Veda Spirits

Writing by Max Chwatko

Photography by Gil Vaknin

Pound Ridge resident Adam Starowicz, founder of Veda Spirits, took an unconventional approach to the world of spirits by creating a liquor made from an ingredient you’d never expect—mushrooms. With a background in culinary arts and experience running the former Oak Forest Farm in Pound Ridge, the new Cucumber Hill farm in Putnam Valley and teaching cooking classes, Starwicz turned an offbeat idea/friendly bet at a dinner party into a unique (and surprisingly delicious) product that’s gaining attention. As Veda Spirits nears its first anniversary, Starowicz has overcome challenges, learned about the importance of partnerships and developed a solid vision for a sustainable, community-driven future.

Tell us about your background.

I have a culinary background as a chef. Directly before this, I ran a small farm that sold chicken eggs, and on the side I traded options on the stock market.

How did you get the idea for Veda Spirits?

I was at a dinner party, and  one of the guests, Jeremy Block, who is now my business partner, said he had a dream about making liquor out of mushrooms, and everyone laughed. But I said, ’I bet I can make it taste good. If I do, would you go into business with me?’ She said yes.

How long did the testing process take?

I made 25 batches over six months. To be honest, the early ones were pretty bad. We tried things like dry mushrooms, but we eventually realized that fresh, high-quality mushrooms were key. We wanted to make a product that not only tasted good but also had some benefits.

Why did you name your business Veda?

Veda is Sanskrit for knowledge, or sacred wisdom. We thought the word was perfect for this beverage because it plays off the ancient idea that infusing medicinal ingredients into a beverage can be enjoyable to drink while also making you feel better. 

What are your key ingredients?

We use the highest quality shiitake mushrooms, mastic gum, gentian, horehound and marshmallow root. It’s an incredibly versatile combination, but I think it goes particularly well with gin and calvados. I like to drink a cocktail called Walk in the Woods, which is one ounce gin, one ounce Veda and one ounce Cynar. I also like one called Tokyo Spritz, which is 1.5 ounces of Veda  and .75 ounces of lime topped with ginger ale and a dash of bitters over ice.

What does it taste like?

When people try it, they often say it tastes familiar. If you’re someone with experience in alcohol or culinary arts, you might pick up on the mushrooms. But for most people, it’s something they haven’t tasted before, yet it still feels familiar.

Are there any health benefits?

Shiitakes have compounds that are linked to heart health and boosting your immune system. Mastic gum, gentian, horehound and marshmallow root all have a long history of helping with digestion and inflammation.

How long have you been in business?

I started experimenting with the concept in early 2023, and our first commercial batch of Veda was made in February 2024.

What have you learned?

The biggest lesson is the importance of having a strong partnership. Startups are really hard to do alone. In the beginning, there were many times when I questioned why I was making mushroom liquor that didn’t taste great. Having a partner and other business associates to encourage and push me was crucial. Their belief in the concept helped me keep moving forward.

What is special about Veda Spirits?

Veda Spirits is unique and exciting without being a gimmick. It’s dynamic—you can use it in cocktails or drink it straight. It’s something cool and novel now, but it has the potential to become a classic.

Have there been any surprises along the way?

When you first start, you imagine the product will turn out one way, but the journey often takes you somewhere unexpected. I originally thought this would be a fun challenge to make something taste good that everyone thought would taste bad. But now, we’ve created something that has the potential to be a staple in homes, restaurants and bars.

What is a mistake you made while starting your business?

Trying to bring in partners who didn’t believe in the product. They ended up leaving the company, and when they did, Jeremy and I had to scramble to redefine the company, redirect to vision and pick up the slack left by their departure.

What did you learn from that experience?

New products and companies require so much work. Only partner with people as crazy about the vision as you are.

How has your community supported you?

The community in Pound Ridge has been incredible. People get genuinely excited when they hear about the product. They ask, ‘Where can we get a bottle?’ or ‘How can we help?’ We’ve also had a lot of opportunities to sponsor local events throughout Westchester and Manhattan, which has given us exposure while giving the community something unique.

Where do you see your business in five years?

In five years, we hope to be in thousands of locations, mainly across New York. We also aim to expand internationally, starting with Japan, where shiitake mushrooms are popular. Our product, with its New York honey and local herbs, might feel exotic to them.

What advice would you give to someone starting a liquor business?

Be ready to invest a lot of time and energy. No one will care about your product as much as you do, especially early on. Once you have something tangible, you’re 95 percent there. But before that, you need to be fully committed. Having a partner who is just as passionate as you are is also incredibly helpful.

What is your dream?

My dream is to produce the highest-quality, regeneratively grown food products. We’re starting with mushroom liquor, but eventually I want to use underutilized land to grow everything for the community—mushrooms, herbs, maple syrup, honey and more. We also want to raise chickens, cattle and goats, as well as grow fruits and vegetables. After working in restaurants for years, I understand the importance of high-quality ingredients. My vision is for Veda Spirits to eventually own a distillery and a 250-acre farm in New York, where we can produce everything ourselves. While we’ll need enough materials for the liquor, we can sell any surplus locally and give back to the community that has supported us.

This article was published in the November/December 2024 edition of Connect to Northern Westchester.