HOW MORE WHISKEY HELPS THE ON-PREMISE

There’s an interesting article in National Restaurant News that touches on the growing influx of whiskey/whisky and its pros and cons. As Stephen Beaumont puts it: “There was a time when the world of whiskey, or whisky, as the Scots and Canadians spell it, was simple and straightforward...The downside of the whiskey market today is that it’s more complicated, a lot more complicated. The upside is that the possibilities appear to be almost endless.”“What all this means to a beverage