I understood instantly why the Scotch was so expensive. Rather than tasting like the necessary suffering you had to endure on your way to a buzz, it tasted like something primarily intended to be sensed with the tongue. The tiniest nip of it filled your mouth with flavor after flavor, flavors that you’d never guess would complement each other, and the flavors seemed to take whole minutes to fade, which made you want to talk about them. It made you want to name them, to pin them down, as much toward the goal of knowing which ones to more actively seek when you took your next sip as to see if
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