From my perspective, in the last year or so, things have been getting better and better. I have been able to find VOB BIB, and Mellow Corn more or less locally for the first time. Several stores have started to carry Weller 12. The last bottle of Fighting Cock tasted like it was better than I remembered (and cost $15!). My local grocery store has started to carry FR 1B, and KC SB. If I wanted to spend the big bucks, there seem to be plenty of different barrel strength FR in the better stores. With so much good stuff in the $15-$30 range, I don't usually spend more.
The OP will be glad to read this story:
After seven years of training with pros across the country, carefully sourcing local grains and wading through legal mumbo-jumbo and outdated laws, Arizona Distilling Co. is finally pumping out a bourbon made right in downtown Tempe that's already creating a buzz (pun intended) with its smooth finish.
"Because we're micro Jason [Grossmiller] has the ability to do certain things that a giant producer can't do efficiently like we can do with the smaller batches to make it a little bit smoother," says partner Jon Eagan.
That smoothness is specifically attributed to the cold filtering which distillers Grossmiller and his partner Matt Cummins use to process the bourbon. It also helps the aesthetic of the bourbon by retaining its translucence even when iced.
I don't know guys. Some here would say the "best" has already been made, some say its being made now and some say it is yet too come. As prEviously stated, it's all subjective. Many if not most here would agree the the SW of per 72 was and forever will be some of if not the best bourbon ever bottled.
If we ever hope to see that quality again, regardless of personal taste, cause everyone like something different (that's why God made red heads), the dollar needs to get out of the way.
not to sound ' "........at a loss if we must, but always fine bourbon."
"You can't claim to have been drinkin all day if you don't start first thing in the mornin."
I'd rather have a bottle in front of me than a frontal lobotomy.
And why do they emphasize that their rye whiskey was made with durum wheat? And why did they have to go to Las Vegas to make it? Durum wheat rye made by an AZ distillery in NV. WTF?!?!
"A person is smart. People are dumb, panicky, dangerous animals and you know it."
I'm surprised they overlooked that other native grain corn, which I believe has been grown locally for quite a spell.
Thanks for the lead, Portwood. Isn't it funny how nowadays people are increasing using "local" as an indicator of quality (not just environmental friendliness), when they used to demand "imported" stuff and looked down on anything made too close to home? The swelling predominance of any proxy-based thinking will definitely interfere to some extent with the realization of my dream, but how much, I am not sure. Wish I could believe that crap doesn't stink so long as it's locally defecated!