A bartender and agricultural economist team up to create a niche in an evergreen category

As Misadventure & Co. states on its website, 40% of food grown in the United States ends up in a landfill. It’s an issue that continues to gain awareness and a distillery in San Diego is taking action on it – for the good of the nation, for their business and for vodka lovers.

Bartender White Rigali and agricultural economist Samuel Chereskin knew that vodka can be made out of any ingredient that contains enough sugar or starch. Mixing that with the food waste problem, the team formed Misadventure & Co.—a distillery that concocts vodka by using old bread products that would otherwise go to waste. Whether it’s a Twinkie or baguette, food is collected weekly from a local food bank and then put back into the process to create the distillery’s end product. It’s a productive, tasteful way to go about solving a big problem.

Misadventure & Co.

As Misadventure & Co. states on its website, 40% of food grown in the United States ends up in a landfill. It’s an issue that continues to gain awareness and a distillery in San Diego is taking action on it – for the good of the nation, for their business and for vodka lovers.

Bartender White Rigali and agricultural economist Samuel Chereskin knew that vodka can be made out of any ingredient that contains enough sugar or starch. Mixing that with the food waste problem, the team formed Misadventure & Co.—a distillery that concocts vodka by using old bread products that would otherwise go to waste. Whether it’s a Twinkie or baguette, food is collected weekly from a local food bank and then put back into the process to create the distillery’s end product. It’s a productive, tasteful way to go about solving a big problem.