Showing posts with label New York. Show all posts
Showing posts with label New York. Show all posts

Friday, March 24, 2023

Two Souls Spirits New York Wheated Bourbon (Finger Lakes Distilling) Review & Tasting Notes


Wheated Bourbons, or wheaters, have a cult following. Don’t get me wrong; traditional Bourbons have their massive fan base, but there’s something about wheaters that drive some folks wild. Wheated Bourbons are less spicy due to a lack of rye grain. And, since distilled wheat has no natural flavor, it magnifies the flavors of other grains and wood. It also rounds out the mouthfeel, giving what many describe as a smooth sensation.


Two Souls Spirits is an American independent bottler. I’ve talked about independent bottling and how it differs from simply sourcing whiskey. But, in a nutshell, independent bottlers procure unusual barrels and package them with their brand in combination with the distiller’s brand. Transparency is a given part of the operation.


Today, I’m exploring Two Souls Spirits New York Wheated Bourbon, which came out of Finger Lakes Distilling. Finger Lakes Distilling was founded in 2007 by Brian McKenzie in New York’s wine country in Burdett. Finger Lakes is a New York State Farm Distillery, which means its liquor-making license is dependent on producing products from fruits, grains, etc., grown primarily on New York farmland.


This one is for the old-school wheater fans out there. Dusty and funky in the best way, this whiskey packs a big punch of classic Bourbon notes (toffee, vanilla) balanced perfectly by thick layers of oak and barrel spice. An extremely rare cask strength wheated Bourbon from Finger Lakes Distilling, this is a true one-of-a-kind barrel from a preeminent US craft distillery. The only downside? Nearly 9-years [sic] in a barrel gave the angels plenty of time to take their share.” – Two Souls Spirits


Barrel 1563 was distilled from a mash of 70% white corn, 20% wheat, and 10% malted barley. It was filled on February 6, 2014, and dumped on November 17, 2022, giving it an eight-year age statement. Entry proof was 100°, and the barrel was subjected to a #4 char level. Only 113 bottles at 52.83% ABV (105.66°) were made available and priced at $129.99, which can be purchased directly from the Two Souls Spirits shopping page.


Finally, I must thank Two Souls Spirits for providing me with a sample in exchange for a no-strings-attached, honest review. Now, let’s #DrinkCurious.


Appearance: I sipped this Bourbon neat from my Glencairn glass. Inside, the liquid looked like copper and formed a thicker rim on the wall. Sticky droplets remained below the rim, releasing syrupy legs.


Nose: Strangely, the first thing I smelled was mint. I was taken aback because that’s a smell associated with rye. The lack thereof left me puzzled. The aroma included cherry, corn, and caramel. I tasted cherry and vanilla when I drew the air through my lips.


Palate: An oily texture filled every crevice of my mouth and introduced my palate to caramel, vanilla, and cherry. As it moved to the middle, I encountered toffee and mocha. Flavors of tobacco, black pepper, and clove were featured on the back of my palate.


Finish: The finish offered black pepper, clove, tobacco, and mocha in a crescendo of spicy heat.


Bottle, Bar, or Bust: Was this a one-of-a-kind wheater as described by Two Souls Spirits? Yes. Absolutely. Without a doubt. It is unlike any other wheated Bourbon I’ve sampled. But it isn’t all that different from traditional, high-proof Bourbons I’ve tasted, and that’s what grabbed my attention. This is a good whiskey, yet I can’t picture myself spending $130 on it without feeling buyer’s remorse. If you’re looking for something like Maker’s Mark, Weller, Pappy, or Old Fitzgerald, you’ll have to keep looking. Due to all of these reasons, I’m giving New York Wheated Bourbon my Bar rating. Cheers!


My Simple, Easy-to-Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It


Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.

Friday, March 10, 2023

Cooper's Daughter Smoked Maple and Black Walnut Bourbon Whiskey Reviews & Tasting Notes


There are Bourbon purists out there who seem angered anytime anyone suggests that a finished Bourbon isn’t really Bourbon. This review isn't for you if you find yourself in that demographic. If you’re more of a #DrinkCurious sipper, stick around because today, I’m exploring Bourbon which was finished in smoked maple syrup barrels.


The backstory begins with J. Resselaer’s Distillery & Cooperage, founded in 1805 just outside of Hudson, New York. Jacob Rutsen van Rensselaer, the man behind the business, owned and operated a mill along Claverack Creek and became the Secretary of State of New York. Fast-forward to Prohibition, the police destroyed all the stills in the area, leaving the Hudson Valley without a working distillery for many decades.


This historic parcel of land, called Olde York Farm, was purchased by Sophie, Stuart, and Louise Newsome, and Rory Tice. Stuart was in the construction business for over forty years. He renovated the ancient carriage house and turned that into a distillery. Stuart is also the cooper; he really builds the barrels! His daughter, Sophie, was a huge proponent of the farm-to-table movement and has a talent for creating blends of ingredients that she thinks will be interesting. It made her a natural choice for the position of Flavor Developer. Sophie’s husband, Rory, is the head distiller and operations manager. And Sophie’s mother (and Stuart’s wife), Louise, a marketing guru, uses her expertise for that and networking with the suppliers that help make everything fall into place. The family named their distillery Cooper’s Daughter Spirits, owned by Sophie and Louise, and began operations in 2017.


The distillery offers three whiskeys along with several vodkas and liqueurs. Rory provided me with two of their Bourbons: Smoked Maple and Black WalnutI must thank Cooper’s Daughter Spirits for providing me with these two opportunities in exchange for my no-strings-attached, honest reviews. Let’s #DrinkCurious and dive deep. Up first will be the Maple Finish.

Our Bourbon is cask finished with organic maple syrup from Maple Leaf Sugaring in Ghent, NY, which has been smoked with American white oak. This is a slightly sweeter bourbon with round, smooth flavors and a light hint of smoke. It makes for the perfect snow day companion, snuggled under the covers, and sitting in front of a wood burning stove.” – Cooper’s Daughter Spirits


The mashbill of this Bourbon hasn’t been disclosed, and it carries no age statement, which means it was aged at least four years. There’s also nothing mentioned regarding char levels, but we know it has all been done in-house. It is available year-round (whereas the Black Walnut is a seasonal release) and packaged at 40% ABV (80°) in two sizes: a 375ml for $37.00 or a 750ml for $63.00.


Rory included a recipe card for what the brand calls a Sugar Shack Old Fashioned.



Appearance: I sipped this Bourbon neat from my Glencairn glass. Inside, it was a light, almost cloudy amber. A wide rim released sticky tears that fell back into the pool.


Nose: The first thing I smelled was smoke. I would have suggested this was a peated whiskey if I didn't know better. The smoke was bold but not overbearing. I could identify the aroma of maple syrup and an earthy quality. Light smoke danced across my tongue when I drew that air into my mouth.


Palate: A soft texture welcomed me to this tasting journey. Up at the front were corn and maple syrup, while the middle featured a smoky vanilla flavor. As it arrived at the back of my palate, I tasted caramel and dry oak.


Finish: Medium in duration; the finish left me with maple syrup, dry oak, and smoky vanilla.


Bottle, Bar, or Bust: I wish this Bourbon was at a higher proof. Perhaps the finishing barrels imparted too much smoke, requiring it to be proofed down as much as it is? I found it challenging to taste the actual Bourbon. The Smoked Maple Bourbon would likely make for a great mixer because it is so bold. I’ll definitely try the Sugar Shack Old Fashioned.


Yet, I don’t buy whiskeys for their cocktail potential. This finished Bourbon is also expensive, especially considering its current proof. Knock it up six-to-ten points, and I would have a different opinion.


Smoked Maple Bourbon is a fun experience, but I believe its proper rating is a Bar

Next up is the Black Walnut. 

Like the Smoked Maple, The mashbill of the Black Walnut Bourbon hasn’t been disclosed, and it carries no age statement. It was aged in new, charred American oak barrels before being transferred to the black walnut syrup barrels. The Black Walnut Finish is a seasonal release packaged at 40% ABV (80°) in two sizes: a 375ml for $43.00 or a 750ml for $69.00.


Appearance: A neat pour into my Glencairn glass revealed a tawny-brown liquid that produced a medium-width rim. The rim held together for a few seconds before collapsing with watery tears.


Nose: Soft oak, walnut, caramel, and corn created a simple but enticing aroma. Nut butter rolled through my mouth as I pulled the vapor through my lips.


Palate: The texture was buttery. The palate was corn-forward, tamed by vanilla and honey. Midway through, I tasted walnut, while the back featured maple syrup, soft oak, and spicy rye.


Finish: Walnut carried through and was joined by honey, leather, rye, and oak tannin and remained for a medium duration.


Bottle, Bar, or Bust: There was more oomph to this whiskey’s finish than I would have guessed from the published proof, especially compared to its sister whiskey, Smoked Maple Bourbon. While I suggested it needed less dilution, Black Walnut is perfectly proofed. I was able to pull flavors easily. It is lovely when sipped neat; it could be tasty over ice as suggested or make a good cocktail base. In fact, I was provided with their Black Walnut Manhattan recipe:

Is Black Walnut a bit pricy? Yeah. But I’d opt for the 375ml option. It is different from any other barrel finishing that I’ve encountered before. My Bottle rating is well-deserved. Cheers!  


My Simple, Easy-to-Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It


Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.


Friday, December 30, 2022

Pursuit United "The Oak Collection" Review and Tasting Notes

There are whiskey purists out there. There’s nothing in the world wrong with that; it is what floats their boat. The brown water enthusiasts I’m talking about want their Bourbons and American Ryes aged in new, charred oak vessels and have the chips fall where they may.


However, in my opinion, when you erect barriers and refuse to venture beyond them, you miss out on a lot. Blenders, distillers, and independent bottlers are doing some mind-blowing things with Bourbon and Rye. Many of those involve barrel finishing.


The purist might argue that all a finishing barrel does is allow you to salvage bad whiskey. I don't see it this way. Sure, some brands out there are stuck with sub-par barrels and want to recoup their investment. But talented blenders and distillers find ways to take great whiskey and make it even better.


Wait. Back that truck up a moment. What’s barrel finishing? Simply put, it is taking a mature whiskey, dumping it, and then placing it in a different barrel for additional aging. That further aging can range from a few weeks to even years. Also, the sky is the limit to what you can use in barrel finishing. Some brands will use virgin oak (charred or otherwise). Others will use vintage wine, whiskey, tequila, honey, coffee, beer, and even things like Tobasco sauce! The point is that the second barrel imparts its characteristics on the whiskey inside it.


The Scots have been doing this forever. They commonly use former Bourbon barrels, as American distilleries had many of them they couldn’t reuse. Sherry butts and port pipes are also reused for finishing purposes.


But, in the United States, we have purists. They have their reasons, and while I don’t embrace them, I understand.


Today I’m reviewing two selections from Pursuit United. The brand was formed by Kenny Coleman and Ryan Cecil of the well-known and respected podcast called Bourbon Pursuit. In 2018, they began a company called Pursuit Spirits, which sourced Straight Bourbons and Ryes to create its blends. I’ve reviewed their first and second releases.


The Oak Collection is the third release. It consists of a Bourbon and Rye. The Oak Collection is billed “[a]n ongoing series of curated whiskey blends and barrel finishes that provide an exploration of taste and constant innovation.


Before I get to the reviews of each, let’s group their shared commonalities. Both whiskeys have limited distribution to Illinois (exclusive to Binny’s), Kentucky, Missouri, New Mexico, Tennessee (Knoxville only), Texas, and online from Seelbachs. A 750ml bottle of either has a suggested retail price of $74.99. Both are packaged at 54% ABV (108°). Neither offers an age statement.


Finally, I thank Pursuit Spirits for providing me with samples of each in exchange for my no-strings-attached, honest reviews. Let’s #DrinkCurious and get on with it.


Straight Bourbon Finished with Toasted American and French Oak

When sampling a Bourbon and Rye on the same flight, I’ll almost always sip the Bourbon first. In theory, flavors tend to be more mellow, whereas Ryes tend to offer a bolder experience.


This Bourbon is a blend of three mashbills from three distilleries:

  • A Tennessee distillery that is not George Dickel
    • 80% corn
    • 10% rye
    • 10% malted barley


  • Finger Lakes Distilling
    • 70% corn
    • 20% rye
    • 10% cherry smoked barley


  • Ross & Squibb (formerly MGP)
    • 60% corn
    • 35% rye
    • 4% malted barley


Appearance: Poured neat in my Glencairn glass, the Bourbon was a bright orange amber. A thin rim created straight, narrow legs that crashed back into the pool of liquid sunshine.


Nose: I encountered an aroma of orange zest, caramel, milk chocolate, and hazelnuts. As I drew the air past my lips, orange citrus filled my mouth.


Palate: The front of my palate tasted dark chocolate, hazelnut, and cherry, while the middle found caramel, vanilla, and cola. The back offered clove, French oak, and barrel char. The mouthfeel was tingly with a medium body.


Finish: If you relish Energizer Bunny finishes, this Bourbon will make you smile. It went on for several minutes, allowing the tingling, clove, char, and cola to remain.


Bottle, Bar, or Bust: The tingling was a distraction, making me wonder how this is only 108°. In an unusual move, I added two drops of distilled water to my glass to see if that would tame it. When I did that, the nose exploded with caramel notes, the texture became creamy, and the palate remained the same. Weirdly, the water seemed only to increase the sizzle. I can’t get past it. You’ll want to try this one at a Bar before you commit to a purchase.




Straight Rye Finished with Sherry French Revere Oak

The Rye is made from three mashbills from two distilleries:

  • Bardstown Bourbon Company
    • 95% rye
    • 5% malted barley


  • Sagamore Spirit #1
    • 95% rye
    • 5% malted barley


  • Sagamore Spirit #2
    • 52% rye
    • 43% corn
    • 5% malted barley


Appearance: Again, I sampled this neat from my Glencairn glass. It appeared coppery-orange and formed a medium-weight rim. The tears were watery and fell faster than I could keep track.


Nose: Coconut, papaya, starfruit, and berry formed the aroma, and when I pulled the vapor into my mouth, I discovered more toasted coconut.


Palate: The oily mouthfeel introduced me to berry, cherry, and plum flavors. Those weren’t surprising, considering the sherry influence. Midway through, I tasted brown sugar and chocolate. The back featured rye spice, black pepper, and oak.


Finish: An artificial cherry flavor, much like Nyquil, covered almost everything. There was cocoa powder, black pepper, and rye spice.


Bottle, Bar, or Bust: Cherry cough syrup is not something I find often, but it also isn’t something I enjoy. I returned to this a second day, and it was still there. That’s a show-stopper for me. I gave it a third chance, this time with two drops of water. That Nyquil sensation didn’t go away. As much as I don’t want to do it, I have to rate this one a Bust.



My Simple, Easy-to-Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It


Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.



Friday, July 30, 2021

Pursuit United Blended Straight Bourbon Review & Tasting Notes


It is always cool to see someone start off in one direction and move to another, and when it happens, it seems natural. Have you ever heard of Bourbon Pursuit? It is a long-running whiskey podcast run by Ryan Cecil and Kenny Coleman.  They're still podcasting, but they've recently started offering their own whiskey brand called Pursuit Spirits.

Pursuit Spirits produces a blend of four-to-five year straight Bourbons called Pursuit United. Sourcing from Bardstown Bourbon Company, Finger Lakes Distilling, and an undisclosed Tennessee distillery (they promise it is not Dickel), this is the second incarnation of the label, the first being this past January.

"We took the lessons we learned from the first release and figured out how to do it at scale. Each of our partner distilleries brings a unique component that makes the blend stand out." - Ryan Cecil

One interesting thing is that Pursuit Spirits bills itself as "[Focused] on transparency and access to unique whiskeys."  However, they keep that Tennessee distillery undisclosed. I'm not knocking them for it, but it seems to defy that mission statement. And, to be absolutely fair, it may be a requirement from the Tennessee distillery, not a decision from Pursuit Spirits.

Non-chill filtered and packaged at 108°, Pursuit United is a blend of 40 barrels that yielded 9342 bottles with a suggested price of $65.00. The mashbills are:

  • 78% corn/10% rye/12% malted barley from Bardstown Bourbon Company;
  • 70% corn/20% wheat/10% malted barley from Finger Lakes Distilling; and
  • 80% corn/10% rye/10% malted barley from the Tennessee distillery.  

Pursuit United is available online at and on the shelves of stores located in Colorado, Georgia, Illinois, Kentucky, Tennessee, and Texas. 

I'd like to thank Pursuit Spirits for providing me a sample of their Bourbon in exchange for a no-strings-attached, honest review. And now, it is time to #DrinkCurious.

Appearance:  Served neat in my Glencairn glass, Pursuit United featured a husky rim with heavy, wavy legs that crashed back to the pool of liquid sunshine. The color appeared as rusty brown.

Nose:  Sweet and spicy, aromas of honey, brown sugar, berry fruit, nutmeg, and cinnamon tickled my olfactory sense. When I inhaled the vapor into my mouth, thick molasses and vanilla rolled across my tongue.

Palate:  The mouthfeel was oily and quite warming. Molasses, caramel, and chocolate were on the front, and as it moved to the middle, they transformed to orange, cinnamon, and rye.  The back was a simple blend of seasoned oak and black pepper.

Finish:  There was a perpetual finish consisting of (predominately) orange peel, followed by chocolate, seasoned oak, and black pepper. 

Bottle, Bar, or Bust:  Overall, this whiskey drank above its stated proof and left my hard palate sizzling. But, the blend was masterful and everything seemed to come together naturally. I enjoyed the strong orange peel finish, which was the last thing I'd expect to stand out among the other flavors. I'd be curious to taste future releases from this team and am impressed with what I drank today. Pursuit United snags a Bottle rating from me. Cheers!

My Simple, Easy to Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It

Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.

Monday, October 26, 2020

Hillrock Estate Solera Aged Bourbon Review & Tasting Notes


Pretty bottles concern me. It isn't anything scary, mind you, but it is often indicative of trying to make a crappy whiskey seem better by putting it in a fancy package. As such, when this Solera Aged Bourbon from Hillrock Estate Distillery showed up on my doorstep, I had to roll my eyes and wonder what I was getting myself into.

Unless you're a real whiskey nerd, you're probably wondering what a Solera is.  

Solera aging involves a pyramid of barrels where a small portion of whiskey is removed periodically from the lowest tier of barrels and an equal measure of new whiskey is added to the top barrels. No barrel in the Solera is ever emptied, and over time, the older whiskey in the Solera mingles with younger whiskeys to create unmatched depth and complexity. - Hillrock Estate Distillery

Does that sound like marketing-speak?  I've seen Solera systems up close and personal. There is a distillery (Dancing Goat) about 20 minutes away from me that utilizes one. It is an interesting way to age whiskey and the cool thing is, no two batches are alike. But, you have to know what you're doing with a Solera system. You can't just randomly pull out and add whiskey.

Hillrock started the whole Solera aging system for Bourbon back in 2012. They didn't invent it. Solera systems have been used by brewers, vintners, and distillers for ages. But, Bourbon is fairly new to the process. Hillrock has another first:  it was the first American distillery to have its own malting floor.

Founded in 2012 at Ancram, New York, by Jeffrey Baker and his wife, Cathy Franklin, they reached out to the late, great Dave Pickerell to be their Master Distiller. The finishing process in the Solera uses 20-year old Oloroso sherry casks. Hillrock is a grain-to-glass distillery, meaning it does everything from growing the grains to bottling the whiskey on-premises. A copper pot still is used to create the distillate of 63% corn and 37% rye. The average age of the whiskey is six years, although it carries no age statement.  A 92.6°, 750ml bottle will set you back around $90.00.  

I'd like to thank Hillrock for sending me a bottle in exchange for a no-strings-attached, honest review. And now, it is time to #DrinkCurious. For the record, I'm reviewing Batch 185.

Appearance:  In my Glencairn glass, Hillrock presented as chestnut in color.  It left a medium rim that generated fat, fast legs that fell back to the pool.

Nose:  Aromas of maple syrup and sweet vanilla cream were obvious. As I continued to explore, I found raisin and mint. When I inhaled the vapor through my mouth, very strong vanilla races across my tongue.

Palate:  The mouthfeel was thick, rich, and creamy.  The more I sipped, the heavier the body became. On the front, the sherry influence offered plum, raisin, and fig.  As it moved to mid-palate, a blend of caramel, nougat, and milk chocolate was easy to pick out. Think of a Milky Way candy bar. Clove, cinnamon, and toasted oak made up the back.

Finish:  A long finish started spicy with oak, cinnamon, and the slightest hint of char. But, dark chocolate and raisin fell behind that. 

Bottle, Bar, or Bust:  Solera aging is interesting and doesn't always work well. I've had some that have been very meh.  On the other hand, there are some that are mind-blowing. Hillrock Estate Solera Aged Bourbon falls into that latter category. I loved every aspect of this whiskey, from the nose to the finish. There isn't a single negative thing I can point out. Yeah, it is a $90.00 Bourbon, but once you crack it open you won't care. This snags my coveted Bottle rating and, in fact, might be one of the best non-allocated, on-the-shelf Bourbons I've had this year.  Cheers!

My Simple, Easy-to-Understand Rating System

  • Bottle = Buy It
  • Bar = Try It
  • Bust = Leave It

Monday, February 10, 2020

McKenzie Straight Rye Whiskey Review

Today's review is of McKenzie Straight Rye Whiskey, distilled by Finger Lakes Distilling in New York.  This one was published at Bourbon & Banter and, due to professional courtesy and copyright laws, you'll have to click on the link to read it.  Cheers!

Thursday, January 23, 2020

Taconic Dutchess Private Reserve Straight Bourbon Review

The whole craft whiskey craze is a lot of fun.  There are some brilliant up-and-coming distilleries out there doing great things in a relatively short period of time. You have others that are doing a marvelous job at sourcing and even blending barrels.  When I discover a new distillery, I get excited - that's my jam and I want to spread the word when it is deserved. Conversely, I want to also spread the word when there's something that should be avoided.

Recently, I was introduced to Taconic Distillery out of Standfordville, New York which has been around since 2016. Its founders are men and women who enjoy the outdoors and good whiskey and decided to pool their talents to create a whiskey of their own. Located in the Hudson Valley, it uses spring water sourced from nearby Rolling Hills Farm in the production process and uses standard, 53-gallon barrels from Independent Stave Company to age their whiskeys.  

Today I'm reviewing Dutchess Private Reserve, a three-year Straight Bourbon they've distilled themselves. This Bourbon is bottled at 90° and is made from a mash of 70% corn, 25% rye and 5% malted barley. Distribution is currently in 16 states, and suggested retail is $43.99 for a 750ml bottle.  I'd like to thank Taconic Distillery for providing me a sample of Dutchess Private Reserve in exchange for a no-strings-attached, honest review.

How does Dutchess Private Reserve hold up?  The only way to answer that is to #DrinkCurious...

In my Glencairn glass, this Bourbon appears as a clear, deep copper color. It left a thick rim on the wall that led to slow, fat legs that took their time crawling back to the pool. 

Aromas of maple syrup and candied cherries were dominant. Going through my various nosing zones, I discovered vanilla and sweet corn, with a tiny hint of oak.  Inhaling through my lips brought thick vanilla and butterscotch.

The initial sip had a soft, watery feel to it. A good Kentucky chew helped to coat my palate. Subsequent sips remained soft but it became much thinner. At the front, freshly baked vanilla sugar cookie was a welcomed start. Mid-palate converted that sweetness to honey and cherry pie filling. It also added a menthol flavor that was a bit off-putting as it was reminiscent of cherry cough syrup. On the back, it was a nice blend of rye spice and butterscotch.

The finish was confusing. At first, it was a quick in-and-out of spice. But, like the mouthfeel, additional sips changed things up. It became much longer, consisting of black pepper and oak.

Bottle, Bar or Bust:  For the most part, I found Dutchess Private Reserve Bourbon to be interesting both on the nose and palate. I would love to see this aged a year or so longer, or perhaps available at a higher proof. Either of those could help reduce or eliminate the menthol quality, which was really the only thing I didn't enjoy. Value-wise, it is priced at the lower end of "craft" whiskeys, making it attractive. I believe Taconic Distillery has some good things going, but this one earns a Bar rating from me, and you should try it first before making a commitment. Cheers!