If you’ve been paying attention at all to the cocktail circuit of late, you’ll be aware that brown spirits — whiskeys, rums, brandies and the like — are on a bit of a tear these days. Speak with almost any mixologist of repute, or cruise through the ever-swelling population of cocktail blogs, and it won’t be long before you come face-to-face with the literal dark side of spirits. A typical proponent of rums, ryes and bourbons is Bobby Heugel of Anvil Bar & ...
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