Although the alcohol industry has historically been led by men, this imbalance is fortunately changing. In recent years, an increase in women-led spirit brands has helped reduce the gender gap in the countryside. Even just over the last year, many others have joined the trade. In support of the strong female figures who add a new edge to a thriving industry, we have collected our favorite female-owned spirits to get and giveave before the new year.
Current Cassis
Aside from the adorable packaging, Cassis ’current founder, Rachael Petach, has really nailed it with her ode to a contemporary currant liqueur (375ml / 16% ABV). Produced with local currants from the Catskills region of New York, Petach developed a fresh, vibrant liqueur that moves away from the traditional stuffed cassis liqueurs of France. Instead of white sugar, Petach subtly sweetens his with wild honey enough to counteract the fruit’s natural acidity and adds depth to the drink with spices like green cardamom and lemon verbena.
Including rum
Hailing from a somewhat famous beverage lineage, as the daughter of Chopin and Belvedere Vodka founder Tad Dorda, Alexandra Dorda joins the family business with its Philippine soft-release rum, Kasama (750 ml / 40% ABV). Sugar cane distillate in the Philippines and at the age of seven, this rich-flavored spirit offers hints of butter followed by layers of tropical fruit.
21 seeds
Eager to offer a cleaner spirit that speaks to today’s wellness drinkers, last summer sisters Kat Hantas and Nicole Emanuel, along with her friend Sarika Singh, officially launched 21 Seeds, their white Tequila label that stands out. for fruit infusions. Produced in Jalisco, Mexico, at a women-run distillery, this burnt orange liqueur (750 ml / 35% ABV) requires Veracruz grapefruit and hibiscus, which are macerated with tequila before filtering and bottling. .
Freeland Dry Gin
During this year’s first COVID closure, Portland founder Jill Kuehler of Freeland Spirits in Oregon began R&D for this naval-strength-resistant gin (750 ml / 57% ABV). A strong spirit with delicate flavors, the result is the London Dry style, impregnated with botanical products such as juniper, lemon verbena and cloves.
Elsewhere Blood Orange Appetizer
Some of America’s most creative, engaging, and beautifully packaged spirits come from a small distillery on Long Island, New York. Leslie Merinoff is the driving force behind Matchbook Distilling Company, and this is where she has made a business of custom distillations from ingredients such as holy wood and koji. But beyond custom orders, it bottles seasonal specials, such as its new Elsewhere Blood Orange Appetizer (750ml / 30% ABV). Think of it as an updated Aperol, made with seasonal blood oranges, spices like pink peppercorns and cardamom, and fortified with a neutral spirit that distills from organic corn from Finger Lakes, New York.
Vodka Harridan
With its hand-blown recycled glass bottles and vintage-inspired label, Harridan Vodka (750 ml / 44% ABV) – founded by business strategist Bridgette Taylor – fit perfectly into any old apothecary shelf. . But in fact, this is the new entrant to the luxury vodka market, triple distilled in upstate New York from locally grown organic corn. Despite its great test, we expect a silky spirit to fall so smoothly.
Crolevard Water Boulevardier
Whiskey sommelier Heather Manley introduced Crooked Water Spirits to Madison, Wisconsin, in 2013, and has since launched a series of carefully crafted liqueurs, from vodka to apple brandy. The novelty of its formation is this bottled Boulevardier cocktail (750 ml / 31% ABV) that combines its three-year-old bourbon with sweet vermouth, bitter orange liqueur and some bitter cherry peel to make a prey. of freedom.
NY Maple Bourbon
Beekeeper Claire M. Marin last year opened Catskill Provisions Distillery in the New York region of the same name. After releasing a few locally produced non-transgenic fruit and grain distillates of sustainable production, its new holiday release is a maple cord bourbon (750 ml / $ 40 ABV). The drink is made with a majority of local corn plus rye and malted barley, aged for four years, and then finished in barrels coated with maple syrup for several days before bottling. It’s the perfect base for an epic Manhattan.
OAX Original Tepeztate
Tepeztat is one of the rarest wild agaves and the plants grow for twenty-five or more years before they can be harvested for mezcal production. Therefore, it is only fitting that co-founder Laura Giraudo decided to house the distillation of the succulent in an impressive modernist ship that honors the juice inside. With earthy notes of clay and smoke, this Oaxacan mezcal is ideal for a good look, although a tacos side car is always welcome.
