Melkon Khosrovian

I like "Craft Distilled Spirits Producers" too -- or even shorter, "Craft Spirits Producers." Makes it simple and easy to define, as well: * Craft -- size * Spirits -- distilled spirits of all types * Producers -- maker made (vs subcontractor brands)

Ralph, Thanks for reviving this important issue. As some of you know (hi Charles), defining "craft" has come up and gone away unresolved many times. Agreeing on the scope and size of "craft" is going to be critical to passing many pieces of local and national legislation that will help small producers thrive. Though I think that we'll need a more formal setting to hammer out a draft definition, here are my few thoughts on what's types of producers should be called "craft." 1. Open it up to every DSP of a certain size -- distillers and rectifiers. Why? Because stills aren't needed for making a whole range of handcrafted products. We at Modern Spirits make two portfolios of infused vodkas that are impossible to replicate through re-distillation. Our friend, George Monteverdi, in Napa, makes a celebrated Nocino without a still. To many consumers, these limited run, hand-produced spirits that reflect locality, a point of view and high quality are dictionary definitions of craft. Limiting the field to distillers (and then only to those who use pot stills) ultimately doesn't help consumers in their search for quality and authenticity from "craft" products. 2. Require that makers actually make the product -- e.g., no sub-contractor produced finished products. Why? Because it's about individual style and passion. And DBA brands don't bring this to the table. 3. Establish minimum quality standards for craft producers -- e.g., commitment to quality, local (when possible) ingredients, no additives designed to mask poor quality and ongoing education. Consumers expect the best of this class of product and we have to be able to deliver it. The fastest way to kill our chances to succeed as a movement is to deliver sub-par products to the marketplace...even with a pot still. 4. Set production limits that make sense now and a few years from now. If we set up #2 + 3 correctly, then we can grow without compromising quality or our integrity for a long time. In the end, it's about creating a stellar handcrafted product for the customer and having a level playing field in which to compete against industrial producers. I suspect that distinctions between in-house base spirits vs GNS and column vs pot still mean as much to customers as chefs arguing about what's the best type of pan for a dish. Ultimately, they just want a tasty, thoughtfully prepared meal! Melkon

Hi Chris, There's an organic spirits festival this Sat. at Counter restaurant in NYC. Think all of the larger organic spirits brands will be there. We'll be pouring TRU and making organic cocktails ourselves. If you find yourself in the city, drop by the festival. It's at Counter from 12-4pm. Would love to catch up. Cheers, Melkon Modern Spirits/TRU Organic Vodka