It is. It meets all the legal requirements to be called bourbon (at least 51% corn in the mashbill, distilled in the United States, distilled at lower than 160 proof, aged in charred new oak barrels, barreled at lower than 125 proof, bottled at between 80 proof and 150 proof, no added coloring or flavors).
They just choose not to label themselves with that name.
David Epstein's The Sports Gene talks about several areas where it's a feedback loop between nature and nurture:
One's starting point, of how much an untrained or unpracticed person is able to do something, is a big influence on whether someone even starts down that formal track.
Simple access to training resources is a big determinant of whether a person will try those things. That's why pro hockey players tend to be born in the early months of the year, or why so many bobsledders are from Upstate New York.
People respond differently to training, and how quickly one improves influences a lot of whether that person intends to continue putting in the work.
People's ceilings are in different places. For many sports, being world class literally requires certain genetic coding: very long limbs, very accurate eyesight, very high Achilles tendons, certain biological adaptations for altitude or holding one's breath, etc. Someone who is only slightly taller than average will struggle to make it into the NBA, no matter how much practice.
The internal drive to practice possibly has a genetic component, too.
But outside of all of that, it also matters whether we're talking about becoming a world class athlete or just a hobbyist. For weekend warriors running a 5k in a pack of thousands of participants who paid to be there, practice and training are going to be far more important predictors of their performance than any kind of genetic or innate talent. The genetic or innate bottlenecks might show up in the Olympics, but not the amateur hobbyist runners.
When I learned how to drive, manual transmissions were higher performance and better fuel efficiency: side by side comparisons of the exact same model of car would show better 0-60 and quarter mile times, while having slightly better EPA fuel efficiency ratings, for the manual transmission.
At some point, though, the sheer number of gears in an automatic transmission surpassed those in the typical manual gearbox, and the average automatic today has 6 gears, up to 9 in some Mercedes and 10 in certain Ford and GM models. So they could start selecting gear ratios for better fuel efficiency, without "wasting" a valuable gear slot. There was a generation of Corvettes that was notorious for having a 6th gear that was worthless for actual performance but helped the car sneak by with a better highway fuel mileage rating.
And the automatics became much faster at shifting gears, with even the ultra high performance supercars shifting to paddle shifters where the driver could still control the gear, but with the shifting mechanism automated. Ferrari's paddle shifter models started outperforming the traditional stick shift models in the early 2000's, if I remember correctly. As those gear shifting technologies migrated over to regular automatics, the performance gap shrunk and then ended up going the other way.
At this point there's not enough reason for a true manual stickshift transmission. It's no longer faster or more economic, so it's just a pure fun. Which is fine, but does make it hard to actually design one for any given model of car.
The average added sugar consumption for American adults is about 70g per day, which works out to be 25.6 kg (56.2 lbs) per year. People can shift their source of sweetener and consume a dramatically higher amount of honey without necessarily having a diet that is all that different from the national average.
Y'all are focusing too much on the single brand here. Yes, Brown Forman owns Jack Daniels, and yes, JD is not very good (and far worse than other American whiskeys in the same price range, whether we're talking the black label or their fancier offerings).
But Brown Forman also owns Woodford Reserve and Old Forester, which have good bourbons in their respective lineups. And, it should be noted, they also own the Scotch Whisky brands Glendronach, Benriach, and Glenglassaugh.
And what non-Canadians might not realize is that the Liquor Control Board of Ontario pretty much has a monopoly on spirits sold in Ontario, whose 15 million people account for about 40% of the Canadian population. If LCBO chooses not to purchase American spirits, that means it will basically be impossible to legally buy American spirits in Ontario, whether in a retail store, a bar, or a restaurant.
And as additional context, the American bourbon industry is facing down a bit of a contraction/recession/downturn in the coming years. Demand is softening up for most whiskeys, especially high end bourbons, compared to where they were a few years ago. Expect to see layoffs, fire sales, and bankruptcies.
Among Gen Z and Millennial Americans (especially the educated straight white middle class) there's been a divergence in political affiliations between men and women. But people still couple up, so hetero couples are seeing a lot more combinations of politically engaged progressive women who are in relationships with politically apathetic men (who also tend to be somewhat sexist and racist).
Most starches gelatinize between 60°C to 80°C. Including rice, which has starches that gelatinize between 59°C and 72°C.
Not sure where you're getting the idea that rice needs to cook above 100°C, which is just plainly inconsistent with how most cultures have cooked rice for thousands of years.
Most rice noodles are formed from pre-gelatinized starches, too, in order to form the dough necessary for forming into noodle shapes to begin with. So those just need to be hydrated, and perhaps heated for personal taste preferences.
5% salinity is inedibly salty. You will ruin your pasta or rice, flavor wise. The health effects are not relevant because nobody will actually finish eating an entire serving.
You might be overcooking it. Once the cell walls rupture too much, the sulfur compounds spread out and start to overpower the rest of the vegetable. It should still be somewhat firm/crisp when you bite into it.
You might also be using broccoli that's had too many of the cell walls ruptured from processing before cooking. If you're cutting with a dull knife, especially into small pieces, or smashing it somehow before cooking, those smells will leak out a bit faster.
Or, if you're cooking from frozen, the ice crystals might have mushed up the vegetable.
Here's the two main ways I cook broccoli:
Blanched: cut broccoli into big florets, big enough to constitute two big bites. Boil a lot of water, salted to about 2% salinity. Once it's a rolling boil, put the broccoli in, and set a timer for 4 minutes. As soon as the timer goes off, dump the broccoli into a strainer and run cold water over it, or dunk it in ice water, to stop the cooking process. Serve and eat.
Roasted: cut broccoli into big florets. Toss in oil, and season with salt and pepper. Preheat oven with a sheet pan in it, to 450°F. Once preheated, take the broccoli and place it in a single layer on the sheet pan. It should sizzle. Roast for about 15-20 minutes, optionally flipping once (better char if you don't flip it, but it's only on one side).
Optional seasonings: garlic, pepper, red pepper flakes, lemon juice, honey, bread crumbs, pine nuts, any combination of the above. Works with either blanched or roasted.
Dietary cholesterol has very little to do with health effects, but you swing too far in the other direction by claiming it's "almost all genetics." Plenty of environmental factors that can affect blood cholesterol (or more relevant to health, VLDL and LDL cholesterol), including diet.
A big motivator behind the banning or restriction of trans fats in most countries is the clear link between trans fat consumption and cardiovascular disease, including a direct causal link to raising LDL (aka "bad cholesterol" and lowering HDL (aka "good cholesterol").
Some moderate physical activity has also been shown to significantly improve things like blood lipid profiles, at least compared to totally sedentary lifestyles.
And genetics can affect how much of an effect these environmental or lifestyle factors actually change blood lipids, and in turn how much those stats correlate or cause actual cardiovascular disease, but diet and exercise are still important for almost everyone regardless of genetics.
The average American eats about 270-290 eggs per year, across all foods. It's a cheap, versatile ingredient.
The U.S. isn't even that far out of the ordinary among other nations, 19th out of this list of 185 (if you include Hong Kong and Macau as their own jurisdictions). Seems like most of Asia and South America eats more eggs than most of Europe, but it's not like there aren't European countries in the top 20.
The reason why there's a lot of coverage of eggs isn't because of the high number of eggs in an American diet or the high proportion of a household budget spent on eggs, but it's just that it's a commodity that happened to spike in price, more than triple what it cost 4 years ago.
Heaven Hill makes a lot of good stuff. Too many brands, though.
I've never heard that Heaven Hill isn't union friendly. I always see their brands on the union-supported lists.