Yeah, and champagne can’t be made anywhere but one place in France
Whoop de fucking do.
When I do drink, it’s likely to be bourbon, but it isn’t anything that can’t be made anywhere in the world. It’s not some mystical magical secret, it’s just a process with the name “bourbon”.
Im not sure that’s going to be the case. People attempt to make scotch style whisky around the world yet no one seems to do this well likely because aging whisk(e)y is very dependent on heat and humidity. Simply put you might not be able to make an equivalent to bourbon outside the south/midwestern USA (I know other states can make it but most are meh at best).
Regardless this is for American politicians not foreign citizens. That is why the final paragraph is making a call to our leaders.
Bourbon is much more individualized by barrels and recipe than heat and humidity.
Yeah, it plays a role, but even some of the best pro tasters out there can’t reliably blind pick bourbon by location, and there’s a ton of difference in environment between just Kentucky and Tennessee’s averages in heat and humidity. When you start breaking it down even further, like between something from the mountains vs something further inland, those variances get higher.
The average drinker though, they’d have trouble telling the difference between Kentucky bourbon and crown royal to begin with. Which isn’t contradicting your point, it’s more a general thing about how little the details matter to someone that isn’t into a specific type of liquor.
“Bourbon is much more individualized by barrels and recipe than heat and humidity.”
That true for all whisk(e)y but the reason why no one in KY can make anything Scotch like is because of the heat and humidity difference between KY and Scotland. Im not claiming it has a sense of terroir like you fond in most AOP Burgundy wines.
But, I don’t think the culture of bourbon making would disappear, only the brands.
There’s people making illegal bourbon right now, and they’d still make it if every company out there collapsed. It’s right there alongside moonshine culture. Those traditions aren’t going to die because of tariffs. They’ll just go back to a smaller scale of production.
Word, they can only down size so much before they’re gone because they already do small batches. Once the business goes bust, even though the actual expertise is still (word play intentional) in use, ramping back up to scale and all the costs that incurs is going to make them stay gone
Yeah, and champagne can’t be made anywhere but one place in France
Whoop de fucking do.
When I do drink, it’s likely to be bourbon, but it isn’t anything that can’t be made anywhere in the world. It’s not some mystical magical secret, it’s just a process with the name “bourbon”.
Im not sure that’s going to be the case. People attempt to make scotch style whisky around the world yet no one seems to do this well likely because aging whisk(e)y is very dependent on heat and humidity. Simply put you might not be able to make an equivalent to bourbon outside the south/midwestern USA (I know other states can make it but most are meh at best).
Regardless this is for American politicians not foreign citizens. That is why the final paragraph is making a call to our leaders.
Bourbon is much more individualized by barrels and recipe than heat and humidity.
Yeah, it plays a role, but even some of the best pro tasters out there can’t reliably blind pick bourbon by location, and there’s a ton of difference in environment between just Kentucky and Tennessee’s averages in heat and humidity. When you start breaking it down even further, like between something from the mountains vs something further inland, those variances get higher.
The average drinker though, they’d have trouble telling the difference between Kentucky bourbon and crown royal to begin with. Which isn’t contradicting your point, it’s more a general thing about how little the details matter to someone that isn’t into a specific type of liquor.
“Bourbon is much more individualized by barrels and recipe than heat and humidity.”
That true for all whisk(e)y but the reason why no one in KY can make anything Scotch like is because of the heat and humidity difference between KY and Scotland. Im not claiming it has a sense of terroir like you fond in most AOP Burgundy wines.
I’d point more to barrels, recipe, water, and specific processes, but I ain’t mad at your take :)
It is also a culture and tradition that goes back a long time, and it would be a loss for it to be killed
That’s true.
But, I don’t think the culture of bourbon making would disappear, only the brands.
There’s people making illegal bourbon right now, and they’d still make it if every company out there collapsed. It’s right there alongside moonshine culture. Those traditions aren’t going to die because of tariffs. They’ll just go back to a smaller scale of production.
That’s a good point. My biggest worry would be for indie distilleries: people that are actually making a good product, and are part of the community
Word, they can only down size so much before they’re gone because they already do small batches. Once the business goes bust, even though the actual expertise is still (word play intentional) in use, ramping back up to scale and all the costs that incurs is going to make them stay gone