Letters to the Editor
I want to genuinely thank those few customers who have already picked up their initial bottles of Cut Spike and sent me an email review. When you launch a new product like this and you hype it up, the whiskey needs to live up to that level of quality. Of course, you can't predict to a certainty how other people will react. You can only guess and hope. It can be nerve-racking, so these emails help to set my mind at ease. One of my long time customers, Richard—a man who knows his whiskey—sent me this note on Saturday:
Hey David, good to see you today. I have to hand it to you. Cut Spike is unreal. Not sure about the whole "give it time" commentary, but as soon as I got home, I opened and tasted it with a tiny tiny amount of ice melt and it is truly delicious. I am shocked at the deep flavors of appleskins, green and black teas and a perfect amount of sweetness. How this is only 2 years old is beyond me! You might think I'm crazy, but this reminds me of the 1979 Glenfarclas Family Cask. Wow!
He followed it up with this email yesterday:
Revisiting Cut Spike again tonight, I'm realizing why I love this so much. There's a beautiful sour note that plays so well along side the sweetness. Similar to how salt brings out the best in chocolate. Another whiskey that has this really special interplay is the Bainbridge Battlepoint. Again, this is such a great find.
Thanks for the feedback, Richard. I'm hoping others feel the same.