A close friend of mine works for a local Liquor distributor brings me lots of liquor that is either promo'd, broken seal, etc as he no longer drinks casually. As much if it isnt top quality i've been using most of it to make infusions, bitters, and playing with crafting cocktails. Here is a spin on th "bento's old fashoned from PDT I have been toying around with that friends haved joked about calling "the winged swine" 2oz Old Crow Reserve (fat washed with Organic Black Forest Bacon Fat) 1/2oz Grade B Maple Syrup 2 Dashes (Black Cherry espresso bitters) Nothing revolutionary but its my first batch of the bitters and i used Ritual Coffee Co's Seasonal Espresso w/ dried black cherries, with some great local herbs.