One day, just for fun, we put some rye whiskey into barrels originally used to age wine. When we mixed the ‘vermouth-ed’ and the ‘syrah-ed’ we discovered an all-natural, not disgustingly sweet whiskey for the rest of us. Yippee Ki-Yay shows best at room temp, neat. With a little time in the glass sitting idle (just a few minutes) the bouquet really opens up to its full potential.
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