Prom classic cocktails to the signature libations of mixology masters, spirits are making a comeback with a roar not heard since pre-Prohibition.But imbibers don't want just any old vodka or gin. Today's artisan-aware consumer is looking for something handcrafted, small-batch and from the farm - just the kind of something wineries know how to produce.As a result, wineries around the country are adding distilled spirits to their production. According to Thomas Hogue, director of congressional and public affairs for the Alcohol and Tobacco Tax and Trade Bureau (TTB) in Washington, D.C., the number of entities that hold a permit as both a winery and a distillery has increased 70% since 2009, up from just 123 that year to 209 as of December 2013.
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