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—Gabriel Urrutia, professor of spirits, FIU Chaplin School of Hospitality & Tourism Management , Miami “My favorite bourbon has changed so much over the years, from the quantity-over-quality that my adolescent years provided to the new heightened sense of palatability that [I’ve grown] accustomed to in recent years.
The flavor imparted by the barrels gives the product such great depth that its impossible not to appreciate both the Imperial Stout and the cask-rested four-grain bourbon.” ” Sam Wood, barmanager, SALT , Boulder, Colo.
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