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		<title>Maker&#039;s Mark Bourbon to Water Down Their Whiskey</title>
		<link>http://b985.fm/makers-mark-bourbon-to-water-down-their-whiskey/</link>
		<comments>http://b985.fm/makers-mark-bourbon-to-water-down-their-whiskey/#comments</comments>
		<pubDate>Wed, 13 Feb 2013 19:22:03 +0000</pubDate>
		<dc:creator>Randy  McCoy</dc:creator>
				<category><![CDATA[Business]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[whiskey]]></category>

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		<description><![CDATA[Maker’s Mark whiskey, which is made in Loretto, Kentucky, and has been a favorite bourbon for nearly 60 years, announced this week they would begin to water-down their whiskey in order to meet demand.   Maker’s Mark is a 90 proof whiskey and the addition of more water will mean almost 7% less alcohol, making [...]]]></description>
			<content:encoded><![CDATA[<p><a href="http://www.makersmark.com/age-verification" target="_blank">Maker’s Mark</a> whiskey, which is made in Loretto, Kentucky, and has been a favorite bourbon for nearly 60 years, announced this week they would begin to water-down their whiskey in order to meet demand.  </p>
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		<title>Whiskey Business: Does Bourbon Really Get Better With Age?</title>
		<link>http://b985.fm/does-bourbon-get-better-with-age/</link>
		<comments>http://b985.fm/does-bourbon-get-better-with-age/#comments</comments>
		<pubDate>Thu, 13 Dec 2012 16:00:15 +0000</pubDate>
		<dc:creator>Mike Adams</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Offbeat]]></category>
		<category><![CDATA[drinking]]></category>
		<category><![CDATA[whiskey]]></category>

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		<description><![CDATA[If the majority of top-shelf whiskeys require a 10-20 year aging process, then how are those distilleries just getting started in the business able to market and distribute a brand without waiting decades for their first batch to mature? The truth is, not all whiskey needs such a lengthy aging process in order to be [...]]]></description>
			<content:encoded><![CDATA[<p>If the majority of top-shelf whiskeys require a 10-20 year aging process, then how are those distilleries just getting started in the business able to market and distribute a brand without waiting decades for their first batch to mature?</p>
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