The American micro distilling renaissance is well under way. But the inspiration behind much of the current revival is fuelled by more than sheer entreprenuerial spirit. It harks back to an appreciation for things made by hand.
“…alcohol today, like most of what Americans consume, typically emerges from gigantic, antiseptic, computer-controlled megafactories.” comments William Gurstelle, writing for “Popular Mechanics” magazine.
“Limited-run, small-batch manufacturing, using carefully selected and often local ingredients, is gaining traction among consumers in search of authenticity and character. One manifestation of that trend is the craft distillery, a raw work space filled with alembics, coils, vats, and the smell of cereal and fermentation”.
What’s most impressive about this movement – aside from the frequently stunning quality – is the rapidity of growth. According to Bill Owens, founder of the American Distilling Institute, “Twenty years ago about 60 legal U.S. microdistilleries —those producing less than 65,000 gallons a year—existed; today there are 300-plus, with dozens more emerging each year”