With the holiday season now upon us, maybe you’ve been experimenting with new seasonal brews or flavors. Or maybe you’re mulling over new product ideas for the coming new year. Let’s talk about some opportunities for innovation and product development—and the tax savings that come along with them—as we head into 2026.
New Flavors
Flavor development is a significant form of product innovation for alcoholic beverage producers. Current and predicted trending flavors include savory and spicy flavors (think pickles and jalapeño peppers), pistachio, botanicals (like rose, lavender, and elderflower), exotic fruits like yuzu, and tropical fruits like pineapple and passionfruit. Consumers today are drawn towards layered and intentionally crafted flavor profiles, as well as compelling origin stories and flavors that trigger a sense of nostalgia.
Unique Ingredients
Distinctive, memorable ingredients are also taking a front seat in the alcoholic beverage space. Some emerging standout ingredients across various global regions include tahini, roselle hibiscus, Valencia orange, olives, white pepper, and finger lime. The incorporation of other unique ingredients into alcoholic beverages, such as chiles, miso, and herbal teas, is also reportedly on the rise.
Health-conscious Options
As health and wellness take priority among today’s consumers, alcoholic beverage producers are seeking ways to appeal to a more health-conscious audience. “Gut-friendly” beverages, whole-wheat beers, low-calorie drinks, and low-carb options appeal to health-conscious drinkers and people with dietary restrictions.
“NoLo” Beverages
With the “sober-curious” movement gaining traction, especially amongst younger generations, low-alcohol and no-alcohol options are growing in popularity. Many large beer, wine, and spirit makers have jumped on the “NoLo” (no- and low-alcohol) train in response to increased consumer demand. In addition, more consumers are seeking products with functional benefits as well as great taste. Functional ingredients—such as mushrooms, herbs, antioxidants, probiotics, and adaptogens—offer potential health benefits that may attract certain mindful consumers. These trends present an opportunity for brewers and distillers to experiment with low-ABV, no-ABV, and alternative options in order to appeal to a wider audience.
Innovative Technologies
Emerging technologies open many doors when it comes to new product development. Innovations in production such as genetic engineering, the use of new enzyme variants, and advanced fermentation and distillation techniques help brewers and distillers develop one-of-a-kind products. Furthermore, AI and machine learning technologies offer businesses the opportunity to streamline new product development and optimize product marketing and design.
…So, how does this relate to your taxes?
Changes to R&D Treatment Under the OBBBA
In general, activities like developing new recipes and experimenting with new production methods fall under the category of “research and development.” Thanks to the One Big Beautiful Bill Act (OBBBA), U.S. research and development expenditures, previously required to be amortized over five years, can now be deducted in the year paid. This represents a win for brewers and distilleries planning to innovate and develop new products in 2026. For many U.S. businesses, the restoration of immediate R&D expensing will reduce taxable income, improve cash flow, and free up capital for further investment and improvements.
For more detailed information regarding this important tax law change, call to speak with one of our experts today. Our team at RBT can help you make the most of R&D deductions and other tax-saving opportunities. Partner with us and find out how we can be Remarkably Better Together.










