Tasting notes:This opens up with notes of burned bacon and taffeta from a post-prom bonfire brunch that went, in the memorable patois of Chad, “oogie.” We also find [...]
Tasting notes: The George Dickel No. 8 opens with a lovely grainy nose of rye—just not the kind of rye the you might expect. It was redolent with pumpernickel, like I was [...]