TOLEDO – What does a turnip taste like? In a cocktail, the answer might surprise you. At Toledo Spirits Company, the earthy bite of a root vegetable is reimagined into something smooth, vibrant and unexpectedly delightful – part of an ongoing effort to blend local agriculture with craft spirits.
As “Toledo’s first distillery ever,” founded in 2013, the company has always embraced its local identity.
“We really embrace whatever we can from local culture, local produce, local flavor, and try to turn that into innovative, fun, delicious craft spirits,” said Andrew Newby, CEO of Toledo Spirits Co.
That philosophy is on full display with the distillery’s upcoming Farmstand menu, debuting Sept. 4 at its cocktail bar, Bellwether. Each drink is crafted with produce sourced directly from farms across the region, a delicious example of the broader “farm-to-table” movement that is reshaping the food and beverage world sustainably.

A Taste of the harvest
The Farmstand menu is a sensory journey that brings the farm directly to the glass, featuring the distinctive flavors of Northwest Ohio’s harvest. For a taste of the familiar with a twist, the Child of the Corn reimagines the classic margarita in a distinctly Midwestern way. Created with local corn and the distillery’s Maumee Moonshine, it is a bright, tangy drink with a surprising nutty sweetness that feels both well-known and fresh.
The Strawberry Fields offers a lush and layered experience. Made with fresh strawberries from local farms, this cocktail balances sweetness, the herbal depth of basil and a touch of balsamic for a tang that truly feels like a farmstand in a glass.
According to Newby, the goal was to make these ingredients “a lot of fun” since they are not typically used in cocktails. For example, the Smash Sour is a revelation, turning the earthy character of turnips from Shared Legacy Farm into a cocktail that is silky smooth and surprisingly pleasant.
Likewise, a Celery Julep offers a refreshing twist on the classic Kentucky Derby cocktail, delivering a crisp, herbal quality that is both lighter and cleaner than a traditional mint julep, while still carrying the foundational nostalgia of a grandmother’s soup with the subtle depth of celery stock.
For a savory, garden-fresh experience, the Tomatotini captures the late-summer harvest in a martini with tomato water, celery syrup, lemon and a touch of basil.

From farm to glass
While the “farm-to-table” movement has long been a staple of fine dining, a new “farm-to-glass” philosophy is taking hold in the craft spirits world. A national trend with local roots, this shift is backed by data, and consumers are driving this shift.
A 2025 survey by L.E.K. Consulting found 68 percent of global consumers are changing their habits for sustainability reasons, while other research by ADM shows 73 percent feel more positively about companies that are transparent about their sourcing. Toledo Spirits brings this global conversation to the Glass City, using ingredients from the farms in its own backyard.
This practice is central to the company’s philosophy of using “meaningfully sourced” ingredients. This guiding principle, a core part of the distillery’s identity, means actively engaging in the “ecosystem of each component,” from the soil where a grain is grown to the hands that harvest it. By taking this hands-on approach, Toledo Spirits ensures its products are not only of the highest quality, but also support the local economy and reduce their carbon footprint through shorter transportation routes, according to Newby.



This focus on local ingredients is part of a larger conversation about where our food comes from and how to support urban agriculture. Newby described an initiative called Cultivate TOL, a partnership with the United Way, that aims to convert empty lots in the city’s urban core into “for-profit farms.”
Ultimately, what Newby hopes people take away from the menu is more than just a great cocktail. “There are a lot of people growing food, and not in giant farms here in the Toledo, Northwest Ohio area,” he said, “There are a lot of small farmers growing, and then that food is contributing to the local flavor, going into restaurants, going into grocery stores, going into food processing.” The menu aims to lift up that awareness to show that “anyone could become a farmer,” as Newby put it.
By creating a menu that is both innovative and socially conscious, Toledo Spirits is demonstrating how a business can support its community and raise awareness about important local issues. The partnership with urban farms not only results in delicious, one-of-a-kind cocktails, but also helps to build a more resilient and sustainable local food economy.
As Newby suggests, “Hey, come and try some cocktails, and try some of these flavors… We are growing these things, too.”









































