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Walk the aisles of your favorite liquor store and you ll see that nearly every beverage starts with grapes or grains, mostly barley, wheat, rice or corn. Throw in honey and apples, and you ve covered wine, beer, spirits, cider and mead. But in a wide swath of the tropical world, there s a fermented beverage made from something rarely seen in American liquor stores: palm sap. John Souther, a world traveler, says he and his friends, Michael Kostin and Adam Jansen, decided to create a sparkling fermented drink for the Colorado market after realizing the potential of palm sap. Souther first tried palm toddy, as it s called in many parts of Africa and Asia, while riding motorcycles through remote areas of Tanzania. We broke down in a little town called Tanga, and while we were waiting for repairs, they brought a gourd over and some glasses, Souther remembers. They poured a milky white liquid, and I had my doubts, but we clinked glasses and tried it and realized it was nice.

United statesPatrick sheridanJohn southerAkos whiteMark antonationMichael kostinMadam jansenSociety of professional journalist sigma delta chiColorado restaurant associationAvanti foodWestword freeProfessional journalist sigma delta chiCasey medalWestword foodFederal boulevardOutstanding media professional