Having spent much of three days in airports, airplanes and a moving car (a new project I’ll write about here sooner than later) I’m in serious catch-up mode this morning, but early on noticed a post at Miller’s Brew Blog indicating the sales balance between spirits and beer may be beginning to swing back beer’s way.
Makes perfect sense to me since I used my airplane time to breeze through “The Business of Spirits,” which “describes how clever marketing, innovative production methods, and a booming market for luxury goods turned small, family-run business into huge global corporations.”
This could be one of those magazine cover curse things — once a trend turns up on the cover of a prominent magazine (or this case a whole book is devoted to it) that means it has crested. After all, demand for spirits has always been cyclical.
Of course if that is the case then we should start worrying about “craft” beer given the attention that growth in the category is getting. (Today’s Wall Street Journal has a story about Bell’s Brewery and its distribution dispute in Chicago – subscription required.)
An interesting book, although one I’d suggest grabbing out your local library than adding to your own collection. And for fun, one quote:
Soon, says Dave Pickerell, Maker’s Mark master distiller, your drink may become spicy. “The American palate is migrating to the more sweet and will move on to savory,” he says. “The next coming down the pipe is spices.” People usually start with sweeter flavors but as their palates get more experience and mature, they begin gravitating to more bitter and complex tasting spirits. (The same process usually happens with people who eat a lot of chocolate. They started out eating sweeter milk chocolate, and as their palates get more refined, they begin gravitating to increasingly darker and and often more expensive chocolate.)
Back to play catchup.