23: Morgan McLachlan of AMASS and De Soi Builds Thoughtful Botanical Bases for Both Gin and Nonalcoholic Spirited Beverages

Distilling spirits and non-alcoholic beverages requires a blend of technical precision, botanical expertise, and creative intuition. Morgan McLachlan, co-founder of AMASS and De Soi, highlights how her background in film production and cultural anthropology informs her approach to crafting complex, layered flavors. She emphasizes the importance of treating botanicals like fragrance notes, utilizing molecular gastronomy to understand flavor profiles, and maintaining meticulous records during experimentation. The conversation addresses the unique challenges of developing non-alcoholic products, where the absence of alcohol as a solvent necessitates alternative extraction methods and rigorous food safety standards. Furthermore, the discussion touches on the regulatory hurdles faced when navigating the TTB’s GRAS list, particularly when incorporating functional ingredients like mushrooms, which are valued for their flavor and potential health benefits but often face scrutiny in spirit production.