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 seal will be given in the categories of Whiskey, Gin, Vodka, Agave-Based, Sugarcane-Based, Fruit Distillates, Liqueurs and Modifiers. View the full criteria for entry.


Brittany Smail, as a bartender and bar manager, helped curate one of the best bourbon programs in Colorado before relocating to San Francisco in 2008 to join its thriving cocktail and food scene. She quickly joined forces with the Good Food Awards to promote the growing wave of responsibly and passionately made American spirits. She helped found the inaugural Good Food Awards Beer and Spirits Garden, and this will be her sixth year as a member of the Spirits committee. When not tinkering with cocktail recipes, you can find her assisting for educational food, wine, and beer classes at 18Reasons.


Chad Arnholt, Co-Founder, Tin Roof Drink Community
Summer Jane Bell, President, US Bartenders Guild – San Francisco
Lou Boustamante
, Writer, San Francisco Chronicle

Luke Chappell, Owner, Luke’s Local
Cristiano Creminelli, Artisan & Founder, Creminelli Fine Meats
H. Joseph Ehrmann, Owner, Elixir
Christine Farren, Director of Development, CUESA
Mary Gassen, Owner, Noe Valley Bakery & Founder, Launch Consulting
Elizabeth Howes, Author, The Modern Salad, & Chef
Yanni Kehagiaras, Bar Director, nopa, Nopalito, & Liholiho Yacht Club
Virginia Miller, Cocktail, Spirits & Food Writer & Editor

Liz Cutler Rubin, Head of Alcohol & Cheese, Divisadero Bi-Rite Market
Stephen Satterfield, Director, Farm-to-Fork SF & Writer, Civil Eats