These people are aging cocktails for six weeks in barrels. Gilding the lily? Perhaps they acquired a taste for vanilla from oaky
California Chardonnay? In which case the cocktails will probably be a hit.
This guy thinks it’s a load of bunk. Hooray for the lonely, ostracized critic of
“small, local, expensive” who says, first and foremost, it has to taste good, and small batch doesn't have a monopoly on flavor.
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