Bourbon connoisseurs will have to face a sobering truth: They’re spending too much money on high end brands that are producing the same quality as big name distillers.
That’s according to Reid Mitenbuler’s latest “Bourbon Empire: The Past and Future of America’s Whiskey” (Viking 2015). It’s been a “distinctive product of the U.S.” since the ‘60s and has historically been the drink of the blue collar class since its origins. But as consumers have moved to craft beers, “craft” bourbons are also rising in popularity. Mitenbuler uncovers America’s dark history of the distilling industry, one of the most corrupt, full of deceptive marketing and unsavory business practices.
The good news? Avoid the hard to find batches in fancy packaging and go for the less expensive brands. As long as they’re aged 5 to 10 years, they’re just as good.
Reid Mitenbuler, journalist, author of “Bourbon Empire: The Past and Future of America’s Whiskey” (Viking 2015)