“I prefer to think of it as a sort of deepening of flavor. Like a nice Bordeaux, aging over time.” “Doesn’t work. Bordeauxs are almost always blends of a couple different grapes.” “How is that relevant?” “Because you aren’t a blend, Frank. You’re just a single note struck badly.” “Maybe to the uncultured palate.” I laughed. “No, but seriously, if you had tasting notes, they would just say: unnecessarily aggressive.” “Heh. Hell yeah they would.”
