Does bacon really make everything better?

March 29, 2016 11:00 AM

With crude oil prices hitting rock bottom, a very different kind of oil is sizzling to an all-time high: Bacon. 

And it’s fueling more and more Americans nationwide. According to market researcher Information Resources, Inc. (IRI), bacon sales have increased every year for the past five years and in 2013 reached growth of nearly 10% totaling sales of almost $4 billion that year. With fad diets a thing of the past, the foodie culture has been in full swing and certainly partially to blame. And Americana is stronger than ever. 
With the rise in popularity of Bourbon, mason jars, and locally grown produce, bacon is truly America’s charcuterie. Whatever it is, bacon is the ultimate in comfort food these days and the notion that “bacon makes everything better,” is being challenged by its use in all sorts of recipes. From full-blown restaurants catering to the cured pork belly, such as BarBacon in New York City, to bacon-flavored ice cream and chocolate bars, bacon is no longer just an accompaniment to eggs and toast on Sunday mornings. And of course the cocktail industry has figured out a way to perfectly incorporate everyone’s favorite guilty pleasure. The bacon old-fashioned began popping up in bars around the country within the past five years. 

Marrying bacon and a good American Bourbon is really quite simple and the rich deep flavor and added texture the bacon creates can be deeply satisfying but also a great way to show off. While the weather is still just cool enough to want warmth and depth, try our Bacon Old-Fashioned and gear up for spring and summer grilling season.

About the Author

Hillary Choo is an award-winning mixologist, brand ambassador and former bartender. Hillary has received multiple recognitions, most recently Top Ten Mixologists in Miami by The Miami New Times in 2013 and Bartender of the Year Miami by Eater. Hillary is Portfolio Ambassador Miami for Bacardi USA. Follow Instagram at HillaryChoo. @ohillaryo