There's A (Bottled-In-) Bond Between Us

Photo by Vicky Wasik for Serious Eats

Happy Bottled-In-Bond Day! I generally can’t stand industry-created “days” along these lines, because they mean my in-box is inevitably flooded with inane pitches that no editor would touch with a 10-foot pole (“Hey Tony, just circling back to see if you can use these creative cocktail recipes for National Apricot Liqueur Day….”). And let’s face it, I’m a curmudgeon — I don’t want to be told what to drink, or what to write about, on any given day.

But I make an exception for bottled-in-bond, because there are very few days where I don’t want to drink them, and I also generally enjoy writing about them. With that in mind, here’s an article I wrote about bottled-in-bond in 2015. Sadly, as whiskey buyers have caught on to how delicious and versatile the best bonded brands are, they’re not quite the bargains that they used to be, but they’re still pretty reasonably priced for the most part.

Oh, and if you’re wondering what the heck bottled-in-bond means, read the article!