You might not expect eggs or fish to be lurking in your wine, but you could be wrong! Did you know that not all alcoholic drinks are vegan-friendly?

Many beers, wines, hard ciders, and liquors use a variety of animal products in their processing. The main culprits are isinglass (dried fish bladders), gelatin (from boiled cow’s or pig’s hooves and sinews), egg whites, chitin (from lobster and/or crab shells), casein (a protein from milk), bone meal, and bull’s blood. They’re used in a process called fining — when unwanted leftovers, like solid particles (such as grape skins or stems in wine, for example) and degenerated yeast cells, are removed from the brewing process.

These elements settle on their own, but fining agents quicken the process and make them easier to remove. This is done to end up with a better tasting and more presentable final product. In the U.S., alcoholic beverages are not required to list ingredients on labels, including fining agents.

Some companies have started to either skip the fining process (they feel fining removes too much flavor & complexity) or substitute the traditional agents with a natural clay, called bentonite, or diatomaceous earth, which is sourced from fossilized algae.

Bull blood is currently illegal for use in France and the USA, however, wines from other European or South American vineyards may still contain it.

Some specialty beers, liquors, and meads also contain honey or milk/cream and even eggs (think eggnog!). Many colored liquors contain carmine, which is ground beetles.

Want to make sure your Big Day wines, beers, and cocktails offer guests a vegan-friendly drinking experience?

It doesn’t have to be difficult to check this out. Lots of alcohol is vegan-friendly! Double-check your drink options using Barnivore.com. Also try VeganXpress or Green Vegan iPhone/iPad apps.

Fall Cocktail Recipes

Signature drinks can add personality to your cocktail hour or reception. Toast the fall with one of these original cocktails, developed for Vegan Wedding HQ by Rissa Miller, producer of Baltimore Vegan Drinks, and vegan bartender, Brooke Edwards, also from Maryland.

Ginger Dandy

This drink has delicate, mild flavors and would be a perfect fit for a ballroom wedding or any event with an elegant feeling.

• 1.5 oz. Vodka (we used Rain)
• 1 oz. Ginger Liqueur (we used Koval)
• 1/2 tsp. white balsamic vinegar
• 1/2 tsp. freshly squeezed lemon juice
• 4 oz. Club soda
• candied ginger, to garnish

Combine vodka, ginger liqueur, white balsamic vinegar, and lemon juice; add to a cocktail shaker with a handful of ice. Shake a few times and pour into serving glass. Top with club soda and stir gently to combine. Drop-in one piece of candied ginger.