I'm a sour mash guy and bourbon is the elixir of all things American. Still, what a cool thread this is.
I tended bar for seven years in a relatively upscale steak house that also served hamburgers and I always dug the cats who knocked back a couple of third class beers with a choice cut. Inversely, my wife taught me to pull the cork on something fabulous when the pizza guy showed up. (You want to open a 30 year old Bordeaux for a sausage pizza? WTF? Are you kidding me?) But she was right.
Alcohol, like tobacco, is meant to be enjoyed. Pull the cork. Pop the tin. Have a snort. Have a smoke. Embrace the day....then the cellar the rest.
Fnord