[..] Many liquors simply take a long time to make. Producers have to grow or buy the ingredients, distill the spirit, then let it age. That means producers must

[..] Many liquors simply take a long time to make. Producers have to grow or buy the ingredients, distill the spirit, then let it age. That means producers must anticipate demand years in advance. They can't simply turn on the spigot when demand rises. "You can't go back five years and retroactively plant more agave," Ozgo said of the plant used to make tequila. "It doesn't work that way." The distiller Buffalo Trace, whose bourbon is currently limited to two bottles per day for customers in Pennsylvania, is undertaking a $1.2 billion expansion but says it will still be "a few years" before it can fully meet consumer demand.[..] And how would that work? To increase supply? Are we going to grow food or Ag for liquor? Arable land is decreasing. Population increasing. Ag is not automated and less people willing to labour. Supply chain is nothing if there is no supply.