After sipping some tsipouro at dinner, and with a grainy exhalation, I noted, "you can really taste that secondary processing."
Just for a little more context, we had ordered a bottle of house red wine, which we had come to expect was a locally produced vintage, usually by the proprietors or a relative of the restaurant. This was "Vin du Crete", and came chilled. We really did know better, especially since we will be imminently discussing Cretan wines, but we drank it anyway. So, by the end of the meal, the wine had already done its job that this 45% ABV spirit was, perhaps, unnecessary.
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