About six years ago, on the heels of the Mad Men finale and a general renaissance of woodsy, bearded machismo, whiskey became cool again and most of the good vintage makes in the world were bought up. The thing about whiskey is that it must be aged to taste good, and, when it gets purchased en masse, the distillers can’t magically replicate the process of sitting the product in oak barrels for a decade or more, properly immersing the drink in its natural flavors, allowing it to bloom. There are shortcuts, but the product doesn’t often hold up and has to be called something else once it hits the shelf.
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