Formula Change Helped Maker's Mark Give Bourbon Less Burn
Charleston Daily Mail › November 10, 2010
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Summary
It was the "burn" that was the problem.
In the 1980s the bourbon industry was dying - distilleries were closing and people were being thrown out of work, said Bill Samuels, president of Loretto, Kentucky-based Maker's Mark distillery.See the full content of this document
Extract
Formula Change Helped Maker's Mark Give Bourbon Less Burn
"The whole category was regarded as unsophisticated brown liquor with too much burn on the palate," Samuels told me over dinner at Pat's Steakhouse in Louisville, Ky. "Traditional bourbons were regarded...
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