The very word bourbon conjures images of brown liquid in cut crystal, leather armchairs and mint juleps during a sweltering Kentucky summer.
But these days, bourbon isn’t just about the South, it’s the brown spirit that everyone wants to drink. After spending decades in the shadows of
other brown spirits like scotch, bourbon is having its time in the spotlight. Collectors covet bottles of artisanal bourbon like Pappy Van Winkle
and aged bourbons like Michter’s 20-year-old Single Barrel Bourbon; bourbon lovers seek out educational seminars that explore the nuances of
different bourbons; and it’s being mixed into all sorts of cocktails.
20 INSEASON MAGAZINE | SPRING 2013