Are craft distillers creating a whiskey crisis?
An article in The Atlantic last week suggests that a “whiskey crisis is looming” because craft distillers are aging their whiskey in small barrels in a (failed) attempt to accelerate the aging process, and then they are putting the whiskey on the market at a young age and calling it “bourbon.” (The issue here is that these bourbons aren’t as mature and complex as the straight bourbons being put out by the larger distillers and it’s going to drag down the reputation of bourbon.)
The author says they are cutting corners to save time and suggests that it could lead to a decline in the entire industry.
Read it here.
What do you think?
P.S. I think this article is significant because it shows that the issue is now being picked up by mainstream press, not just bantered about by us geeky whisky bloggers.