Very nice story in the Washington Post today about Bourbon. But Jason Wilson feels the need to “stick up” for Bourbon.
Since Bourbon sales are increasing at a nice clip, it wasn’t really needed. But if it starts to fall because WaPo wrote about it? Blame Jason.

That’s not to say anyone needs to understand esoterica to enjoy bourbon, easily the most accessible and affordable premium spirit in the liquor store. It always surprises me that mixologists or other spirits “educators” so often steer newcomers directly toward Scotch or Irish whiskey or, these days, to trendy ryes. Often the newbies’ only experience has been with white spirits, such as flavored vodkas, or with bad cocktails. I’ve seen it happen many times: The newbie takes one sip of smoky Scotch or spicy rye and doesn’t take a second.

Bourbon, on the other hand, is too often dismissed by misguided whiskey snobs as “sweet,” which has become the euphemism in food and drink circles for “less sophisticated.” This is a shame.