Quote Originally Posted by sailor22 View Post
As I'm sure you know Gary it can be a delicate balance. I first tasted this at 100 proof and didn't care for it at all but David kept working the proof and found a sweet spot. Sometimes you get close on the first try but it needs tweaking.
Steve, I also tried this at 100pf when I was in Boston and at that time felt the components were better than the final product. I will be interested in trying the final product given that folks seem to like it....