Big distilleries like Jim Beam make a mighty fine product. (Also, “craft” doesn’t mean what you think.)
Most foodies reflexively reach for artisanal versions of their favorite foods. We hold the truth that “small is best” to be self-evident, and vow to eat craft rather than Kraft. The bread, cheese, pickles, and jam we buy from small-batch producers at the farmers market and carry home in NPR totes are worth the cost to us: After all, they usually taste better than their commercial counterparts.
In America’s evolving whiskey landscape, however, smaller isn’t necessarily better. Some excellent craft whiskies have emerged in recent years, but the distilleries responsible for big names like Wild Turkey, Jim Beam, and Four Roses make whiskeys that a surprisingly high number of microdistilleries struggle to match.
For the rest of the story: http://www.slate.com/articles/life/drink/2013/06/craft_whiskey_vs_jim_beam_smaller_distilleries_aren_t_necessarily_better.single.html