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Tag Archives: David Doyle

• The Mystery of the Canadian Whisky Fungus

The Mystery of the Canadian Whisky Fungus

The air outside a distillery warehouse smells like witch hazel and spices, with notes of candied fruit and vanilla—warm and tangy- mellow. It’s the aroma of fresh cookies cooling in the kitchen while a fancy cocktail party gets out of hand in the living room. James Scott encountered that scent for the first time a […]