The world of spirits is undergoing a quiet, yet potent, revolution. It’s not about new grains, innovative distillation techniques, or wildly expensive finishes. Instead, a growing number of distillers are turning to something far older, far wilder: foraged botanicals. From the misty moors of Scotland to the sun-drenched groves of California, master distillers are meticulously collecting plants, herbs, and flowers, imbuing their spirits with unique terroir and character. This isn’t just a trend; it’s a deep-rooted return to the origins of many classic spirits, and it’s shaking up the industry.
Foraging has a long and storied history in spirits production. Traditionally, distillers relied on locally abundant plants, often growing them themselves. However, with industrialization and the rise of mass-produced ingredients, this practice faded. Now, a new generation is reviving it, driven by a desire for authenticity, sustainability, and a richer sensory experience.
What exactly is driving this resurgence? Several factors are at play. Consumers are increasingly seeking out products with a story – a connection to place, a sense of heritage. They’re drawn to the idea of ‘wild’ flavors, rejecting the uniformity of mass-produced spirits. Simultaneously, sustainability is a major concern. Foraging, when done responsibly, can be a far more environmentally friendly approach than cultivating ingredients on a large scale.
But the process itself is far more complex than simply picking a pretty flower. Foraging is a deeply skilled craft. Distillers are learning about the specific properties of each plant, understanding how different environments affect their flavor profiles, and mastering the art of careful collection. Some are even working directly with local communities, sharing their knowledge and supporting traditional harvesting practices.
We spoke with several distillers at the forefront of this movement. At Glenturret Distillery in Speyside, Scotland, Master Distiller Stuart MacPherson has been incorporating locally foraged heather and bilberry into their single malt. ‘We’re incredibly lucky to have such a diverse landscape on our doorstep,’ he explained. ‘The heather adds a subtle floral note, while the bilberry brings a touch of sweetness and fruitiness. It’s all about capturing the essence of Speyside.’
Across the Atlantic, at Koval Spirit in Portland, Oregon, founder Dave Matthews and his team are similarly dedicated to sourcing local ingredients. They’ve recently added foraged elderflower and rose hips to their repertoire, leveraging the unique flavors of the Pacific Northwest. Their approach emphasizes seasonal variation, with the exact botanicals used shifting depending on availability and the desired impact.
The impact on the spirits landscape is already being felt. Expect to see more adventurous flavor profiles, more emphasis on terroir, and a renewed appreciation for the wild beauty of the places where spirits are born. It’s a movement that’s not just about making better spirits – it’s about reconnecting with the natural world and celebrating the art of traditional distillation.
