The alcohol industry represents more than $250 billion of revenue annually, and during the COVID-19 pandemic, sales rose over 55% by late March compared to 2019. Since states around the country began implementing stay-at-home measures, the business of buying, selling and drinking alcohol has changed dramatically. But the spike in sales hasn’t come without challenge. Whether it’s restaurants are selling bottles of wine at retail and to-go cocktails, distilleries producing hand sanitizer, or laws and regulations that have changed literally overnight, and beverage professionals from all facets of the industry have been forced to adapt, fast. It has been a moment of major, swift change, but could this also be an opportunity to create a more sustainable small business landscape for the future?

In conversation with Life & Thyme Senior Editor, Stef Ferrari, we welcome Patrick Rue, Founder of Erosion Wine Company and The Bruery; Erin Sylvester, Co-Founder of Sylvester/Rovine Selections; Shannon Mustipher, Cocktail Consultant, Spirits Educator and Author; and Andy Lardy, Head Distiller of The Spirit Guild and Partner of Wonderwerk. Hear how each of these acclaimed beverage professionals are working during the crisis, by adapting to new regulations and evolving their efforts to meet the changing needs of consumers and industry alike.