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re: What whiskeys do you expect to see at a nice restaurant?
Posted on 3/31/24 at 9:09 am to Nick Papa Georgio
Posted on 3/31/24 at 9:09 am to Nick Papa Georgio
Distributors hold the products and distribute them at will to whomever supports their “other products.” Liquor is a dirty business. With restaurants struggling don’t be surprised to see fewer and fewer of these spirits behind restaurant bars. Also, Louisiana gets one of the smallest allocations of these products in the country
2
Posted on 3/31/24 at 9:59 am to bayouhype19
quote:
Louisiana gets one of the smallest allocations
Can attest. And as noted, on premise bars and restaurants got shafted when Herr Edwards had them all shutdown during Covid and the majority is still going to retail. Stores are buying pallets of shite they can’t sell to have the privilege of a once a year bottle or two of Pappy.
Posted on 3/31/24 at 1:17 pm to bayouhype19
quote:
Distributors hold the products and distribute them at will to whomever supports their “other products.”
No kidding, I walked in to a liquor store the other day after they released an Eagle Rare and BT barrel pick, the owner had stacks of margarita mix and Wheatly vokda stacked to the ceiling. I asked him about it and he pointed to the barrels. Said this is what it took to get those.
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