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Kentucky Distillers’ Association, The Mocktail Project use ‘Mocktober’ to promote inclusion of non-drinkers

For the second straight year, the Kentucky Distillers’ Association and The Mocktail Project have declared this week “Mocktober” to promote inclusion of non-drinkers and empower more mindful consumption.

Through Sunday, Kentuckians are encouraged to visit more than 20 participating bars, restaurants and distilleries to enjoy a non-alcoholic “mocktail” or craft their own at home using recipes at www.themocktailproject.com.

The Mocktail Project, a nonprofit group based in Louisville, partners with the spirits and hospitality industries to offer flavorful options for consumers who choose not to drink alcohol, and provides recovery tools and community resources for those struggling with substance abuse.

The KDA will donate $1 to The Mocktail Project for every Instagram, Facebook or Twitter post of mocktail pictures using the hashtag #MOCKTOBER, up to $5,000, during the week.

“You don’t have to consume alcohol to enjoy Kentucky’s rich culture in Bourbon and distilled spirits,” KDA President Eric Gregory said. “We understand and respect that many people, for a variety of reasons, make the choice not to drink – from expectant mothers to designated drivers and more.

“It’s our responsibility, as a national leader in tourism and social responsibility, to make sure everyone feels welcome in Kentucky. We applaud the work that The Mocktail Project is doing to educate folks about ways to savor our unique spirit and hospitality, with or without the alcohol.”

Jesse Hawkins, founder of The Mocktail Project, said, “There’s nothing traditional about this partnership, and that’s what makes me grateful. As a non-drinker for four years, Mocktober is an opportunity for me and our community to enjoy social settings throughout Kentucky that we don’t typically enjoy together.”

Mocktail activations will be promoted by several distilleries, including Angel’s Envy, Casey Jones, Copper & Kings, Hartfield & Co., Old Forester, OZ Tyler, Rabbit Hole, Wilderness Trail, and Woodford Reserve.

For instance, Wilderness Trail Distillery in Danville is partnering with the bar staff at Louisville’s Hell or High Water speakeasy to promote the “Mockingbird” recipe, which visitors can enjoy at the distillery, the bar, or at home:

3/4 ounce fresh pineapple juice
1/2 ounce orange acid
1/2 ounce demerara
1/4 ounce white vinegar
7 drops jalapeño tincture
4 dashes of orange bitters
1 egg white

The concoction is dry shaken, then wet shaken, then dry shaken again. Garnished with a single cherry sandwiched between two pineapple fronds, made to look like a beak.

Tourists and locals can also attend events like a curated mocktail dinner at Bourbon Barrel Foods on Oct. 16, a mocktail mixology throw-down at Quills Coffee on Oct. 18 or Keeneland race course’s See Blue day on Oct. 19.

Distillery activations and recipes will be promoted on the Kentucky Bourbon Trail tour’s Instagram account @kentuckybourbontrail throughout the week. For more information about how to participate in Mocktober, follow The Mocktail Project on Instagram at @themocktailproject.

“The cocktail and hospitality world is shifting toward trends in health and moderation,” said Ali Edelstein, KDA’s Director of Social Responsibility. “Finally, Kentucky’s non-drinkers can ditch their club sodas with lime and enjoy quality zero-proof cocktails, too.”

From Kentucky Distillers’ Association

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