” When drunk responsibly, 2 to 3 ounces of whiskey a day can help give your body a health boost in three ways, from aiding in weight loss to regulating diabetes. “
A new trend is hitting the bar scene across the U.S., including overseas, as more Americans have begun to trade their vodka, Scotch, and other alcoholic drinks for this native spirit: bourbon.
Production in Kentucky bourbon has surged, reaching its highest point since the 1970s, with distilleries filling 1.2 million barrels last year, and inventory topping five million barrels, according to the Kentucky Distillers’ Association.
The liquor, which was once considered a Southern gentleman’s drink, has now become a “worldwide drink,” as distillers are putting new twists on recipes and flavors, attracting millenials.
“It’s never been like this in my lifetime,” Bill Samuels Jr., retiree as the executive at Maker’s Mark, the brand started by his parents, told The Associated Press. “It doesn’t feel like a fad. It feels like a legitimate trend.” The distillers are beginning to overproduce their stores as a need to provide a big supply for a big demand for years to come.
While the whiskey industry plummeted after a short-lived surge in the 1970s, leading companies to have a surplus without much demand, distillers are confident the reemerging trend is legitimate.
Distillers have worked around the clock to cater to millenials by constantly working on their premium small-batch offerings and infusing flavors in classic recipes. As a result, total revenues for bourbon and Tennessee whiskey reached $2.4 billion last year, a 10.2 percent increase, according to the Distilled Spirits Council. Last year, the two spirits claimed 34 percent of the U.S. whiskey market, surpassing Canadian, Scotch, blended, and Irish whiskey categories.
Companies are now meeting international demand from countries such as China, and those from the U.S. “We are busier than I ever could have imagined,” Chris Morris, master distiller at Brown-Forman Corp., producer of Woodford Reserve and Old Forester bourbons, told AP.
Usually, straight bourbon whiskey has to be aged at least two years in new charred oak barrels, but the average maturity is four years or older. The push for production and inventories means distillers are creating new jobs, attracting tourists to Kentucky, and creating a Bourbon revolution.
Read More: Here