Supports a bounded culinary-selection rule, not a universal sensory ranking. The adjacent overbroad production definitions are excluded.
Whiskey-chapter opening before the recipe sequence.
In cooked dishes, the authors say that distinctions among whisky, bourbon, and rye are subtler than in the glass, although bourbon tends toward smoother sweetness and rye toward spice. They therefore recommend an inexpensive, palatable bottle suitable for a mixed drink rather than paying for prestige nuance that a sauce will not preserve.
100
99
Whisky and Bourbon
Checked against text extraction and the supplied local PDF sheets 99–100.
Verified paraphrase from one canonical Source.
Evidence
A drinkable value whiskey should be selected for culinary function; the retained record is a paraphrase in the Excerpt Text property.
Location and context
PDF sheets 99–100, “Whisky and Bourbon.” The passage precedes the recipe sequence.
Annotation
Supports a bounded culinary-selection rule. Adjacent production definitions were excluded.