Or someone will come up with a process for express whiskey. Aged 12 weeks, tastes like 12 years.
Try this.
COSTCO has the best prices in the US; even beats the Military PX and Class VI prices.
Rye has very low yields per pound of grain in a run. Tastes excellent, but not commercially feasible for the big guys.
If you don’t count the craft distillers, there are only 13 major distilleries in the US producing 350 labels of whiskey.
China is fueling the new demand. They finally discovered bourbon, and are now the world’s leading consumer.
It only takes a while to distill if you consider the aging process. Acquiring a taste for the stuff right out of the still- that also may take 5-20 years, making it a wash.
Mr. niteowl77
Ohhhh.....but us bourbon preppers saw this coming. While you were tucking away shotgun shells and that Marie Osmond freeze dried food, I was putting cases and cases of bourbon away. I put enough away that if I cut back to one bottle a day, it would last for....let’s see......carry the five.....I before E except after C.......well....a long time. And, of course, you know what goes perfect with bourbon? That’s right! Cheez Whiz! I’ve got cases of that, too.
But, I am not without heart. If you run out of bourbon, just send me a private e-mail here on Free Republic, and I’ll send you......A PHOTO OF ME DRINKING BOUBON! I’ll share my last bean with you, but the bourbon is MINE!!!
On the good side, there will soon be more Irish whiskey available. There are currently only 4 distilleries that have been in business long enough to market Irish whiskey, but 3 more have opened since 2012, and a fourth is opening this year. Since Irish whiskey must be aged at least 3 years, there should be some new brands on the shelf starting next year.
I’ve been noticing my Canadian Whiskeys haven’t been on sale for the last couple of months.
Whisky Galore
https://www.youtube.com/watch?v=j-rkvIEERSA
No bourbon, and no helium. My Saturday nights are going to start going down the tubes real soon...
Vodka. Plentiful, no hangover
Drink scotch
The Undead Thread has been discussing this for the last six weeks. We’re not scared: we have our own supply.
http://www.freerepublic.com/focus/bloggers/3161048/posts?q=1&;page=1#1
If the supply of Black Jack tightens, guess I’ll be forced to drink Kentucky rot gut.
Who the hell drinks Rye any way. What is rye?
Wasn’t there a similar price surge with tequila a few years back? High demand (”the trendy thing to drink”) creating the need to produce more, but the time required to make quality liquor creating a gap?
I’m like Sinatra; a couple fingers-worth, a couple rocks, a little water and I’m happy.
A good Manhattan on the rocks... anytime.