Across the country, local-minded spirits makers have found what may be the best way to enjoy regional produce, much of which is available only fleetingly, at the table: Distill it into luscious, full-flavored alcohol.\r\n\r\n\u201cThere are so many amazing options when one considers what grows regionally,\u201d says Dr. Sonat Birnecker Hart, president and cofounder of Chicago\u2019s Koval Distillery.\r\n\r\nThe small-batch, organic producer makes a gin liqueur with Michigan cranberries, as well as limited runs like a brandy made from sunchokes grown in the Midwest. \u201c[It\u2019s] delicious, albeit surprising,\u201d says Hart. \u201cIt tastes like sunflower seeds singing an aria in the sunshine.\u201d\r\n\r\n\r\n\r\nHere, four bottles to sip like a local.\r\nCharbay Meyer Lemon Vodka\r\nThis Ukiah, California distillery released its first Meyer lemon-flavored vodka in 1998, and it continues to produce this sunny spirit when the mild, sweet citrus hits its peak. Sourced from the appropriately named Lemon Cove in the San Joaquin Valley, the lemons are crushed and shredded, fragrant skins and all, then infused into the vodka for full-throttle flavor.\r\nKoval Cranberry Gin Liqueur\r\nThink of this as a variation on traditional sloe gin that\u2019s ideal for Thanksgiving and other autumnal festivities. Organic Michigan cranberries are macerated in a base of dry gin, which yields a rosy-hued liqueur with plenty of fruity pucker and a rosewater-accented exhale. It was inspired by Italy\u2019s aperitivo culture, but it\u2019s equally at home in a cranberry spritz.\r\nJeptha Creed Pawpaw Brandy\r\nThough it\u2019s in Kentucky, the spiritual home of Bourbon, Jeptha Creed also makes a golden fruit brandy using local pawpaw. Native throughout North America, it\u2019s most prevalent in the eastern half of the continent, prized for its lush, custardy flesh and flavor likened to a cross between mango and banana.\r\nHeimat Rhubarb Liqueur\r\nThough many people think of rhubarb as a fruit, it\u2019s actually a vegetable. For this bottling, Mamaroneck, New York-based Heimat sources long, ruddy stalks from upstate farms and uses an old German recipe as its distilling guide. Its sweet-tart flavor suggests strawberry-rhubarb pie, and it finishes with warm baking spice.