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Now for an organic tipple

RIGBY: Call it hedonistic environmentalism. Or maybe just eco-conscious imbibing.

Either way, those who want their dirty martini to be a little cleaner are increasingly pouring organic spirits into their glass.

“I was shopping at the farmers market, using fresh produce in my cocktails and really loving that high-end cocktail experience,” said Allison Evanow, who in 2005 created one of the nation’s first entirely organic spirits, Square One vodka. “But that whole organic kitchen philosophy hadn’t really ever gotten to the bar. Once I had the idea in my head and did a little bit of research, I finally said, ‘This looks like it’s an unmet need.’”

So far, the market has agreed. At least three hotel chains — Marriott, Ritz-Carlton and Kimpton Hotels — now carry organic beverages in their bars. Celebrity chef Gordon Ramsay offers Square One cocktails at his newest restaurant.

To be certified by the U.S. Department of Agriculture as an organic alcohol, the spirit must be made of ingredients grown on certified organic farms and processed in a certified organic distillery. That means no pesticides and fertilizers on the grains and no nitrogen or other chemicals in the distilling process.

Organic distilleries even have strict rules about what pest controls can be used to keep rodents or bugs out of grain warehouses.

“Being organic means that we’re being nicer to the earth,” Ms. Evanow said. “And to be certified, you can’t fake it by putting citric acid …” — AP

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Now for an organic tipple

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