Celebrating B Corp Month: Our Commitment to Purpose and Sustainability

March is B Corp Month—a time to celebrate businesses that meet rigorous standards of social and environmental performance, accountability, and transparency. This year’s theme, #GenB, highlights a global community of businesses driving positive change and demanding a better future.

Being a Certified B Corporation means our company has undergone a thorough assessment by B Lab, a nonprofit organization that certifies companies meeting high standards of social and environmental impact. This certification reflects our dedication to balancing purpose over profit, considering the impact of our decisions on all stakeholders, including workers, customers, communities, and the environment.

Achieving B Corp certification was a significant milestone for us, reinforcing our existing commitment to sustainability and ethical practices. The certification process is rigorous, involving a comprehensive evaluation of our business operations and impact. It challenges us to reflect on our practices and strive for continuous improvement in our social and environmental contributions. As we wrap up B Corp Month and reflect on one year of our induction into this group that pushes the boundaries of how to run businesses. For us, it reinforces the work we were already doing. Sometimes it can mean supporting farms directly to enforce and encourage a sustainable supply chain, it can mean employee empowerment, it can mean reducing waste in our own cocktail programs or in our distilling operations. There are all kinds of ways to support B Corporations, entrusting your loyalty and dollars to organizations that have dedicated their days to operating as businesses for good.

Supporting B Corps extends beyond choosing products or services; it’s about endorsing a movement towards a more sustainable and equitable economy. Here are some of our favorite local B Corps making a positive impact:
• Fast Penny Spirits: A Seattle-based Amaro distillery crafting unique, locally inspired spirits.
• Ridwell: A residential waste management company originating in Seattle, focusing on reducing waste through innovative collection services.
• MiiR: A Seattle-based drinkware company creating sustainable and thoughtfully designed products.
• Grand Central Bakery: A beloved Seattle bakery known for its artisanal breads and commitment to community.
• Olympia Coffee: A coffee roaster and café operator in the greater Seattle area, dedicated to ethical sourcing and environmental stewardship.
• Aslan Brewing: A beer maker based north of Seattle, brewing organic and sustainably produced beers

You can discover more B Corps near you using the Find a B Corp directory: https://www.bcorporation.net/en-us/find-a-b-corp/

To close out B Corp Month, we wanted to share one of our favorite cocktail recipes with you, curated by our Tasting Room Ambassador Jenna. This drink reuses old kitchen scraps and is a perfect introduction to spring.

Ingredients:
• 1.5 oz Westland Flagship Single Malt Whiskey
• 2/3 oz yuzu liqueur
• 2 oz pineapple tepache*
• 1/4 oz banana oleo saccharum**

Directions:
1. Combine all ingredients and shake well over ice.
2. Strain into a chilled large rocks glass filled with small ice.
3. Garnish with a dried or fresh pineapple slice.

Pineapple Tepache:

Using leftover pineapple skin and core from a fresh pineapple, chop well and place in a glass bowl. Add 4 cups water, 1 cinnamon stick, and ¼ cup brown sugar or piloncillo. Stir well, cover loosely with a towel, and let sit at room temperature for 36-40 hours. Strain liquid and refrigerate for up to 1 week.

Banana Oleo Saccharum:

Dice fresh banana peels into small pieces and place in a glass container. Add 50% of the peel weight in sugar and coat well. Cover and let sit for a minimum of 6 hours (up to 24 hours). Blend the mixture on high, then strain using cheesecloth. Liquid lasts 1-2 weeks refrigerated.

By incorporating these practices and supporting fellow B Corps, we strive to use our business as a force for good, contributing to a more sustainable and equitable world.

Note: The pineapple tepache and banana oleo saccharum utilize food scraps, aligning with our commitment to reducing waste