USA Today Includes Tamworth Distilling 06/19/2017

By now, you’ve most likely heard of the phrase “farm to table.” You know, the concept where everything on your plate is locally sourced and derived from neighboring farms and gardens. Deliciously plated meals aside, distillers around the world are turning to the local land to create award-winning spirits that are both smooth and satisfying — prompting a farm-to-bottle movement in the distilling world.

In Tequila, Mexico, agave is a coveted source when it comes to proper tequila, but there are tedious growing and harvesting techniques that take place too. “The soil and water are crucial to the development of healthy agave plants,” says Casa Noble founder Jose “Pepe” Hermosillo. “We plant our agave in the Jalisco and Nayarit region, one of the three regions approved by the Tequila Regulatory Council, to make sure the plants maintain the integrity of our agave harvesting. It is vital we do our part locally, often on the ground in many ways, to be confident in our approach to making superior tequila. We believe in doing things the traditional way or not at all.”

“Additionally, tequila production has been part of this region for centuries, and it’s important for the industry to give back to the community and environment,” says Hermosillo. “A majority of our employees are from the Jalisco region, so it is our responsibility to show appreciation for their hard work. One simple way to support the local environment is by composting the leftover agave to fertilize the soil for future use. It might seem small, but this kind of effort goes a long way in the livelihood of tequila making and to ensure our process is sustainable.”

In small town Gardiner, N.Y., Gable Erenzo doesn’t think twice when it comes to utilizing local crops in all of his spirits crafted under the Gardiner Liquid Mercantile brand. “The ingredients are the flavor,” he says. “All of my fermentation is now natural and wild.”

There’s nothing more rewarding than sipping on a cocktail created with local ingredients — and it’s a great way to learn about the area and local agriculture when traveling.

From award-winning rum made with local sugar cane in Hawaii to Tasmanian pepper berry and lemon myrtle as the botanical stars of an Australian craft gin, browse the gallery above for locally sourced sips on your next trip.