1. Next-Generation Genever: The international gin renaissance has made consumers curious about the spirit’s forerunner: Dutch genever. Bartenders increasingly are mixing with genever and a number of U.S. craft spirits producers have created their own riffs on the beverage. Expect the number of American-made genever-style spirits to grow considerably in 2017. 
   
   
   
   The ACSA Craft Spirits Judging Competition already has close to 100 gins submitted with a couple of weeks before registration closes. If you're a part of this gin trend, let us evaluate your Genever! For registration information, continue reading below.
   
   
2. Tapping Tonic: And, while we’re on the topic of gin-related spirits, let’s talk about the classic G&T. Until recently tonic has been mostly an afterthought in one of the most-ordered mixed drinks in the world. However, with the popularity of high-end tonic producers like Fever Tree, the non-alcohol component of the recipe has morphed into an equal partner. With that in mind, collaborations and cross-marketing partnerships between craft gin producers and tonic makers are very likely on the horizon. 
   
   
3. American Amaro: On-premise establishments have made Campari one of the most popular components of American cocktails. Meanwhile, Fernet Branca and Amaro Montenegro have gained passionate cult followings among the cocktail-conscious. So, get ready for more experimentation in this space among U.S. craft spirits producers as they develop their own recipes inspired by these bitter and herbal Italian liqueurs.
   
   The ACSA Craft Spirits Judging Competition demonstrates this trend. We are eager to see how our craft producers stand up to those international brands which, for some, have been produced for over 150 years. ACSA believes our members are up for the challenge!
   
   
4. Bitter Bites: Artisanal bitters producers have been moving beyond the basic “salt and pepper” of the bar, aromatic and citrus bitters, and into more adventurous flavors. One area in particularly where we’ll see more activity is the realm of culinary-inspired bitters. Products inspired by Asian, Creole, Italian and other cuisines will be finding their way into more cocktails in 2017
   
   
5. Cross-Craft Collaborations: In 2016, Louisville-based Copper & Kings American Brandy Co. launched its CR&FTWERK series of brandies aged in barrels that previously held beers made by a number of iconic craft brewers. Expect 2017 to be a year of expanding collaborations between craft spirits and craft beer producers.
   
   
6. Rum-aissance: Whiskey has been grabbing most of the spotlight in recent years, but rum is ready for its close-up. The tiki bar renaissance and the rise of rum-centric bars like Portland, Oregon’s aptly named Rum Club are putting finer sugar-cane-based spirits back on discerning drinkers’ radars.
   
   Last year, Maggie's Farm Single Barrel Rum from Allegheny Distilling took the Best of Show in ACSA's Craft Spirits Judging Competition. Attendees at the Distillers Convention and Vendor Trade Show were able to sample this award-winning product. You MUST attend the ACSA convention in Nashville to appreciate the quality of craft spirits products with member producers creating adult beverages that are really fine. 
   
   
7. Against the Grain: Rum and other spirits categories may be attracting more fans, but make no mistake: whiskey is still the star of the show. Rye whiskey volume, in particular, has been growing exponentially, which has opened the door for alternative grains. Craft spirits producers will continue to push the boundaries on what defines “whiskey,” incorporating everything from rice to quinoa in their mash bills.
   
   
8. And, Speaking of Rye: Expect a greater shift in cocktail menus, as bartenders swap out bourbon in favor of rye in a wide range of classics. Bars already are featuring nearly as many Rye Old Fashioneds as Bourbon Old Fashioneds.
   
   Have a favorite rye cocktail? Let us know! Send us a photo on our Facebook or Twitter pages. 
   

When I first entered this industry I viewed the craft distilling movement as one of pioneers - a group of trailblazers opening small distilleries, people playing with the view of traditional spirits, experimenting, and finding the grey areas in definitions to create something new. And even though I still view the industry this way, there is another layer that I could never put my finger on. And then one day I was speaking with a physician friend and he put a word on what I was trying to define. The fact that we’re not just distillers, we’re not just pioneers, we’re practitioners.  

When my doctor friend was talking about the role of a physician, he spoke at length about how you don’t get a degree and go practice. You have to constantly educate yourself in order to, not only maintain modern medical practices but to become a better doctor over time. And every distiller I meet does this same thing.   

We all start out studying, learning, and trying to perfect our process. But even as the product is coming off the still, bottles begin to fill, reviews are written, and tourists start pouring through the door, we always take time to learn where we can - books, industry friends, mistakes, analytical experiments, classes. There always seems to be a nonstop search for knowledge in this industry.  

The first bottle being filled doesn’t stand as proof we know what we’re doing and we just run on autopilot, punching a clock, and waiting for Must See TV. We as an industry are thirstier than most. We want to know more about what we’re doing, and how to apply what we learn. 

I’m lucky enough to work at an educational distillery, Moonshine University, where we get a nonstop stream of talented, knowledge-thirsty distillers (and soon to be distillers). I, on a daily basis, get to be part of people’s journey to better understand this art and craft. 

ACSA members receive a 10% discount on all Moonshine Univerisity courses. Find out more about Moonshine University here.