Verstill, a custom spirits production platform, has appointed Netaly Harari as CEO as the company accelerates expansion of its US and international production network. Co-founder Matan Edvy has transitioned to president, focusing on strategic partnerships, US market growth, and international expansion. The appointment comes as Verstill has more than doubled its customer base over the past six months. Harari brings 15 years of experience in global operations, startup scaling, and guiding companies from early-stage development through commercialization.
How Verstill Works Verstill enables hospitality groups, beverage brands, and hospitality companies to develop custom spirits in weeks or months rather than years. The platform supports the full production cycle: product development, recipe testing, custom distillation, controlled maturation, commercial production, and quality analytics. Traditional spirit launches require substantial capital investment for specialized equipment, licensed facilities, distilling expertise, compliance infrastructure, and multi-year inventory maturation. Verstill provides the production network, technology, and expertise, allowing clients to create proprietary products without building or operating their own distillery.
Real-World Applications Clients often begin with existing ingredients, inventory, or concepts. A brewery can convert its flagship beer into a new spirit. A hotel can create gin from botanicals grown on-site. A restaurant can transform unused citrus peels and other byproducts into proprietary bitters. These proprietary products can create new revenue streams, support stronger margins, and build direct brand-customer connections. To date, Verstill has worked with approximately 70 partners to release more than 70 products across breweries, wineries, cideries, retailers, hotels, restaurants, and bars.
Why It Matters
For operators, the shift lowers the barrier to entry for spirit innovation.
Rather than absorb years of development time and millions in infrastructure costs, hospitality and beverage businesses can now test, validate, and commercialize proprietary spirits within existing operational constraints—turning unused inventory and on-site ingredients into margin-accretive product lines.
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Written by FBM Publications Editors
