The green spirits revolution, and no absinthe in sight
There have been an uncountable number of words written about how the restaurant industry has had to adapt to survive, and altogether fewer on how the premium booze market is staying afloat. Like the hospitality trade, spirits distillers and winemakers have seen a huge portion of their trade wiped out over lockdown, unable to sell directly to bars and restaurants.
But like the hospitality trade, drinks companies have had to reassess their businesses and work out ways to connect directly with customers. One theme that’s emerged from this soul searching is the rise of eco spirits.