Transparency in the glass: three cases reshaping how spirits are described
One theme keeps resurfacing, in different forms, across recent conversations about spirits: the wish to better understand what is actually being poured into the glass. It is not yet a uniform shift, and it does not affect every market in the same way. But in mezcal, cocktail bars and craft distilling, there are three revealing examples of the same need: to explain ingredients, methods and intent more clearly.
The case of destilado con
The first example comes from mezcal and from an emerging category called destilado con. It is a spirit made with added ingredients, often without animal protein, and it sits close to an established tradition that is being reinterpreted for a contemporary audience. Fruit, spices, herbs, cacao or corn can be introduced in different ways, producing aromatic profiles that move away from the most familiar expressions of mezcal.
The name itself is part of the discussion. In some English-speaking circles, “vegan pechuga” has become a common shortcut, but not everyone sees it as the best fit. For some producers and trade professionals, destilado con is the more precise term, because it avoids borrowing a reference that can feel misleading or reductive. The debate is not just semantic: it shows how difficult it can be to describe a complex artisanal product as it seeks a wider audience.
In the United States, interest in this category appears to be growing, with a wider range of expressions and more attention from bartenders and spirits enthusiasts. It remains a niche segment, but an intriguing one, precisely because it brings together regional identity, experimentation and the need to explain what is in the bottle.
When transparency starts with the menu
The same demand for clarity shows up in cocktail bars, but with a more practical urgency. Here the issue is not only telling the story of a spirit, but helping guests navigate ingredients that are not always immediately obvious. Egg white, milk, nuts, sulphites, house-made components and other potentially allergenic elements appear more and more often in modern menus, sometimes without any explicit note.
Some venues are responding with more structured tools. Angelita, a cocktail bar in Madrid, has built a detailed allergen key into its menu to make the experience easier to read for guests with specific needs. At Himkok, a cocktail bar and distillery in Oslo, the focus is on internal procedures designed to handle the most sensitive ingredients with greater care. At Archive & Myth, a London cocktail bar, staff training is designed to ensure that bartenders know the components of what they serve, including less visible ones.
Here, transparency is not a bureaucratic list. It is a form of hospitality. A drink can still be creative, layered and thoroughly contemporary, but it becomes easier to enjoy when the guest understands what it contains and why. In that sense, good communication is not an afterthought; it is part of the experience.
A signal from German craft distilling
A third example comes from Germany, where feinstbrenner has launched as an association of craft distillers aiming to define verifiable standards and strengthen the relationship with consumers. Its stated goal is to distinguish spirits made with careful attention to raw materials and processes that preserve natural aromas, while excluding added sugar and flavourings.
Again, the point is not only technical. In a sector often shaped by broad definitions, local differences and highly diverse styles, a shared label can help buyers navigate products that may look similar at first glance. It does not solve the transparency question on its own, but it can bring some order to a crowded category. It also reflects the cultural value of artisanal distilling in Germany, now increasingly read through the language of quality and traceability.
Read together, these three cases do not prove a single, sector-wide turning point. They do suggest a clear direction: as spirits become more complex, the demand for transparency grows with them. And that demand is not just about flavour, but also about how a product is named, explained and served.
