Discarded Spirits Co. is Transforming Cocktail Hour into a Circular Experience

From Banana Peel Rum to Grape Skin Vodka, observe how the brand is introducing an innovative perspective to the beverage industry.

Discarded Spirits Co.

Although it commenced operations in 2018, Discarded Spirits Co. is at the forefront of innovatively repurposing garbage in its products. Producing beverages with repurposed materials, its objective is to provide innovative drinks while maintaining taste and quality.

Established by the Scottish beverage firm William Grant & Sons, the brand commenced its endeavor by innovating with byproducts from current food and drink manufacturing processes and amalgamating them with other neglected food items. “Our strategy involved innovatively reconceptualizing what is typically regarded as waste and converting it into something of greater value,” states Sam Trevethyen, worldwide brand ambassador of Discarded Spirits Co. The outcome of its preliminary mixtures was a conventional formula including one base enhanced with one flavor, both utilizing rejected components.

Discarded Spirits Co.

The Sweet Cascara Vermouth was developed as a fruity spirit derived from a sherry-style spirit wine, a byproduct of whiskey production, and infused with Cascara, another leftover from coffee processing. The introduction of Banana Peel Rum was swiftly succeeded by Grape Skin Vodka, resulting in an expanding collection of three distinctive spirits suitable for use neat or in diverse cocktail mixtures. Similar to the original Vermouth, the newest beverages are crafted using a repurposed alcohol base and an overlooked taste component, skillfully combined to produce a distinctive drink.

Discarded Spirits Co.

Discarded Spirits Co. has garnered the attention of bartenders globally by innovatively repurposing discarded items to produce intricate flavors. Trevethyen states, "The food and beverage industry has long recognized the issue of food waste." “Waste reduction, circularity, and nose-to-tail principles have gained prominence in high-end restaurants since the mid-1990s.” Although the cocktail industry is still nascent, it has emulated trends; yet, practices are confined to elite establishments. Consequently, we aim to introduce Discarded Spirits Co. to a wide audience.

As the brand advances in the industry, expanding its beverages to other bars and residences, it aims to encourage consumers to reevaluate their perspectives and innovate with trash. Trevethyen states, "Discarded Spirits Co. aims to initiate a dialogue," as he contemplates the brand's objective. The significance of altering our perspective on minimizing waste lies in the pervasive impact of food waste on everyone. Consequently, it is an aspect on which we may all exert influence.