Letting Sourced Whiskey Out of the Doghouse

Sourcing alcohol has been a common industry practice for decades, but the locavore movement, and the simultaneous rise of craft spirits, turned "sourced whiskey" into a dirty word in recent years. But it's time to let sourced whiskey out of the doghouse, argued High West Distillery's key account manager in Texas Chris Furtado and Houston bar owner Mike Raymond, at the San Antonio Cocktail Conference over the weekend.

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