![]() ![]() What this means is not that we are missing out, but rather that light whiskey as a denomination never appealed to the market and faded away. It’s entirely likely that most everyone reading this review has never heard of light whiskey. Industry and press alike at the time claimed that this labeling denomination would save the industry. What came of this fight was the Light Whiskey label option. They argued that imported whiskeys with less production and aging restrictions were beating them out of the market with their lower production costs, and thus lower shelf prices. ![]() The industry in the early ‘70s pushed the government to change the definition of whiskey to include whiskies distilled at a higher proof and not aged in the expected new charred oak barrels. He explains that the introduction of light whiskey in 1972 was a push by the industry to make whiskey more attractive and accessible to a country of drinkers more and more prone to drinker spirits lighter in color and flavor.Īs we now know, whiskey suffered in popularity after the late ‘60s, finally making a resurgence in the ‘90s. Light whiskey, however, is required to be distilled at over 160 proof.Ĭhuck Cowdery writes about the introduction of light whiskey as a category in his book Bourbon, Strange, as well as on his blog. Legally, almost all other American whiskeys are, by definition, not allowed to be distilled at over 160 proof. What this all means is that light whiskey breaks away from many of the typical production parameters, aging requirements, and preferences of American whiskey.
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