Punch recently wrote about the Natural Booze Manifesto created in France (available at naturalbooze.eu) which suggests that artisan spirits embrace similar production standards to natural wine, such as quality farming, manually operated stills, no-intervention mashing and water-quality standards. Many French distilleries have signed on; so far, its suggested tenets mainly cover distilling from fruit.
Bon Appetit wondered how Amazon’s new palm-reading technology could be used for age verification at bars and other facilities.
Spirits Fest Kelowna, one of the 2023 Canada Craft Spirits Festival events, will showcase craft spirits from across Canada on Saturday, June 24 at the Rotary Centre for the Arts. A Canada Gold Spirits Pavilion will feature award-winning spirits. In addition to a general tasting, one session will pair gin with baked goods for a Gin Cakes & Cocktails Garden Party.
The Vancouver Sun wrote about a boom in craft alcohol production, including four local distilleries, in Kelowna, B.C.
Almonte, Ontario’s Dairy Distillery and the Michigan Milk Producers Association (the world’s 10th-largest dairy group) announced a joint initiative, the Constantine Lactose Ethanol Project, to transform dairy byproduct into biofuel that will be the world’s lowest carbon-intensity ethanol, significantly reducing the carbon impact of the dairy industry.
The Niagara College teaching distillery won three medals recently at the U.S. Open World Whisky and Spirits Championship, for a spiced rum, a single malt whisky and a vodka.
The Sustainable Rum Summit has launched a survey, to gain insights into the sector’s challenges and needs, including sustainability topics. All rum producers, distillers and brand owners are invited to participate.
Liquor trade website Daily Seven Fifty wrote about The Big Business of Booze Trails, citing their boost to individual businesses as well as regional economies.
The Fort Distillery in Alberta was profiled in Culinaire magazine.