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    Creative Distillers Tackle Food Waste, Redefining 'Getting Trashed'

    In an effort to transform edibles from trash to treasure, innovative mixologists are using bruised strawberries, cucumber peels and citrus rinds to make unique, socially-conscious craft cocktails.
    by Jodi Helmer Oct 03, 2017 3 minutes
    A bottle of Misadventure Vodka, which is made out of disregarded baked goods like cake and bread. The southern California distillery reduces food waste while also creating premium vodka.

    Sam Chereskin and Whit Rigali want to redefine what it means to get trashed. The pair discovered that the sugars in almost-stale bread, bagels and cakes destined for the landfill could be distilled into premium vodka, turning imbibing into an act of social responsibility.

    The pair launched this past summer with the dual goals of producing that vodka and reducing food waste. The southern California distillery makes all of its liquor from discarded starches, collecting

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