This reminds me of when practically every bar in NYC pulled Bulleit off the shelves after it was revealed that the owner of the distillery was some homophobic asshole.
Even now, there are a lot of bars in NYC that refused to carry it.
That’s why I developed an appreciation for Jim Beam. Less expensive, and I like it better.
And fuck Jack Daniels. They stole the recipe from Jim Beam and ran over the river into Tennessee and started their own distillery. That shit isn’t even bourbon.
Bulleit used to be my at-home go-to until that news broke out. Since then, I’ve started preferring smaller and local distilleries’ whiskey. It costs a little more by it tastes way better and my money isn’t going to some giant corporation.
It is. It meets all the legal requirements to be called bourbon (at least 51% corn in the mashbill, distilled in the United States, distilled at lower than 160 proof, aged in charred new oak barrels, barreled at lower than 125 proof, bottled at between 80 proof and 150 proof, no added coloring or flavors).
They just choose not to label themselves with that name.
To hell with a legal requirement. That shit isn’t even bourbon. Even Jack Daniels distillery, themselves, insist that it isn’t bourbon. (Yes, I know the law, but the law is wrong.)
It doesn’t get to become bourbon based off of some silly technicality in the law.
“Bourbon-style corn drink”, maybe. Or “caramel-flavored moon juice”.
Agreed, although I will say that, everywhere else I’ve been, Florida is a good example, the price of a bottle was only a few dollars more. Not nine dollars.
But that’s not the wholesale price, that’s the retail price. And that is also absolute crazy bullshit. I can see how it was not a hard decision to make.
This reminds me of when practically every bar in NYC pulled Bulleit off the shelves after it was revealed that the owner of the distillery was some homophobic asshole.
Even now, there are a lot of bars in NYC that refused to carry it.
That’s why I developed an appreciation for Jim Beam. Less expensive, and I like it better.
And fuck Jack Daniels. They stole the recipe from Jim Beam and ran over the river into Tennessee and started their own distillery. That shit isn’t even bourbon.
Bulleit used to be my at-home go-to until that news broke out. Since then, I’ve started preferring smaller and local distilleries’ whiskey. It costs a little more by it tastes way better and my money isn’t going to some giant corporation.
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Basil Hayden is a solid bourbon, and it’s a Jim Beam product.
It is. It meets all the legal requirements to be called bourbon (at least 51% corn in the mashbill, distilled in the United States, distilled at lower than 160 proof, aged in charred new oak barrels, barreled at lower than 125 proof, bottled at between 80 proof and 150 proof, no added coloring or flavors).
They just choose not to label themselves with that name.
I thought their filtration process DQ’d them from the strict bourbon definition as well, although they meet the rest of the criteria.
In any case, it’s still disgusting and I’ll stick to Peated Scotch.
To hell with a legal requirement. That shit isn’t even bourbon. Even Jack Daniels distillery, themselves, insist that it isn’t bourbon. (Yes, I know the law, but the law is wrong.)
It doesn’t get to become bourbon based off of some silly technicality in the law.
“Bourbon-style corn drink”, maybe. Or “caramel-flavored moon juice”.
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Bourbon is only made in Kentucky!
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Otherwise it’s called Sour Mash.
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Ah, thanks for correcting me. Going to leave my comment up for future context.
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Agreed, although I will say that, everywhere else I’ve been, Florida is a good example, the price of a bottle was only a few dollars more. Not nine dollars.
But that’s not the wholesale price, that’s the retail price. And that is also absolute crazy bullshit. I can see how it was not a hard decision to make.
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Like I said, I’m not too familiar with wholesale pricing. I’ll take your word for it.
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