Several beverage managers weigh in their thoughts on Pappy Van Winkle: “The people who are looking for it, a lot of them kind of don’t drink bourbon. They know it’s old, they know it’s expensive, they know it’s a status symbol. It’s something fancy people do or rich people do.” “I think it’s a true thing. I’m not a psychologist but I’ve been studying peoples’ reactions in restaurants for a long time. I think that the expectation is they’re going to take the first sip and have their minds completely blown by what just happened to them.” “It is a good product and they craft it very well but it’s not life altering.” “As a result, a common response seems to be one of feeling underwhelmed.” “Or maybe not underwhelmed. It’s worthy of being appreciated. But it’s definitely not going to change anyone’s life.” “At my bar, we’re talking $42 for one ounce of the 20 year. The place across the street is pouring 1.5 ounces of 20 year for $150. For the coveted 23 year? A cool $200!” 1. From a beverage manager’s point-of-view, is Pappy Van Winkle Bourbon worth carrying in your store? 2. Is carrying this product worth the enormous cost to your customers? 3. To even be considered, by your distributor, to be able to purchase Pappy Van Winkle, each year your beverage program must buy/sell a certain quantity of other spirits in the same portfolio as Pappy. Is this good business practice, from a beverage manager’s point-of-view? Make a case for either yes or no.