Why Spirits Brands Are Embracing Honey Honey is everywhere — and not just in food. Increasingly, you’ll find it in gins, rums, bourbons, brandies, beers and even — the horror — blended with whisk(e)y. This idea is not exactly new. When Wild Turkey’s founder Jimmy Russell decided to add honey to his 101 Bourbon in 1976, that was considered a novelty. Dewar’s launched its Highland Honey back in 2012, around the same time as Jack Daniel’s and Jim Beam released their own honey whiskey expressions. Today, several craft whiskey brands are utilizing honey infusions and ex-honey barrels in the maturation process (see: Amber & Opal, Five Springs, Garrison Brothers, Up North, Blue Note, Broken Barrel and many more). Honey may become even bigger outside of whiskey. Earlier this year Absolut launched its infused Absolut Hunni vodka, and Indiana’s Cardinal Spirits announced its Honey Schnapps. Indeed, if you’re looking for a drink, honey can be hard to avoid. |