BROVO Spirits, a female-founded, James Beard Award-nominated distillery rooted in collaboration, is planting something new this June: Grown in the Ground – a 10-day summer celebration spotlighting chefs and bartenders throughout your region.
It’s a grassroots movement – designed to honor those who grow, create, cook, bake, shake, and stir with intention.
HOW IT WORKS | A link to all of the details can be found here: https://www.grownintheground.
Like any good harvest, the Pacific Northwest–based distillery, known for its hand-crafted liqueurs, amaro, and vermouth made with all-natural, grown-in-the-ground ingredients, created Grown in the Ground by cultivating the right partnerships with chefs, bartenders, farmers, and producers.
“From the farm to the kitchen, from the back bar to the guest’s glass, this celebration honors the keystones of the farm-to-table movement: the chefs and bartenders who bring flavor and soul to their craft–from the ground up,” said BROVO Founder Mhairi Voelsgen. “These partners are deeply committed to their providers, blending quality ingredients with innovative techniques and exceptional service to create unforgettable experiences. Grown in the Ground aims to grow public awareness of the care, creativity, and craftsmanship they (literally) bring to the table. It reminds us all why we love to dine and drink at the great establishments in our communities.”
From June 6 – 15, participating establishments will offer:
A menu highlighting regional ingredients and their trusted suppliers
Two signature cocktails* crafted with one of BROVO Spirits’ new Alpine-style liqueurs–
BROVO Uncharted Rhapsody American Forest Liqueur – a forest-inspired liqueur with the complexity of Green Chartreuse and the influence of the Pacific Northwest.
BROVO Gen P American Genepy – a floral American Genepy with the complexity of Yellow Chartreuse.
*Enjoy a unicorn “straw buddy” named Angus –because even serious craft deserves a little delight!
An optional educational event–think ingredient deep dives, demo dinners, behind-the-bar workshops, or sourcing talks. Restaurants and bars are pulling back the curtain to show you how carefully considered the ingredients are that they use, the flavor profiles they develop, and the craft they have developed over years to execute amazing food and beverages.
PARTICIPANTS | WA STATE
PLEASE FIND A LINK TO PARTICIPATING ESTABLISHMENTS HERE: https://www.grownintheground.
Here is a snapshot of what one of the many participants is offering–
Taylor Shellfish Farms has created the Uncharted Palabra (Rayu Mezcal, BROVO Uncharted, Luxardo Maraschino Liqueur, Lime Juice) and Cape of Good Hope (Bols Genever, Benedictine, BROVO Gen P, Lemon Juice), both built around BROVO’s Uncharted and Gen P liqueurs.
The cocktails will be featured at all three of Taylor Shellfish’s locations–Melrose, Queen Anne, and Pioneer Square.
To kick things off, the Queen Anne location is hosting a late-night happy hour on June 6th from 8 – 10 PM, featuring $1.89 Shucker Choice Oysters, discounted eats, and all drinks on special that night will feature BROVO.
