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Maker's Mark has the distinction of being

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one of the few Bourbons that is an excellent sipping whiskey and a great Bourbon for mixing.

One of the few whiskeys I've run across you can drink like that. My sauce was originally made with good ol' Black label. I've tried a lot of different Bourbons since then and the best sauce was Jack Daniels' Black label.

Bourbon is a complex liquid just as any liquor is. A lot of people who drink Bourbon think it's a crime to add water or ice. The thing is that the addition of more water can release flavor esters that would not be apparent without the addition of water. Some Bourbons taste like shit with water, some taste very good or just good until you add water. That complexity is its wonder. That complexity and wonder is why an inexpensive Bourbon can make a dynamite sauce.

If I was the type who took tasting notes I'd also be the type that took listening notes on each LP I play after I found the perfect VTA...God help me if I ever start doing that. I take listening notes about what I hear in the music I play...I'm not about to do that with my Bourbon!
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Once, I had an idea...



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