90.9 WBUR - Boston's NPR news station
Top Stories:
PLEDGE NOW
Here and Now with Robin Young
Public radio's live
midday news program
With sponsorship from
Mathworks - Accelerating the pace of engineering and science
Accelerating the pace
of engineering and science
Friday, December 20, 2013

Bourbon Makers Outside Kentucky Could Spark Innovation

(kybourbontrail.com)

(kybourbontrail.com)

When people think of bourbon, they often think of Kentucky, but not all bourbon is made in the Bluegrass State. The rules on bourbon — and there are federal rules — allow it to be produced anywhere in the U.S., and it is. Micro-distilleries are popping up all over the country and they’re finding success selling what has become a most-trendy spirit.

Bourbon accounts for only one quarter of all hard liquor sales in the U.S., but it far exceeds all other booze in sales growth. That’s because as bourbon has become popular, it’s also become pricey. A bottle of Pappy Van Winkle, for example, will set you back a few hundred dollars — if you’re lucky enough to find one.

From the Here & Now Contributors Network, Devin Katayama of WFPL reports from Louisville that the expansion of bourbon outside Kentucky could help develop the next American taste.

Reporter


Please follow our community rules when engaging in comment discussion on this site.
Robin and Jeremy

Robin Young and Jeremy Hobson host Here & Now, a live two-hour production of NPR and WBUR Boston.

October 21 Comment

Jim Gaffigan’s Love Affair With Food

The stand-up comic gives his particular gastronomic take on the world in his new memoir "Food: A Love Story."

October 21 Comment

Jill Abramson Announces Plans For News Startup

The former New York Times executive editor said her goal is to create a news outlet that favors quality over quantity.

October 20 Comment

Alternate Routes: Lasting Impressions From The Road

Our digital and social media producer Rachel Rohr is back from a month-long trip cross-country, talking with young Americans.

October 20 Comment

Mario Batali Goes Farm To Table

The chef and restaurateur discusses the "farm to table" trend and shares recipes with a hearty and rustic twist.