This Labor Day weekend, San Francisco hosted the first U.S. Slow Food Nation, where farmers, makers and purveyors came together to share their passion for organic, sustainable and fairly-produced food with 60,000 consumers from all over the world. That’s a whole lot of interest in sustainability!

As a Slow Food member, I had planned to attend to cheer on my favorite cheesemaker and discover some new favorites. Then I received an invitation to present my own handiwork at the spirits pavilion. The what pavilion?

Spirits certainly have come a long way to be considered worthy of the Slow Food movement! Here’s why I think spirits earned their spot at Slow Food Nation:

• At their core, spirits are agricultural products. An 80-proof bottle of vodka requires up to 140 square feet of farmland for growing raw ingredients (wheat, rye, corn, etc.). Organic and sustainable practices become a big deal in the context of the 2+ billion bottle U.S. liquor industry.
• As bar chefs move away from pre-made mixers toward fresh ingredients, drinks take on qualities critical to sustainability, such as seasonality and locality.
• The rise of artisan spirits in the U.S. is the final driving force. In 2006, there were less than 40 producers. Today, there are more than 150, with a dozen that were invited to participate in Slow Food Nation SF.

Go Slow spirits!

Photos by Emma Reiners