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In your case, my guess would be that your body reacts more strongly to the blend of compounds in Jameson’s, and not as strongly to those in Maker’s Mark. Jameson irish whiskey crocs crocband clog. But without analyzing each of these carefully, I don’t think we’d be able to say which compounds are causing your hangover.
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One possibility that occurs to me (and this only a WAG – wild-assed guess) is that, since bourbons must be aged in barrels that have been charred, the charred interior surface of the barrels might react with some of the chemical compounds, absorbing them or reacting with them to put them into a different chemical form. One way to test this (if you dare) would be to try some Jameson’s Black Barrel, which is aged in charred barrels. If this spares you a hangover, then it seems reasonable to think that the charring could be the difference. And if that’s the case, you might be able to safely drink any whiskey aged in charred barrels.
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