Quote:
Originally Posted by Adder
I've tried whisky, bourbon and rye from some local places here (all, by definition pretty new) and it's always been a mistake, being pretty rough and alcohol-forward. That stuff's gotta age and I think they rush it to market or something.
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The Japanese figured whisky out better than Americans have.
Stuff's always possible. There are just an awful lot of mistakes along the way.
