I don't drink much tough liquor at all, because that no certain reason. But, years ago, ns did create a tiny bar in my wall surface unit. I have actually bottles the scotch, rye and also a few other things, unopened, for at least 10 years. My joke is that the 12 year old scotch is now twice that, in ~ least.

Then there's the open vodka, dark rum, irradiate rum, amaretto, frangelico, brandy, cool marnier and framboise the I do drink and cook/bake with, yet which i have had actually for fairly awhile also, some perhaps a couple of years. How can I tell if this is quiet usable, even for cooking/baking?


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