USA. Fraport Pittsburgh has partnered with a local company, Quantum Spirits, in a new pop-up outlet at Pittsburgh International Airport.
The Concourse B unit is part of the airport’s Pop-Opps project and Sense of Place programme which focuses on local F&B options.
Quantum Spirits is known for its ‘out-of-this-world’ approach to craft distilling.
Quantum Spirits Co-Founder Ryan Kanto said: “At Quantum, we are harnessing the potential of science and technology to reinvent the way spirits are made. We do this by exploring new technology, new methods and new ingredients in an effort to create the best spirits possible. We’re excited to introduce our products to a wider audience and spread the love of craft distilling.”
Quantum’s rye-based spirits are crafted in a former bakery in Carnegie, using a scientific process which, the company said, is tailored to each product.
“The result is a new American style of spirit,” Quantum Spirits said.
Allegheny County Airport Authority Chief Commercial Officer Eric Sprys commented: “Quantum Spirits is a unique addition to our programme. We are focused on bringing more local offerings to the airport to delight passengers with new discoveries and deliver something you simply can’t find anywhere else.”
Quantum Spirits offers locally-made spirits to go, branded merchandise and tastings. Its Rye vodka is made from a rye/rye malt blend, and offers an aroma of dried fruit and pineapple. RRP is US$24.
Citrus vodka, which is described as “real citrus, rye vodka and water”, with no added sugars or sweeteners, has RRP US$29 while Quantum Spirits gin, which offers notes of cucumber, cardamom, black peppercorn, juniper and citrus notes, has RRP US$35. All three are presented in 750ml bottles.
Fraport President and CEO Ben Zandi said: “As a local purveyor with an exceptional product, Quantum Spirits is another example of the spirit of innovation that drives our region. We are thrilled to have Quantum participate in our Pop-Opps programme and wish them continued success in their exciting quest to reinvent spirits through science.”
Footnote: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.
Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure. The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. This year’s FAB took place on 20-21 June in Helsinki.
