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In addition to well-known California food revolutionary Alice Waters, Beattie cites Michael Pollan’s Omnivores Dilemma as being a major influence on how he sees the culinary experience through the perspective of what it takes to get food to your plate – a point of view he adopted long before the “farm to table” trends of recent years.


“People are becoming more conscious consumers of food and wine and spirits,” Beattie said. “They are looking more for local and sustainable ingredients because the end result is just better-tasting.” He said that while wine and food have been headed in the artisanal direction for quite some time, the making of small- batch spirits for distribution is “a pretty recent phenomenon.”


But it is happening. Much like the micro-brewery gold rush that began in the 1980s, “boutique distilleries” by the hundreds have sprung up around the globe over


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