I used to drink bourbon. In fact, it's the first alcohol thing I drank. I remember thinking, how could anyone drink this sh ... stuff. In 1970, a friend of mine Jim Miller, introduced me to Kentucky's fine bourbon, Maker's Mark. Now, that was some good sh .. stuff.
Mike Adams, writing for GuySpeed, says if the majority of top-shelf whiskeys require a 10-20 year aging process, then how are those distilleries just getting started in the business able to market and distribute a brand without waiting decades for their first batch to mature?