On the subject of pickle backing, The Hooch Life enlisted Sean Kenyon of Williams & Graham to detail the proper way to shoot Irish whiskey with a complimentary brine. He also stresses what to avoid: “I went to a place where they were using bread-and-butter pickle brine. The bread-and-butter pickle almost made me hurl on somebody. And I can handle my booze.” So, stick to ordering “dill-y, zesty, kosher, vinegar pickling,” k? [The Hooch Life]
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