Melrose Ave Is Infused with Green Thanks to the World’s Most Iconic Vodka
Melrose Ave Is Infused with Green Thanks to the World’s Most Iconic Vodka
THE CARIFORUM Rum industry is investing euro13.5 million in projects that will improve waste disposal methods and will generate renewable energy from sugar cane by-products and biogas. These investments are supported by the European Union (EU) funded Caribbean Rum Sector Programme which became operational in 2003.
Dr. Frank Ward, Chairman of the West Indies Rum & Spirits Association Inc. (WIRSPA), said the significant investments by the sector are recognition of the need to meet international best practice in effluent treatment and to reduce the use of expensive fossil fuels which are a major cost element for regional producers. These projects, most of which have been approved in 2008, he said, have been delayed by the need to undertake feasibility studies and seek regulatory approvals.
The projects are quite varied and include: bio gas digester; steam and electricity co-generation projects; the utilization of waste oil to fire boilers; deep water marine outfalls; the use of effluent as a fertilizer in sugar cane cultivation; and the capture of carbon dioxide generated during fermentation for use in making fizzy drinks. The co-generation projects use bagasse, the by-product of crushing cane, in boilers to generate steam for the distillation process and to generate electricity for the distillery as part of an integrated, energy-efficient operation. Companies operating biogas digesters will not only be able to treat their effluent but the methane gas produced by the biogas plant will be able to supply a significant proportion of their energy requirements.
Under the Caribbean Rum Sector Program, some ¬70 m has been provided by the EU with a matching ¬70 m to be invested by the sector. The objective of the Programme is to modernise production facilities, upgrade waste treatment systems, energy conservation and to build export markets for participating brands. The Program is implemented by the West Indies Rum & Spirits Producers Association Inc. (WIRSPA) on behalf of CARIFORUM member states.
According to Dr. Ward, some ¬euro100 million in investment projects have been approved and being implemented by 23 companies to date. Of this, approximately 42 million will be provided by grants from the EU. It was a clear demonstration, he said, of the sector’s commitment to modernise and operate according to international best practice and a concrete example of success arising out of a partnership between the European Union and the Caribbean. Early investment studies had indicated the need for some euro200 million to be invested in the sector to enable it to improve its competitiveness and continue to grow as a significant foreign exchange earner and generator of jobs.
In Barbados, the industry is investing over euro22 million, almost ¬9 million of which will be in the form of grants from the Programme. Antigua & Barbuda, The Bahamas, Barbados, Belize, Dominica, the Dominican Republic, Grenada, Guyana, Haiti, Jamaica, St. Lucia, St Vincent & the Grenadines, St. Kitts-Nevis, Suriname and Trinidad & Tobago.

What if you could lose weight, boost your immune system and help stop global warming—all while getting drunk? That’s what 20-something brothers Courtney and Carter Reum, former investment bankers on Wall Street, have set out to do with VeeV, a 60-proof açaí spirit that’s become all the rage at such trendy bars as Stone Rose Lounge, Green Door and Chloe.
The pros
Not only is açaí packed with 57 percent more antioxidants than pomegranates and up to 30 times more heart-healthy anthocyanins than red wine, but it also has vitamins C and E, calcium, dietary fiber, omega-3s, and protein. What’s more, the Reum brothers are environmentally conscious. Their alcohol is distilled by a company operated with wind-generated power, they use recycled packaging and soy ink, and they insist that their salespeople drive hybrids. The best part: A portion of their proceeds are donated to the Brazilian rainforest, where açaí berries are harvested—proof they’re not using the green cause as a marketing gimmick.
The cons
VeeV is also made with prickly pear, which allegedly fends off hangovers. Such has not been the case for me. On a recent night at Whist, I drank three of the bar’s signature VeeV cocktails and was completely useless the next morning.
The taste
Like vodka, VeeV doesn’t have a whole lot of flavor and lends itself well to creative concoctions. That must explain why bars have been creating signature VeeV drinks, like CUT’s MoVeeV Star, made with fresh ginger and orange juice, and X Bar’s VeeV Ambrosia, topped off with St. Germaine Elderflower Liqueur. Want to have a cocktail party for Earth Day? The açaí booze tastes amazing with Modmix’s organic mixers, notably the French Martini.
The bottom line
If you’d rather burn a hole in your pocket than in the ozone layer, order a VeeV cocktail.
Alexandra Le Tellier is Bars & Clubs editor for Metromix Los Angeles.
“The concept is to bring together locally produced apples, tourism and hydro power.” Robert Gallucci, who plans to open Devil’s Hole Distilling Co. in Lewiston
Niagara County apples could be pouring as premium vodka next summer under a proposal for a firstof- its-kind liquor distillery in Lewiston.Robert Gallucci, a Youngstown engineer, has plans to open Devil’s Hole Distilling Co. at the historic Sparrow Sage farmstead along Route 104.
“If we’re lucky, we’ll be up and running next June or July with one still, doing small batches,” Gallucci said. “The concept is to bring together locally-produced apples, tourism and hydropower.”
Gallucci secured the first of those key ingredients this week when the New York Power Authority approved 400 kilowatts of low-cost power for the small vodka plant.
“Distilling is a very power-intensive process, so getting low-cost power was essential to our business model,” he said.
Armed with the promise of cheap power, Gallucci’s next steps include closing the deal on the future home of Devil’s Hole Distilling, ordering a German-made distilling equipment, constructing a building to house an 18-foot-tall still and related fermenting gear, and obtaining required state and federal licenses.
Gallucci, who has never actually made vodka, said he got the idea from his volunteer work on the Town of Lewiston master plan. In reviewing agricultural land usage, he started thinking about the area’s bountiful apple orchards and the possibility of value-added products.
“The concept was we have a lot of apples here and need to find another outlet for them. It turns out you can use up a lot of apples making vodka,” he said.
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