Shaken not Stirred: The New Era of Sustainable Spirits

From zero-waste restaurant in Hackney Silo and Fallow’s sustainably sourced chicken brasserie in Piccadilly to pioneering meat producers such as The Ethical Butcher, food suppliers have been transforming to fill our plates with ecologically mindful choices. Yet when it comes back to knocking back a martini after a long day or sipping that Aperol spritz now we have sight of the sun in London, the effects on the planet of our stiff drinks isn't always front of mind. 

Despite this, like food, alcohol is often farmed on mass, and in turn can cause greenhouse gas emissions, air pollution and water depletion, not to mention wreaking havoc on biodiversity and soil in the process. In terms of scale, one study indicates the global alcoholic beverage industry produces around 1.5 gigatons of greenhouse gas emissions each year – comparable to the emissions of around 276 million cars. 

Sustainable Spirits Brands Making a Difference

The good news? Several spirit brands are chipping away to create our drinks in a way that works with, not against, the planet. Here, we speak to three brands leading the greener way – on how they do it and the effects on taste and quality of the finished result. 

Fielden Whisky: Lessons from the past for a prosperous future  

Just like other types of agriculture, farming alcohol since the industrial revolution saw the growth of vast monocultures stripping biodiversity and depleting soil health. Steering away from more typical methods that harm nature, Fielden Whisky is built on the premise of exploring the past to help make decisions in the present. As Chico Rosa, Master Distiller at Fielden explains: “Regenerative agriculture relies on trying to understand the natural cycles and needs of the ecosystem we are farming, so we can keep resiliently growing the crops we desire while ensuring that piece of land keeps being ecologically sustainable”. 

A pillar of the brand is to encourage life and diversity. It grows a variety of species and grains together, and also introduces crops such as clover that benefit the ecosystem. For Fielden, the “whole premise of regenerating land is leaving it better than when we found it”, improving it for future generations. Following harvest, the farmers will let the fields breathe and recover naturally by leaving them intact, with sheep grazing on the remnants where possible to promote grass growth and soil health. The “balance of taking from the earth while promoting its restoration is a fundamental challenge in farming”.

How does this affect the taste? 

As with food, cultivating grain in a natural and rich environment impacts its quality for the better. In whisky making, Fielden is “just starting to understand the impact of growing grains like this”, and how it enhances the spirit’s complexity and intensity of flavour. More importantly, Rosa adds, “we can produce delicious whisky from grains grown naturally.”

Current favourite drink?  

Fielden Rye Whisky: Pairing well with a soda or any cocktail creation, or neat, the brand’s flagship whisky is according to Rosa “the hardest to make and the easiest to enjoy”. The result “reflects different realities across field to bottle, balanced in several layers of flavour expression”, for a refreshing and versatile taste.

The Lost Explorer: A mezcal rooted in biodiversity and community 

Agave is a plant that takes years, sometimes decades, to mature, so sustainable farming is essential to preserving the land and ensuring future generations of mezcaleros can continue their craft. Mexican mezcal producer The Lost Explorer embraces biodiversity by “planting more agaves than we harvest and encouraging biodiversity by allowing agave to flower and support pollinators like bats and bees”.

In Oaxaca’s arid conditions, water conservation is critical, hence The Lost Explorer collects rainwater and employs efficient irrigation methods. While to enhance soil health, the brand uses organic compost and natural fertilisers to regenerate the land rather than deplete it. For managing waste, agave fibre waste is revitalised in a number of purposes from fertilisers to sipping copitas (small tulip-shaped glasses locals use to savour the taste).  

With mezcal and tequila production deeply rooted in tradition and community, The Lost Explorer priorities “employing local talent, preserving artisanal craftmanship and ensuring fair pay for our master distillers, production tea and agave farmers”. For example, “our bespoke bottles are designed and produced locally in Mexico using over 55% recycled crystal scraps. They are sealed with fully biodegradable wax made from beeswax and vegan wax resins sourced from indigenous communities in Oaxaca and Coahuila.”

How does this affect the taste? 

Healthy, well-nurtured agave, explains The Lost Explorer team, “develops more complex sugars leading to a deeper, more layered” spirit. Small-batch production allows for careful control of fermentation and distillation, “preserving the nuanced flavors that make mezcal so distinctive”. 

Current favourite drink?

The Lost Explorer Mezcal Paloma: A bright, refreshing balance of smoky, citrusy, and slightly bitter notes, or The Lost Explorer Tequila Martini: A clean elegant serve that “really lets the agave shine”.

Mikolasch Vodka: A ‘single farm’ approach, with honesty a crucial ingredient

Transparency is at the heart of Mikolasch’s mission to be more ecological. Every bottle tells the story of a single farm, recounting details about the farmer, grain seasonality, and field elevation. Unlike mass-produced vodkas which blend grains from multiple sources, Mikolasch preserves terroir integrity – the unique qualities of the natural environment where the product is grown – in turn “offering a spirit with a true sense of place”, says Zak Oganian CEO at ORIGEN X (behind Mikolasch).

By implementing traceability systems and collecting data, consumers can virtually explore the grain fields where their vodka originates. Mikolasch is keen for other brands to follow suit, particularly in Ukraine, which “unfortunately whilst being one of the most important grain-rich and fertile soil territories in the world, does not commonly use organic, sustainable practices”. Hence, by working only with progressive farmers, Oganian seeks to set an “aspirational benchmark” for fellow spirit producers.

How does this affect the taste?  

The brand’s clean distillation process – free from synthetic fertilisers or artificial additives – results in a vodka that’s naturally pure and expressive. 

Current favourite drink?  

Mikolasch ‘Blue Skies Martini’: “This is like choosing my favourite child (I have 3 daughters!) – it really depends on my mood but right now I’m enjoying the spirulina-based 'Blue Skies Martini'. A striking, naturally blue-hued cocktail.