes; putting your gin in cheesecake (yes, it works!); putting your rye whiskey in barbecue glaze; working with a chocolatier to make filled chocolates; making flavored vodka sorbets; and baking a malt whiskeyfueled apple cake recipe my daughter and I created that’s delicious.

You’re going to get that column, but … if you were to take that menu and put it in a bottle, and a glass, would you recognize it? Do you know what you’d have?

It’s moonshine, in all its sweet and decadent and maybe crazy flavors.

Let’s get the objections out of the way. Yes, “moonshine” is a dumb name, because real moonshine is definitively illegal; that’s why it’s called “moonshine.” Okay, but people don’t know that, or they don’t care, and besides, a little whiff of the forbidden sells; just ask all the spirits with names that connect them to Prohibition-era gangsters.

Is it pandering? No more than RTDs, I’d argue. There’s only one reason to make canned cocktails: to sell stuff that people want, and make money. (Isn’t that why you’re making your bilberry gin with the 27 botanicals?)

Is it dumbing down your spirits line? I dunno, how dumb is your line already? Kidding! More to the point: Is it dumb to cash a check, and make payroll, and pay for new equipment? Look at all the Eagle Rare that Buffalo Trace is able to make because they sell a boatload of Fireball. No one’s ever called that stuff a sophisticated drink, but they still have to allocate their fine whiskeys.

Let me run this by you. There’s a winery in my small rural town. They make a surprisingly good set of Italian-type dry reds, including a Nebbiolo that we keep on hand all the time. But they make their money on sweet fruit wines, like Niagara grape, blueberry, peach and cherry, plus two flavors of wine slushies that sell like mad in the summer.

When I go in there for Friday happy hour, the cross-section of customers is amazing: engineers,

road workers, college professors, farmers, carpenters, accountants. And at least three out of five of them are drinking the sweet stuff.

That looks like money on the table. I’m not saying it’s easy money, because to say that moonshine is easy to make—if you make it well—isn’t fair at all, but it is easy money if you make a really good line of shine, because people want it.

I was at a small distillery in Pennsylvania recently, Blackbird Distillery in Brookville. They distill their own moonshine from corn; it’s not totes of GNS that they’re buying and ‘redistilling.’ They take the shine and add flavors, good ones, in a wide variety: blackberry, coffee, dragon fruit, smoked butterscotch, chocolate banana, apple pie and a less sweet ‘apple black,’ peppermint, lemon drop, and of course, pumpkin spice. People were in the shop, buying multiple bottles, at 10 a.m. on a Tuesday. (Doesn’t hurt that they’re two minutes off an exit of I-80.)

Blackbird also sells aged corn spirit, and it’s not bad. But they’re making a steady living on the moonshine; they just expanded their tasting room into a restaurant, and expanded the distillery. They sell a huge amount of merch, including locally-made foods, which were also really good. Still, it’s the moonshine that gets them in the door.

What does moonshine take? A dialed-in source of clean spirit, and if you’re making it, be sure to let folks know. How ‘clean’ is up to you, but you’ll want something that doesn’t get in the way of the flavors. You need to find a good flavor house, and they’re certainly out there. I know at least two distillers who retired from flavor houses, you could probably ask around.

The flavors need to be dead on target. Fake-tasting flavors are going to kill this project before it gets started, so you’re going to want to taste outside your team. People know what fake tastes like, and when you hear “That tastes like real peaches!”, you’ve got a winner. Don’t settle for anything less. I know a brewery that went through 26 different flavoring trials till they found the right blueberry (it was the first one they tried, of course), and it became their best-selling beer.

It also takes a sense of fun. The packaging should

I’m not saying it’s easy money, because to say that moonshine is easy to make—if you make it well—isn’t fair at all, but it is easy money if you make a really good line of shine, because people want it.

lean into the moonshine identity: hipflask 375s, jughandle 750s, a fun name, and a simple screwtop or rustic cork. POS materials could be rustic or rough urban, but with a wink. I’ve also seen moonshine with actual fruit in it; not sure about the regs on that, but it was delicious. I love some boozy fruit.

Just think about it, that’s all I’m saying. I love classic spirits, dry wines and ‘beer-flavored’ beer. But I also like paying my bills, and I love it when people like what I make.

Moonshine sells, and it builds traffic. Anything fun builds traffic. If you like fun, and sales, maybe your next product should be in a mason jar. ■

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

REGISTRATION OPENS FOR ANNUAL CONVENTION

Early-bird registration is now open for the 12th annual American Craft Spirits Convention & Expo. America’s top craft distillers are headed to the heart of the colorful Sonoran Desert in 2025. Bring your team and join producers and vendors for the nation’s premier gathering of craft spirits professionals in Tucson, Arizona, March 10-12.

Educational sessions and social gatherings planned by craft distillers, for craft distillers, make this an event unlike any other. For those that want to make meaningful connections, get up to date on policy issues that impact market access, and encounter the latest products and services offered by beverage alcohol vendors, we invite you to join us.

Don’t miss these special events:

Distillery 101 Course*

Tucson Distillery & Agave Gardens Tour*

Sonoran Desert Tour*

5K Fun Run & Walk*

• Awards Ceremony Luncheon

• Opening Night Pickleball

• Craft Spirits Hospitality Suite

*Require additional registration. Space is limited!

JUDGING CONCLUDES FOR AMERICAN CRAFT SPIRITS COMPETITION

In October, nearly 30 experts from across the industry converged at Cotton & Reed’s new production facility in Washington, D.C., to judge nearly 400 whiskeys, gins, brandies, rums, vodkas, specialty spirits and RTDs in ACSA’s 2025 Craft Spirits Competition. The judges awarded gold, silver and bronze medals, as well as Best of Category, Best In Show and Innovation Award honors.

The results will be unveiled during ACSA’s 2025 Convention & Expo. Special thanks to Cotton & Reed, all of our judges and stewards, and judging chairs Colton Weinstein and Jeff Wuslich.

ENTRIES OPEN FOR FIFTH ANNUAL CRAFT SPIRITS PACKAGING AWARDS

Presented by ACSA and CRAFT SPIRITS magazine—and sponsored by the Glass Packaging Institute—the Fifth Annual Craft Spirits Packaging Awards is open for submissions. The Craft Spirits Packaging Awards celebrate excellence and creativity in the design of craft spirits labels and packaging. Enter now for your chance to:

Earn bragging rights for the visual appeal of your craft spirits labels and packaging

Receive a medal and Best of Show award at ACSA’s Convention & Expo in Tucson, Arizona in March

Be featured in the March/April 2025 issue of CRAFT SPIRITS magazine

CLICK HERE TO ENTER THE CRAFT SPIRITS PACKAGING AWARDS

CLICK HERE TO REGISTER FOR THE AMERICAN CRAFT SPIRITS CONVENTION & EXPO

ACSA AND BINNY’S WRAP SECOND ANNUAL AMERICAN CRAFT SPIRITS FESTIVAL

Forty craft spirits producers from across the country poured samples of more than 100 different spirits combined for Chicago-area consumers and select members of the trade at the second annual American Craft Spirits Festival at Binny’s Beverage Depot’s Lincoln Park event space in November. Attendees all got to take home the festival’s official cocktail book, featuring recipes from participating distilleries. Thank you to all participating craft spirits producers, event chair Dan Farber, our event sponsors, all who attended, and, of course, Binny’s.

REPORT: EIGHTY-FIVE PERCENT OF CONSUMERS DEMAND DTC PURCHASING ACCESS TO CRAFT SPIRITS

A new report released in October by global tax compliance technology leader Sovos and ACSA highlights continued high demand among craft spirits enthusiasts who wish to legally purchase their preferred beverages through direct-toconsumer (DtC) shipping. Commissioned by Sovos ShipCompliant and ACSA, and conducted by The Harris Poll, the 2024 Direct-to-Consumer Spirits Shipping Report examines the craft spirits purchasing behaviors and intent of Americans ages 21+ who are regular craft spirit drinkers. This year’s report found that the desire for buying craft spirits legally via DtC shipping is held by an overwhelming majority of regular craft spirit drinkers (85%), an increase from 2022 (80%).

“The data confirms that American adults in general and regular craft spirit drinkers in particular remain dissatisfied with current craft spirits shipping laws. It’s time for shipping laws to keep pace with the demand and evolving market,” said Alex Koral, regulatory general counsel, Sovos ShipCompliant. “Increased access to DtC shipping has the potential to benefit consumers, distillers and industry players across the board, particularly at a time when the spirits industry and craft distillers above all are struggling to succeed. There is plenty of precedent with a well-regulated DtC wine market. Spirits producers and consumers simply want to see that same access and opportunity afforded to them.”

Key trends and highlights from the report include:

Current Spirit Shipping Laws Not Adequate: Only nine states, plus Washington, D.C., permit interstate DtC spirits shipping. Yet nearly two thirds of Americans (65%) and the majority of regular craft spirits drinkers (81%) want to see changes in current U.S. spirits shipping laws to allow for DtC spirits to be shipped in more states than those in which it is currently legal.

Boosting Sales at Retail for DtC Shipped Brands: Nearly all regular craft spirits drinkers who are likely to purchase craft spirits via DtC (92%) say if they purchased and enjoyed a brand of craft spirits via DtC shipping, they would be likely to look for that brand at a retail store. As demonstrated over nearly two decades of legal DtC wine shipping in the U.S., brands that build success via DtC often have strong entry in the wholesale distribution and retail environment. The same would appear to hold true for DtC spirits.

Purchase Intent and Reviving Revenue: The current DtC shipping restrictions are causing distilleries to leave significant revenue on the table for out-of-state enthusiasts. More than three quarters of regular craft spirits drinkers (77%) have tried a craft spirit while traveling that they wish they could purchase, but is not available near their home, up from 71% in 2022. More than four in five regular craft spirits drinkers (82%) say they would be more likely to try new craft spirit brands if they were able to purchase the spirits via DtC shipping to their home — an increase from 74% two years ago.

“When it comes to craft spirits, there are more choices than ever before—but very few ways for consumers to access them due to antiquated and limited shipping laws,” said Margie A.S. Lehrman, CEO of the American Craft Spirits Association. “As consumers increasingly seek more convenient ways to make their purchases, states will need to give spirits producers the tools they need to meet and expand their customer base. It is time to modify and modernize regulations to align with consumer demands for choice and convenience, and create open and fair competition for this innovative industry.”

WHO’S WHO IN CRAFT SPIRITS

Getting to know ACSA member producers in their own words

291 Colorado Whiskey

Located in Colorado Springs, Colorado, 291 Colorado Whiskey is a globally acclaimed small batch whiskey. The distillery was founded in 2011 by Michael Myers, a former New York City fashion and beauty photographer with a love of whiskey and passion for the Old West.

Distilled Down: As a distiller, I am self-taught through books, YouTube, and a documentary. We make all our whiskey from scratch and have from day one. 291 Colorado Bourbon Whiskey was my first experiment and mash bill ever and 291 Colorado Rye Whiskey is my very second and these are what we make and sell every day. All of our aged whiskeys are finished with aspen wood staves. All of 291 distilling equipment is fabricated locally from my designs. 291’s original still is built out of my personal photogravure copper plates. The people who work/have worked for me and 291 are amazing and special people. We have won so many of the top accolades/awards in the whiskey world from day one till present day. Go to the web to find out where the name 291 comes from.

Vibe: Rugged, Refined, Rebellious.

Playlist: Southern blues, country, a little jazz and more.

Inspiration: Buffalo Trace, Jeff Arnett, Jackie Zykan, Mark Brown.

Flagship Spirit: A rye: 291 Colorado Whiskey Barrel Proof Single Barrel

Additional Notable Spirits: 291 Colorado Bourbon Whiskey Barrel Proof Single Barrel, 291 Bad Guy Colorado Bourbon Whiskey and 291 All Rye 100% Rye Malt Colorado Whiskey

Buzzworthy: We were just named The Best Craft Distiller Whiskey at the San Francisco World Spirits Competition, where our 291 Colorado Whiskey Barrel Proof Single Barrel was the top-ranked craft whiskey. Also, we recently released 291 Good Guy 4 Grain Colorado Whiskey, a wheated rye.

In the Near Future: We’re releasing 291 E #16 Colorado Whiskey Barrel Proof 128.8 (our 16th Experimental whiskey, which is a Colorado Whiskey distilled from a wheat beer) and 291 XIII Colorado Whiskey Barrel Proof 137.2 (which is our 13th anniversary bottle of our rye whiskey.)

The Distant Future: Hopefully we’ll still be around producing our award-winning 291 Colorado Whiskeys (rye and bourbon) we have produced from day one, plus our award-winning 291 E (Experimental) Colorado Whiskeys

Advice for Anyone Thinking About Starting a Distillery: Don’t! I warned you but, also, prove me wrong. If you’re under 45, make sure you were born into money or at least into a spirit business family. If you’re over 45, don’t start one unless you won $100 million in the lottery! Again DONT! Buying sourced whiskey and putting it in a bottle is not starting a distillery, it’s starting a brand. Two very different things.

Learn more at distillery291.com.

Michael Myers and Eric Jett

West Fork Whiskey Co.

Based in Westfield, Indiana, West Fork is a craft whiskey distillery that began production in 2015, known for its innovative approach to whiskey-making. Founded by Blake Jones, Julian Jones and David McIntyre, the distillery combines traditional methods with modern techniques, sourcing local grains to create high-quality spirits.

Distilled Down: One of our standout offerings is the Hamer bourbon family, which honors Indiana’s rich distilling heritage. Crafted with a thoughtful mash bill of almost 100% corn, the Old Hamer line balances traditional flavor notes with many fruit-forward characteristics. This balance delivers a smooth and approachable taste that appeals to both new and experienced whiskey drinkers.

We also pride ourselves on community involvement, striving to create an engaging experience for visitors at our distillery through tours and tastings. With a commitment to quality and a strong connection to local roots, we showcase the vibrant spirit of Indiana craft distilling, making us a brand to watch in the

evolving whiskey landscape.

Vibe: Laid back welcoming vibe in an industrial but modern/contemporary space.

Playlist: Sonos playlists: Lucile (blues) and Nashville USA (country)

Inspiration: Buffalo Trace, KOVAL Distillery and Balcones Distilling

Flagship Spirits: West Fork Whiskey Co. –Wheated Bourbon Bottled in Bond, Old Hamer – Old Hamer Cask Strength, and Hugh Hamer – Hugh Hamer Double Oak Small Batch

Additional Notable Spirits: Our rotating specialty West Fork products under the Distiller’s Collection line. The most recent launch in this collection was a 100% corn bourbon finished in cherry brandy barrels and bottled at 103 proof.

Buzzworthy: We are launching in five to seven new markets in 2025 with our Hamer brand; we recently announced a new cocktail

bar that will open early 2025 in the Fountain Square neighborhood in Indianapolis; and we recently released Frenchy’s, a French-toastflavored bourbon.

In the Near Future: Special bottle releases include a wheat bottled-in-bond whiskey that utilizes a portion of bloody butcher red corn, a West Fork blended double oak cask strength, and a wheated bourbon bottled at cask strength. We also host a number of different weddings and nonprofit fundraisers in our event center in addition to our annual New Years Eve party. We’re launching a new education and tourism program that includes a revamped tour, bottle-your-own-bourbon experience, and blend-your-own-bourbon experience with more to come!

The Distant Future: We want to continue to cultivate high corn and 100% corn bourbon and whiskey mash bills. Being based in Indiana and the Midwest, we want to continue to highlight the dominant grain in a lot of American whiskey, corn. From heirloom varieties to malting to roasting corn, we are hellbent

on creating uniquely high corn bourbon and whiskey. In addition to continuing to develop our bourbon and whiskeys further through extended age and experimental techniques, we also plan to continue to push into new markets both domestically and internationally. From a home place aspect, we will continue to develop our education and hospitality offerings at our distillery. Future offerings include many more outdoor activities like a dog park, small concert venue, a park, etc. Other offerings will include further bourbon education and pairing/tasting experiences.

Advice for Anyone Thinking About Starting a Distillery: Research, research, research. Really understand who other distilleries are and who you want to be. Do you want to be a cool bar with a distillery? Do you care about wholesale? Do you want multiple locations? Have a very clear idea as to who you want to be and why based on market conditions. Remain adaptable as things will change over time. And, you can never have too much funding—more is always better.

Learn more at westforkwhiskey.com.

Blake Jones, Julian Jones and David McIntyre

Jeff Yosowitz and Bob Windy

Star Union Spirits

Star Union Spirits was established in 2016 in Peru, Illinois, by Bob Windy and Jeff Yosowitz, and opened to the public in 2018. The distillery is inventive in that can-do Midwestern way, reinvigorating the art of specialty craft spirits.

Distilled Down: We produce our spirits in the historic Westclox building. The Westclox clock factory closed in 1980 and the building stayed closed to the public for over 35 years. We became the anchor tenant in the main entrance of the historic building after signing a lease in 2017. The investment in the historic building changed the trend of knocking down old buildings to renovating them and using them as an economic engine promoting further revitalization. Our distillery brought craft spirits to a city that had not had a legal distillery in over 100 years.

Vibe: Laid back. The main focus is on our spirits, cocktails, house-made syrups and garnishes.

Playlist: A very eclectic mix of musical genres continuously rotates at the distillery. The playlist revolves around Chicago blues, jazz and country music. The Bloodshot catalog gets a lot of plays. American folk, roots and a wide spectrum of good old rock and roll. It is common to hear a playlist consisting of Jelly Roll Morton, Marvin Gaye, Bob Wills and the Texas Playboys, The Ramones, The Mekons, Muddy Waters, Wilco, Grateful

Dead, Radiohead and Django Reinhardt. On weekends, there is live music from local and regional musicians in various genres.

Inspiration: Buffalo Trace, KOVAL Distillery, FEW Spirits and Tailwinds were very influential to us when we first started thinking about distilling professionally. Everyone knows the big guys. Bob and Jeff are Friends of the Trace. The local operators were doing it in Chicago and Evanston, which was quite novel at the time. Bob helped KOVAL bottle their first whiskey, along with Paul Hletko, who was planning to open FEW. After Star Union opened, Tailwinds Distilling was winding down its operation and finally closed. We respected the rum and agave they were producing. Most recently, Mississippi River Distilling Co. and Star Union Spirits collaborated on our Rum and Rye. They have embraced us and we appreciate their openness to collaborate.

Flagship Spirit: Our Navy Strength Dark Rum gave us the credibility to be embraced in the marketplace. Its ACSA Best in Class (rum) and double gold at the San Francisco World Spirits Competition in 2021 gave us credibility to be sought out and have a place in the marketplace.

Additional Notable Spirits: Our 75-25 Light Whiskey has become our best-selling spirit. It is made from corn grown and milled in Illinois. Our Single Barrel Cherry Brandy has a great

following of Old Fashioned connoisseurs and the Rum and Rye also has been embraced by consumers who like something different and innovative.

Buzzworthy: Our Alembic Absinthe has been a niche product, but our customers are embracing it. It is made in small batches in our Alembic Pot Still from Illinois corn, botanicals, and of course, wormwood. La Fée Verte sometimes makes an appearance.

In the Near Future: We will release a barrel of Six-Year-Old Apple Brandy and a Five-YearOld Brandy made from Cabernet Sauvignon grapes. We will also release our seasonal holiday cocktail, the Coquito, a traditional Puerto Rican cocktail made with Gold and Navy Strength Dark Rum. The Coquito is available from Thanksgiving through the New Year.

The Distant Future: Ten years seems so far away. We have been open for only six years, which has flown by very quickly. We plan to grow into a larger space and prosper through innovation and quality spirits. In the marketplace, we also plan to grow and tackle any issues that present themselves.

Advice for Anyone Thinking About Starting a Distillery: Have a good business plan. Have fun and work hard.

Learn more at starunionspirits.com.

Hidden Gems

Although small in number, Idaho distilleries showcase homegrown ingredients worth savoring.

BY JOHN HOLL

As a big state with a small distilling scene, Idaho doesn’t often get the spirits spotlight it deserves.

Neighbors to the west in Oregon and Washington and to the east in Montana might garner more of the headlines, but the handful of distilleries currently operating are worthy of time and attention.

“Idaho has beautiful lakes, mountains and farmland,” says Hilary Mann, the co-founder of Up North Distillery in Post Falls. “Our distilling scene here in Idaho embraces the terroir of Idaho by incorporating local potatoes, wheat, grains, honey and apples into our spirits along with pristine Idaho water.”

Ah, potatoes. It doesn’t take long in too many conversations for the state’s most famous crop to come up. Vodka has long been a darling for craft distilleries, operating as a gateway spirit to other small batch offerings, but in a state where an economy is built around spuds, the tastings hit a little different.

Grand Teton Distillery in Driggs boasts its potato vodka, cultivated from the thousands of acres of the crop that grow on farms in the shadows of the Teton Range. Distilled the equivalent of 20 times with mountain water and polished with garnet crystal sand and charcoal, the vodka has garnered tasting notes of medium-long marshmallow fluff, peanut butter, Wonder bread and clarified butter finish,” according to the distillery.

“Our distilling scene here in Idaho embraces the terroir of Idaho by incorporating local potatoes, wheat, grains, honey and apples into our spirits along with pristine Idaho water.”

—Hilary Mann of Up North Distillery

Randy Mann

Andy Koenig

Koenig Distillery in Caldwell uses handbuilt copper pot stills to create its potato vodka which has won numerous awards for its flavor because of the “even distillation and the chemical reaction that copper creates,” the company notes. “The potatoes are more difficult to distill but the final product has a quality, consistency and elegance not obtained by any other method.”

Angela Vesco, Koenig’s marketing and brand manager, notes there are other spirits in the portfolio that incorporate local crops as well as outside influences.

“We want first-time visitors to know that these spirits were created in the spirit of the tradition of spending time with one another and coming together over a cocktail. When [co-owner and master distiller Andy Koenig] lived in Austria, the brandy was the drink shared whether it was at the end of a hard day’s work or a day of skiing,” she says. “We are proud of our commitment to supporting local. We prioritize getting our ingredients for our spirits from our own orchard, and if not, they come from a producer in Idaho.”

Mann points out that her distillery is different in that it does not produce a vodka but wants to highlight other crops.

Apples are the state’s top fruit crop, accounting for nearly 60 million pounds picked annually. The state also has more than 124,000 colonies of bees, according to the Idaho Honey Industry Association which notes it “is viewed as a major honey-producing state.”

With that in mind it should come as little surprise that many in the state are using these ingredients for their spirits.

“We make spirits from honey—not sweetened with honey but fermented with 100% honey—which is very unique. We also make Apple Brandy, a Single Malt Whiskey and a Pine Liqueur,” she says. “We’re proud to be different and find joy in introducing guests to new spirits that they may not have had an opportunity to try.”

Of course there are whiskeys being made as well, with many producers proud of awards won and the commitment to the craft.

“We are also proud of the care we take from grain to glass—hyper focusing on the brewing process to create the highest quality whiskey wash and obsessively adjusting our cuts on the stills to ensure we capture the best distillate for aging in barrel,” says Alex Buck, co-founder of Warfield Distillery & Brewery in Ketchum. “This care stems from our employees’ fierce pride in always striving to create a better product.”

Warfield also has one of the few Forsyths Copper Pot Stills in the United States and the only ones in Idaho, says Buck.

There are nearly a dozen current members in the Idaho Distillers Association, and although spread out, these companies are looking to see the ranks grow. Among the current goals is to grow local awareness, create and guide state legislation that protects the long-term health and growth of the industry, and to ease the start-up burden for future businesses in the space.

Buck says that having a small number of distillers in the state has led to “a congenial cooperation” with each other.

“These distilleries are all operated by passionate individuals distilling for the pleasure of connecting with their communities and for the enjoyment of distilling,” he says.

Mann says her distillery has maximized its potential for growth by obtaining a liquor license which allows them to have a full bar on site where guests can enjoy cocktails. Without the license, distilleries are limited to serving up to three quarter-ounce samples.

She notes that “many” of the distilleries in the state do not have a storefront but simply rely on distribution through the Idaho State Liquor Division liquor stores. It is with that in mind, that the “local” narrative remains critically important.

“With the craft spirits movement growing throughout the country, we look forward to tourists and locals seeking out local Idaho distillery products and introducing them to friends and family,” she says, noting that the state’s distillers’ association is working with the state’s Liquor Division to highlight Idaho-made spirits in liquor stores throughout the state.

That local placement and awareness is important.

Buck points out that in Ketchum, a wellknown ski town, tourism is a key revenue driver, and that they face the same challenges as many other craft distilleries across the country, in competing with well-known national brands.

“Idaho is not heavily populated and thus, it is more difficult to gain traction within the state,” says Buck. “Personally, I think combining the desire to connect with nature with a passion for making great spirits is a reason for people to visit Idaho distilleries and also drink Idaho spirits.” ■

The STIR Report

An Essential Guide to What’s Now and What’s Next in Craft Spirits

BY JEFF CIOLETTI, ANDREW KAPLAN AND JON PAGE

This issue of CRAFT SPIRITS magazine marks the debut of The STIR Report, a comprehensive roundup of everything Significant, Trending, Innovative and Revelatory in the craft spirits world. With insights spanning sales, raw materials, production, government affairs and more, this collection brings you the key developments shaping the craft spirits landscape, keeping you informed on what everyone in the industry should be watching closely.

New 700-mL Bottle Size

Adds Efficiencies

The December 2020 TTB rule change allowing 700-mL bottle sizes in the U.S. was greeted with some apprehension by domestic distillers. The big concern was increased competition from foreign brands in the domestic market as some products only available in the format could now be legally imported. But internationallyfocused craft distillers have embraced the option as more efficient, allowing them to stock up on just the 700-mL size and sell both domestically and abroad. They no longer need to stock two different sizes—a small but big packaging advantage for a smaller craft distiller on a smaller budget. Glass manufacturer Saverglass says it offers several uniquely designed 750-mL bottles that are also available in the 700-mLcapacity, making the transition seamless, adding that there’s no need to redesign labels or closures.

A Label Advance, Without the Label

The past year saw some progress in making more affordable for craft distillers a technique that can imitate special label effects, including tactile, on a glass bottle using just ink. The technology uses a family of direct-to-object printers by LSINC that can create embellishments such as cartouches and embossing. LSINC says the process holds distinct advantages for craft distillers. Less expensive bottles can be made to look more premium and minimum order quantities can be as low as one item, good for personalized and customized bottles, market testing and prototyping. And lastly, the digital UV process used is greener than having to use adhesives and shrink material. The only drawback is the printers can be very expensive, but efforts are underway to offer the service to distilleries at an affordable cost.

Connected Labels Catch On

The past year saw more QR codes appearing on craft spirit bottle labels for consumers to learn more about the product or company. One especially creative use was by Berlin Packaging’s Studio One Eleven, which created one-of-a-kind packaging for Remus Babe Ruth Reserve, a special collector’s release inspired by Babe Ruth and the finest bourbons of the 1920’s. The art deco-inspired ornate glass bottle incorporates an embossed baseball-diamond pattern. A custom wooden cork closure resembles the knob of a baseball bat. Just 10,624 bottles were produced for this limited-edition spirit, one for each of the Babe’s plate appearances. Each bottle is numbered and has a QR code on the back label that allows consumers to scan and find out what Ruth did in their bottle’s numbered plate appearance. This gives the consumer a chance to hunt for “home run bottles” and creates a more engaging brand experience, sense of personalization and exclusivity.

Hometown Hero Labels

According to the 2024 Craft Spirits Data Project, craft spirits sales remained nearly evenly split between a distiller’s home state (48.1%) and other states (51.9%). And yet the trend lately has been towards more local sales. Craft spirits sales in home states have increased share of total craft spirit sales (+1.4 percentage points) while sales outside the home state have decreased as a percentage of total craft sales (-1.3). Given this trend, there has been a rise in what packaging designer David Schuemann calls “Hometown Hero” label designs that feature elements designed to appeal to a local market. Some examples: Hinterhaus Distilling’s labels reflect its home in the Sierra Nevada, with wooden logs and sequoias, while in New York City, the Great Jones Distilling Co. paid homage to famous local artist Basquiat with a bottle featuring his artwork on the label.

The

Report: SALES & MARKETING

Star Power in Craft Spirits

Love them or hate them, celebrity-backed spirits are here to stay. From Hollywood stars to pop culture icons, celebrities are increasingly putting their stamp on the spirits world. Actor Jamie Foxx, for example, launched his own whiskey, while country music star Eric Church teamed up with a distillery for a special release. A new bourbon brand called Sable was recently introduced by the creative team behind the film “The Best Man,” catering to fans of film and whiskey alike. Even chefs are entering the scene, with Rachael Ray debuting her own gin, adding a culinary twist to the lineup of celebrity spirits. As A-listers continue to partner with distilleries or launch their own brands, it’s clear that the allure of celebrity-backed bottles is only growing.

The Continuing Rise of Distillery Tourism Nationwide

Distillery tourism is no longer just a Kentucky phenomenon—it’s thriving in states across the U.S. as consumers increasingly seek immersive, hands-on experiences with their favorite craft brands. This year, Ohio launched its own official distillery tour, inviting visitors to explore a range of unique distilleries and taste the state’s evolving spirits landscape. Many other states already have similar tours in place, recognizing that distillery visits boost local economies and provide a deeper connection to the craft.

Programs like Harvest Hosts are also driving distillery tourism by enabling RV travelers to park overnight at participating distilleries. This partnership model not only introduces craft brands to new visitors but also encourages extended stays, leading to more sales and brand loyalty. As consumers prioritize travel experiences with a local flavor, the rise in distillery tourism signals significant growth potential for craft brands willing to open their doors to curious fans.

Spirits Clubs: Building Loyalty

One Bottle at a Time

Craft distilleries across the country are embracing spirits clubs as a powerful way to engage with loyal fans and reach new audiences. Inspired by the winery club model, these programs provide members with exclusive bottle releases, early access to limited editions and unique experiences that foster brand loyalty. Beyond sales, distilleries gain valuable insights into customer preferences, which can inform everything from future product launches to broader distribution strategies.

Some clubs have begun offering direct-to-consumer (DtC) shipping options, although regulations vary widely by state. For instance, Westward Whiskey of Portland, Oregon, started with a local pickup model and gradually expanded to ship nationally, navigating complex compliance requirements along the way. Meanwhile, Gig Harbor, Washington-based Heritage Distilling Co. uses data from its club to inform wholesale distribution, ensuring that popular products reach shelves beyond their local market. Despite logistical challenges, spirits clubs offer more than just a convenient way to buy rare releases. They create deeper connections between distillers and their customers, turning members into enthusiastic brand ambassadors. The value of these clubs for fans and distillers alike makes them a trend that’s here to stay.

Experiences Versus “Stuff”

Sports Partnerships Score Big in Craft Spirits

Partnerships between distilleries and sports teams have taken off, giving fans a new way to connect with their favorite teams through branded spirits and unique experiences. From college to professional sports, these collaborations build on fan loyalty to create a distinct local flavor. Ole Smoky Distillery joined forces with the University of Tennessee, while Southern Distilling Co. has linked up with the Carolina Panthers and Charlotte FC to capture hometown pride. West Fork Whiskey celebrated its Indiana heritage with Purdue University, while J. Rieger & Co. did the same with the University of Missouri. Wigle Whiskey recently partnered with Duquesne University, and La Crosse Distilling became the house vodka at Lambeau Field, home of the Green Bay Packers, furthering the trend of distillery-sports alliances. Not to be left out, Koloa Rum Co. released a commemorative RTD for its partnership with the Oakland Raiders.

We’ve been hearing about younger generations putting more value on experiences rather than material possessions for quite some time, but an August 2024 article in Scientific American really punctuated that notion. A team of psychologists including Thomas Gilovich of Cornell, Thomas Mann of Harvard and, the article’s author, Amit Kumar of the University of Texas, found in a series of 13 experiments involving nearly 2,000 participants that subjects reported a greater sense of kinship with someone who made the same experiential purchase than with a person who made the same material purchase. Experiences just seem to make us happier. Melita Kiely, editor of the U.K.-based Spirits Business made a similar point during a Park Street University session at Bar Convent Berlin. For the new generation of adult consumers, it’s not about owning things, but opportunities to make memories. And our industry is poised to benefit from that shift as craft spirits consumption—whether in neat or cocktail form—is very much about the ritual, the moment. And moments become memories, especially when there are close friends and family involved. Distilleries are key elements of tourism and a tasting room is a communal, experiential arena. That doesn’t mean consumers aren’t going to buy your t-shirts or other merch. They’re just going to want to make sure there’s a memory attached to those items.

Craft Distillers Embrace Wheat

Wheat is having a moment in the world of craft whiskey, as distilleries increasingly highlight this soft, flavorful grain in their mash bills. Known for its ability to bring a smooth, mellow profile, wheat is becoming a favorite for those seeking a lighter, more approachable whiskey style.

Recent releases underscore the versatility of wheat in whiskey production. Bardstown Bourbon Co. expanded its core lineup with a high-wheat bourbon, while Frey Ranch Distillery introduced a 100% wheat single-barrel expression, showcasing the grain’s full potential. Old Elk’s Straight Wheat Whiskey finished in French Limousine Cognac casks brings an innovative spin to the category, adding layers of complexity through barrel finishing.

Distillers from coast to coast are putting their own stamp on wheated whiskey. New Dawn Distilling recently unveiled a 10-year New York wheated whiskey, and earlier in 2024 Jeptha Creed Distillery unveiled its 6-Year Wheated Bourbon.These offerings cater to whiskey enthusiasts looking for something beyond traditional corn-heavy bourbons, inviting them to explore new textures and flavors through wheat.

While high-wheat mash bills have been popularized by bigname brands, craft distilleries are now making their mark, bringing nuanced profiles and distinctive regional flavors to the category. With a wave of new releases, high-wheat whiskey is steadily carving out a lasting place on the shelves and in the hearts of whiskey drinkers.

Shochu & Soju (And the Molds that Love Them)

We can expect U.S.-produced interpretations of Japanese shochu and Korean Soju to be getting a bit more attention, thanks to California’s recently passed law that allows the state’s on-premise beer and wine licensees to offer domestically produced soju and shochu to their customers. Previously, only imported shochu and soju had that privilege.

The new rule allows licensed restaurants to offer spirits containing up to 24% alcohol by volume that are derived from agricultural products like rice. As shochu and soju fit that definition and often contain an alcohol range from 12% to 24% ABV (though higher-proof versions of both are also common), we may see a bit of a boost in the niche segment.

It may also drive interest in the use of koji, the mold that distillers inoculate onto steamed rice to propagate and release the necessary enzymes to convert starches to sugar. Soju employs a related, but not identical process with the help of a fermentation starter called nuruk.

Expect not only consumer’s palates to expand, but their vocabularies as well!

Reading the Tea Leaves

Coffee has always overshadowed tea in the United States (take if from an avid tea drinker) and that has generally been the case with spirits as well, considering the proliferation of coffee liqueurs and the continued popularity of the espresso martini. But over the past handful of years, tea has been able to carve out its own niche within the craft spirits space, most commonly in gin. Standouts have been Earl Grey Juniper Jones from The Family Jones, a barrel-aged version of its Juniper Jones enhanced with said tea; FEW Spirits’s limited Breakfast Gin release, and Virago Modern Gin with Oolong Tea. We hope one day tea will be on par with coffee in this world, but that’s still a steep hill to climb.

Heirloom Grains

Whiskey makers don’t need us to tell them how challenging it is to differentiate one’s product in an increasingly crowded marketplace. Reviving and rediscovering heirloom varieties of corn and rye has enabled a number of notable producers to distinguish themselves on the shelf.

The industry talks about corn varieties like Bloody Butcher, Hopi Blue, Missouri Shoepeg, Wapsie Valley and Jimmy Red, thanks to distilleries like Wood Hat, Widow Jane, High Wire and so many others.

Bring on the Brine

There are plenty of flavor experiences that have been trending for the past couple of years, but one of the ones we’re watching closely is the power of the pickle. A number of cocktail bars have been showcasing a pickle martini, which, despite a briny kinship, offers a radically different flavor profile from the classic, dirty, olive-centric one. (After all, if you were to replace a pickle with an olive on a cheeseburger, you’re going to notice!) And it’s not just limited to cocktail ingredients. Pickles have become less a curiosity and more a mainstream component of a spirit—think Wigle’s Eau de Pickle, Treehouse Brewing & Distilling’s Big Pickle New England Gin and Midtown Spirits Dill Pickle Vodka, as well as French brand Citadelle’s Vive Le Cornichon Gin. We’ve certainly come a long way from the Pickleback/pickle shot craze of a decade and a half or so ago.

On the rye side, Pennsylvania distilleries like Stoll & Wolfe and Dad’s Hat, as well as the Delaware Valley Fields Foundation, have helped return Rosen Rye to the whiskey-making vernacular. Newport, Kentucky’s New Riff helped bring back Balboa rye. And just this year, New York Distilling released its long-in-theworks Jaywalk Rye, based on a heritage grain unique to Upstate New York.

To be sure, the volume of heirloom whiskeys is minuscule compared with the flagship products that generally keep the lights on. But heirloom grains expose curious consumers to flavor and aroma profiles that contrast greatly with the familiar. And such whiskeys are conversation starters that enable distillers to tell their own bespoke stories. And that opens so many doors.

The STIR Report: PRODUCTION/DISTILLERY OPERATIONS

Expanding Footprints

In the face of rising demand and fierce competition, many craft distilleries are diversifying with multiple locations to scale operations, reach new markets, and build brand loyalty. Some, like Sugarlands Distilling Co. and Middle West Spirits, have added new production facilities, allowing them to meet the needs of a growing customer base without sacrificing quality. Others, such as West Fork Whiskey and Copperworks Distilling Co., have opened additional tasting rooms in new cities to directly engage with consumers, creating unique tasting experiences beyond their original locations. Even on the manufacturing side, industry leaders like Vendome and Saverglass are establishing additional facilities to keep up with craft spirits production demands.

For Stills, What’s Old is New Again

Older still designs continued to gain in popularity in 2024 as distilleries embraced the quality and uniqueness they can bring. Many credit Todd Leopold with kicking off the trend thanks to his painstaking research that led to his company re-engineering a three-chamber still from before Prohibition. “It’s really become a hot topic because it’s so flavorfocused,” says Jeff Rasmussen, distillery solutions advisor for StillDragon. “[And for craft distilling] isn’t more flavor a wonderful differentiator?”

Aside from the unique spirits they create, such nostalgic stills can also add memorable touches to any distillery tour. Case in point is a still built by Specific Mechanical Systems for Casey Jones Distillery modeled after an original square pot still used for moonshining by the distillery’s namesake designed to fit into the back of a pick-up truck so it could be picked up and moved in the event a distillation needed to be abruptly ended.

Calvados Casks: A Taste of Normandy

American craft producers have been getting creative with cask finishes for some time—be they Pedro Ximenez or Oloroso sherry butts or barrels that once held Cabernet, port or the whiskeys of their stateside peers. But some of the biggest standouts of late have been spirits finished in casks that previously held Normandy, France’s iconic apple brandy, Calvados. In recent years, we’ve seen the release of Napoleon Calvados CaskFinished Whiskey from Columbus, Ohio-based Middle West Spirits, a five-year-old soft winter wheat, and dark pumpernickel rye whiskey that spends some time in those brandy barrels before it’s bottled; Tucson, Arizona-based Whiskey Del Bac’s annual Normandie limited release single malt whiskey, aged in charred new American white oak barrels before it meets the wood that held its namesake region’s spirit; a rye from Hudson Whiskey and even a Calvados-finished bourbon from Bob Dylan’s Heaven’s Door brand. The casks bring unmistakable baked apple and spice characteristics to any spirit.

The STIR Report: GOVERNMENT AFFAIRS

A New Landscape in Washington: What the Recent Elections Mean for Craft Spirits

The elections are now behind us, and major changes are coming to Washington, D.C. President-elect Donald Trump will appoint a new Secretary of the Treasury, who will have authority over the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB). The new secretary, whomever they may be, will set policy direction over this office, which could impact our industry.

The new president will also appoint a new head of the Federal Trade Commission (FTC). ACSA has established relationships with the current commissioners, and we will seek out the new chairperson to discuss competition in our industry.

Republicans will control both the Senate and the U.S. House of Representatives. ACSA has a strong track record of working with both sides of the aisle, and we have strong support for our industry in both parties.

Sen. Ron Wyden (D-OR) will remain the top Democrat on the allimportant Senate Finance Committee, with Sen. Mike Crapo (R-ID) serving as the new chairman. This committee has jurisdiction over tax issues. Many will remember that Sen. Wyden was the legislative lead on the Craft Beverage Modernization and Tax Reform Act and has been a strong friend of our industry.

The new number two Republican in Senate leadership will be Sen. John Barrasso (R-WY). We met with the senator personally during our annual Legislative Fly-In, along with our board vice president, Amber Pollock, a fellow resident of Casper, Wyoming, who is personally acquainted with the senator.

Sen. John Thune (R-SD) will be the next Senate Majority Leader. We also maintain strong ties to Sen. Chuck Schumer (D-NY) given New York’s strong history with craft distilling.

There will be at least 12 new U.S. senators and more than 60 new

AI Chats Up Spirits

Use of artificial intelligence has become increasingly commonplace, and the AI revolution is finally touching the craft spirits industry in a consumer-facing way. For example, the popular spirits app Distiller launched an app called Flasky, an AIpowered chatbot that can teach consumers everything they need to know about spirits. Flasky draws on Distiller’s proprietary database of spirits information to help users converse and drill down into different spirit types, production processes, get recommendations, or find local distilleries and events. And AI is also being used to power another app called Glasseye which comes up with cocktail recipes based on any ingredients a user snaps with their smartphone’s camera.

U.S. House members. ACSA will make an effort to educate each of them on issues important to craft distillers.

ACSA looks forward to working with the new administration and Congress to advance our interests, including The SIPS Act and the USPS Shipping Equity Act.

In the state elections, there were no drastic shifts in power overall, as the eight governor races were retained by the incumbent party. A few legislative switches are possible, notably in the House chambers of Michigan, Minnesota, and Pennsylvania, though votes are still being counted. The next significant state election will be in 2026, when 36 U.S. states will hold gubernatorial races.

With all state legislatures in session in 2025, it will be a busy year. ACSA will continue working to advance our efforts to improve market access across the country, and we will be on the lookout for any attempts to implement new taxes on distilled spirits, as well as onerous environmental and recycling laws that could negatively impact the craft spirits industry.

The STIR Report: ON- & OFF-PREMISE RETAIL

Escapism 2.0

The Roaring ’20s-themed neo-speakeasy has become a bit played out. Tiki bars remain popular, though some are tweaking the concept to weed out some elements that many have reckoned with and deemed problematic. But the consumer desire for escapism has never been higher and the on-premise venues that offer a multisensory respite from the world have evolved. Take Brooklyn, New York’s Sunken Harbor Club, for instance. It combines the nautical components of a tropical bar—sans the faux-Polynesian aesthetic—with the tucked-away nature of a speakeasy. It’s hidden upstairs from another bar, with a semi-secret entrance.

It has a kindred spirit in Las Vegas bar Stray Pirate, in Sin City’s trendy Arts District. Stray Pirate leans into the seafaring decor, but with more of a vaguely “Goonies”-esque, swashbuckling vibe (and portraits of pirate dogs).

Then there’s Chopper in Nashville, which brings the island theme into a galaxy far, far away, retaining the tropic-forward cocktails and design tropes, but infusing them with robots and related otherworldly kitsch (including a collection of Star Wars mugs, courtesy of Beeline Creative’s Geeki Tikis barware line).

All of these spaces manage to avoid crossing the line into “gimmicky” territory by balancing the borderline themeparky visuals with seriously formidable craft cocktail programs.

Pop-Ups in Perpetuity

As we all know, it’s extremely difficult for a bar or restaurant to capture and hold consumers’ attention for the long haul. The permanent pop-up concept could be a remedy for that elusive longevity. A prime example is the Del Ray Pop-Up Bar in Alexandria, Virginia’s Del Ray neighborhood. After a longtime sushi restaurant closed years ago (the no-kids-allowed, succinctly named The Sushi Bar), HomeGrown Restaurant Group has used the vacated space as a perpetually rotating collection of seasonally themed pop-ups—each with uniquely immersive decor and a fresh menu of corresponding drinks. During the spooky season, it’s Nightmare on the Avenue, leading up to the December holidays, it’s Joy on the Avenue and the remainder of the calendar has welcomed everything from Pride on the Avenue, dedicated to the LBGTQ+ community, to the garden-like BARtanical to a tropically enhanced tiki-style venue. It’s become a popular destination that’s packed most nights and never stale or boring, given its revolving aesthetic. And, regardless of the time of year, every menu’s cocktail list leaves plenty of room for spirits from craft distilleries, largely within the greater Washington D.C., Virginia, Maryland and Delaware region.

Distillers Embrace Farmers Markets

Consumers have really begun to embrace farmers markets, not only because of the fresher quality of the products, but also to support local producers, all while doing their part to decrease carbon emissions (local products mean shorter trips). U.S. farmers markets went from just under 2,000 in 1994 to more than 8,600 markets today. Aware of this trend, more craft distillers are embracing these local markets— where legal—aided by cutting edge point-of-sale technology that makes remote selling easier than ever. For example, many systems now allow for sales information to be stored on the devices for later uploading using Wi-Fi back at the distillery.

Straws: Beyond Biodegradable

Drinking straws have long been targeted for their adverse environmental impact and the drinkware industry has responded accordingly over the years, making paper and reusable sipping implements the norm. Now, a host of exhibitors at Bar Convent Berlin and other beverage alcohol expos have taken zerowaste to an even more earth-friendly level with straws made out of everything from reeds (like Paio Straws) to sugarcane and agave to pasta—even some gluten-free versions of the latter (hat-tip to Italian company Canu, whose straws are pictured). They may not be likely to dominate the sipping scene any time soon, but they get points for thinking more creatively about a sustainable future for bars and tasting rooms.

The STIR Report: ON- & OFF-PREMISE RETAIL

Nostalgic Cocktail

Ingredients

Craft distillers looking to create some unique cocktails may want to consider the use of nostalgic ingredients, which continued to increase in popularity in 2024. They especially appeal to older demographic groups and their whimsiness has made them social media stars. For example, who could have predicted that MSG, an ingredient that generated controversy over alleged negative health effects back in the 1970s, would return as a trendy cocktail ingredient? Popular Cantonese American restaurant Bonnie’s, in Brooklyn, New York, says its famous—or infamous depending on your point of view—MSG Martini is one of its best-selling cocktails. Other nostalgic cocktail ingredients making the rounds include Sour Patch Margaritas, Pop Rock Martinis, Cotton Candy Cosmos, PB&J or Cinnamon Toast Crunch Old Fashioneds and Adult Root Beer Floats, just to name a few.

Bond, Personal Bond

Of all the stats that were revealed during the education sessions at Bar Convent Berlin (BCB) this fall, there’s one that really stood out: 74% of bartenders value a personal connection with a spirits brand or brand ambassador above all other marketing bells and whistles. That figure comes from a survey of 2,000 bartenders across America, conducted by renowned bar industry expert Lindsey Johnson, founder and CEO of Lush Life Productions. Johnson presented the survey’s findings during a session titled “Spirits State of the Industry: Key Trends and Opportunities”, part of the Park Street University track. Often, the large spirits brands try to woo the bartending community with branded mixology competitions, but those no longer excite those behind the bar. Only 36% of those who responded to the Lush Life survey said that competitions would be of interest. The bottom line is a spirits brand is most likely to get bartenders’ recommendation if they’ve formed a bond with the people behind that brand. “The key theme in 2024 is connection,” Johnson told the BCB audience. “Meet people where they are and listen when you get there.”

The STIR Report: BUSINESS SENSE

Low & No Spirits

It’s not news to anyone that consumer habits, particularly among legal-drinking-age Gen Z, have been changing fairly dramatically.

“Mindful drinking” has become the buzz term among marketing types in the industry. It doesn’t mean that they’re necessarily abstaining, but they’re integrating low- and no-alcohol options into their consumption repertoire.

Sometimes it’s reducing the ABV of a cocktail by swapping a full-ABV ingredient with a zero-alcohol alternative, or alternating between an alcohol drink and a non-alcohol one.

The number of zero-proof spirits on display at major trade fairs like Bar Convent Berlin and Brooklyn continues to surge—they’re visible in just about every exhibit hall. And some craft spirits producers in the U.S. are beginning to gradually integrate zero-proof options into their portfolios—like Bluffton, South Carolinabased Burnt Church Distillery’s fruit-and-botanical infused Amethyst and Los Angeles-based Greenbar Distillery’s Un-Rum Cola and UnGin & Tonic alcohol-free RTDs. There could be opportunities for many others across our market to actually enhance their own product lines with such offerings, without taking anything away from their existing award-winning spirits portfolios.

RTD Cocktails Remain a Bright Spot in

the U.S. Market

Spirit-based ready-to-drink (RTD) cocktails continue to grow rapidly, solidifying their role as a mainstay in the U.S. beverage alcohol market. According to IWSR, spirit-based RTDs are forecast to maintain a 6% compound annual growth rate (CAGR) through 2028, with vodka and tequila bases leading the way due to their versatility and consumer appeal. Demand has surged particularly in states like Wyoming, Colorado and Virginia, with double-digit percentage growth in 2024 alone.

A shift toward 355-mL single-serve cans has added convenience, particularly for venues where glass isn’t permitted, such as stadiums and beaches. Recent regulatory changes in states like North Carolina and Pennsylvania, which have lowered taxes and expanded retail availability for spirit-based RTDs, are also supporting growth. While the variety of new RTD launches has leveled off from previous years, brands are focusing on signature core products, helping consumers navigate the crowded market. This focus is accompanied by a rise in co-branded offerings with well-known consumer products. The RTD category’s continued popularity and evolving innovation confirm that spirit-based RTDs will remain a key driver in the U.S. beverage alcohol industry.

City Planners Get Crafty with Distilleries

Distilleries used to be thought of as a dirty business, with many cities relegating them to industrial zones on the outskirts of town. Not anymore. With the growth of the craft spirits industry, more and more municipalities consider them tourist-friendly destinations that can act as potential anchors to downtown revitalization plans. In fact, in the past year even one of the nation’s oldest and biggest cities, New York, recognized the attractiveness of these businesses. NYC has been debating a revised zoning plan called “City of Yes” that will, in its specific words, “more than double the space available for clean manufacturing, allowing small producers, such as microbreweries … to open and grow in commercial corridors in all five boroughs for the first time.”

Veteran-Owned Distilleries

Making Their Mark

Veteran-owned distilleries are gaining recognition in the craft spirits world, bringing a unique ethos shaped by military values like dedication, resilience and community service. Across the country, these distilleries are setting high standards, not only with their products but also with their commitment to giving back. From Eight Oaks Farm Distillery’s support of veterans and first responders to Old Line Spirits’ high-proof “Navy Strength” American Single Malt Whiskey—a clever nod to both the founders’ Navy background and the classic high-proof navy strength rum—these distilleries are blending tradition with innovation in a way that resonates with customers.

Veteran-owned brands often draw on the precision and resourcefulness learned through service, which they apply to every step of production, from sourcing to bottling. Additionally, many of these distilleries support veterans’ causes, actively contributing to their communities. Consumers appreciate the authenticity and quality behind these brands, whose values align with their own. With more veteran-owned distilleries emerging, the craft spirits industry is benefiting from the unique perspectives and experiences these entrepreneurs bring to the table.

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.

DRINKS TO SAVOR FROM ACSA MEMBERS

Golden Delicious

This cocktail from Laird & Co.—which is based in Scobeyville, New Jersey, but distills in North Garden, Virginia— features Laird’s Old Apple Brandy, an 80-proof spirit aged for seven and a half years that exudes aromas of baked apples and cedar, while apple, pear and wood dominate the palate.

Ingredients

2 ounces Laird’s Old Apple Brandy—7 1/2

3/4 ounce Clover Honey Syrup (2:1) 3/4 ounce freshly squeezed lemon juice

Directions

Fill a cocktail shaker halfway with ice, add all ingredients and shake well. Strain into a double Old Fashioned glass. Garnish with a flag of golden delicious apple slices.

Clover Honey Syrup Directions

In a large container, add two parts clover honey to one part warm water. Integrate thoroughly with a bar spoon and add 1 teaspoon of vodka as a preservative. Pour into a squeeze bottle, and refrigerate until use.

The Seaside

This offering from Laird & Co. features Jersey Lightning, a historical nickname for Laird’s Apple Brandy. The 100-proof, clear, unaged brandy is the pure expression of Laird’s apple distillate.

Ingredients

2 mint sprigs

1 ounce Laird’s Jersey Lightning

3/4 ounce fresh lime juice

3/4 oz. simple syrup

1 teaspoon Green Chartreuse Club soda

Directions

Place one mint sprig and lime juice into a cocktail shaker and muddle. Fill cocktail shaker halfway with ice, add Laird’s Jersey Lightning, simple syrup and Green Chartreuse and shake well. Strain into a highball glass filled 3/4 with ice. Top with Club Soda and garnish with the second sprig of mint.

The Basic Witch

Capture the essence of autumn in a glass with The Basic Witch, a cocktail from Richmond, Virginia-based Reservoir Distillery. This cozy cocktail combines smooth bourbon, bold coffee concentrate and creamy vanilla almond creamer, rounded out by a hint of pumpkin puree for a touch of seasonal sweetness. Perfect for fireside sips or fall gatherings, it’s everything you crave in a warm, comforting drink.

Ingredients

1 1/2 ounces Hunter & Scott Bourbon

1/2 ounce coffee concentrate

1 full spoon pumpkin puree

3/4 ounce vanilla almond creamer

Dash of cinnamon and nutmeg

Directions

Put bourbon, coffee concentrate, pumpkin puree, and vanilla almond creamer in a shaker with ice. Shake vigorously for 2030 seconds. Strain into a glass and top with a dash of cinnamon and nutmeg.

Larrikin Maple Derby

This cocktail from Lawrenceburg, Kentucky- based Larrikin Bourbon Co. reflects the beauty of autumn thanks to the distillery’s Maple Kentucky Straight Bourbon Whiskey, which is finished in maple syrup casks, and an extra addition of maple syrup.

Ingredients

2 ounces Larrikin American Maple Kentucky Straight Bourbon Whiskey

1 ounce freshly squeezed pink grapefruit juice

1/2 ounce Larrikin Maple Syrup (or other quality maple syrup)

Directions

Shake all ingredients with ice for 10 seconds. Strain into a chilled coupe glass and garnish with a twist of grapefruit peel.

The Cornucopia

Celebrate the flavors of fall with this drink from Richmond, Virginia-based Reservoir Distillery. This refreshing blend of cranberry juice, sour mix and orange juice with a dollop of cranberry sauce captures autumn’s essence in each sip. Garnished with a sprig of rosemary, The Cornucopia is a festive addition to any gathering, bringing a burst of seasonal brightness to your glass.

Ingredients

1 1/2 ounces Hunter & Scott Bourbon

1 1/2 ounces sour mix

1 1/2 ounces cranberry juice

1/2 ounce orange juice

1 spoon of cranberry sauce

Rosemary sprig

Directions

Put bourbon, sour mix, cranberry juice, orange juice and cranberry sauce in a shaker with ice. Shake continuously for 20-30 seconds. Strain over ice into glass. Gently slap rosemary sprig between hands to release its flavor and scent, and garnish.

AMERICAN CRAFT SPIRITS FEST

On November 14, 40 craft spirits producers from across the country poured samples of more than 100 different spirits combined for Chicago-area consumers and select members of the trade at the second annual American Craft Spirits Festival at Binny’s Beverage Depot’s Lincoln Park event space.

BAR CONVENT BERLIN

The global beverage alcohol and bar industry returned to Berlin in October for the 2024 edition of Bar Convent Berlin. A significant number of American craft spirits producers joined their international counterparts at the European trade fair as they sought to expand their footprint on the worldwide stage. Check out our YouTube channel in December for full coverage of the event, featuring insights from U.S.-based small distillers on the state of export activities.

ACSA SPIRITS JUDGING

In October, nearly 30 industry experts converged at Cotton & Reed’s new production facility in Washington, D.C., to judge entries in ACSA’s 2025 Craft Spirits Competition. Medalists will be announced in March at ACSA’s Convention & Expo in Tucson, Arizona.