As we speak, the bourbon industry is facing new challenges, but one of the most important is that there are still lots of ways to make bourbon.
This post was first published on June 27, 2018.
Last week, the National Association of Confectioners and Brewers said it would begin issuing new guidance on how to make homemade bourbon.
The new guidance was prompted by a rash of recent incidents, including a batch of bourbon that was deemed unsafe by the American Academy of Pediatrics and a batch that was sent to an independent lab that turned out to be contaminated with E. coli.
The American Society of Brewing Chemists said it was working with the industry to make sure these batches don’t happen again.
The Bourbon Council, a group that represents distillers, said the bourbon community needs to “move faster and be more thoughtful” about how to manage their own bourbon production.
“I think we’re going to have to move faster,” said Rob Tannenbaum, a member of the Bourbon Council.
“Because, you know, it’s been really hard to get there.”
Tannenbeck said there are more than 100 bourbons on the market, but they’re made primarily in Kentucky.
“It’s hard to produce bourbon in a way that meets the requirements of safety and quality and quality control, and yet still be able to make a profit,” he said.
“And so there’s still a lot of work to do.”
The American Academy said last week that a batch it tested had higher than average levels of E.coli and salmonella.
The Bourbon Council said that the bourbon is currently being distributed to more than 60,000 customers in North America.
It is also in the process of getting more bourbons into distribution in other parts of the world.