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Troubles in the whiskey business
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Founding Member
- Jul 2014
- 6159
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
too much whiskey supply means lower prices. Considering how prices have gone over the past 10 years, I'm okay with this.
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A couple of years back something changed in my gizzards that no longer allowed me to consume alcohol in any form. Just a sip or two made me very ill, so them shutting down is probably my fault since I did my best. What the article didn't mention was the fastest grown segment are the zero-proof offerings. Most of big beer brewers already have one offering on the shelf, and I have also seen zero-proof in the wine and spirit sections.
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Club Member
- May 2020
- 1613
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
It’s a win for the consumer. They don’t want the shelves to have dust on the bottles, dust is not money. I will do my part to help Jim Beam but I am only an army of one.
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Charter Member
- Dec 2014
- 2127
- NC, The Triad
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WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
I know for sure the vodka producers took a hit in the early spring of 2021 when I quit drinking liquor. Two handles a week just by myself not including a bourbon nightcap. I sure don't miss those foggy mornings.
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Founding Member
- Jul 2014
- 2858
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Bourbon producers ramped up supply to meet demand during Covid, then didn't ramp down after everyone had to start working instead of hanging around the house drinking bourbon.
Also throw in all the bourbon influencers convincing people they had to start spending big bucks on "rare" bourbons- you know the rare million bottles produced ones. 
Probably didn't help that so many small bourbon distilleries sprang up all over the country.
One of my company's restaurant customers brews beer and distills vodka and bourbon inside the (quite large) restaurant.
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Club Member
- Jul 2024
- 860
- Central Ohio
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Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
Didn't something like this happen to small beer brewers as well, when the IPA craze was in full swing then bottomed out? (Or is it still in full swing?). Wasn't a big IPA person anyway, but it seemed like wherever we'd go menus were full of IPA offerings, so many, it was impossible to pick. Then I heard or read about a bunch of small beer brewers going out of business...
Personally, I don't hoard whiskey, only buy it when I notice I'm out. And then I typically go cheap. The most I've ever spent on a bottle was about $85 (Angels Envy). It's rare when I do that. $20 and a 12 pack of lemon-lime seltzer water can last a pretty long time.
I know my kids don't particularly like whiskey. They like fru-fru vodka drinks, so maybe there's something to that Gen Z stuff.
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Club Member
- Dec 2018
- 5198
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
The alcoholic beverage industry has been crashing for the past few years. The pre-COVID 20 somethings now have families and don't drink as much. Also, the younger generations don't drink as much. Some of us older drinkers have had to slow down too.
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I had to give it up altogether 6 years ago. Health issues that weren’t going to get better if i continued to drink. I’m pretty sure I was an evening alcoholic. I drank every night, I didn’t get hammered but made sure there was either good bourbon, scotch, or rum on hand at all times. As I said I drank several drinks every night. It may have been from boredom, if there was something to do that evening I might just have 1 drink when I got home. There is still a bottle of 12 year old scotch in the cabinet in case of snake bite!
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Some of the comments of the article mentioned cannabis. Twenty-four states are now legal for recreational cannabis. That also factors in over all age groups at least somewhat.
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I was just reading that my state, Pennsylvania, is moving rapidly toward legalizing recreational cannabis. They are losing too much potential revenue to neighboring states which already have it. Not to be a hypocrite (I was in college in the '70's after all), but I'm not too sure I want it to be legal.Last edited by Dewesq55; December 23, 2025, 11:22 AM.
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I’m certainly no angle! In the early 70’s I was no stranger to weed. From what I gather from tv weed is much more expensive now. Back in the day you could get a case of Coors for $4.50 or an ounce of weed for $10.00. The weed would last longer and not leave you devastated the next morning. I understand the weed now is much stronger than we had back then. I was one of those boys from Oklahoma that Cross Canadian Ragweed talked about. I can’t see where it would be a good thing long term.
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