Foraging

Smaller distilleries can tap into flavors and opportunities that may not be available at larger scale, whether that’s to support modest growth or simply to make the best possible spirit.

Spirits that feature foraged ingredients offer unique flavors while appealing to locally minded drinkers.

There are spirits in the trees, but pines are a source that modern distillers often overlook. Whether using fresh buds or gooey cones for brandies or liqueurs, here’s how a couple of small distilleries in the Northwest are sourcing and distilling them for a distinctive local product.

As the market for craft gin expands, distillers are opting for seasonal gin choices that often go hand in hand with a focus on connecting gin to a place—for example, by using local, hand-harvested botanicals. Here, we share some tips on harvesting, storing, and balancing botanicals.