bobroland

Not abrasive at all! In fact, I agree with you.

Right now craft vodkas and gins are better than the big guys, in many cases.

Aged spirits? Well, that's a different story.

Most of the craft whiskeys I've had have been disappointing. Even when I know the guys and gals involved, I wouldn't buy a bottle of their product for myself.

I've been lucky. I've worked for two companies who have been able to make a great product. Even so, I'm the first to admit that my bourbon isn't the best bourbon a person can buy. It's good. Really good, but it's going to be years and years before I bottle something that will go from "really good" to "best drink I ever had". It may be that a barrel I lay down this month will be opened by my son in fifteen years and be amazing. Hell, I'm almost 50. I may not be around.

That doesn't mean that I don't wake up every day trying to be a little better. Learning something new. Approaching a new idea. It's part of the job that drives me.

I do think that in the future, with more experiments being tried, that the craft explosion will pay off. You mentioned representing an area. That's a great example where I have an advantage over the big guys. I'm proud to use local corn, and I'm happy that it produces a flavor that represents the area.

Most craft distillers will fail. Some that remain will be bought up. In time, and within this decade, there will be some amazing age spirits from the little guys. That will help change the landscape.

The key, I feel, is having a model that allows for sales that don't rely upon aggressive aging or NGS. Here at Adirondack, we're diverse enough to allow us time to age our products...and that's just going to make what we bottle better and better.

I'm a scotch drinker, at heart. If they have a nice peaty scotch, I'm a happy guy. If I know the bartender, I'll have a drop of water, but other than that I prefer it neat.

Other than that, I'll order the bourbon that I make, if they have it. I have to admit, I still get a thrill tasting what I make all day!

Well, I've seen bartenders who are unable to understand what a drop consists of. It's also a pain in the ass for the bartender. I served my time on the other side, dealing with customers. I get it.

One should always go for a bartender they trust!

Ha! I'll drink to that question!

Which, then again, is the answer to that question now that I think about it!

It helps to open up the flavors and aroma. It doesn't get to a point of hydro-stasis so it doesn't really make it watered down, either.