Quote:
Originally Posted by haljackey
Ended up opening the Bearface 7 for Canada Day. It is like a craft beer, except craft whisky. The age it in Collingwood, then move it to wine casks in BC and then finish it in Hungarian oak exposed to the elements.
I think it's the best mixer I have had yet.
Taking it neat or with ice/water is nothing special in my mind, but all the flavors infused into it don't seem to get diluted/overpowered in a mixer.
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Going through all that for something that's best as a mixer seems like a lot of unnecessary fuss.
