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The article profiles business owner Joe Magliocco, known for his role as owner of the firm Michter's American Whiskey. Topics include the history of Michter's in relation to the U.S. whiskey industry, the relocation of the firm's distillery from Pennsylvania to Louisville, Kentucky, and the role of executive Andrea Wilson in the firm.

The article focuses on independent bottlers (IB) of Scotch whiskey. Topics discussed include the way IB purchase surplus whiskey casks from distillers, the reputation and legacy of Scottish IB such as Cadenhead's and Gordon & Macphail, and the packaging and pricing of independently bottled liquors compared to their counterparts.

The article focuses on the issue of bootlegging of legitimate whiskey in 1943 in the U.S. It claims that the Office of Price Administration (OPA) is having a hard time on watching the type of black market. It indicates that in 1941, there is a total of 6,868,000 gallons of whiskey which has been seized by the government, but in 1943, it has declined to 1,700,000 gallons. It is believed by the government that bootlegging has been worsened by war restrictions on metals and food stuffs.

The article reports on the War Production Board's decision to stop all whisky production in the U.S. effective October 8, 1942. It discusses the series of directives aimed at controlling the country's output of whisky for re-distillation into war alcohol. The article examines the impact of the directive on whisky manufacturers, while several companies have been ordered into full-time war production.

The article looks at the state of the liquor business in the U.S. as of April 12, 1947. It discusses market trends including the slowing production, the decline in demand and slow moving inventory in the industry that have affected the pricing at the retail and wholesale levels. In the face of these trends, it examines their impact on the whisky market.

The article discusses various business issues involving the U.S. government as of August 1946. Whisky producer Publicker Industries resorts to acquiring stocks of aged whisky from existing whisky makers due to decline in whisky production impacted by grain distributions by the U.S. Department of Agriculture in September 1946. The U.S. National Wage Stabilization Board increased its living costs by 33 percent, which sparked criticism by U.S. labor unions. Wilson Wyatt turned to airplane manufacturers to build metal-based houses for low-price housing.

The article looks at the sales performance of whiskey in the U.S. market in 1952. Particular focus is given on straight types. The losses are attributed to the shift of consumers to gin, rum or other liquors that cost less than whiskey. The contribution of taxes and inventories to the poor whiskey sales is discussed. The measures taken by some whiskey distillers like Hiram Walker and National Distillers to offset poor sales are detailed.

The article reports on the challenges facing the whiskey industry in the U.S. These difficulties include labor strikes and lower profit margins due to the devaluations of dollar, failures of new products and a declining rate of liquor consumption. The belief of wine distillers that there will be a renewed interest in their own products, particularly in low-price brands, if prices of wine continue their upward spiral is highlighted.

The article offers activist investor Ben Axler's perspective on the whiskey industry, including on the companies Brown-Forman, MGP Ingredients and Diageo.

The article discusses the growth of whiskey in the market. Topics mention including attracting the diverse set of consumers with the innovative products such as the different finishing products, sparking the consumers interest and recruitment which allows the drinkers to explore innovative options and its growth serve as the important resonance for the producers.

The article focuses on the growth of American whiskey brands in the market. It mentions market growth of super-premium and high-end premium Tennessee and Bourbons whiskeys such brands as Woodford Reserve and Knob Creek and released of whiskey brand by the brewing company Jack Daniel Distillery. It also mentions the leading brands of American whiskey from 2014-2015 including Bulleit Bourbon, Old Crow, and Kessler.

The article discusses the work and life of Fawn Weaver, Chief Executive Officer (CEO) of Uncle Nearest Inc., founder of the Nearest Green Foundation; bestselling author; CEO of private investment company Grant Sidney, Inc. It discusses that the Weaver founded the Nearest Green Foundation to provide college scholarships to Nathan Green's descendants, many of whom still live in Tennessee.

The article profiles liquor company Jefferson's, led by founder Trey Zoeller, and focuses on its technique of making whiskey by aging small batches aboard boats on oceans, rivers, and lakes. It looks at how this method has led to improved taste for Jefferson's bourbon due to exposure to sea air.

The article presents an evaluation of the bourbons from Barrell Craft Spirits.

Whiskey distillers typically age spirits in charred, wooden casks for years, allowing the liquor to gradually absorb flavorful chemicals released from the wood. PHOTO (COLOR): Whiskey distillers could use gold ions to determine whether a cask is ready to be bottled or blended. [Extracted from the article]

Its copper column still can yield up to 500,000 gallons annually; its 54,000-square-foot maturation area is currently aging 22,000 barrels of liquid (between sourced whiskey stock and its own distillate, with enough space to store more than twice that); and the bottling line can send off some 2.8 million bottles a year. The current Templeton Rye whiskey portfolio was inspired by the original enterprising bootleggers and specifically Kerkhoff's grandfather, Alphons, as one of the town's prominent Prohibition-era distillers. Its original expression uses a mash bill consisting of 95% rye and 5% malted barley that ages for at least four years in Char No. 4 barrels; this spirit is used as the base for Templeton's entire lineup. [Extracted from the article]

The article argues on increasing trend of non- age statement whiskies in travel-retail industry including need of release from age statements for creativity, dependence of taste on age of whiskey and mentions Brendan McCarron, head at maturing whiskey stocks, on the same.

The article offers information on several distilleries located in Louisiana. Among the distilleries are Atelier Vie in New Orleans, which had launched Euphrosine Gin #9, the Donner-Peltier Distillery in Thibodaux, which specializes in making vodka, and Louisiana Lighting in Amite, a family-owned business devoted in formulating whiskey. The article presents several beverage recipes including railay fizz, summer solstice, and beta house.

The article discusses the craft whiskey manufacturer Corsair Distillery, based in Nashville, Tennessee. Particular focus is given to the role of innovation in the company's business model. Details on cofounders Derek Bell and Andrew Webber, and on their products which eschew aging and focus on creative ingredients, are presented.

The article reviews advertising campaigns created by Noémie Triau and Grégoire Peronne of Ogilvy Paris for Monkey Shoulder, Société de Saint-Vincent-de-Paul, and Panzani.

The article focuses on the whisky industry in Scotland. The author explains the differences between the three types of Scotch whisky, malt, grain, and blended, discusses various distilleries throughout Scotland, including Dewar's in Aberfeldy, Glenlivet, and Glenfiddich, and examines how environmental differences, such as climate and peat, can impact the whisky produced in the five Scottish whisky regions.