This pint-sized Kuramae venue turns food waste into delicious drinks. TRD has a gin made from cacao husks and another from leftover Budweiser beer. Currently, the distillery offers five gins (plus the occasional limited editions) and plans to release its first whisky in 2022.
More than a mere gimmick, these are high quality spirits, and you can taste them all at the onsite bar and restaurant, Stage, where the cocktails are just as innovative as the spirits themselves. We love the Cocktail from Beer, a fig-flavoured clarified milk punch featuring that beer-based gin. The distillery’s drive for sustainability runs through the whole building – the food and drinks even use herbs grown in TRD's own rooftop garden.
TRD got off to a rough start when it opened on July 6. That was just one week before the beginning of the city’s longest state of emergency – rules stopping all bars and restaurants from serving alcohol were in place until September 30. But once again, the team turned something bad into something good, focussing on non-alcoholic drinks, coffee and food instead.