Whiskey Business: How Small-Batch Distillers Are Transforming American Spirits

Tom Acitelli examines the improbable rise of small-batch distilling in America. His work traces the evolving relationship between Americans and spirits like bourbon, scotch, vodka, gin, and rum. He presents the story of entrepreneurs who disrupted national conceptions of how these libations appear, taste, and cost. Acitelli weaves this movement into broader trends such as neo-Prohibitionism, the re-embrace of cocktails, and the growth of craft beer and fine wine. The narrative addresses controversies currently affecting American spirits that threaten to undermine its success. This book suits readers interested in business history and the food industry. It may not appeal to those seeking only recipes or tasting notes. The author draws on the history of the whiskey and distilling industries to explain how a plucky band of entrepreneurs changed the market. The text focuses on corporate history and entrepreneurship within the context of alcoholic beverages. Acitelli provides a factual account of how small-batch producers transformed the sector despite political and cultural headwinds.