Drink scene looks to local ingredients, craft beer

Continued emphasis on locally sourced ingredients and a growing interest in everything craft will dominate Hawaii’s liquor scene in 2017, according to an informal survey of industry professionals.

“All the large hotels in Waikiki are finally getting into local ingredients,” said Joey Gottesman, brand manager and spirits specialist for Young’s Market Co. of Hawaii. “People are doing their research to find out if things are actually made here.

“Before, it was good enough to just say it’s a local product. Now people are doing their research and down with making sure their guests are getting a local product.”

As bar customers become more comfortable with the idea of handcrafted cocktails made with specialty ingredients and sold at higher prices, beer drinkers will continue to search for the next big thing in local and mainland microbrews.

“Craft beer, both local and imported, will continue to find consumers who have migrated away from the old standbys we all grew up on,” said Keli‘i Heen, Maui-based vice president and branch manager of Young’s Market, via email. “I’m hoping to see a few more sours and gose-style beers on lists as they tend to pair much better with our cuisine than the ultra-hoppy beers we see now.”

Andy Baker, a partner in the RAMP Group marketing company who has years of experience with the craft beer movement in Hawaii, worried there are too many choices for beer drinkers.

“Craft beer will continue to grow as a category, but individual brands … will struggle,” he told the Honolulu Star-Advertiser via a Facebook post. “Brewers will respond with more brands cycling through on a shorter basis, meaning if you see it on the shelf — get it now. There won’t be much inventory backing it up. The industry is on the cusp of a major shakeout.”

Heen and Kyle Reutner, brand manager of Kunia-based Ko Hana Rum, suggested whiskey will continue to be popular among Hawaii residents, while Adam La Cagnina of Southern Glazer’s Wine &Spirits pointed to the opening of Encore Saloon in Chinatown as a sign that Mexican mezcal (a distilled spirit made from the agave plant) is finally gaining a foothold here.

Want to look cool when ordering a drink in 2017? Gottesman suggested asking for amaro, a bitter-flavored Italian liqueur, while Baker said all forms of craft spirits are worth exploring. Hawaii Beverage Guide publisher Chris Teves offered up Araceli Marigold, a liqueur made from the marigold flower that will debut here later this year, saying it will be 2017’s version of elderflower liqueur, which exploded in popularity after the introduction of Bacardi’s St. Germain brand a few years ago.

“And last but not least, no 2017 list would be complete without my go-to shot of the year, the Surfer on Acid,” said Heen, referring to a mix of Jagermeister, coconut-flavored rum and pineapple juice.

“And it’s way better when you add some Chambord (raspberry liqueur)!”

Jason Genegabus covers all things alcohol-related for the Honolulu Star-Advertiser and has written about the local bar scene since 2001. Follow him on Twitter and Instagram or email jason@staradvertiser.com.