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  1. #1
    Join Date
    Feb 2000

    Courier-Journal\'s Derby bourbon

    Congrats to Mike Veach, quoted in today's Courier-Journal Derby magazine special. Here's the link:



  2. #2
    Join Date
    Sep 2001
    Pelham, AL

    Re: Courier-Journal\'s Derby bourbon

    Thanks for pointing that out. It was an interesting article.


  3. #3
    Join Date
    Sep 2003
    Louisville, Ky.

    Re: Courier-Journal\'s Derby bourbon

    Thanks Omar,
    Susan is good at asking the right questions. She called me and asked me what I looked for in a good bourbon and asked me to email her my thoughts. I ended up sending her a 3 1/2 page essay and she used some of it for her article. The printed version also has a photograph of me at the Filson tasting a bourbon.

    I was curious what other people think of Brown-Forman's attempt to classify bourbons into three categories. In my opinion it is not a perfect system, but it better than nothing and works well with many brands, but not all brands.

    Mike Veach

  4. #4
    Bourbonian of the Year 2011
    Join Date
    Sep 2002
    Toronto, Canada

    Re: Courier-Journal\'s Derby bourbon

    Mike I think this type of classification is inevitable in the packaged goods industry. Marketers need categories to work with, it helps explain the products not just to buyers but to sellers. How many times have we met salespeople who don't have an in-depth knowledge of their product, well such a system is useful to help them sell to the market. But for consumers who are particularly interested in whiskey such a classification is approximate only, a rough guide that can be helpful but should not be definitive. E.g.,I always get a laugh when I see the expression specialty bread, first it can be a value-laden term (in the way the word "ethnic" often is); second, it is imprecise; and third, it generally means, "costs more". But hey the industry needs such terms, they are better than nothing. So I say take them with a grain of salt.




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