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Good spirits are made by distillers committed to their craft, making responsible choices at every step of the process. Spirits that meet the criteria for entry will be able to trace all of their ingredients, from base distillate to added ingredients, without the use of genetically modified crops and without artificial additives.


The Good Food Awards rely on the expertise of the spirits community to create the tasting, determine judges and set standards for the category. Read on to learn who has been integral to building the category, as well as what the spirits standard are and who will be judging this year.



Kate Swearingen

Founder and Mixologist at Three Sheets – San Francisco, CA

Kate is the Founder of Three Sheets, a cocktail design team based in Oakland and San Francisco. Three Sheets is dedicated to creating unique craft cocktails with seasonal local ingredients and collaborates with local farms and foragers, including Woodfruit.

Sarah Mosbacher

Business Manager at Republic Restoratives – Washington, D.C.

Sarah is the business manager for Republic Restoratives Distillery and Salt & Sundry, two excellent women-owned businesses in Washington DC and the latest in a series of food & beverage-focused ventures to which she has devoted her financial and operations talents. Sarah’s prior work includes FRESHFARM Markets, The Sustainable Food Trust and Rise Biscuits & Donuts.  She likes snacks, a perfect Manhattan, and spreadsheets.

Committee Members

Christi Preddy, Bar Manager, Piedmont
Natalie Howard Geehr, Marketing Manager, Pomp & Whimsy


In order to be eligible for a Good Food Award, spirits entries must meet the following standards:

  • Made in the USA or US territories.
  • Utilize ingredients that are grown and sourced responsibly, with awareness of origin, seasonality, trade and labor practices.
  • If the primary ingredient is a fruit, it is sourced domestically where possible, and grown without the use of synthetic herbicides, pesticides, fungicides or fertilizers. Where a grain is the primary ingredient there is a strong effort made to use ingredients free of these inputs wherever possible.
  • Free of artificial ingredients, including colors, flavors and preservatives.
  • Distilled without genetically modified ingredients, including the use of GM corn to produce grain neutral spirits.
  • Made by a crafter that is an upstanding member of the good food community, oriented toward growing their business in harmony with a better food system.

*We will consider IPM practices for certain fruits on a case-by-case basis.

Please note that modifiers such as bitters, shrubs, syrups, tinctures, concentrates, drinking vinegars and flavor extracts should be entered into the Elixirs category.


Additionally, spirits entries must fit within one of the following subcategories:

  • Whiskey
  • Gin
  • Vodka
  • Agave-Based
  • Sugarcane-Based
  • Fruit-Based Distillates
  • Liqueurs

Past Judges

Hans Baldauf

Founding Principal, BCV Architects

Ashley Rose Conway

Owner, Craft & Cocktails

Caitlin Dizinno

Manager, Civic Table Project - Nopa & Nopalito

Liz Cutler-Rubin

Alcohol and Cheese Manager, Bi-Rite Market

Kevin Diedrich

Owner/Bartender, Pacific Cocktail Haven

Dana Eastland

Director, Creative Strategy and Operations, RRPR Creative

Julia Segal

Senior Food Program Manager, Bon Appetit Management Company

Annie Miller

Creative Director, Tipping Point Community

John Korkidis

Founder, Chron Vivant

Rusty Schwartz

CEO, KitchenTown

Fred Swan

Instructor, San Francisco Wine School

Ken Walczak

Freelance Writer, Larger Dirks