As people increasingly stray from mass-produced products, demand is growing for locally produced food, wine and beer. In upstate New York this trend is spilling over into the field of craft distilleries, and the state is seeing a comeback of the small, artisan liquor operations of the pre-Prohibition era.
From the Adirondacks to the Hudson Valley, and down to New York City, dozens of micro-distilleries are popping up.
In western New York, Jason Barrett is adding another operation to the ranks.
"I had a lot of spare time on my hands, and this was just one of the many crazy ideas you come up with when you're trying to figure out what the heck you're going to do to make some money and make a living."
Two years ago, Brandon Bellinger was working for a now defunct racing team in North Carolina. Today, he's developed and created his own brand of top shelf tequila, called 21 Tequila, which he sells at local bars and liquor stores around Oswego County.
A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.
Now, distillers in New York state are toasting a revival 80 years in the making.