drink with food
Drink with Food's mission is to build brand visibility and recognition, and increase distribution and sales for products in the food and beverage industry. Our partnerships are featured here:
kings county distillery - Brooklyn, ny
Kings County Distillery is New York City’s first whiskey distillery to open since Prohibition. Founded in 2010, Kings County makes handmade moonshine, bourbon, and other whiskeys out of the 1899 Paymaster Building in the Brooklyn Navy Yard. We use New York grain and traditional distilling equipment to make distinctive spirits. We only distill whiskey for our label and never buy bulk whiskey from any other source. Our whiskeys have won numerous awards from the American Distilling Institute, the American Craft Spirits Association, and our Bottled In Bond recently won a double gold medal at the prestigious San Francisco World Spirits Competition. Our spirits have been praised by the New York Times, Wine & Spirits Magazine, GQ, The New Yorker, and other sources.
kYRÖ distillery - ISOKYRÖ, FINLAND
Like many great ideas (and half of the Finnish population), the idea for Kyrö Distillery Company was conceived in a sauna by a group of friends with a shared love of rye whisky. The obvious question on everybody’s lips was why hasn’t anybody made a Finnish rye whisky, especially given the fact that Finns consume six times more rye than the world average and rye bread is the official national dish! From there the idea grew and before long, our distillery found a perfect home in an old dairy in the Finnish village of Isokyrö. After some gentle renovations, stills were first heated up in 2014 and from there the distillery has gone to win several international prizes and we now sell our products in dozens of countries around the world. We are proud to be the world’s northern most gin and whisky distillery producing the finest single malt rye whisky and rye gin.
Our rye-based Kyrö Gin (formerly known as Napue gin) boasts locally foraged fresh botanicals, including sea buckthorn, cranberries, and birch leaves. The distinct fragrance and flavor of an early morning, misty Finnish meadow is instantly recognizable. Kyrö gin was voted as “The World’s Best Gin for Gin & Tonic” by the International Wine & Spirit Competition (IWSC) in 2015 and in 2016 Kyrö Gin won the gold medal in the San Francisco World Spirit Competition premium gin-series. Enjoy your Kyrö Napue Gin & Tonic with plenty of ice, a twig of rosemary, a few cranberries and your favorite tonic water.
WINEstillery - GAIOLE in chianti, tuscany Italy
Winestillery was born of the radical notion of merging a winery and a distillery, giving birth to the first and only “Vinstilleria” in the world. Winestillery combines the highest oenological knowledge of the Chianti Classico Region terroir and the finest international arts of distillation. Using our holistic production philosophy each spirit is created “harvest to glass” in alignment with our Grape to Glass Manifesto conceived of by Enrico Chioccioli Altadonna, co-owner and co-founder of Chioccioli Altadonna Family Estate.
Born from the tradition of fine winemaking, our symbol of a chalice and grapes represents our production heartbeat and the foundation of our Grape to the Glass Manifesto:
I. Every Winestillery product must be conceived, distilled, and bottled by Chioccioli Altadonna Family Estate.
II. The primary ingredient of our spirits must be grapes or wine. If a spirit, according to the law, can not be produced from these ingredients, all the other steps of the production must be “wine-centered” and use traditional elements of winemaking.
III. Only traditional Tuscan botanicals will be used.
IV. All distillation must take place in the Chioccioli Altadonna Family Estate facilities, using our custom-made Winestillery under the guidance and secret recipes of the Master Distiller.
V. Bottling, maturation, and aging of each Winestillery product must be done on location.
VI. Artificial aromas and additives that alter the purity of the product are not permitted. Only natural color and natural flavors are allowed.
VII. Each Winestillery product is non-chill-filtered to keep the full integrity of its premium Ingredients for a superior taste.
VIII. Winestillery lives and evolves thanks to experimentation and dialectic between the highest oenological knowledge of the Chianti Classico Region terroir and the finest art of distillation.
Rhine Hall Distillery - Chicago, IL
An Austrian experience in the 70's was the seed that grew into a family and friends' dream to produce local spirits. The distillery is owned and operated by Charlie and Jenny, a father-daughter team. Rheinhalle was the name of the ice rink in Austria where co-founder Charlie played professional hockey, and inspired the name for Rhine Hall Distillery. It was during this time in Austria that Charlie first learned to distill. His good friend, Stan the Man, visited him and equally fell in love with the tradition and culture of producing fruit distillates in this abundant fruit-growing region of Austria. Years later, Charlie moved his family to Germany, where they worked with the locals to learn how to make their traditional spirit, eau de vie. After returning home to Chicago, the family continued making eau de vie in their backyard. Using Charlie’s ingenuity, they built a bike-powered apple chopper to crush fruit from a nearby neighbor, which is why you see the bike wheel on our bottles to this day.
In 2012, Charlie and Jenny decided to transition the family’s passion project into a business. Rhine Hall opened its doors on November 1, 2013 with a production facility and tasting room on 2010 W. Fulton St - where it still operates today. At Rhine Hall, we focus on fruit brandies, a European-style brandy otherwise known as eau de vie or schnapps. We start with fresh fruit before we chop, ferment, distill, and bottle our spirits. The majority of our fruit is sourced from the Great Lakes Region, and no flavorings, sweeteners, or neutral spirits are added to any of the brandies — each bottle contains roughly 25lbs of fruit. This process gives us a product that is not sweet, but embodies the essence of the fruit in both taste and aroma. We are proud to have the vast majority of our produce sourced locally in the Great Lakes region. Whether we’re using cherries, apricots, plums or pears, most of these can be found within a few hours of Chicago. All of our waste is collected by Chicago composting company, Resource Center, which employs many people in Chicago and provides the soil for the produce in many restaurants around the city. Resource Center was founded by Ken Dunn and is based out of City Farm, one of Chicago’s oldest sustainable urban farms.
