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2 weeks ago | 
packagingdive.com | Hollie Stephens
This audio is auto-generated. Please let us know if you have feedback. Postconsumer recycled content that can be used in new food and beverage packaging still faces obstacles to widespread use. Companies like Nova Chemicals and Atlantic Packaging are trying to leverage B2B closed loops to increase supply. Some states have also passed laws mandating minimum levels of recycled content in certain types of packaging.
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1 month ago | 
spiritsanddistilling.com | Hollie Stephens
In years gone by, when barrels of spirits such as rum and whiskey were transported between continents by boat, the combination of agitation and time led to a nicely matured product that tasted much better on the shores of the destination than it would have upon leaving the origin point. Today, some producers are reviving that historic tradition of aging spirits on the water. However, it’s an endeavor that comes with challenges.
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2 months ago | 
mentalfloss.com | Hollie Stephens
From love cake to candied violets, these old-fashioned Valentine’s Day sweets rival any prepackaged box of chocolates. There’s no doubt about it: On February 14, the bar for romantic gestures is higher than on any other day. If the special person in your life has a discerning sweet tooth—and especially if they’re a history buff—consider recreating a dessert or cake from days gone by. Here are 10 old-timey examples of sugary nibbles that could score you some major brownie points.
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Nov 27, 2024 | 
spiritsanddistilling.com | Hollie Stephens
Margins can be tight for spirits producers, and making great liquid isn’t always enough to keep a distillery viable. Beyond experience-driven add-ons such as tours and tastings, some smaller, independent distilleries are expanding their retail offerings—for example, with kits for making cocktails at home, sampler sets, or premium, ready-to-serve cocktails that just need ice. From the distilleries that are doing it, here are some insights on how it can work.
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Nov 12, 2024 | 
msn.com | Hollie Stephens
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Oct 31, 2024 | 
spiritsanddistilling.com | Hollie Stephens
The traditional gin profile is one that often evokes thoughts of sun, bright citrus, and a refreshing gin and tonic, so it’s no surprise that distillers can slot such spirits into a summer theme. On the other hand, positioning gin as an autumnal or wintery choice might seem like more of a conceptual challenge. However, with seasonally themed releases, some craft distilleries are doing just that.
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Sep 29, 2024 | 
spiritsanddistilling.com | Hollie Stephens
Over the past couple of decades, the popularity of Mexico’s agave spirits has surged. According to the Distilled Spirits Council of the United States, volumes grew nearly 300 percent over a 20-year period. However, while most drinkers associate agave spirits with Mexico, that could be set to change. In semiarid places around the world, producers are growing, harvesting, and distilling agave.
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Sep 18, 2024 | 
fooddive.com | Hollie Stephens
Tall skinny cans have become a well-known sight in liquor aisles with hard seltzers and other ready-to-drink cocktails now a popular choice among consumers. Some other competitors and niche brands launching RTD cocktails are turning to glass packaging as a sleek yet weighty way to differentiate their beverages. The RTD segment — which includes alcoholic seltzers, along with hard teas, kombuchas and various cocktails — has grown rapidly in recent years.
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Sep 16, 2024 | 
packagingdive.com | Hollie Stephens
Tall skinny cans have become a well-known sight in liquor aisles with hard seltzers and other ready-to-drink cocktails now a popular choice among consumers. Some other competitors and niche brands launching RTD cocktails are turning to glass packaging as a sleek yet weighty way to differentiate their beverages. The RTD segment — which includes alcoholic seltzers, along with hard teas, kombuchas and various cocktails — has grown rapidly in recent years.
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Sep 5, 2024 | 
spiritsanddistilling.com | Hollie Stephens
Seaweed has long had applications in beverages—brewers, for example, use Irish moss as a clarifier, and there is a Japanese tradition of kelp teas. Bartenders, inevitably, also have experimented with seaweed as a cocktail ingredient. More recently, however, there’s been an apparent uptick in the use of seaweed in distilling, where it contributes a unique saline edge to spirits such as gin and vodka. Some coastal distillers are using seaweed to tie their products to their locales.
