Verstill, a custom spirits production platform, has appointed Netaly Harari as CEO as the company scales its production network and enters new markets. Co-founder Matan Edvy has transitioned to president, focusing on strategic partnerships, US market penetration, and international expansion. Harari brings 15 years of experience in global operations, startup scaling, and moving companies from early-stage development through commercialization. Over the past six months, Verstill has more than doubled its customer base.

Reducing Barriers to Spirits Production Verstill addresses a significant operational hurdle in the spirits industry: launching a proprietary spirit typically requires substantial capital for specialized equipment, a licensed facility, distilling expertise, compliance knowledge, and multi-year inventory maturation. The company provides the production network, technology, and expertise to eliminate those barriers. Clients can develop custom spirits in weeks or months rather than years, with support spanning product development, recipe testing, distillation, controlled maturation, commercial production, and quality analytics.

Turning Existing Assets Into Revenue Many projects leverage existing assets. A brewery can transform its flagship beer into a new spirit. A hotel can create gin using botanicals grown on its property. A restaurant can develop proprietary bitters from citrus peels and other unused ingredients. Verstill has worked with approximately 70 partners to release more than 70 products across breweries, wineries, cideries, retailers, hotels, restaurants, and bars. The company continues expanding its production network to enable more hospitality and beverage businesses to create premium spirits without operating their own distillery.

Why It Matters

As operators seek new revenue streams and brand differentiation, outsourced spirits production removes the capital and compliance barriers that have historically limited spirits innovation to established distillers and well-funded startups.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors