There is a fraternity of enthusiasm that encompasses spirits makers on various scales. But when it comes down to the actual production of drinks, building the businesses certainly remains a matter of scale.
Holiday shopping season extends well beyond video games, gaudy sweaters and plasma TV sets. Take the spirits industry, for example.
LOUISVILLE, Ky. — The average person doesn’t live long enough to sample the total range of output of a long-time whiskey distillery. That’s what made a recent tasting of Old Forester bourbons held here so special.
Product diversification is becoming more commonplace in the beverage world. And, we’re speaking not just of what’s in the bottle, but where it is produced.
What brands of bourbon, rye and Canadian whisky will you be drinking later this year? If my vote is typical, Nos. 102, 103, 203 306, 310 and 311 will be the bourbons of choice, Nos. 501 and 502 among the ryes, and maybe No. 703 among the Canadians.
Non-carbonated. Resealable bottle. Aged in used sherry or bourbon barrels.
They’re doing very interesting things these days in Scotland’s Glen of Tranquility, maturing whiskies in non-traditional ways.
Long, long ago, in a market not so far from where I now live, Four Roses was a commonplace whiskey brand. I can still recall seeing it on the bar shelves at the homes of family friends, and pictures of it in magazines and on bulletin boards.
I was perusing a heavily-advertised superstore in upstate New York the other day, a wine and spirits emporium near fabled Saratoga Springs — a great business location when the historic thoroughbred horse racing season runs in August through Labor Day and lots of money comes to town.
NEW YORK — With the United Nations building looming in the background and busy ships plying the adjacent East River, the whisky maker from Wick, Scotland, was soaking in his first visit to the United States.