Sustainability
A feeling of connection is at the heart of terroir. Its characteristic taste and flavor are imparted to a crop by the environment where it was grown, linking a spirit to the place where it was created.
As eaters, we have become aware of the environmental problems created by industrial agriculture, and we question where our food comes from. We are concerned about the health effects of pesticides, and the carbon footprint of shipping food all over the planet.
While we may insist on organic, locally grown produce, we’ve yet to engage with spirits at the same level. Part of the issue may be that we simply don’t see spirits as food, even though they come from the same crops as those that feed us.
In the age of celebrity chefs and farm-to-table eating, restaurants are lauded for the way they source their ingredients. It makes their patrons feel good about what they’re eating—that they are being responsible and connected to the food in some way.
But this doesn’t happen at the bar. The big brands found in nearly every cocktail bar across the globe are mass-produced and full of artificial ingredients. Their production methods contribute to climate change, water pollution and pesticide resistance. This wouldn’t be tolerated in the farms that supply the ingredients used in the kitchen.
Yet at the bar—the profit center of a restaurant—sustainability is an afterthought.
By sourcing organic, sustainably grown ingredients, Croton Hudson Distillery is minimizing its carbon footprint and supporting ethical farming practices, fostering a more harmonious relationship between the spirit industry, animals, and the planet.
Our goal is to be a leader in this movement.
Our goal is to be a leader in the spirits industry by exemplifying social responsibility with a “quality over quantity” philosophy and by demonstrating a sincere commitment to an environmentally sustainable future.