Are you ready to take on the World Health Organization?

Yeah.

Are you ready for that?

I mean, sure.

Why not?

This is Burbin Pursuit, the official podcast of Bourbon, bringing to you the best in news, reviews, and interviews, with people making the bourbon whiskey industry happen, and I'm one of your hosts, Kenny Coleman.

The term premium has shifted a lot over the years. In regards to whiskey, just a few short years ago, that term was defined as any bottle on the shelf over $50 retail.

Now, I think we can all agree that $50 seems to be almost an entry point into the mid-tier market these days.

And in this episode, Fred, Ryan, and myself, we talk about what we believe to be premium

and how the market in economic conditions can affect the prices of your bottles.

With that, enjoy this week's episode, and now here's Fred Minnick with Above the Char.

I'm Fred Minnick, and this is Above the Char.

This week's idea comes from Adam Dick in Cranberry, Pennsylvania. Thank you for telling me where you're from, Adam.

He writes me on fredminic.com. Fred, I have a question for you for above the char. When I read about the quality of all the bourbon from in the past, like Stenzuela and Prefire Heaven Hill, I get confused.

With all of the advances in technology and so many master distillers with chemical and microbiological

engineering degrees, wouldn't that mean the quality of what we drink today would be at a higher

level than the ones of the past?

I know the different barrel entry proof is a big difference from the past, but wouldn't he access to technology that allows us to produce alcohol that is engineered

at a microscopic level equate to better quality?

Woo!

Adam!

Bringing it!

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