[ichabod1]

That’s the art of blending, in’nit? Taking two or more bad tasting whiskies (or whines for that matter) and blending them into something better than any of them tasted alone, though never anything a connoisseur would enjoy.

[Cletus.D.Yokel]

And, you learn a lot about the characteristics of the liquid.
Eagle Rare is very bland so I would always blend in smoky and oaky.
Bulliett is sugary sweet so I blended in harsh and bitter samples.
I think, at one point I had about 8 samples in The Eagle Rare foundation.
Of course, it tasted like “a blend”.

[AZLiberty]

That’s the art of blending, in’nit? Taking two or more bad tasting whiskies (or whines for that matter) and blending them into something better than any of them tasted alone, though never anything a connoisseur would enjoy.

I find that adding a 1/4 teaspoon of bourbon to an inexpensive red wine (e.g., Trader Joe's three-buck chuck Cabernet or Merlot) gives it more "character".

Of course nowadays wineries are selling red wine aged in recycled bourbon casks.