669. Why Is 95 Percent of the World’s Bourbon Made in Kentucky?

Is it tradition … or protectionism? And what happens when the bourbon boom turns into a glut?

• SOURCES:

• Andrew Muhammad (utia.tennessee.edu/person/?id=12933), agricultural economist at the University of Tennessee.

• Brad Patrick (gatton.uky.edu/people/brad-patrick), executive in residence and lecturer at the University of Kentucky Gatton College of Business and Economics, bourbon fellow at the James B. Beam Institute for Kentucky Spirits.

• Danny Kahn (sazerac.com), master distiller and distillation and aging operations director at Sazerac.

• Ken Troske (gatton.uky.edu/people/ken-troske), labor economist and chair of the economics department at the University of Kentucky.

• RESOURCES:

• "America's Bourbon Boom Is Over. Now the Hangover Is Here (wsj.com/business/americas-bourbon-boom-is-over…)," by Aaron Tilley and Sadie Gurman (The Wall Street Journal, 2024).

• Bourbon Empire: The Past and Future of America's Whiskey (amzn.to/4toR73Z), by Reid Mitenbuler (2015).

• "Code of Federal Regulations: Standards of Identity for Distilled Spirits (ecfr.gov/current/title-27/chapter-I/subchapter…)," (Electronic Code of Federal Regulations).

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