Today’s alcohol producers are using many methods to reduce pollution caused by wastewater, including cleaning wastewater in different ways and reusing cleaned wastewater in nonproduction capacities. Treating water as a limited resource fosters goodwill with customers and local governments. “Water is an entirely local issue,” says Andy Battjes, director of environmental health and safety at Louisville, Ky.-based Brown-Forman (one of America’s largest beverage companies with more than 25 brands in its portfolio, including Jack Daniel’s, Canadian Mist, and Chambord). “We have to have reliable, clean sources of water for our own use and for the communities in which we...Read More
Make It Right: Patrón Spirits International’s sustainability efforts are helping to improve Mexico’s environment.
A hand-crafted tequila can add something special to any occasion (and we’re not talking about post-consumption dance floor moves—although those are fun, too). Rather, it’s about how a fine tequila can warm the heart and soul. Since its inception almost 30 years ago, Patrón Spirits International has been taking that feeling to the next level. Founded in 1989 by John Paul DeJoria, Patrón has always been at the forefront of practicing and promoting environmental responsibility. At this point, the effects of this dedication have been realized worldwide. At the root of these efforts is how the tequila is made,...Read More
Twenty-five years ago this spring, an academic named Charles V. Kidd wrote about the brief history of “sustainable.” The word itself had only surfaced in the modern sense two decades earlier, in 1972, when it joined a roster of other evocative but elusive words (many beginning with the prefix “eco-“). These generally referred to striving to live in balance with the environment—essentially the pioneer ethos of thriving with what you have. Or, as the Depression-era aphorism went: “Use it up, wear it out, make it do, or do without.” Here are some ways distillers are learning from the past:...Read More
Going Green: Legalization of marijuana for recreational use brings challenges and opportunities to the alcohol beverage industry.
“Well-balanced, flavorful, and mild.” “Citrus-like, fruity.” “Great with dessert.” These may sound like descriptors from the latest Wine Spectator, but they’re actually excerpts from cannabis reviews, published last September in the San Francisco Chronicle newspaper. What was once almost unimaginable in the United States has come to pass: Pot has gone mainstream. In 2012, Colorado and Washington became the first U.S. states to legalize recreational cannabis; Alaska, Oregon, and the District of Columbia followed in 2014. The November 2016 election added California, Massachusetts, Nevada, and Maine to the list. As more states vote to legalize recreational cannabis, the alcohol...Read More
With a bachelor’s degree in zoology and a lack of desire to continue to medical school, a young David Dafoe returned home to Cincinnati in 1984 to contemplate his next step. “My parents told me to get a job,” he says, “and a mentor of mine set me up with a job at Fries & Fries, a company now known as Givaudan [the largest flavor company in the world]. So I ended up in the flavored beverage industry. Turns out, I have a great sense of taste and smell.” His first beverage project in product development: working on the...Read More
Every Last Drop: Wastewater treatment that doesn’t waste waterposted on July 14, 2017
Recycling One Cork at a Timeposted on July 13, 2017
Spotlight: Flavorman Founder David Dafoe Finds the Recipe for Successposted on July 13, 2017
Apples to Apples: Creating new cider apple cultivars to confront a changing climateposted on July 14, 2017