May 2011
1 post
Barrel of Coffees
In the May 2011 issue of Esquire Magazine, David Wondrich has a few words on digestifs, specifically whisk(e)y. With no disrespect to pastry chefs, he claims “after a serious meal we’d rather use the time - and calories - productively and have a last drink.” He wants something to swirl, sniff, linger over. But occasionally, the intensity and high ABV% of whisk(e)y don’t...
