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The distilleries working to reduce the foodprint of spirits


This article originally appeared on FoodPrint.
In 2008, Melkon Khosrovian had been successfully making spirits for about four years when he hit a roadblock. He and his wife had transitioned from amateur home infusers to bonafide distillery owners in 2004, with the opening of their Monrovia, California Greenbar Distillery, and their recipes and methods were locked in solid. But during a three month period in early 2008, batch after batch of flavored vodkas such as grapefruit honey or celery peppercorn, turned out poorly. We kept making the same thing, with the same ingredients, but one ingredient was overwhelmingly dominant each time, he says. We couldn t figure out what was going on. ....

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Local establishments offer to-go cocktails as pandemic wears on


Photo by Jessie Unruh-Brossman / Breckenridge Distillery
As the pandemic continues and businesses wait for level red restrictions to be lifted, one pre-pandemic enjoyment some people around Summit County may be missing is the opportunity to sit inside and enjoy a nice cocktail.
, and many Summit County establishments quickly took advantage of the opportunity to expand their to-go offerings.
“We did very well with them,” said Tanecia Spagnolia, co-owner of Timberline Craft Kitchen & Cocktails
in Silverthorne.
Timberline has been offering most of its usual house-made cocktails in premixed 8- and 16-ounce bottles, which Spagnolia was able to procure from their other venture: Tree Line Bloody Mary Mixes ....

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