Many of those involved in the Good Food movement believe that craft distilling deserves to be considered part of it, but the question has been raised about whether a distilled spirit needs to contain ingredients produced by local farmers in order to be considered truly local. Many producers now are touting local sourcing as a major selling point.
There are plenty of business success stories that emerge in the food world. To be a Good Food success story — like the four featured at FamilyFarmed’s Good Food Financing & Innovation Conference in Chicago Thursday — has a special requirement: a commitment to the values of local, sustainable, natural, and healthy food that is the foundation of the fast-growing Good Food movement.
Good Food on Every Table recently posted a story about Chicago’s Koval Distillery and its key role in establishing and growing the craft distilling industry in the city and region. But readers don’t live by words about craft spirits alone. You want recipes!
It was just seven years ago when the married couple of Sonat Birnecker Hart and Robert Birnecker decided to give up high-level professional careers in the Washington, D.C., area, and start up their Koval Distillery in Chicago. As recent as that seems, they did not join the craft spirits movement within the city of Chicago. They launched it.
New Year’s Eve approaches, and the mind turns to bubbly wine. And New Year’s resolutions. And I can tell you from experience that few things stimulate creative thinking about those resolutions than a sparkling wine cocktail spiked with potent distilled spirits.
Craft spirits tasting events are, by their very nature, fun. But the annual Independent Spirits Expo in Chicago, the latest rendition of which was held Tuesday (Sept. 30), also has a highly informative side. A panel of industry experts ended with a roundup of insights on the outlook for the spirits industry in the years ahead.
If you are a fan of whiskey in general and American whiskey in particular, then Michael Veach may have your dream job title: bourbon historian.