Jim Beam even had to halt production due to the oversupply: https://www.fooddive.com/news/jim-beam-pauses-production-kentucky-distillery/808562/ https://www.foo

Jim Beam even had to halt production due to the oversupply: https://www.fooddive.com/news/jim-beam-pauses-production-kentucky-distillery/808562/ https://www.fooddive.com/news/jim-beam-pauses-production-ken... We stock Chartreuse at our bar, not easy, and we occasionally have to modulate the cocktails on the menu to slow customers down a bit. The Bay Area itself gets an allocation each month, which is then further allocated to individual establishments.