Get Ready for Locavore Liquor in 2010
When you raise a glass to mark the start of a new year and new decade, will you know where your drink was made? Well, according to Restaurants & Institutions magazine, one of the top menu trends in 2010 will be local liquor. Case in point: Two "moonshiners" in Williamsburg, Brooklyn are planning to start making and selling double-distilled whiskey and bourbon.
As reported on the New York magazine blog, David Haskell (an editor at New York) and Colin Spoelman have secured a studio space at 35 Meadow Street, and are "hoping that in the coming weeks the State Liquor Authority will grant them a distilling license" at which time "they'll begin using brand-new charred-oak barrels (for bourbon) and recycled barrels (for whiskey).
Why should we care about some BK moonshiners? "Even if your local distiller doesn't actively engage in green practices," explains Kelly Rossiter, "having it shipped across a state or two sure beats the entire country and whole globe, for that matter."
3 Other Ways to Green Your New Year's Toast
1. From homemade gin to ginger ale, try some green cocktail recipes.
2. Go organic.
3. Support sustainable wineries.