Discarded Spirits Co. is Making Cocktail Hour a Circular Affair

From Banana Peel Rum to Grape Skin Vodka, see how the brand is bringing a fresh approach to the drinks scene.

Food & Beverage 
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Despite only launching in 2018, Discarded Spirits Co. is already leading the way with an innovative take on creatively repurposing waste within their offering. Crafting spirits from disused materials, its mission is to deliver inventive drinks without compromising on taste and quality.

Founded by Scottish drinks company William Grant & Sons, the brand began its journey by experimenting with byproducts from existing food and drink production processes and blending them with other disused food products. “Our approach was to build on the idea of creatively reimagining what others consider to be waste and transforming it into something superior,” shares Discarded Spirits Co.’s global brand ambassador Sam Trevethyen. The result of its initial concoctions was a standard recipe of one base elevated with one flavor, each using discarded ingredients.

With this in mind, the Sweet Cascara Vermouth was created, a fruity spirit made from a base of a sherry-style spirit wine, a byproduct from whisky making process, and flavored with Cascara, another byproduct which comes from the coffee making process. Its arrival to the market was quickly followed by the release of Banana Peel Rum and more recently, Grape Skin Vodka, creating a growing portfolio of three unique spirits that can be enjoyed straight, or in various cocktail combinations. Like the original Vermouth, the latest drinks are made from a recycled alcohol base and a discarded flavor ingredient, expertly married together to create a unique drink.

By creatively reimagining the discarded ingredients and bringing them together to create complex flavors, Discarded Spirits Co. has been gaining attention of bartenders worldwide. “The food and beverage industry has long been aware about the food waste issue,” says Trevethyen. “Reducing waste, circularity, and nose-to-tail concepts have made waves in the top end restaurants since the mid-’90s. Though the cocktail space is still in its infancy, it has followed suit, but practices are limited to the top tier bars. That’s why we want to bring Discarded Spirits Co. to as many people as possible.”

As the brand continues to push boundaries in the scene, bringing its drinks to more bars and homes, it also hopes to inspire consumers to rethink their attitudes and get creative with waste. “Discarded Spirits Co. exists to start a conversation,” adds Trevethyen as he reflects on the brand’s mission. “The reason that shifting our thinking in relation to the concepts of minimizing waste is so important is because the effects of food waste touch us all. Therefore, it’s something we can all have an effect on.”

For more information on Discarded Spirits Co., head to the website now.

DISCLAIMER: We discourage irresponsible and/or underage drinking. Drink responsibly and legally.

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