How the Whiskey Industry Gets Hacked
Halibutboy Flatfish stashed this in Eat drink party
There is a fortune waiting for whoever can first truly get the flavors of aged whiskey into the boozes faster.
I had no idea the industry suffers from lack of volume.
If you ask any major whiskey maker what their biggest problem is today, every single one, without exception, will tell you they need more stock. Whiskey has surged to be the number one spirit in terms of annual revenue, and is just a few years from outpacing vodka to be number one in volume, as well.
But volume is hard for whiskey, because the best product on the market is usually that which has been aged longest in oak barrels—a process that takes years.
It’s a problem people have been attempting to solve for years in a variety of industries dependent on oak barrels for aspects of their product—everything from wine and beer to vinegar.