Wine producers in the States are turning to distilling to increase their profit potential by diversification. This includes using ingredients ranging from grapes to oysters, according to Liquor.Com.

While in the UK English wineries grape production is not yet at a level where a grape surplus could lead to brandies, fruit production such as with apples and plums is at this level.

Oakland Spirits Co. in California emerged from Two Mile Wines and started selling liquor commercially in 2016. Its partners realized how crowded the wine market had become and used its wine-brand relationships and license to jump-start the distillery. 

Co-founder Mike Pierce describes “way more upside” with liquor, including the freedom to create spirits like Halfshell gin, which is distilled through living oysters under the company’s Automatic gin label in partnership with popular Hog Island Oyster Company.

“There are so many damn wineries in California,” says Pierce. “We make spirits no one has made and use ingredients no one has used. You can create things that haven’t existed. You can’t do that with wine.”

For the rest of the story in Liquor.Com, go here.