I wasn't surprised when the flavored vodka market exploded in the 1990s. It seemed appropriate that a spirit desired primarily for its "clean" — or nonexistent — flavor would try to reposition itself as something a little more useful. Over a decade later vodka producers and neighborhood mixologists are still having a ball devising ways to use a line-up of infused spirits that seems more like a list of jelly bean flavors.
The problem is, manufacturers of other spirits are looking on with envy at the balance sheet of the vodka industry. That's why we've been forced to confront atrocities like the defunct Dirty Olive Gin or Captain Morgan Parrot Bay Mango. Perhaps it's inevitable that the most elegant and refined of America's spirits would eventually get in the act.
That's right, flavored bourbon.
