On Beer and Biases: Notes from Bill’s Desk

by Bill

Let’s talk about our beer biases…

The other week, I had a conversation about local breweries with someone in the industry, and he said something along the lines of: “Minnesota breweries really aren’t good enough to compete on the national stage.” To be fair, I think he meant MN Hype Beers (DDH DIPA Hazy IPA & Over Fruited Sours, etc), but I really can’t remember how the conversation went from there because I instantly was filled with blood boiling rage and I blacked out for a moment or two. After I came to and calmed down a bit,  I decided to step back and take a rational look at the statement and why I think it’s wrong.

I guess the first thing for me to do is establish my own biases. First, I’m a local, and I try to support local business, in and outside of my job.  That alone is a hard thing to ignore when we’re discussing this.

But it gets harder: roughly 80 of our top 100 selling beers in the store are Minnesota made (or right on the state border). The top 100 is where most of our beer sales are, especially in the top 50. There’s a dramatic drop-off in overall sales once we get out of the top 100.  Those beers outside the top 100 are super important to us, and they help make the store way more interesting. But it’s those top 100 that are directly responsible for France 44 being able to fully staff the beer department, provide them with living wages, a matching 401K, and good health insurance. So, if 80 out of our top 100 are MN made, I’m clearly heavily invested in how well those MN breweries do.

 

But wait, there’s even more! On top of all of that, we know lots of these breweries personally. We’ve watched them grow. We’ve shared beers with them. We’ve developed lasting relationships. I call some of them friends. So, can I objectively, without bias, look at this subject fairly? Probably not…

Now let’s quickly look at what I assume the other guy’s biases are. First, he doesn’t sell a Minnesota made beer, so he directly competes against MN breweries for market share. The better local beer does in our store, the more his beer gets pushed out. Buying local hurts his sales. The second thing is that he’s not a local. He maybe doesn’t have the emotional connection to the Twin Cities community like I do. Third, and this is a big assumption (but I think I’m right), he hasn’t tried nearly as many local beers as we have. He hasn’t watched/tasted the progress these breweries have made over the years.

Okay—here’s my argument: I say if we try to remove our personal opinions and biases (we hear a ton of them in the beer cooler), several Minnesota Breweries have caught up to some of the “best” breweries in the country. If we actually just critique the beer for what style it is and how well it’s made, I think you’ll start to agree with me. When I was studying for WSET (The Wine & Spirits Education Trust), I learned how they wanted you to judge a wine. If you have a Sonoma County Chardonnay in your glass, you don’t judge it against other Sonoma Chardonnays–you judge at against all other wine. That was hard for me to wrap my head around. Before that, I’d judged Chard vs Chard, Hazy IPA vs Hazy IPA, etc.  What WSET forces you to do is simply concentrate on the wine directly in front of you, try to remove your personal opinions and judge the wine as just one wine among many. It’s hard to do because the instant you see the label of the bottle , your brain already starts making assumptions.

So here’s where I’m going to upset some of you. There won’t be another Tree House (MA), Trillium (MA) or Alchemist-Heady Topper (VT) in terms of Hype/Popularity because the rest of the Nation has caught up with them. These 3 breweries are no doubt at the top of their game, and I’ve had great beers from them. But I’ll argue that their lasting legacy in the Beer World will be more for creating the popularity/hype of the style(s), and not for the beer itself. I say this because you can walk into the store right now and grab a local beer that’s super close in style/quality. You just can’t grab one that has a Trillium label on it. I know some of you will be shaking your heads right now in disagreement—and I know what a bunch of you are thinking; “these breweries just make better beer”. But I’ll say that just because the brewery you’re thinking of doesn’t distribute their IPA to Minnesota (probably because they hardly make any, or, more likely, they don’t even know where Minnesota is… sorry!) that doesn’t make that brewery or their beers better–it just makes it a lot harder to get your hands on. And, I’ll argue that the high price you end up paying to get your hands on it corrupts your brain and your palate and forces you to justify why you just spent $50 getting a 4pk of beer that your 3rd cousin shipped 2nd Air to you from Boston.

 

Rarity creates a false belief that anything rare must taste better. I’ve been suckered into this thinking many, many times and I’m here to tell you it’s simply not true. Rarity just makes it rare–and typically expensive. Again, we are trying to put aside opinions, beliefs and biases and simply look at the beer for what it is, with no emotional baggage attached. Is that can of beer from Tree House really better than one of our best from MN?

In no order, here are our top 5 selling Hazy IPAs:

These are just the flagship, everyday IPAs these breweries make, and they are great beers. I’m not listing all the limited, weekly releases these breweries are pumping out constantly. These limited releases are really where the roots of my argument are. These limited beers (remember, the Beer Department averages about 50 new beers each week) are the ones that really step up our MN hype game and it’s these beers that truly make us equals.

These breweries are not doing well in Minnesota because they’re MN breweries. They do well because they brew a world-class beer.

Drinking History: Sotolon Selections Arrives at France 44

by Sam Weisberg

What does time taste like? Any budding wine geek has probably made at least a few attempts to answer that question, squirreling away a bottle or two of something special in a basement or a closet, waiting patiently to see if the liquid inside makes some stunning transformation or subtle evolution in a few months, a year, a decade. Oftentimes we’re disappointed with the result; the changes seemed too miniscule, or we forgot how the wine tasted in its youth, or, worst-case-scenario, the bottle just went straight to vinegar. But every now and again, something magical happens. When you’ve tasted it, you know—the flavor of ‘age’ comes out in a wine, elusive and unique to each particular bottle. It’s a vivid snapshot of the passage of time, a recognition that this stuff that’s branded and labeled in pretty bottles is actually alive, and it’s changing moment-to-moment.

It can be harder and harder these days for the person of modest, or even comfortable, financial means to have this experience. The wines that became known for their longevity in the 20th century—the Bordeauxs and Burgundies of the world—have blown past the average drinker’s budget. Add to that the expense of storage, the waiting-game of aging wines, and the glou-glou zeitgeist that has put a premium on bright, fresh, youthful wines made with little to no intervention, and the chances of getting to taste a wine at the peak of its age seems like a nearly unattainable goal.

But what if you didn’t have to wait? What if there were already wines on the market that had been coaxed into maturity, already expressing all of the richness and complexity that a properly-cellared bottle could? Enter Sotolon Selections, a unique portfolio focusing primarily on historic categories of aged, oxidative wine, some of which can now be found on the shelves at France 44. These wines are not only delicious, they represent some of the oldest (and, today, most endangered) winemaking traditions in the world. And, thanks to their exposure to oxygen, time, and (sometimes) heat, they are also some of the only wines in the world that are shelf-stable—which means that they are amazing additions to your cocktail bar, as well.

So move aside, natural wine! There’s a new old thing on the market.


 

OSTINATO MARSALA | $14.99 | The name ‘marsala’ often evokes memories of heavy American-Italian stews, or sickly-sweet boozy desserts. However, the wine from this debased appellation was not always stuck in the kitchen; it used to be a contender on the level of Port or Sherry for enjoyment all by itself. Ostinato Marsala, a collaboration between the winemakers of Baglio Baita Alagna and Sotolon Selections, is an attempt to elevate humble Marsala back to its former glory. Coming in both sweet and dry styles, these nutty, savory wines show tamarind, grilled apricot, and orange peel flavors. They are the best you can possibly use for cooking, and also shine in simple pairings with cured meat, or mixed 50-50 with Gin to make a hybrid Martini.

 

SAVEIRO MADEIRA | $23.99 | If you’re a whiskey drinker, you are probably at least vaguely familiar with Madeira, a fortified wine from the island of the same name off the coast of Portugal. The barrels used to age Madeira are often shipped to Scotland, where they then can impart a nutty, dark fruit flavor to the whiskeys that are aged in them. In the case of Saveiro Madeira, a project of the producer Henriques & Henriques, that process is reversed, and this mildly sweet Madeira is instead aged in used Four Roses Bourbon barrels. If you’ve ever had even a passing interest in “Bourbon Barrel-Aged” red wines or beers, then this is a must-try: deliciously rich and sweet, with rich oak notes and a caramel-driven finish that just screams for pairing with chocolate or a cigar.

BANYULS & RIVESALTES | Two overlooked appellations of Southern France, Banyuls & Rivesaltes are both known for their sweet, Port-like fortified wines. Although most examples today echo the fresh-jam sweetness of Port, these wines were historically given extended oxidative aging. This allowed them to develop what were called ‘rancio’ flavors: notes of roasted nuts; dried tropical fruit; tobacco, cocoa or coffee; and spices ranging from fenugreek to saffron to curry. This intentional contact with air both evolved the flavors in the wines and made them shelf stable.

 

Today, very few producers continue this tradition. Domaine du Mas Blanc continues to produce the Hors d’Age Banyuls Sostrera ($27.99) from its sostrera (the French word for the solera system, also used in Sherry production) that was established in 1925. Smoky and rich, with roasted, jammy blackberry notes and a hint of Mediterranean seaside air, this ‘hors d’age’ (literally, ‘beyond age’) wine is a testament to the complexity of true Banyuls.

In the case of Chateau de Saü, history is even more present in the bottles, as the estate stopped producing wines in 2014 with the passing of fourth-generation owner Herve Passama. The remaining wine, a Rivesaltes Rancio 2000 ($35.99) is the one of the last of its kind, a true, oxidative Rivesaltes that shows intensely balanced acidity and sweetness with an almost unending complexity of flavor behind it. Considering that this is truly one of the last bottlings of an extinct wine, the price is astounding.

CARCAVELOS | The story of Carcavelos is almost too unbelievable to write-out, but I’m going to try. Once considered one of the four vinhos generosos (fortified wines) of Portugal, along with Port and Madeira, Carcavelos is now the smallest wine appellation in Portugal, with only 25 hectares of vines and 1 remaining producer. It is one of the rarest wines in the world, and was brought back to market in the U.S. only thanks to the Indiana Jones-style efforts of Sotolon Selections.

 

Working with Villa Oeiras, the only active producer in the region, Sotolon has brought a 15-Year Carcavelos ($34.99) to market that serves as a wonderful introduction to the style. Bright and fresh (for a fortified wine), this Carcavelos shows notes of roasted pineapple and demerara sugar. Deeply complex, with a rich texture and fascinating nutty undertone, this is one of the most interesting dessert wines we’ve ever carried at France 44.

 

And, if you are looking for something even more extraordinary, there is the Dos Pesos 1991 Carcavelos ($47.99) a wine that was literally pulled from a forgotten wine cellar on the outskirts of Lisbon. Dos Pesos was once one of the champions of Carcavelos production, but operations ceased in 2005 with the founder’s untimely death. Now, thanks to Sotolon, barrels that had been sitting in the estate for over 18 years are now being bottled and are available to buy at France 44. Come and have a sip of history!

 

Want to learn more about these incredible wines and their versatility as both stand-alone drinks and cocktail components? Join Sam, along with Jon Olson from Libation Project, on Friday, May 21st for our “Hack Your Cocktail: The Secrets of Oxidative Wines” virtual class! Click HERE for more information and registration.

A Graphic Designer’s Guide to Liquor

by Dio Cramer

A full two years into legal-liquor buying, I consider myself to be somewhat of an expert. Just kidding! The truth is that I am still at the stage of life where price is the most important variable in choosing my alcohol. After that, I turn to the design of the label, which is a much more interesting way to choose liquor.

A little intro for y’all since I am new to the blog — Hello! My name is Dio and I have been doing graphic design for France 44 and the Cheese Shop for about a year now after getting my start in the wonderful St. Paul Cheese Shop. I’m a designer and illustrator, a Capricorn, and also someone skeptical of the “don’t judge a book by its cover” mentality. You can certainly judge it after you have actually read the book, but up until that point, I believe the cover can give you a valid sense of what lies ahead and whether or not it’s going to be worth it. Same goes for liquor. Even before I knew what kinds of liquors I liked the taste of, I loved looking at the labels.

Labels, bottle shapes, and general marketing is incredibly important in the world of liquor. These elements form a personality that draws targeted demographics towards (or away from) a specific bottle and often guide them in choosing one bottle over another. This is especially influential when you can’t taste the very thing that you’re buying. Designers use visual aids to tell a story that we internalize, either consciously or subconsciously, and help us form opinions about the bottle before popping the cork.

With liquor labels, I’ve found that the great designs seem to fit into two main categories: nostalgia and novelty. Some brands stick with the same design that they have been using for years, and other newer brands try to emulate that same classic or nostalgic vibe. This feels right for liquor that is aged or brands aiming for a sophisticated look. On the flip side, many brands use novel designs to try and get customers to pay attention to their bottle and buy their product. This latter category of novel designs is what I focus on in this piece, but perhaps there is another blog post in the future that dives more into the history of liquor labels and explores the nostalgic and classic designs.

Nostalgia vs Novelty

A liquor store is a fantastic place to explore the contours of your design tastes and expand your design terminology. To begin, I spent some time comparing the Gin section to the Whiskey section. The difference is stark. Obviously, whiskey is a much darker liquid than the clear gin, so right away the two aisles feel emotionally different. Many of the whiskey labels had dark caps and labels with contrasting white text. The serif and script fonts combined with dainty flourishes create a vintage and old-timey feeling. Age is an important factor in whiskey so many of these bottles have large numbers incorporated into the design, advertising how many years the whiskey aged. Most of the classic whiskey brands are aiming for that classic, dated look.

The gin aisle, on the other hand, has a much lighter and more modern feeling. It seems that the goal here is timelessness. Many labels have thin text with light decorative elements, and blues and greens seem to be the primary colors of choice. One of my favorite label designs is Future Gin, followed by the “Blue” from Forthave Spirits. These two designs are eye catching, but for different reasons. Forthave Spirits is emulating old homemade concoctions with their handwritten script label. A bottle like this would fit into the apothecary vibe, which I’ll admit I am a sucker for. The Future Gin is immediately eye catching with colorful (yet pastel) abstract art. It looks modern but in a kind of timeless way.

Moving on to the rest of the store, I chose bottles that stood out to me, and then tried to sort them into distinguishable sub-categories. I came up with: bold graphic, hand-drawn, geometric, tarot card, and new-wave psychedelic. 

Bold graphics

BOLD GRAPHIC 

The tactic here is obvious – designing a beautiful bottle that sticks out among the rest. Some of these have only illustrations and minimal text, some use the text as the graphic to draw your eye, but all of them will capture your attention as you scan the aisles.

Hand-drawn art and text

HAND-DRAWN

I am particularly drawn towards hand-drawn art, partly because that is what I do and partly because it adds a human element to design. These bottles have character–they feel more alive than their neighbors. These can feel modern like the pen and highlighter design of Secsy Mbole, or elegant and nostalgic like the Branco de Sta. Cruz. If I were to design a liquor label, it would probably fit amongst these hand-drawn labels.

Geometric designs

GEOMETRIC

Geometric style of graphic design has far deeper roots than I can explore in a single blog post, but these bottles sure are eye-catching. In particular, these stand out from the nostalgic-style of many liquor labels. These designs are decidedly modern, which gives them a classy feeling. I might choose one of these as a gift. Elegant and lively, a good visual addition to any house (Of course, I’d hope the contents were appreciated too.)

New-wave psychedelic beer art

NEW-WAVE PSYCHEDELIC

This sub-category is specifically for beer labels. If any wine or spirit bottles in our shop fit into this category, I certainly missed them. Craft beers are all the rage these days. They are popping up left and right, and the makers have turned to wild, out-there marketing in an attempt to distinguish their products from the rest. Many of these labels are designed to appeal to counter culture stoner types, much like the psychedelic phase of the 60’s. To that point, I am currently drinking Prairie’s Vape Tricks, which is not only delicious, but visually a piece of pure stoner art with green and yellow mouths blowing trippy shapes out of smoke. Craft beer is certainly the most graphically out-there of the liquor world, and these labels do not disappoint.

Tarot card theme

TAROT CARD INSPIRED

Last, and perhaps most interestingly, is the theme of the Tarot cards. The other subcategories I found are general design categories, but this is thematic and much more specific. These bottles are characterized by mythological figures, magical themes, and hand-drawn illustrations that emulate the design and feeling of tarot cards. Some feature biblical-like scenes of destruction and devils like Rabble and Chamucos, and some are more mystical and whimsical like AlterKind Stranger, and Il Mostro. Perhaps it’s the long history of witchcraft and alcohol-like concoctions that make these bottles so appealing — or perhaps it’s the figures that give them so much character — but these are the bottles I am most intrigued by. Each of these designs contain a story, and the intrigue into that story is what makes me curious about the liquor inside.

What are the labels you are drawn to? Are they nostalgic or novel? Crisp geometric shapes or hand-drawn mystical? Does the personality of the label match the contents?

Personally, I plan on taking home Il MostroKind Stranger, and Future Gin, where I can promise you these bottles will live on in my home as vases and other vessels once the alcohol is long gone, as I am unable to get rid of beautiful bottles or jars of any kind. Maybe then I can report back on the full sensory experiences of these liquors, contents included.

Broken Clock Brewing Coop. and Brewing Change Collaborative ‘The Messenger Vol. 2’

France44 is honored to have the exclusive release of a special beer made by Broken Clock Brewing Cooperative and Brewing Change Collaborative.

Brewing Change Collaborative (BCC) is a 501c3 MN Nonprofit organization whose mission is to foster Diversity, Equity, and Inclusion for People of Color in the brewing and beverage industry through advocacy, outreach, and education.  We’d love you to learn more about what these two Minneapolis organizations are doing locally to be agents of change.

The Messenger Volume II is a DDH Sour Ale brewed with tamarind, guava, pineapple, coriander, sea salt, and sorghum.  This crowler is a full on sour ale.  The tart guava and tamarind really shine through.  Clocking in at 6.4% ABV with a medium weight body, this beer is straight up lip smacking and tasty.  But more importantly is message on the label; The Messenger V2 shares the stories about two women who fought their whole life against racism and inequality.  We’d love you to learn more about these amazing woman and how they participated in the movement.  Click the link to read the stories of Ida B. Wells & Lena O. Smith

Order online here: 750ml Crowler $9.49

 

VOLUME 2: THE WOMEN OF THE MOVEMENT

Ida B. Wells

In the late 19th century, publications such as the New York Times, prided themselves for being a paper of record, that was objective and dispassionate. However, they failed to recognize and expose the truth behind lynching. Instead of aligning themselves with the type of work that reflects their “values”, they decided to attack Ida B. Wells, the person. For her courage, and her willingness to question lies and myths perpetrated about Black Men, in an editorial in 1894, the New York Times called her: “a nasty-minded mulatress.”

In the podcast Backstory, Episode 185: Advocacy Journalism in America, historian and host Joanne Freeman asks her co-host and historian, Nathan Connelly: “… How much did Wells’ work actually change the myths that were circulating about lynching?” In his response, Nathan points out that it took the big newspapers of that period decades to recognize Ida B. Wells’ work, “Black Americans”, he continues, “… recognized immediately that what Wells’ was doing was digging up the truth.”

There are striking similarities between the late 19th century and our modern times, in terms of our propensity to let popular stereotypes guide our behaviors, our beliefs, and our decision-making, without questioning or attempting to understand their origins or facts presented. Below are two recent examples of a couple of commonly held stereotypes against Black Women :

The Pre-Pandemic (March 2020) Bureau of Labor Statistics & Labor report shows that Women of Color have a higher unemployment rate than the national average (9.7% for Black Women vs 5.5% in national average). One prevailing, and false stereotype argues that’s because, Black Women in particular, and Women of Color in general are lazy; a sentiment expressed by Oklahoma State Legislator Sally Kern, who is white, echoed this stereotype in 2011: “I taught school for 20 years and I saw a lot of people of color who didn’t want to work as hard — they wanted it given to them […] women usually don’t want to work as hard as a man” because “women tend to think a little more about their family.”

Black Women aren’t asking for handouts.

A Black Women decides to push back, to lead, to voice her opinion and advocate for herself and/or for others. She is called angry, threatening, and loud. This stereotype stems from 19th century minstrel shows.

In 2018, Serena Williams, one of the greatest athletes of our time was fined for breaking her racket and calling the umpire a “thief”. The behavior was no different than most elite athletes who play at her level. The difference is this: in other white and/or male athletes’ cases, they are called “passionate, competitive”, whereas, in Serena Williams’ case, she is called an “angry Black Woman”.

The fact that we are willing to trust news reports, publications, or the Internet, blindly at times, without going beyond the headlines, highlights the importance of Ida B. Wells’ pioneering work in investigative journalism. This has become even more important now that we tend to settle into our preferred corners and bubbles, defined by the news sources we frequent or our political leanings, which often only serve to confirm or reaffirm our biases.

Ida B. Wells’ willingness to question popular opinion, invest time and resources to collect actual facts, and persevere despite being a minority and a lone voice, is an inspiration. Ida B. Wells believed that if she could present reliable facts, the truth would prevail. She was right.

Ida B. Wells was awarded a Pulitzer Prize in May 2020, for her outstanding and courageous reporting.

Let’s honor Ida B. Wells, a forgotten Black Woman, by cultivating habits that she pioneered throughout her life:

(1) – Digging deeper than the surface, (2) – Allow our decisions to be guided by reliable fact, and (3) – Advocate for those who are unable to advocate for themselves.

Lena O. Smith

Have you ever walked into a professional networking group wondering if someone would look like you in the room? Or encounter individuals at work who do not think you even belong in the room with them? These questions are just some of the questions that faced Lena O. Smith during her career as a lawyer.

She moved to Minneapolis in 1906 with her mother and sisters from Lawrence, Kansas after losing their father. Lena was an entrepreneur who owned a beauty salon with a white woman. Following the salon she became a real estate agent, a profession that was widely known for its racial prejudice. Through her experiences as a businesswoman, especially as a realtor, she became motivated to change policies & behaviors from within the system.

Lena O. Smith became the 1st African American woman licensed to practice law in the state of Minnesota in 1921 and remained the only one do so until 1945. This was in our state’s history when only a dozen white women were also licensed to practice law in Minnesota. She did not cower if she was the only one who looked like her in the room. It motivated her to change public habits so that every room would be diverse with individuals and opinions.

Lena took on civil rights cases with a militant drive to provide equal access to public accommodations for all people. She argued cases against White Castle & Nicollet in this endeavor. She helped bring change to the Pantages Hotel Theater when she and couple African American men were denied seating on the main level.

But perhaps she is more known for her work on behalf of Arthur A. Lee and his family when they purchased a home in a previously all-white neighborhood in South Minneapolis. While the Lee family was advised by a white attorney to sell their home to the neighborhood committee Lena fought for them. She ultimately fought for and protected their right to stay in their home.

Lena O. Smith continued her work in Minnesota as she helped form The Urban League in Minneapolis in 1925. In 1930 she became the 1st woman president of Minneapolis’ NAACP.

We learn many lessons from Lena’s work in the 1st half of the 20th Century. She teaches us to learn our history so that we can step back from our own settings and become aware of our own preconceptions. If we only see from one perspective we can never learn another’s experience. It is in our diversity that we become stronger as a society.

Second Lena reminds us the importance of living in and working with community. Public interest is best attained when people live in the community they are advocating. Lena’s home was just a couple of blocks from Arthur A. Lee and family. She understood the daily the harassment the Lee family faced and the beauty of the neighborhood. Lena’s suit pant cuffs were dirty from the same dirt.

Lena fought legal cases not to change the law but to change the public’s mindset. She understood the long-term work that was required to acquire justice. It is a lifetime commitment that continues today with each one of us. We continue Lena’s work and honor her legacy to push the government to be more responsive to those without power or money. We live in community with one another getting our own pant cuffs dirty striving to make our community stronger.

We raise a glass to Lena O. Smith thanking her and honoring her by doing the right thing.

The beer you know as “The Messenger” is an amalgamation of two collectives; Brewing Change Collaborative (BCC) and Broken Clock Brewing Cooperative (BCBC)

Our organic union came about through the sheer desire to not only speak on the dissonance of America’s penchant for white privilege/preservation and it’s dearth of Black existence, but to ascend and become agents of change.

As the hours fall off the clock and time inevitably marches on we, BCC and BCBC will seek to voraciously create waves of change. From a point of beer into a barrel to a tsunami from the ocean washing across this entire industry, BCC and BCBC will create the iridescent reality we wish to live in.

Drinking Sustainably for Earth Day (and every day!)

by Tashi Johns

As a new member of the liquor team I decided to combine my background in sustainability with learning about our products to bring you a brief guide to drinking sustainably on Earth Day, and every day!  You might be familiar with the concept of a carbon footprint, where you measure your environmental impact on the world based on your lifestyle habits (if not, you can learn all about that here).  It’s important to know where our food and beverages come from, with a major emphasis around buying local to decrease your impact, but how often do we think about these things when at the liquor store?  I’m excited to share with you a few distilleries doing really cool things to reduce their environmental impact, and take you on a tour through our liquor isles to feature a sustainable treat from each section.  We don’t always have a lot of control over what kind of impact our everyday lives make on the environment, but we can be more conscious shoppers and try some new things in a toast to mother earth.

LET’S START LOCAL!
SOLVEIG ANNA'S GARDEN GIN - Far North Spirits
courtesy of Far North Spirits

Far North –  Hallock, MN | Far North takes their environmental impact seriously, and I’m happy to say that we carry quite a few of their products.  They start by growing their own grain (except malt barley) on the distillery property, reducing the need to bag and ship grain.  The spent grain is then used as fertilizer on the fields.  Far North is so good at reducing, recycling, and composting that they don’t even have a landfill dumpster on site!  They’ve adopted water conservation techniques during the distillation process to reduce waste, they carefully source their botanicals and spices, and also purchase their barrels from local cooperages focused on responsible forestry practices.  There is plenty more I could go on about, like their intentional farming practices and eco-friendly building, but let’s keep this blog moving.

You can find Far North products in many of our liquor sections – rum, bourbon, gin, vodka, and whiskey!  We recommend trying their newest release, Solveig Anna’s Garden Gin.

Cosmo Bianco - Tattersall Distilling
Tattersall Cosmo Bianco

Tattersall – Minneapolis, MN | Everyone loves the mini Tattersall pre-mixed drinks we carry by the registers, and I’m happy to inform you that these impulse treats come from a company that cares about sustainability!  Tattersall sources their grains from Minnesota, most coming from within 45 miles of their distillery, and other ingredients for the distillation process and cocktail room from within 100 miles.  They participate in a spent grain program where local farmers pick up grain for animal feed, and have a robust composting program that includes waste from their cocktail room.  Tattersall also purchases their barrels from Minnesotan based cooperages, and started a new partnership with NetZro to turn spent grain into flour!

You can find Tattersall in almost all of our liquor sections – absinthe, aquavit, gin, rum, vodka, bourbon, whiskey, various crema and liqueur flavors, and three ready to drink cocktails!  We recommend trying their newest cocktail called the Cosmo Bianco.

 

MIDWEST IS BEST.
Valentine Mayor Pingree Bourbon

Valentine Distillery – Detroit, MI | In 2019 Valentine implemented a sustainability plan focused on becoming a carbon neutral distillery and has been making moves to jump start that process.  They currently pay extra to purchase renewable energy to power their facilities, with plans to install wind and solar on site!  They installed a piece of water reclamation equipment that will recapture 95-98% of water lost during the distilling process, an important endeavor to the conservation of the Great Lakes, as well as a rooftop transfer unit that utilizes cold air from outside to cool the process water used during fermentation.  They also purchase their grain from farmers in the Great Lakes region and return the spent grain to them as animal feed.  Their cocktail lounge neighbor, MBrew, plants a palm tree every year as a part of their sustainability efforts and their most recent palm now grows in the distillery, capturing 30-40 pounds of carbon dioxide released during the fermentation process each year (see the top picture).  Valentine has made great strides to becoming carbon neutral!

You can find Valentine in our bourbon, whiskey, vodka, and gin sections!  We recommend trying their Mayor Pingree Bourbon.

 

NOW, LET’S TAKE A WALK THROUGH THE LIQUOR AISLES!

Whiskey | Jack Daniel’s distillery sends 99% of used materials to be reused or recycled as a part of their Zero Waste to Landfill goal.  They’ve made lots of updates to their production process to reduce waste and save energy.  Their parent company, Brown-Forman, is leading sustainability companywide and invested in a wind farm in Kansas to offset 90% of energy consumption of all their distilleries.

Glenmorangie Nectar d Or

Bourbon | Maker’s Mark has a spring fed lake on the property which is a designated water sanctuary.  They focus heavily on watershed protection, have planted thousands of trees and bushes, purchased buffer land around the property, and introduced a reverse osmosis technique for recapturing water from the distillation process.

Scotch | Glenmorangie has created a partnership with Heriot-Watt University and the Marine Conservation Society known as the Dornoch Environmental Enhancement Project (DEEP) to restore oyster reefs, which are some of the earth’s most endangered habitats.  They’ve also implemented the use of an anaerobic digestion plant to purify the by-products created through the distillation process, which drastically decreases their carbon footprint!*

The Botanist Gin

Gin | The Botanist uses all renewable energy at their distillery as well as a circulatory heating system to recycle hot waste water from the distillation process.  They support PlantLife and the Bumblebee Conservation Trust as a part of their dedication to biodiversity on the island, as well as the Botanic Gardens Conservation International in their mission to stop the extinction of plants, and also fund PhD students studying Scottish juniper.  They’ve also eliminated single use plastic on site and their glass bottles are recyclable.*

Mezcal | Erstwhile imports small batch mezcal from Oaxaca Mexico from two multi-generational family farms that take their mezcal seriously.  Giving small family farms the ability to produce mezcal in a way they can be proud of creates a more sustainable product.  Agave takes at least seven years to mature, and producers that aim for a consistent product year after year tend to rely on harmful farming practices.  Some mezcals are made solely from wild agave, some of which can take 35 years to mature, and are driving some species of agave to extinction.  By farming agave you help protect endangered wild agave species and by focusing on small batches you can maintain sustainable farming practices, like ensuring the agave gets to full maturation before harvesting. Every mezcal that Erstwhile releases is small batch and limited edition, ensuring the highest quality mezcal and best treatment of the agave plants.  Everyone wins when you give producers autonomy and don’t treat mezcal as a commodity.  Lidia Hernández shared with us that their family farm is “promoting the cultivation of wild agave varietals on our land, so they do not become extinct”.  And Vanessa García Santiago shared that her family farm uses organic compost made from bagazo (agave fiber leftover from the distillation process).  Erstwhile will continue to add more small family farms to their community as they continue to grow.*

Fever Tree Indian Tonic Water

Mixers | Everyone’s favorite mixer has big sustainability goals!  Fever-tree started by making all their packaging recyclable, and infinitely so.  Then they ensured their ingredients came from biodiverse sources, and planted London’s First Tiny Forest with plans to fund other urban tree planting projects.  They’ve been studying their supply chain and carbon footprint to create changes and offset their impact.  Not to mention their commitment to eliminating malaria around the globe.*

 

 

I would like to give a BIG thank you to a few people who helped make this blog happen!  Taylor Stein – our rep from The Wine Company, Yuan Ji – cofounder of Erstwhile, Sarah Warde – Sales Manager at Valentine Distillery, and Anika Hager – Coordinator at Native Sustainability.  I hope this blog post gave you some ideas about how your next cocktail might just help you be a little more eco-conscious in your everyday life!  Cheers!

 


 

*There is a significant carbon footprint in shipping products overseas however I did want to feature these companies doing what they can to offset their environmental impact, because we can’t always eat or drink locally.

**I would also like to note that organic does not necessarily equal sustainable, so don’t let greenwashed marketing fool you!  Make sure you do your homework before purchasing if this is something you truly care about.

Rick

Wine & Proprietor