Local and regional spirits are a hit!
According to Barbizmag.com, consumers who prefer locally grown foods argue that obtaining spirits from local suppliers is more nutritious, tastier, and better for the environment.
A study conducted by Mintel, a market research company, shows that the use of "local" claim of restaurant menus has grown 13% in the last year and 58% of patrons want to see more local choices.
The idea of local eats has spread to the bar. Expert Mixologist, Jon Arroyo, created Farmer's Smash which is made from Farmers Rye Whiskey, a private label spirit from Copper Fox, a distillery of Sperryville, VA, along with freshly muddled orange, lemon, bitters, and original ginger syrup.
Burlesque L'Amour, a specialty cocktail served at the Drawing Room in Chicago, IL is a Prosecco-based cocktail layered with flavors of North Shore Might Gin, Grand Marnier, North Shore Sirene Absinthe verte, and fig bitters.
Thistle Hill Tavern in Brooklyn, NY sells a lot of New York born beers and spirits with positive results. Brooklyn Gin and Tonic is made with Breuckelen Distilling Company Gin, distilled on 19th street in Brooklyn and Q tonic also made in Brooklyn.
Giving the course of this trend, sooner than later, industry growth and profitability will gain attention world-wide.
-Bottoms Up
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