Just about any consumer who buys whiskey regularly should likely be able to tell you that pricing for brown spirits has gotten a little out of control in the last few years. Ask a more dedicated bourbon geek about the phenomenon, though, and they’ll let you know in no uncertain terms just how off-the-rails this corner of the spirits world has become.
The reason has to do with scarcity, and how that affects the cost of a restaurant acquiring its ingredients. Lobsters and crabs, for instance,rather than farmed, as lobster/crab farming is difficult and not particularly profitable.
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JimVorel You've only accounted for on variable in your discussion...... It takes two to tango.... ;)