First it was the beer lovers who spurned mass-produced brews in favor of hand-crafted ales and lager. Now, connoisseurs of fine liquor are doing the same thing.
You may have noticed at your local liquor store that next to the bottles of Jack Daniels, Jim Beam and Bacardi rum, there’s a growing range of locally-made craft spirits.
The movement is a throwback to colonial America’s rum distilling roots, which began in Boston with the first commercial distillery in 1700, using cheap molasses imported from the Caribbean.
Across the country, there’s a small but growing industry of craft distilled liquors –- and it’s all about local, premium organic ingredients and fine flavors.
We speak with the owners of Boston’s first small-batch distillery, Bully Boy.
- Dave and Will Willis, brothers who own and operate Bully Boy Distillers in Boston
To celebrate "Drinking Boston" by Stephanie Schorow, Bully Boy will serve cocktails inspired by the book at the Regal Beagle on January 20, 2013 as part of a special author even hosted by Brookline Booksmith. For more details, check Brookline Booksmith's website closer to the date.
This segment aired on November 22, 2012.