Exploring the Potential for a More Sustainable Future for American Whiskey
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We live in an age where questions of sustainability are brought up for nearly every product we consume, and whiskey is no exception. When you’re sipping your favorite whiskey, you might not give too much thought to how sustainably made your beverage is, but today, there are more and more distilleries brainstorming how to make products greener in the coming years. Whether that be through farming, packaging, distribution, or even the creation of the whiskey itself, a new approach to whiskey-making is beginning to take root.
These sustainable means of production have not become the norm for creating the product yet, but as resources and knowledge of how to achieve these sustainable results spread, we might begin to see an uptick in these methods. One company already beginning to implement these sustainable practices is Frey Ranch Distillery. Tasting Table had the opportunity to speak with whiskey farmer and co-founder of Frey Ranch Distillery Colby Frey about how the business is using sustainability in its production.
Colby’s approach to sustainability starts with farming first. “At Frey Ranch Distillery we are all about taking a common-sense approach to sustainability,” says Frey. “This means leaning into farming practices that make good business sense.”
Read more: The 27 Best Bourbon Brands, Ranked
Sustainability in whiskey production can take on many forms. Some of the biggest sustainable changes that can be made are mindful sourcing of ingredients, water conservation, waste reduction, and recycling. Sustainable ingredient sourcing means using a more intentional approach to where ingredients come from. For example, because Frey Ranch Distillery uses its own farmed grains for production, the carbon footprint to transport these grains is significantly less. Greener farming also includes taking a more organic approach to what products are being put into the soil.
Sustainability through water conservation refers to how distilleries can cut down on water consumption. Maker’s Mark has taken steps to improve its water conservation by building a pond to hold runoff rainwater and repurposing it for whiskey making. Some distilleries will bring in outside environmental agencies for guidance on how to do better for the surrounding land, particularly for local water sources. Waste reduction and recycling is a form of sustainability many distilleries have already begun to adopt into their processes. Spent grain doesn’t have to go to waste, it can be repurposed as livestock feed, creating a more environmentally friendly production loop from farm to distillery.
Frey Ranch has the unique benefit of being able to produce all of the grains used for its whiskey making. One of the company’s major goals is to “leave the land better than we found it,” says Colby Frey. This farming mantra drives Frey Ranch to use careful consideration while farming and has allowed the company to cut down on its carbon footprint.
Despite the commitment to sustainability, Frey Ranch acknowledges that through the farming end of whiskey production, it can be difficult for other businesses to commit. “At the end of the day, sustainability is measured in how much you can offset your environmental impact, and if you don’t have the instruments and fundamentals in place at the very beginning, it’s extremely costly and inefficient to create those measures once your distilling business is up and running,” says Frey.
That doesn’t imply that sustainability is unachievable, however, producing similar outcomes to Frey Ranch would necessitate considerable effort. The majority of distilleries are dependent on external grains for production, which can’t be quickly altered. The move towards sustainable practices in whiskey production may be a slow one, but as notable whiskey brands like Maker’s Mark have already begun to embark on this journey, it delivers a message to other brands that even minor modifications can be incorporated.
Read the original article on Tasting Table.
Avoiding This Simple Mistake to Prevent Your Beer Bread from Turning Dense
Many share the view that a glass of beer is an ideal companion for numerous occasions: socializing with friends, outdoor feasts, supporting your preferred sports team, moments under the summer sun, or during a frosty wintertime evening. However, if you only drink beer and overlook its other advantages, now may be the time to venture into the world of culinary and discover more about beer – especially its transformative effect on bread. The carbonation and yeast within beer interact with the flour and baking powder found in dough, creating an effective leavening agent. Consequently, the beer in the batter leads to a moist texture and an additional rise in the baked bread. Simply put, beer bread is a basic recipe, producing a savory, chewy, soft and delightfully dense loaf of bread.
Nevertheless, it’s worth noting that simple prep does not necessarily guarantee the desired outcome. If not careful, your dough can become excessively dense swiftly, causing the bread to emerge from the oven disappointingly heavy and devoid of its sought after moist texture. However, all hope is not lost even if your beer and batter have been troublesome in the past. The solution is straightforward – pay close attention to your kneading technique. Over-kneading your beer-infused dough can significantly affect the texture, resulting in bread that has transformed from being chewy and soft to tough and compressed.
For more information, check out: 10 Of The Healthiest Beers You Can Drink
Beer bread recipes are uncomplicated and do not require the extensive kneading associated with many other bread recipes. For beer bread, minimal mixing is imperative, though it can pose a challenge. Over-kneading is unusually rare, particularly when kneading by hand, as you can tangibly feel the dough toughening. Kneading is essential to forming the protein molecules that result in the gluten strands required for bread to rise. However, excessive kneading damages the liquid molecules, causing the dough to stiffen and tear rather than stretch, resulting in hard bread when baked.
Even though you aren’t kneading beer bread, the same principle applies. It can be harder to tell when the dough is overworked, though, since you won’t feel it in your hands and the mixture isn’t supposed to be smooth. Instead, rely on your eyes. To avoid too much mixing, it’s best to combine the beer with the dry ingredients only until they are just incorporated. You want to make sure that no pockets of flour are visible, but as soon as the flour is gone, it’s time to stop working it. For a bread like this, electric mixers can cause more harm than good. Since they mix so quickly, the batter could be over-mixed before you realize it — so rely on a spoon and elbow grease.
Beer’s yeast and carbonation content are what make it an easy bread leavening agent — but the style will come down more to your own personal preference for the flavor and color of beer you want to be incorporated into your bread. If you’re looking for a deep brown color and a coffee and chocolate flavor, then Guinness will be the best choice for beer bread. You will find a delicious richness in the stout that stands out in both color and taste.
Lighter beers won’t be as flavorful, but they can still be a good choice if you’re going for subtlety in the flavor profile. Very hoppy beers can be flavor-forward, but as long as the bitter hops appeal to you (and the crowd you’re feeding), they can be a delicious choice. Since beer bread has such a basic recipe, it’s easy to add extra ingredients like herbs or cheese or even something sweet like cranberries — so if you’re experimenting with additions, that can also affect the beer you’re mixing in.
Read the original article on Daily Meal.
The Debate on Allowing Maryland Grocers to Sell Beer and Wine: A Reader’s Perspective
Amen to Len Foxwell’s recent letter in The Baltimore Sun supporting the sale of beer and wine in Maryland grocery stores (“Let Maryland groceries sell beer and wine — finally,” Feb. 22).
As he suggests, the only possible reason for the current bans is political lobbying and corruption.
— Jeff Schumer, Towson
Add your voice: Respond to this piece or other Sun content by submitting your own letter.
Beer Industry Advocates for Eleventh-Hour Reduction in Upcoming Federal Tax Hike
The beer industry is once more making a last-ditch appeal for a reduction in the federal beer tax, which is scheduled to rise on April 1, owing to brewers and consumers’ ongoing cost struggles.
As per an official adjustment released by the Canada Revenue Agency in the past week, the excise duty rate will rise by 4.7 per cent this spring to adjust for inflation.
However, Beer Canada, the group that represents numerous brewers throughout the country, wants this rise lowered to two per cent.
If this rings a bell, it is because a similar situation transpired last year. Brewers were staring at a 6.3 per cent rise, a record high, until the federal government capped the tax at two per cent just ahead of the deadline.
“What we’re trying to communicate to the government is that a lot of the rationale and the circumstances that supported that decision last year still exists today,” said Luke Chapman, vice president of federal affairs at Beer Canada.
Chapman says the hike could result in “moderate increases” in retail prices and hurt the already-struggling hospitality sector.
“It would be a great opportunity for the government to come out and say, ‘We hear you … and we’re going to do this one small measure to demonstrate that we’re aware this is a challenging time for a lot of people and raising taxes is not appropriate under the existing circumstances.'”
Inflation-tied tax
Excise duties are also imposed on spirits, wine, tobacco, cannabis and vaping products, and are charged to producers.
The tax has been tied to inflation since 2017, but high inflation over recent years has resulted in tax rates not seen for decades.
Last year, the federal government capped the tax at two per cent right before the April deadline. This year, frustration is again growing among producers as the 4.7-per-cent increase approaches.
The House of Commons Standing Committee on Finance — which includes federal political parties across all affiliations — recently voted unanimously to cap the increase at two per cent again this year.
As per a statement from Katherine Cuplinskas, the press secretary for the office of the Deputy Prime Minister and Minister of Finance, it is indicated that the rates of excise duty are adjusted yearly to account for inflation as per the law.
“We understand that the cost of living is a significant worry for Canadians. Hence, our economic strategy focuses on finding ways to make life more affordable. For instance, we are urging Canada’s major grocery chains to stabilize the prices and implementing supply-side solutions like affordable early learning and child care,” she stated.
The rate is set based on the volume of beer a brewery manufactures and the alcohol present in it.
For local breweries that produce beer with an alcohol content of more than 2.5 per cent by volume, the current excise tax varies between $3.552 and $30.192 per hectolitre (100 litres) of beer.
Smaller cap for smaller brewers
Blair Berdusco, the executive director of the Alberta Small Brewers Association (ASBA), mentioned that small breweries in the province are severely affected by tax hikes. ASBA represents about 130 small independent brewers.
She argued that it might appear to be a trivial increase, but for smallest Canadian breweries, the production cost for a single beer can is significantly higher than for large scale breweries.
Berdusco points out that even a minor increase can be the deciding factor between hiring a new employee, making investments to expand the brewery, or even affording the ingredients for a new product’s production.
Blair Berdusco, who is the executive director of the Alberta Small Brewers Association, has expressed that the ongoing increase might lead to an additional tax burden of $750 to $2,500 a yearly for minor brewers.
Berdusco also suggests that the current uncertainty in the industry makes it challenging for brewers to plan effectively and maintain consumer-friendly prices.
That is why the ASBA, in collaboration with the Canadian Craft Brewers Association, have created a unique proposal that is based on their personal economic impact evaluations.
“We propose a reduction of 50 percent in the current rates for those breweries that produce under half a million hectolitres annually. This includes approximately 1,200 craft breweries throughout Alberta. For anyone exceeding that half a million, we suggest an increase of merely 1.8 percent.”
As the deadline approaches, Berdusco expresses her ongoing optimism that the federal government will continue to address the concerns of the beer production industry.
Constructing Your Dream House in the Heart of Wine Country
Bruce Falck had always aspired to emulate his father, the owner of a construction company in Johannesburg, South Africa, with his intention of constructing a house particularly for his family.
“My father, a civil engineer, built the two houses I spent my childhood in,” said Falck, 52, an ex-Twitter executive presently working on a startup. “For me, making a home was always a father’s duty to his family.”
Almost getting there in 2011, Falck and his spouse, Lauren Weitzman, who is 41 and works at Google, purchased a house in San Francisco. They brought on the architectural company Studio Vara to execute a complete renovation. However, on the brink of the construction starting in 2013, the pair had a re-think.
“Children were on the cards,” stated Falck. Suddenly, the thought of enduring a long-term construction project while their family life was in flux didn’t appear as manageable, particularly to Weitzman. (They now are parents to three kids, aged between 4 and 8.) So, they opted to sell their house and acquire one that was prepared for immediate occupancy.
“Bruce was really bummed,” said Christopher Roach, a partner at Studio Vara. “But he said, ‘I promise you, in a few years we’re going to look for some land up in wine country, and we’re going to do a project together.’”
About five years later, in 2018, Roach received a two-word text message from Falck: “It’s time.”
With their architect’s help, the couple began searching for a lot in Healdsburg, in Sonoma County, and found a 15-acre hilltop site with views in all directions. “It felt like the African bush,” said Falck. The couple bought the lot for about $1.5 million in July 2018, before they had even fully explored the land.
Just before closing, Roach camped on the site overnight to study the property further, thinking about where best to situate a house. “I like to see where the sun rises and sets,” he said, “and where the breezes come from in the morning versus the afternoon.”
As the architect surveyed the land, he identified that it was even more promising than initially regarded.
“The topography descends on one side towards a natural creek circled by towering
redwoods,” he shared, the other half is a mixture of oak and pine trees. He continued, “I captured the scene
through photographs, jotted down my impressions, and sketched out the preliminary
design concept. Interestingly, one of the earliest sketches formed the foundational layout
for the building.”
The initial idea was to craft a unique, boomerang-shaped residence at the peak of the plot
along the precipice. The design concept matured into a massive 6,200-square-foot dwelling
comprising 4,000 square feet of indoor living spaces almost entirely surrounded by glass
under a wide roof, providing an additional 2,200 square feet of alfresco living areas.
When the glass doors are pulled wide open, it presents an illusion of an opulent open hut.
“The temperature can get extremely warm,” commented Falck. “However, the house is basically a colossal canopy.”
Drawn by the charm of classic Southern-style wraparound porches, Weitzman found a similar allure in a modern variant.
Resembling a boomerang, the house has two distinct wings adjoined by a contemporarily-designed breezeway. This breezeway facilitates the flow of fresh air through the folding and pivoting glass doors. Geared towards the sunrise and the majestic view of Mount Saint Helena, one of the wings harbors the bedrooms. The other wing, which nestles the kitchen, dining, and living rooms, is oriented towards the captivating sunset.
Fashioning an extended living space, the roof stretches over an outdoor room that features a brise soleil. This outdoor room further connects to other open-air spaces such as the pool deck and the alfresco kitchen and dining area.
The coherence of the house with sustainability and resilience is noteworthy. Fire-resistant attributes like the standing-seam zinc cladding and circumambient walking paths, acting as firebreaks, bolster the house’s safety. In the event of power outages, the house remains independent due to the solar panel powered battery backups. It is also equipped with its unique well and septic system. The construction spearheaded by Fairweather Associates spanned over 2½ years, with COVID-19 and wildfires posing significant hurdles. With an approximate cost of $1,250 per square foot, the project wrapped up in June 2022.
“We watch the sunset, we’re in the pool, we’re in the hot tub, and Bruce is always grilling,” Weitzman said.
It’s exactly the kind of once-in-a-lifetime home Falck had in mind.
“This is a long-term thing,” he said. “For me, success would be having our kids, when they’re in their 80s, having a glass of wine on that patio and watching their grandkids swimming the pool. That’s the metric for success.”
McKeough is a freelance writer. This article originally appeared in The New York Times.
Unicorn Distillery: A Delightful Disruption in Vodka and Tequila Categories
Unicorn Distillery’s Butterfly Pea Vodka begins its journey as a vibrant blue shade, but undergoes a change to purple and then to pink as acid is introduced.
This unique color-changing cocktail steered a sales executive away from the software industry and reignited his interest in the alcohol business.
During a vacation in Victoria, Canada, Rick Hewitt and his now-wife Alaina were welcomed by bartenders with a gin cocktail. “The experience was memorable, and I vividly remember telling myself that this special ingredient needs to find its way in a vodka since not everyone drinks gin,” says Hewitt.
This was back in the autumn of 2018, and upon his return, he began his research into butterfly pea tea, the key ingredient in Empress Gin that caused the cocktail’s color to change.
Hewitt quickly understood that even though Empress and other color changing gins were legally available in the United States, the FDA had not approved butterfly pea tea as an ingredient. A St. Louis-based natural food coloring company, Sensient Food Colors, was petitioning the FDA to permit the usage of this tea for food and drinks. “It has been used for centuries, if not millennia, in the east and was legal to utilize in the U.K., Canada, and other locations, so I knew it would be a question of when, not if, it was approved,” he remarks.
Hewitt continued to experiment with vodka and butterfly pea tea flower, leading to the final approval of butterfly pea tea as an ingredient in September 2021. He then launched Unicorn Distillery in March of 2022. Hewitt characterizes the enterprise as “truly a pandemic project.”
Despite being in software sales when he established Unicorn Distillery, Hewitt had previously founded two craft alcohol brands: Emerald City Beer and Number 6 Cider.
“My passion has always been in beverages,” he says. “That’s why I was like ‘I’m going to be the guy to get this butterfly pea tea into other categories beyond gin.’”
These days, Unicorn Distillery is known for its vodka and tequila creations, uniquely flavored with butterfly pea tea, transforming their color to a vibrant shade of blue; however, with the introduction of acid, it evolves into shades of purple and ultimately, pink. “Unlike other brands that employ butterfly pea tea as mere additions to their gin or tequila, we are fundamentally different,” he adds.
Unicorn’s signature is the butterfly pea tea, marking us distinct from a tequila or gin brand, said the brand rep, emphasizing the novelty factor and intrigue of color-changing cocktails that their brand introduces to the consumer market.
Initially launched with distribution in Washington, Unicorn Distillery’s footprints have since expanded to Idaho, California, and Arizona. Future plans include making the product available to the markets of Texas, Georgia, Tennessee, and Wisconsin, following a productive round of talks with potential distributors.
Unicorn vodka and tequila are now available on Princess Cruises, and they are planning to extend their services to ships throughout the fleet. The color change effect seems to be a hit among consumers, enhancing the merriment for their guests. For a closer look at the enchanting Unicorn spirits, visit here.
Alaina, before the drink had a designated name, served it from transparent bottles to her close-knit group. The term ‘unicorn vodka’ was coined by her friend Mary. This spontaneous naming reaction was deemed significant as Mary represented their target audience.
Both Alaina and Hewitt found the unicorn label quite apt as they’ve had past experiences working with swiftly growing West Coast tech start-ups, also designated as ‘unicorns’. They were part of these companies before they went public and burgeoned into big brands. In Hewitt’s words, “‘Unicorn’ symbolizes embracing individuality and relentlessly pursuing one’s passions, undeterred by the prospect of altering the world. If we can bring about innovation in vodka and tequila performances, you can surely bring about transformation in your domain. We are determined to endorse innovation across the U.S.”
Experience Idaho Craft Whiskey Dinner with Sip Idaho Presents!
Don’t miss out on our inaugural Sip Idaho Presents… Idaho Craft Whiskey Dinner, coming up on Saturday, March 2nd, 2024!
Indulge in an exciting evening experience, discovering spirits crafted in Idaho!
What we offer:
Our welcoming cocktail! (Be prompt to revel in it and connect with fellow drinklovers.)
An expertly designed 4 course dinner, each complemented with an Idaho Whiskey
A Tasting flight of 4 Grand Teton Whiskeys: Grand Teton Colter’s Run Bourbon, Grand Teton Catamount Straight Bourbon Whiskey, Grand Teton Single Malt Whiskey, and the just out Grand Teton Private Stock 7 Year Single Malt Whiskey!
Informative session: Grasp + Discover what this Idaho distillery is all about, and what distinguishes each of these whiskies as you venture through myriad expressions, with each course of your meal!
For more details or to procuring tickets, please visit our website at www.SipIdahoEvent.com!
Feel free to follow our Facebook Event as well.
We hope to see you there!
Exploring the Science of Wine at Explora’s Remarkable Event
New Mexico ranks among the country’s oldest regions for wine production. The arrival of Spanish colonists close to 400 years ago marked the beginning as they introduced European vines, planting them in the fertile land of the Rio Grande Valley.
New Mexico is renowned for its long history of wine production, a tradition that began almost 400 years ago with the arrival of Spanish settlers. They brought along European grapevines and planted them in the rich soil of the Rio Grande Valley.
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The wine production history in New Mexico goes back to about 400 years ago with the arrival of Spanish colonists. They imported vines from Europe and cultivated them in the nutrient-rich soil of the Rio Grande Valley.
When the pioneers from Spain touched down in New Mexico approximately four centuries ago, they introduced European grapevines and implanted them within the nourishing terrain of the Rio Grande Valley.
Well-known for directing its attention to budding explorers, Explora is changing its course this evening. It invites mature audiences to add more to their knowledge base and immerse themselves in the captivating subject of wine science.
“The intention behind this is simply to put on display the distinctive character of New Mexico,” Kena Boeckner, the chief orchestrator of Explora’s Science of Wine event, commented. “The wine production procedure holds so many secrets that most of us aren’t aware of.”
Four local visionaries in winemaking—D.H. Lescombes, Vara, Noisy Water, and Sheehan Winery—are claiming the spotlight at the Science of Wine occasion. Sean Sheehan, an Albuquerque local with a U.N.M degree in both biology and chemistry, underscores the significance of decoding wine to render it more accessible.
Sheehan elaborates, “People often assume that our job involves constantly tasting and analyzing wine. However, the reality is that most of our time is spent conducting lab tests and doing physical work.”
This evening, Sheehan and his fellow winemakers are going to give us a glimpse into the intricacies of their work. This includes testing for acidity, a crucial determinant of a wine’s lifespan and overall quality.
“The level of acidity in the wine gives us an idea of how long the wine will last and how well it will age. Ideally, we aim for numbers below 3.5,” explains Sheehan.
At the event, you will even learn how to measure a wine’s sweetness or dryness without having to taste it, by using a device called a density meter. Through such events, wineries all over the state are making wine more enjoyable, approachable and engaging for everyone.
If you can’t attend tonight’s event, Sheehan recommends checking out your local wineries.
“You get the opportunity to pick their brain and talk to them about any questions you might have about the science of wine,” Sheehan said.
The event kicks off tonight at 7, with a few tickets still available but selling fast. Interested attendees can find the ticket link in the As Seen on 7 section of our website.
Video Highlight: Minnesota Brewery Worker Drenched by Beer Geyser from Bursting Tank
A Minnesota brewery worker at Back Channel Brewing Co. was checking the brewery container when beer suddenly shot out the valve.
A Minnesota craft brewery worker was knocked off his feet and flung across the room by a geyser of beer after the tank exploded in a hilarious viral video.
The Back Channel Brewing Co. posted the now-viral video of the explosion on their Instagram, which featured their employee named Brendan Babcock.
The video showed Babcock getting blown off his feet when a torrent of beer escapes from a fermentation valve tank and hits him in the face.
HOT BEEF COMMERCIAL, A MINNESOTA COMFORT-FOOD CLASSIC, IS THAT ‘MOST DELICIOUS THING YOU CAN EAT’
Brendan was inspecting the container of beer, when it suddenly exploded.
After he was pummeled by the stream of alcohol, Babcock attempted to get up and stop the gushing geyser.
He was swiftly joined by other employees who hurried to help, yet were compelled to stand back when they understood the power of the beer.
Brendan was struck by a deluge of beer.
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The brewing company confirmed that Babcock made it through the challenging situation.
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The limited batch, christened as Blow Back, was cautiously announced on Instagram as a “limited release (obviously).”
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Sarah Rumpf-Whitten is a breaking news writer for Fox News Digital and Fox Business.
She is a native of Massachusetts and is based in Orlando, Florida.
Story tips and ideas can be sent to sarah.rumpf@fox.com and on X: @s_rumpfwhitten.
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Unicorn Distillery: Bringing Delightful Disruption to the Vodka and Tequila Markets
Unicorn Distillery’s Butterfly Pea Vodka starts out as a bright blue color, but it changes to purple then pink as acid is added.
A color-changing cocktail led a sales executive out of the software industry and back into the alcohol business.
Rick Hewitt was on vacation with his now-wife Alaina in Victoria, Canada, and the bartenders welcomed them with a gin cocktail. “It was a really cool experience, and I can viscerally remember telling myself that this has got to get into a vodka because nobody drinks gin,” Hewitt says.
That was in the fall of 2018, and when he returned home, he started researching butterfly pea tea, which is the ingredient in Empress Gin that changed the color of the cocktail.
Hewitt swiftly discerned that despite the legal sale of color-changing gins like Empress in the United States, the FDA did not permit the use of butterfly pea tea as an ingredient. Sensient Food Colors, a natural food coloring business based in St. Louis, was lobbying the FDA to authorize butterfly pea tea for use in food and beverages. “It’s been used for centuries, if not millennia, in the East, and was legal for use in the UK, Canada, and elsewhere, so I knew it was a matter of when, not if, it would be approved,” he states.
Hewitt continued his experimentation with vodka and the butterfly pea tea flower, resulting in the FDA’s approval of butterfly pea tea as an ingredient in September 2021. Hewitt then opened the Unicorn Distillery in March 2022.
“It really was a pandemic project,” Hewitt comments.
Although he was working in software sales when he established Unicorn Distillery, Hewitt had previously launched both Emerald City Beer, a craft beer brand, and Number 6 Cider, a craft cider brand.
“My passion has always been in beverages,” he says. “That’s why I was like ‘I’m going to be the guy to get this butterfly pea tea into other categories beyond gin.'”
Today, Unicorn Distillery makes vodka and tequila with butterfly pea tea giving it a bright blue color that changes to purple and then pink with the addition of acid. “All of these other brands (that use butterfly pea tea) use it as an extension of their gin or tequila,” he says.
“What makes Unicorn different is we are a butterfly pea tea brand so when you bring our brand in, you’re not bringing in a gin brand. You’re brining in the category of color-changing cocktails,” he adds.
Unicorn started with distribution in Washington, but today it is distributed in Idaho, California and Arizona. Hewitt is in talks to expand distribution to Texas, Georgia, Tennessee and Wisconsin.
Unicorn vodka and tequila are now being offered on Princess Cruises, expanding to vessels across the entire fleet. The visual colour change of these unique drinks is delightful to many. It serves as a fun method to light up the spirit of their passengers. Watch the Unicorn drinks being served here.
Before the drink was named, Alaina used to serve it from transparent bottles to her acquaintances. There was a time when her friend Mary spontaneously called it ‘unicorn vodka’. This was essentially her instinctive response, she was precisely our intended consumer.
The term ‘unicorn’ struck a chord with both of them since they had each been a part of growing start-up tech firms on the West Coast which eventually transformed into considerable brands. They each had their experience working with pre-IPO unicorns evolving into massive corporations. According to them, the Unicorn brand stands for individual uniqueness, encouraging everyone to pursue their passions, without the fear of making a change. If innovation can be brought into vodka and tequila, it can be achieved anywhere. They are imposing a significant push for innovation across the U.S.