As a seasoned chef and culinary expert, I’m excited to share my insights on the vibrant world of California’s sustainable distilleries. From the rolling hills of Sonoma to the sun-drenched slopes of San Diego, our state is home to a thriving community of distillers who are redefining the concept of “farm-to-glass” goodness.
Crafting Spirits with Conscience
In the ever-evolving landscape of the spirits industry, sustainability has emerged as a driving force, and rightfully so. As conscious consumers seek out products that align with their values, distilleries are stepping up to the challenge, implementing eco-friendly practices that go far beyond simply slapping a “green” label on their bottles.
One such trailblazer is Greenbar Distillery in Monrovia, California. Founded in 2004 by Melkon Khosrovian and his wife, Greenbar has been at the forefront of the sustainable spirits movement for nearly two decades. Khosrovian’s journey to becoming a eco-conscious distiller began with a frustrating discovery – the very ingredients he had been sourcing from local farmers were dramatically altering the flavor profiles of his vodkas.
“We kept making the same thing, with the same ingredients, but one ingredient was overwhelmingly dominant each time,” he explains. “We couldn’t figure out what was going on.”
The answer lay in the farmers’ recent transition to organic farming practices. “Once we understood the reason for the change, we realized this stuff is so much more flavorful,” Khosrovian says. “We can make better liquor.”
This epiphany sparked a deeper commitment to sustainability at Greenbar. The distillery sought out USDA organic certification, shifted to lightweight, recycled bottles and labels, and partnered with a Central American organization to plant a tree for every bottle sold, effectively making their process carbon neutral.
“We’ve come to understand that part of our obligation as a company, part of our responsibility to the public, is to make an impact,” Khosrovian reflects.
Distilleries across California are taking similar strides, recognizing that quality ingredients and responsible production are inextricably linked. At Prairie Organic Spirits in Minnesota, for example, the team leverages the state’s chilly climate to reduce energy needs, using a self-contained chilling loop that eliminates waste output. Meanwhile, Montanya Distillers in Colorado taps into the high-altitude water sources near their distillery to power their rum production, further minimizing their environmental footprint.
Closing the Loop on Waste
One of the most pressing sustainability challenges facing distilleries is the issue of waste – both in terms of water usage and byproducts. Distillation is a highly water-intensive process, with estimates of up to 15 liters of waste materials produced per liter of alcohol. Addressing this has become a priority for many forward-thinking distillers.
Some, like New Hampshire’s Tamworth Distilling, have found innovative ways to repurpose their spent grains and wastewater. Instead of discarding the acidic, high-oxygen-demand byproducts, Tamworth partnered with a local aquaculture farm to convert the waste into nutrient-rich “fish food.” Other distilleries, from Brooklyn to Vermont, have pivoted to producing hand sanitizer during the COVID-19 pandemic, using their redistilled waste as the key ingredient.
Beyond just waste management, leading distillers are also exploring ways to reduce their overall energy consumption. Industrial giant Bacardi, for instance, operates an anaerobic digester system that converts distillation byproducts into methane, which is then used to power production. Maker’s Mark and numerous breweries employ similar biogas systems to generate renewable energy on-site.
Packaging with Purpose
Sustainability in the spirits world doesn’t stop at the distillery doors. Packaging also plays a crucial role, and distillers are rising to the challenge with innovative solutions.
“We had this big, chunky beautiful bottle, but empty, it weighed a kilo, which seemed like a giant waste,” Khosrovian reflects on Greenbar’s initial glass packaging. The distillery subsequently shifted to lightweight, 100% post-consumer recycled bottles and labels, slashing their carbon footprint by two-thirds.
Other distilleries, such as Oaxaca’s Sombra Mezcal, are sourcing locally recycled glass, while Gray Whale Gin uses biodegradable cork and organic paint on their bottles. Even industry giants like Absolut, Bacardi, and Diageo are ramping up efforts, with plans to introduce fully biodegradable and recycled-content packaging in the coming years.
Celebrating Local, Sustainable Ingredients
Ultimately, the true heart of a sustainable distillery lies in its commitment to local, responsibly-sourced ingredients. Many of the most exciting brands in California and beyond are forging deep connections with family farmers, co-ops, and regional producers to ensure their spirits embody the terroir of their surroundings.
At Prairie Organic, every batch of spirits begins with organic yellow corn grown by a co-op of Midwestern family farmers. Tamworth Distilling sources all its grains from within a 150-mile radius, while Striped Pig in South Carolina partners directly with a single farm to cultivate their corn, rye, and wheat. Even larger players like Maker’s Mark are investing in partnerships with local suppliers to secure the highest-quality, sustainably-grown raw materials.
Some distilleries are taking their ingredient sourcing a step further, exploring crops with inherent regenerative properties. Minnesota’s Tattersall, for example, is collaborating with the University of Minnesota and the Land Institute to experiment with perennial grains like Kernza and rye, which can improve soil health and reduce the need for fertilizers. Similarly, Scottish gin producer Arbikie has launched a “climate positive” gin made with peas, which capture nitrogen and enhance the surrounding ecosystem.
“Our local farmers are at the center of our process, brand and spirits,” says Prairie Organic’s Morgan Wagner. “Every batch of our farm-crafted spirits begins as single-vintage, organic yellow corn grown on family-owned Midwest farms.”
Uncorking the Story Behind the Bottle
As important as the distillation process and packaging may be, the true essence of a sustainable spirit lies in the narrative behind it. Distilleries that forge deep connections with their local communities, support marginalized workers, and champion regenerative agriculture are the ones that truly embody the ethos of eco-responsibility.
Mezcal Union, for instance, formed a group of small-scale unionized distillery partners to ensure fair wages and profit-sharing for their agave workers – a common issue in the mezcal industry. Arbikie, meanwhile, has built its entire brand around pea-based spirits that actively improve soil quality, reducing the need for artificial fertilizers.
“The challenge we face every day in trying to execute globally conscious bar programs is bridging the gap between the responsibility we feel to make ethical decisions about our spirits inventory and serving guests who often want nothing more than to relax and enjoy their night off,” writes Bobby Heugel, a renowned mixologist.
This balance between sustainability and hospitality is one that discerning drinkers must also navigate. By seeking out bottles from distilleries with transparent, eco-conscious practices – whether it’s USDA organic certification, regenerative agriculture partnerships, or fair labor policies – we can sip with a clear conscience, supporting businesses that are making a tangible impact.
Raising a Glass to Sustainable Spirits
As I look out over the ever-evolving landscape of California’s distilling scene, I’m filled with a sense of optimism. The distilleries leading the charge on sustainability are not only crafting exceptional spirits, but they’re also reshaping the industry’s relationship with the environment and local communities.
Whether it’s Greenbar’s carbon-neutral process, Prairie Organic’s deep-rooted connections to family farmers, or Mezcal Union’s commitment to fair labor practices, these brands are proving that it is possible to create world-class, responsibly-produced spirits. And as consumers become increasingly discerning about the stories behind their bottles, this shift towards sustainability will only continue to gain momentum.
So the next time you’re perusing the shelves of your local liquor store or sipping a carefully crafted cocktail, take a moment to consider the distillery’s commitment to eco-responsibility. Because in an industry where quality and conscience go hand-in-hand, the true mark of a exceptional spirit lies not just in the liquid itself, but in the values that went into its creation.
Sustainable Sipping Recommendations
Seeking out USDA Certified Organic and Non-GMO spirits is a great place to start when exploring sustainable distilleries. Here are a few top picks from across California and beyond:
Gin:
– Death’s Door Gin (Wisconsin) – GMO-free, organic wheat
– Farmers Botanical Gin (California) – USDA Organic
– Cold River Gin (Maine) – USDA Organic
Rum:
– Crusoe Organic Rum (California)
– Drake’s Organic Rum (Minnesota)
– Papagayo Rum (Paraguay) – USDA Certified Organic
Tequila/Mezcal:
– 123 Organic Tequila (Mexico)
– 4 Copas Tequila (Mexico)
– Dulce Vida Tequila (Texas)
– Del Maguey Single Village Mezcal (Mexico)
Whiskey:
– Koval Organic Whiskey (Illinois)
– Buffalo Trace (Kentucky)
– Split Rock Distilling (Maine)
– Rising Sun Distillery (Colorado)
– Wigle Bourbon (Pennsylvania)
Vodka:
– Square One Vodka (California) – Organic rye
– Prairie Organic Vodka (Minnesota) – Organic corn
– Humboldt Distillery Vodka (California) – Organic sugar cane
No matter which spirits you choose, be sure to look for labels that highlight sustainable farming practices, recycled/recyclable packaging, and other eco-conscious initiatives. By voting with our wallets, we can encourage more distilleries to follow in the footsteps of Greenbar, Prairie Organic, and others who are redefining what it means to craft spirits with conscience.
