Vodka is very popular liquor not only in Russia but in many countries including the United States. Distilleries traditionally make it from fermented cereal grains or potatoes. Some modern vodka brands are made from other substances such as fruits and sugar.
A new distillery in San Diego, California is making vodka from food waste particularly bread products that are expired and no longer good for human consumption. In other words, breads that are already considered garbage.
Misadventure and Company noted that American companies, farmers, and consumers spend $218 billion or 1.3% of U.S. GDP growing and transporting 50 to 60 million tons of food but a large portion goes to waste.
The National Resource Defense Council stated that 40& of the food produced in the United States is never consumed. The USDA estimated that over $16 billion worth of food in the country is wasted every year.
The founders of Misadventure and Company, Whit Rigali and Samuel Chereskin believe in the golden rule of the outdoors, “leave no trace.” They came up with the idea of using old bread products to make vodka.
“When we first came up with the idea, no one thought it was a good one,” said Chereskin told NBC 7 San Diego. Their idea is called Hedonistic Sustainability meaning you don’t have to punish yourself or sacrifice to do good things.
Cheriskin pointed out, “If food waste were a country, it would be the third largest contributor of greenhouse gases behind the United States and China. In 2014, the amount of food wasted could fill he empire state building 90 [some] times.”
According to him, he would drive a van to the Jacobs and Cushman San Diego food bank to pick up more than a thousand pounds of expired bread products that can’t be given away to people but still usable.
Rigali explained that all baked products such as Twinkies, French baguettes, Ho Hos and others have starches and sugars, which used in making any type of liquor. He said all the old bread products from the bakery aisle of the food bank go to Misadventure and Company’s vodka.
The distillery combines all the expired bread products into a giant, warm blender that mashes the mixture into a sweet porridge. After that, yeast is added to convert the sugar into alcohol and carbon dioxide through a process called fermentation. Rigali said that process produces a bread beer, which is heated to extract the alcohol that would eventually become vodka.
In its website, Misadventure and Company wrote,” We take what the environmental community calls “food waste” and turn it into something better: clean, smooth vodka. Furthermore, independent tests confirm that our vodka contains under 10 parts per million (ppm) gluten, which is considered gluten free! How cool is that?
Misadventure Vodka is served in different bars and restaurants in the San Diego area. Its retail price $21.99 per 750ML bottle, cheaper than other vodka brands.
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