“So I should drink more to save the planet?” We get this question a lot. It’s asked part in jest and part in skepticism by everyone from customers to reporters wondering how the words “organic” and “alcohol” ended up in the same sentence.

The reality is that it takes a lot of land to make a small amount of alcohol, so organic liquor helps keep productive farmland healthy and water that runs off farms (and into our drinking water) clean. It’s not just about personal health, but about the health of our land and water.  Certified organic spirits (not all “eco-friendly” liquor is organic) offer a simple way for anyone who drinks to make a positive impact on our environment.

Ready for the numbers? The ratio of alcohol to land is roughly one bottle to 23 square feet, meaning that it takes 23 square feet of farmland to grow enough wheat (or similar grain) to make one 750ml bottle of 80 proof vodka. (Each martini you sipped last night took nearly three square feet of farmland to produce!)

On a national scale, the figures get really eye catching. In 2008, the U.S. consumed more than 184 million cases or 2.2 billion bottles of distilled spirits. That took more than 1.1 million acres of farmland to produce, which is slightly smaller than the state of Delaware.

Farming this land conventionally consumes tons (and tons) of pesticides and fertilizers. According to the U.S.D.A. Economic Research Service, U.S. farmers spray 1.5 lbs of pesticides per acre of conventional farming to get rid of pests (organic farmers use insects, birds, mating disruption or traps instead). The same source states that conventional farming also uses up to 100 lbs of chemical fertilizer per acre to promote plant growth (organic farmers use manure and compost). Finally, all farming on average uses nearly 163,000 gal of water per acre to grow crops.

That’s 1.65 million lbs of pesticides and 110 million lbs of chemical fertilizer poured on 1.1 million acres of farmland a year― just for booze! Some of this stays on the farmland and the rest washes away with the 179 billion gal of water used to irrigate crops…which finds its way back into our watersheds and, eventually, into our drinking water.

Surprised? So were we! That’s why we make TRU, an all-organic spirits brand. And that’s how the words ”organic” and “alcohol” can make sense together.

Clearly, as a country, we like to drink. When we do, small choices, like drinking organic cocktails, can have a big impact on our environment. As a bonus, since many organic spirits are handcrafted by small, artisan makers, there’s a good chance they also taste better.

And that’s not hype―that’s just good, clean facts.

Since earlier in the millennium, bartenders have been ushering in a new ice age, one filled with denser, clearer and more functional pieces of solid-state H2O. These hand-chipped, over-sized and extra-cold ices keep drinks cooler while looking good. As I travel around the country, it's clear that ice is still hot. If you're one of these ice-crazy bartenders or just keen on cocktalia, let me share a story that'll help you make even better ice for your drinks.

Flashback to summer a few years ago, when we made a small batch of a new vodka. After we finished, the sample had a “watery” mouthfeel. It also tasted separated — the alcohol equivalent of oil and vinegar. After some testing and backtracking, we discovered the problem. We had used filtered, instead of de-ionized water.

At the Fruit Lab (my company's factory), we raise or lower the alcohol level of production batches by adding high-proof ethanol (drinking alcohol) to raise the proof and de-ionized water to lower the proof. De-ionized water is critical in lowering proof because, unlike tap, spring or filtered water, it forms tighter molecular bonds with ethanol to form a new compound, commonly known as booze.

The temperature of the batch actually rises a few degrees because of this chemical reaction. (You can test this at home by mixing equal parts high proof rubbing alcohol and distilled water. Though tempting, don't drink it!)

What exactly is de-ionized water? It's pure H2O produced through distillation or reverse-osmosis that removes all trace minerals, such as sodium, calcium, iron, copper, chloride and bromide. These elements hinder the ability of water to bind with ethanol, which is why beverage makers use this purer type of water. (Oh, and don't worry about serving too much pure water to customers because it lacks essential minerals. We get all we need of them through food.)

So how does this translate to the bar?

When you shake a cocktail with ice or serve it over ice, you're effectively lowering the drink's proof and face the same chemistry challenge as us. Making ice out of de-ionized, or distilled, water will let you dilute your drinks correctly without making them taste watery. In fact, I'm trying it right now…mmmm.

I suggest using distilled water ice cubes in drinks whose texture will be created primarily by alcohol and ice, such as:
- An overproofed spirit served on the rocks (e.g., cask strength whisky)
- Alcohol only cocktails, like some of the classics

If this doesn't turn out to be your thing, you can melt it down later and use it in your iron.

NOTE: Several bartenders I discussed this with at Tales of the Cocktail said, “OK, so how do I get de-ionized water into my ice machine?” Thankfully, there are many in-line reverse osmosis filtration systems that could do the trick. Here's a place to start your search.