The three-tier liquor system is Prohibition’s lingering blught on America. The notion that producers, distirbutors, and sellers of alcoholic beverages is frghtfully antiquated. Politicians, meanwhile, inevitably carve out loopholes that make the system all the battier. Witness this bit of information from the December 23, 2011 New York Times:
Spaces next to distilleries where you can sample liquor are not unusual. They’re called tasting rooms. Spaces where you can enjoy a mixed drink made with that liquor, or other spirits not produced at that distillery — now, that’s unusual…. The Shanty has a separate entry on Richardson Street, around the corner from the distillery’s official Leonard Street address. Its bar is as well-stocked as any in Brooklyn and, while drinks featuring the distillery’s two gins are amply featured on the menu, you can order any cocktail or spirit you wish without shame. The distillery has a special farm distiller’s license from New York State that allows it to run a bar — granted because 100 percent of the grains used for its rye whiskey will come from New York farmers. “I can’t open a bar across the street,” Mr. Katz said. “I can’t open a bar in another borough. I can open a bar in the same bonded facility that is our licensed distillery.”
Madness.
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