8 Eco-Friendly Alcohol Brands Committed To Sustainability

As more people are interested in protecting the environment, they are choosing to support companies that focus on ethical sourcing, eco-friendly production, and responsible packaging to minimize environmental impact. Consumers are increasingly drawn to brands which embrace sustainable principles in production, and the spirits industry has taken notice.

Today, the number of brands seeking to genuinely contribute to helping the planet keeps increasing around the world, as these challenges are met through innovative and efficient solutions that also make business sense.

In Yucatan, Gran Maizal is preserving ancient corn varietals through whiskey; in Scotland, Bruichladdich Distillery became the first B Corp certified Scotch whisky and gin distillery in Europe in 2020; and in California, Grey Whale Gin uses botanicals that are wild foraged or sourced from sustainable farms along the migratory path of the grey whale, donating proceeds to ocean conservation.

Here are eight more brands that are seeking to make the world a better place through sustainable practices while producing excellent spirits.

A Florida Whiskey That Reduces Waste And Emissions

The spirits industry produces carbon dioxide (CO2) emissions during procuring ingredients and materials, production and transportation, which contribute to higher temperatures in the atmosphere, ocean acidification, and air pollution. According to a 2012 study by the Beverage Industry Environmental Roundtable (BIER), producing a single 750-milliliter bottle creates an average of six pounds of CO2.

Darrin Eakins, founder and CEO of Jacksonville-based DuBlasé Whiskey, holds sustainability and agriculture in high regard. A graduate of Florida Agricultural & Mechanical University who has a vast background in engineering, Eakins is seeking to reduce waste and carbon emissions by shifting business practices and production techniques for his small-batch craft whiskeys.

“We are committed to continuous improvement and increasing sustainability in three categories of production: water usage, local farming and agriculture, and packaging,” says Eakins. DuBlasé has recently implemented wastewater policies while promoting water stewardship for efficient use and re-use of local water resources during production.

“Sustainable practices are key to the continual production of our award-winning whiskey. From the farm to the bottle, efficiency matters, every step counts,” says Eakins, who is also sourcing ingredients and raw goods from local farms that use sustainable practices, and incorporating sustainable materials in packaging, with a focused effort in using 100% recycled boxes.

This Distillery Supports Local Family Farms in Colorado

At The Family Jones Distillery, sustainability is woven into every step of the distilling process for their various lines of premium award-winning spirits. Committed to responsible sourcing, the distillery works with 100% local family-farm grains, grown using regenerative farming techniques, to ensure that all grains and botanicals used in their spirits are cultivated with care for the land and the community.

Family Jones makes an original line which includes vodka, gin, straight bourbon and rye, and a house line designed for cocktail mixing, which includes an all-natural orange liqueur, made without glycerin, citric acid or added sugar. They also craft two styles of apertif and a series of RTD bottled cocktails including a Cosmopolitan and a Smoked Old Fashioned, infused with Lapsang tea, orange peel, cacao and guajillo chiles.

“It all starts with sourcing heirloom, flavor-forward grains from local family farms committed to sustainable practices and regenerative agriculture,” says head distiller Rob Masters. “Healthier soils yield more flavorful grains, and we work closely with our farmers to highlight those unique flavors throughout every step of our process. We take deep pride in our spirits, our team, and the relationships that fuel our craft and keep our planet healthy for generations to come.”

Planting and Recycling Agave for Sustainable Mezcal And Tequila

Because they are made from plants that require a very long time to mature, including wild species which are not farmed, it is especially important for agave spirit producers to employ sustainable production techniques. More brands are aware of this dire need to conserve, among them The Lost Explorer.

This luxury brand, producing tequila in Amatitán, Jalisco, and Espadín, Tobalá, and Salmiana mezcales in Oaxaca, is known for its commitment to sustainability, from seed to harvest and all the way to bottle and packaging, while nurturing a balanced and sustainable ecosystem.

Rooted in regenerative practices, the team sows three agave plants for each one they harvest at full maturity, and germinate seeds of genetically diverse agaves to promote land health. They use agave waste as fertilizer to enrich the soil, while other byproducts are upcycled into agave copitas for drinking and bricks for building. The bottles are crafted from 55% recycled crystal scraps, with natural wood stoppers, and sealed with 100% natural biodegradable wax.

As one of the few B Corp-certified tequila brands, and one that is fully carbon neutral, Mijenta Tequila is also committed to environmental responsibility during every stage of production, from sourcing sustainable agave to eco-friendly packaging, all while giving back to the local communities in Jalisco.

Crafted in the highlands of Jalisco by Maestra Tequilera Ana María Romero, one of Mexico’s most trusted, respected and awarded tequila authorities, produces a line of premium tequilas that includes blanco, reposado, añejo and cristalino. Mijenta is one of the first tequila brands to earn Agave Responsible Ambiental (ARA) Certification, ensuring all agave is sourced from land that has not undergone deforestation, and never uses pesticides or herbicides.

The labels are made locally from agave waste and the bottles are produced using recycled glass. The Blanco and Reposado boxes are made from 100% post-consumer recycled paper, while the Añejo Gran Reserva box is made from material certified by the Forest Stewardship Council. The company has also partnered with like-minded companies and NGOs to further the mission of preserving natural resources and wildlife.

Recycling Whey Into Unique Spirits

Liquid whey, a by-product of cheesemaking, is a burden for most cheesemakers, with billions of pounds produced in the U.S. each year – a 9:1 ratio with the amount of cheese made. Now, two female-led brands are using this byproduct to craft high-quality liquor.

Emily Darchuk had a sucessful career as a food scientist in the natural food and dairy industry. Knowing she could convert whey into alcohol, she wanted to develop a unique product that would use this plentiful resource. Within two years of launching, Wheyward Spirit processed 500,000 pounds of whey destined for a landfill. The first alcoholic beverage qualified for a Real California Milk seal on the packaging, her small team now makes a “wheyskey” in addition to a farm-to-flask spirit similar to vodka.

In Oregon, Tessa Koch’s TMK Distillery upcycles the whey leftover from their own cheese-making process at the world’s only all-in-one creamery and distillery. Their unique product is called Cowcohol, a sipping vodka with a creamy quality and a super smooth finish. Although currently it’s only available at the creamery and online in Oregon only, it is worth seeking out.

The Company Turning Rainwater Into Hawaiian Rum

Koloa Rum Company, makers of a premium Hawaiian rum, follow various protocols to prevent waste while crafting their premium rums. The line includes Kauaʻi White, Gold, Dark, Spice, Coconut, Coffee, Cacao and Aged rums, in addition to delicious ready-to-drink cocktails and seasonal releases. All are made with Kauaʻi rainwater which is captured after filtering through volcanic strata.

Among their most important conservation innovations are steam conservation during distillation by shortening the boiler’s run-time, which helps cut back on diesel fuel, propane and electrical consumption. They also started using rainwater to maintain the boiler water levels, which uses less chemicals and may help preserve the interior surfaces of the boiler from corrosion and calcium deposits. The boiler becomes more efficient, county water consumption is minimized, and less chemicals are used.

They also source their sugar, nibs, and coffee grinds locally to reduce their carbon footprint, and repurpose all cardboard shipper boxes as pallet toppers.

The Australian Distillery Making Gin And Orange Marmalade

Named International Gin Producer of the Year at the International Wine & Spirits Competition (IWSC) in 2019, 2020, and 2023, Four Pillars is the first distillery to achieve this honor three times. Moreover, the distillery is an example in sustainability, earning international recognition for its commitment to the planet. It started in 2015 when they decided to upcycle the spent oranges leftover from their Rare Dry Gin into their now popular marmalade.

Four Pillars is based in the Yarra Valley, Australia’s renowned cool-climate wine region just outside of Melbourne. Led by master distiller Sarah Prowse, the brand is dedicated exclusively to gin, focusing on modern, expressive, and flavor-forward creations using Australian botanicals and spices from around the world. Among their unique expressions are the bright Bloody Shiraz, made with local Shiraz grapes, and the savory Olive Leaf, for which three types of local cold-pressed extra virgin olive oil and olive leaf tea are used.

In 2022, it became Australia’s first certified carbon-neutral gin producer, implementing eco-friendly practices such as utilizing recycled materials and operating on 100% renewable energy. This dedication was acknowledged with the inaugural Green Spirit Initiative Award at the 2022 IWSC.