Silver Recognition, Montana Spirit: A…

The National Honey Board’s annual Honey Spirits Competition celebrates the best honey-made spirits in the United States, recognizing products that use honey as a sweetener, flavor ingredient or distillate. This year’s competition featured an impressive field of entries evaluated by an expert panel of judges on appearance, aroma, palate and the role honey played in the final spirit.

Among the standout winners was Glacier Distilling of Coram, Montana, whose Beargrass brandy earned Best of Show: Silver. Crafted from grape eau-de-vie, honey and oak barrel aging, the spirit reflects both Montana’s agricultural heritage and Glacier Distilling’s commitment to craftsmanship.

We caught up with Jessica Sorenson, general manager of Glacier Distilling, to learn more about the award-winning brandy and the role honey plays in the distillery’s portfolio.

Creating a Spirit That Captures Montana

According to Sorenson, Beargrass began with a simple vision: create a spirit that embodies Montana. Getting there wasn’t immediate. The team spent time refining the formula and learning how honey interacted with the spirit.

“Beargrass began with a simple idea: create a spirit that captures Montana using a grape eau-de-vie enhanced with honey,” she said. “Finding the right balance took plenty of experimentation. We learned that a little honey goes a long way, and it took several iterations to achieve the texture and flavor profile we were after.”

The result is a distinctive brandy that balances fruit character, floral aromas and oak-driven complexity.

Grapes, Honey and Oak, Oh My!

Beargrass Brandy starts with grape eau-de-vie before being finished with honey and aged in oak barrels. Together, these ingredients help tell a story about Montana’s landscape and agricultural traditions.

“Barrel aging adds warmth and complexity, while the grapes and honey contribute bright fruit, floral aromas and a soft texture,” Sorenson said. “Together, they create a spirit that reflects Montana’s agricultural roots and natural character.”

The combination creates a spirit that feels both refined and rooted in place—a hallmark of many of today’s most compelling craft spirits.

And the honey, according to Sorenson, contributes a gentle sweetness and a rich, rounded mouthfeel. It also enhances the natural fruit character and helps bring out subtle floral and citrus notes already present in the spirit. This ability to complement and amplify existing flavors is one reason honey continues to gain traction among distillers looking to create layered, nuanced products.

What’s Next for Glacier Distilling?

While nothing new is ready for announcement just yet, experimentation remains central to Glacier Distilling’s approach.

“We’re always experimenting and have several projects quietly aging in the background,” Sorenson said. “We’re excited to continue exploring Montana ingredients and creating spirits that tell the story of where they come from.”

Honey will continue to play an important role in that exploration. The distillery currently uses honey to sweeten its best-selling Trapline Rock & Rye Whiskey, giving the spirit a natural richness and complexity that refined sugar can’t replicate.

Glacier Distilling has also developed a unique partnership with its honey supplier, providing used whiskey barrels that are then used to produce whiskey barrel-finished honey.

“The results have been spectacular, and we’re excited to continue exploring new collaborations and possibilities,” Sorenson said.

The Best of Show Silver nod validates years of experimentation, craftsmanship and a commitment to showcasing Montana’s agricultural heritage through distinctive honey-made spirits.

“We’re honored by the recognition,” Sorenson said. “As a small Montana distillery, it’s rewarding to see years of patience and craftsmanship recognized, and we’re proud to showcase what Montana spirits are capable of.”

To see the full list of Honey Spirits Competition winners, click here.