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Thank you. The guy next to me on the bus was reading the Times, and I was afraid I would have to read it in order to make fun of it.

Nexis only has 73 articles on "rye whisky" in the past 2 years.

(I suspect that in this case the location fetish has more to do with consumption than production.)

Rose's Lime

In terms of proof miles, economics have always favored local distribution of beer and global distribution of spirits. Turn your grain into beer and it's going to make it from Lancaster to Philly, tops. Turn it into Whiskey and you can send it round to world pretty cheap. This why up until recently, every major city had its own lunchbucket brewery and you never saw Stroh's east of the Rockies.

What American Whiskeys are there beyond Bourbon and Rye? Does McGillicutty's count? I think all the geographic connections are manufactured by marketing-savvy micro-breweries.

A lot of it is economics too... there's a lot of incentive to gain the monopoly on Sugar Cane purchasing on any given island. Running the still is capital intensive too and so there's typically one rum distillery per island of the Carribean.


Well what producer of beverage alcohol would knowingly deny that terroir or some form of it exists in their product? Of course liquor people do go to great great lengths (lots of genetic work for example; proprietary relationships with farmers) to get good raw grain, so source and growing and handling are crucial. As for rye crus--I can't imagine anyone really says "I only use the rye grown on the south facing slope between 100 and 200 meters." Anyway, I've never heard of it. But in the Old World, where titles are still honored and every regent has a designated herb-strewer, it is considered right and proper to use, for example, barley grown along the stream that also serves as water source (water being believed by many to be as important as the barrel). So there is a reason that there were ryes called Monongahela, and the materials (as with the above mentioned lunchpail beers) came from those places. PA and Maryland were the bottom of the rye belt; corn dominated futher south. Today we use these traditional hooks to locate the thing geographically and in our porous consumer processing brain stems. If Alice Waters makes poi in Berkeley, would Jermeiah Tower eat it? Bad example. Does Yuengling ship water etc to their Florida plant to ensure that the product tastes right? Would the Sumerian beer made at the U Penn Museum EVERY DAMN YEAR taste good to Gudea? God I hope not.

Hey wait. Jean-Marc Dabadie is incredibly persnickety about his grains. Will look it up.



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