Issue 181 · September 23, 2026
The Furnace of Patience
Theme: Heat Shaped by Time
This issue explores how sustained heat — in barrel warehouses, volcanic soils, copper pot stills, and sun-drenched vineyards — transforms raw material into something irreversible and extraordinary.
Heat is not a single event. It is a condition that accumulates, a slow pressure that reshapes molecules and meaning over months and years. In the rickhouse, summer temperatures drive spirit deep into charred oak. In volcanic soil, vines send roots through thermal stone to find water and mineral. In copper pot stills, rising vapor negotiates its path through narrow passages, shedding weight with every turn.
Today's eight selections share a common thread: each was shaped by heat applied with intention and patience. From the Kentucky summer cycling through barrel staves to the Sicilian sun ripening grapes on lava flows, these bottles carry the imprint of temperature as a creative force. Pour slowly and pay attention — the furnace left its mark.
Today's aroma theme follows heat through its transformations: the caramelization of sugars in charred oak, the dried fruit of sherry casks, the volcanic minerality of lava-fed soils, and the honeyed concentration of sun-dried grapes. Train your nose to distinguish between heat as char and heat as ripeness.
Don’t see your special bottle? Request a review at reviews.schoolofwineandspirits.com/request-review — we’ll get to it. See every bottle we’ve reviewed to date at reviews.schoolofwineandspirits.com.
Bourbon Calumet Farm 8 Year Old Kentucky Straight Bourbon Whiskey
Named for the legendary Calumet Farm horse racing estate in Lexington, Kentucky, this brand sources well-aged bourbon that reflects the region's dramatic temperature swings between scorching summers and frigid winters.
Classification: Kentucky Straight Bourbon Whiskey
Brand: Calumet Farm
Distillery: Calumet Farm (sourced)
Proof: 86 (43% ABV)
Age: 8 Year
Color: Deep amber with copper edges
MSRP: $35–$45
Mash Bill: Corn, rye, malted barley (exact proportions undisclosed)
Barrel Type: New charred American oak
Nose: Warm caramel and toasted oak open the nose with a buttery sweetness. Dried orange peel drifts behind, followed by soft vanilla and a whisper of corn husk.
Palate: Medium body with a creamy mouthfeel delivers butterscotch and brown sugar first. Mid-palate brings baking spices — cinnamon and nutmeg — with subtle cherry and a gentle charred oak backbone.
Finish: Medium length with lingering caramel, soft leather, and a fading note of toasted pecan.
Cocktail — Bluegrass Gold — 2 oz Calumet Farm 8 Year · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice and strain into a coupe · Garnish with a lemon twist
Pair with: Smoked pork belly sliders with a tangy apple slaw and a drizzle of bourbon-mustard glaze. The bourbon's caramel sweetness mirrors the pork's rendered fat while the oak tannins cut through the richness.
Scotch Whisky Glenfarclas 105 Cask Strength Highland Single Malt Scotch Whisky
Glenfarclas, one of the last family-owned distilleries in Scotland, has been run by six generations of the Grant family since 1865 on the slopes of Ben Rinnes in Speyside, aging exclusively in sherry casks.
Classification: Highland Single Malt Scotch Whisky
Brand: Glenfarclas
Distillery: Glenfarclas Distillery
Proof: 120 (60% ABV)
Age: NAS
Color: Rich mahogany with reddish-amber highlights
MSRP: $60–$80
Region: Speyside
Mash Bill: 100% malted barley
Distillation: Copper pot stills, direct-fired until 1981, now steam heated
Maturation: Oloroso sherry casks
Cask Type: Oloroso sherry casks
Peat Level (PPM): Unpeated
Chill-Filtered: No
Nose: Intense dried fruit — raisins, dates, and fig — cascade forward, supported by dark chocolate and sherry-soaked oak. Underneath, warm honey and clove spice add complexity without aggression.
Palate: Full-bodied and fiery, with waves of Christmas cake, malt, and dark cocoa. The sherry influence is unmistakable, delivering dried apricot and walnut alongside a firm tannic structure from extended cask aging.
Finish: Long and warming, with lingering dried fruit, earthy oak, and a final flourish of clove and dark honey.
Pair with: A dense dark chocolate torte studded with dried cherries and dusted with cocoa powder. The whisky's sherry-driven fruit echoes the cherries while its cask-strength intensity stands up to the bittersweet chocolate.
Irish Whiskey Midleton Dair Ghaelach Bluebell Forest Tree No. 4
The Dair Ghaelach (Irish for 'Irish Oak') program began when Midleton's master blender Kevin O'Gorman identified specific sessile oak trees in Ireland's ancient forests, each numbered and tracked from felling through coopering. Tree No. 4 from the Bluebell Forest in County Waterford was hand-selected for its tight grain and high tannin content—characteristics born from Ireland's slow-growing seasons, where trees endure decades of Atlantic weather before they're wide enough to yield staves. The whiskey inside, a marriage of pot still distillates aged 12 to 23 years in ex-bourbon and ex-sherry casks, was then finished in hogsheads crafted from this single tree. The result is a dialogue between two kinds of patience: the slow maturation of spirit and the even slower growth of Irish oak. Every sip carries the memory of a forest floor, the furnace of a cooperage, and the quiet passage of years.
Classification: Single Pot Still Irish Whiskey
Brand: Midleton
Distillery: Midleton Distillery
Proof: 114.2
Age: NAS (blend of 12-23 year old whiskeys)
Color: Deep amber gold
MSRP: 350
Mash Bill: Single Pot Still (malted and unmalted barley)
Nose: Rich honeycomb, toasted oak, and baked orchard fruits open the glass, followed by waves of clove-studded baking spice, roasted almond, and a subtle resinous quality from the native Irish oak. There's a warmth here that feels earned—like heat stored in ancient heartwood and released slowly across decades.
Palate: Full-bodied and profoundly layered. The pot still spices arrive first—black pepper, ginger, nutmeg—then yield to caramelized brown sugar, dark chocolate, and dried apricot. The virgin Irish oak imparts a tannic grip and a distinctive woodland character: moss, bark, and something almost charred. High proof amplifies every note without burning, channeling the issue's theme of fire disciplined by patience.
Finish: Exceptionally long. Lingering bittersweet cocoa, smoked honey, toasted hazelnut, and a final exhale of warm vanilla and cedar. The Irish oak tannins provide structure that carries the flavors for minutes.
Cocktail — The Forester's Ember — 2 oz Midleton Dair Ghaelach Bluebell Forest Tree No. 4 | 0.5 oz Pedro Ximénez sherry | 0.25 oz walnut liqueur | 2 dashes Angostura bitters | Stir all ingredients over a large ice cube for 30 seconds. Strain into a rocks glass over a fresh large cube. Express an orange peel over the surface, then garnish with the peel and a sprig of fresh thyme.
Pair with: The lamb's deep, caramelized crust and falling-apart tenderness mirror the whiskey's interplay of bold spice and patient maturation. The blackberry jus echoes the dark fruit and tannic structure imparted by the Irish oak, while rosemary's herbal brightness lifts both plate and palate. A side of colcannon with brown butter adds a creamy, earthy counterpoint to the whiskey's woody depth.
Awards: Irish Whiskey Masters 2023 — Gold, Jim Murray's Whisky Bible — 96 Points
Tequila Tequila San Matías Gran Reserva Extra Añejo
Founded in 1886 by Delfino González in the highlands of Jalisco, Casa San Matías is one of Mexico's oldest continuously operating tequila houses—predating most of what the modern market considers 'heritage' brands. Their Gran Reserva Extra Añejo represents the distillery's belief that true character emerges only when agave fire submits to the slow discipline of wood. The tequila rests for a minimum of three years in charred American oak barrels in temperature-fluctuating highland warehouses, where the extremes of Jalisco's seasons act as a natural bellows, pushing spirit in and out of the wood in a rhythm the distillers call 'breathing through the years.' The result is a spirit where the furnace of the tahona and the furnace of time have become indistinguishable—heat shaped by patience into something profoundly calm.
Classification: Extra Añejo Tequila
Brand: San Matías
Distillery: Casa San Matías (NOM 1103)
Proof: 80
Age: 3 Years
Color: Deep amber with burnished copper edges
MSRP: 89.99
Nose: Rich cooked agave unfolds into butterscotch and toasted oak, followed by dried fig, baking spice, and a whisper of pipe tobacco. Time in barrel has woven a thread of dark chocolate through the base, while a gentle floral lift of dried rose petals keeps it from turning heavy.
Palate: Viscous and enveloping on entry, with caramelized agave at the core surrounded by layers of cinnamon-dusted vanilla custard, roasted almond, and toffee. Mid-palate reveals black pepper warmth and a savory earthiness—almost mineral—that grounds the sweetness. A subtle cocoa bitterness adds complexity as it develops.
Finish: Exceptionally long and warming. Bittersweet chocolate, toasted oak, and a lingering ribbon of cooked agave slowly fade into dried leather and a final murmur of nutmeg. The heat is patient, arriving late and staying longer than expected.
Cocktail — The Long Ember — 2 oz San Matías Gran Reserva Extra Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz rich demerara syrup (2:1) · 2 dashes mole bitters · 1 dash Angostura bitters · Orange peel for garnish · Combine tequila, sherry, demerara syrup, and both bitters in a mixing glass with large ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled rocks glass over a single large cube. Express the orange peel over the surface, twist, and drape along the rim. Sip slowly—this one rewards patience. · Glass: Rocks glass
Pair with: The extra añejo's dark chocolate and warm spice notes find their mirror in a traditional Oaxacan mole negro—a sauce built from charred chiles, toasted spices, and slow-cooked complexity. Braised duck leg provides the richness and unctuous texture to bridge the spirit's butterscotch sweetness and leathery finish. Each bite resets the palate for another sip, the agave's earthy core harmonizing with the mole's deep, smoky bitterness in a dialogue between two expressions of Mexican culinary patience.
Gin Bols Genever Barrel Aged 18 Month
In 1820, Lucas Bols began aging his genever in oak casks not as innovation but as necessity — the long sea voyages to the Dutch East Indies demanded a spirit robust enough to survive the hold of a merchant ship. Two centuries later, the Bols Distillery in Amsterdam still practices this tradition, selecting French Limousin oak barrels and allowing their malt-wine-rich genever to rest for eighteen patient months. The distillers speak of the process as a conversation between grain and wood — the heat of fermentation and distillation captured, then slowly reshaped by the quiet furnace of barrel maturation. Each batch emerges transformed: the brash juniper of youth refined into something warmer, deeper, and irrevocably marked by the passage of time.
Classification: Barrel Aged Genever
Brand: Bols
Distillery: Bols Distillery
Proof: 84
Age: 18 Months
Color: Deep Gold
MSRP: 44.99
Nose: Warm malt whisky-like cereal grains open the glass, followed by honeyed juniper, toasted oak, dried apricot, and a whisper of clove. Time in French Limousin oak barrels lends a gentle caramel sweetness that wraps around the botanical core like embers banked for a slow burn.
Palate: Rich and viscous with a malty backbone — baked bread, butterscotch, and gentle juniper give way to white pepper, candied ginger, and a fleeting note of dried orange peel. The oak influence is beautifully calibrated: present but never domineering, offering vanilla and light tannin that frame the traditional genever grain character.
Finish: Medium-long and warming, with lingering malt, toasted almond, a hint of liquorice, and a final wisp of juniper smoke that recalls a clay pot kiln cooling after hours of steady heat.
Cocktail — The Long Kiln — 2 oz Bols Genever Barrel Aged 18 Month · 0.5 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Combine all ingredients in a mixing glass with ice. Stir for 25-30 seconds until well chilled and silky. Strain over a single large ice cube in an Old Fashioned glass. Express a wide strip of orange peel over the surface, flame it briefly, then nestle it alongside a cinnamon stick. · Garnish: Flamed orange peel and a cinnamon stick · Glass: Old Fashioned glass
Pair with: A wedge of three-year aged Gouda, with its crystalline crunch and deep caramel-butterscotch character, mirrors the barrel-aged genever's malty sweetness and toasty oak. A spoonful of Italian mostarda — candied fruits suspended in mustard-spiked syrup — bridges the spirit's dried fruit and pepper notes while adding a prickle of heat that echoes the genever's warming finish. Together, they celebrate the theme: raw ingredients transformed by the slow furnace of aging into something far greater than their origins.
Awards: Double Gold — San Francisco World Spirits Competition 2019, Gold — International Wine & Spirit Competition 2020
Rum Centenario Fundación 25 Year Old Gran Reserva
Costa Rica's Central Valley sits at roughly 1,000 meters above sea level, yet average temperatures hover around 25°C year-round — there is no winter respite for barrels aging in Ron Centenario's warehouses. The angel's share here devours spirit at a pace that would alarm a Scottish warehouseman. What remains after a quarter-century of this tropical furnace is concentrated, intensely flavored, and carries the memory of every scorching afternoon in its molecular structure. The solera method adds another dimension of time: younger rums replenish older barrels in a perpetual cascade, meaning some fraction of liquid in every bottle may trace its origin back decades further than the label suggests. Centenario Internacional has been quietly producing these long-aged solera rums since 1985, and the 25-year expression represents the apex of their patience — a rum that proves tropical heat, far from being an enemy of maturation, can be its most powerful ally.
Classification: Aged Rum (Solera)
Brand: Ron Centenario
Distillery: Centenario Internacional S.A.
Proof: 80
Age: 25 Years
Color: Deep mahogany with burnt umber edges
MSRP: 85
Nose: An enveloping wave of dark toffee and toasted oak greets you first, followed by dried figs, espresso bean, bittersweet chocolate, and a whisper of charred orange peel. Beneath it all lies a warm molasses depth that speaks of decades spent in tropical heat.
Palate: Luxuriously viscous on the palate, opening with muscovado sugar and leather-wrapped tobacco. The midpalate brings roasted almonds and dark caramel, while cinnamon bark and clove provide a slow-building spice. There is a surprising restraint here — the sweetness never overwhelms, kept in check by a bitter cocoa backbone and dried tropical fruit acidity.
Finish: Extraordinarily long and warming. Layers of toffee, espresso, and smoked vanilla taper into a dry oak tannic grip, with lingering notes of dried mango and a final peppery exhale that recalls the tropical warehouse heat that shaped every year in the barrel.
Cocktail — The Slow Ember — 2 oz Centenario Fundación 25 Year Old · 0.25 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes mole bitters · 1 dash Angostura bitters · Combine all ingredients in a mixing glass with large ice cubes. Stir for 30 seconds until well-chilled and properly diluted. Strain into a double old-fashioned glass over a single large ice sphere. Express the oil of an orange coin over the surface by holding it over a lit match, then rest the flamed coin on the rim. Place a single coffee bean on the ice sphere. · Garnish: Flamed orange coin and a single coffee bean · Glass: Double old-fashioned glass
Pair with: The rum's deep toffee, chocolate, and spice notes find a symphonic partner in Oaxacan mole negro — a sauce built from charred chiles, bitter chocolate, toasted seeds, and hours of patient cooking. Draped over fork-tender braised short rib, the mole's smoky complexity mirrors the rum's oak-driven depth while the meat's richness matches its viscous body. Each bite resets the palate for another sip, and together they tell the same story: transformative heat, applied with patience, creates beauty from simple raw materials.
Awards: International Spirits Challenge 2023 — Gold, San Francisco World Spirits Competition 2022 — Double Gold, Ministry of Rum Tasting Competition — Gold Medal
Red Wine Benanti Etna Rosso DOC 2021
Giuseppe Benanti revived his family's vineyards on Mount Etna's northern slope in the late 1980s, becoming the first producer to bottle estate wines from Europe's most active volcano and launching a renaissance that transformed Sicilian winemaking.
Classification: Etna Rosso DOC
Brand: Benanti
ABV: 14%
Primary Varietal: Nerello Mascalese
Blend: Nerello Mascalese with small percentage of Nerello Cappuccio
Vineyards: Estate vineyards on Mount Etna's northern slope, 500–900m elevation
Maturation: Destemmed, fermented in stainless steel, aged 12 months in large Slavonian oak
Color: Translucent garnet with ruby-orange rim
MSRP: $22–$30
Nose: Wild strawberry and crushed red cherry burst forward, followed by dried herbs, volcanic minerality, and a subtle smoky undertone. A light floral note of dried rose adds elegance.
Palate: Medium-bodied with bright acidity and fine-grained tannins. Red cherry and raspberry dominate, with an undercurrent of iron and volcanic ash. Mid-palate reveals subtle herbal notes and a gentle spice from restrained oak aging.
Finish: Long and mineral-driven, with lingering cherry, a hint of blood orange, and persistent stony minerality.
Pair with: Chargrilled swordfish steaks served alongside Sicilian caponata — a warm eggplant, tomato, and caper relish touched with vinegar and sugar. The wine's bright acidity and mineral depth complement both the meaty fish and the sweet-sour vegetables.
White Wine Donnafugata Ben Ryé Passito di Pantelleria DOC 2022
The Rallo family of Donnafugata farms Zibibbo vines trained in traditional alberello bushes on the volcanic island of Pantelleria, halfway between Sicily and Tunisia, where relentless wind and sun produce one of the Mediterranean's most extraordinary dessert wines.
Classification: Passito di Pantelleria DOC
Brand: Donnafugata
ABV: 14.5%
Primary Varietal: Zibibbo (Muscat of Alexandria)
Blend: 100% Zibibbo
Vineyards: Estate vineyards on Pantelleria, volcanic soils, alberello bush training
Vinification: Partially sun-dried grapes blended with fresh must in successive passes, fermented and aged in stainless steel
Color: Deep amber-gold with copper reflections
MSRP: $45–$60 (375ml)
Nose: Intense apricot and candied orange peel open dramatically, layered with honey, dried fig, and a distinctive floral sweetness. A mineral edge and whiff of sea salt add complexity beneath the fruit.
Palate: Luscious and concentrated, with waves of honey, ripe stone fruit, and marzipan. Despite the sweetness, vibrant acidity keeps everything in balance. Citrus marmalade and toasted almond emerge on the mid-palate, with a subtle herbal note of Mediterranean scrub.
Finish: Very long, with lingering honey, dried apricot, and a clean mineral salinity that lifts the sweetness.
Pair with: Freshly filled cannoli with sheep's milk ricotta, candied orange peel, and a dusting of powdered sugar. The wine's honeyed apricot and citrus marmalade notes wrap around the ricotta's creaminess, while its acidity cleanses the palate between bites.
Train Your Nose: Today's Aroma Spotlight
Today's aroma theme follows heat through its transformations: the caramelization of sugars in charred oak, the dried fruit of sherry casks, the volcanic minerality of lava-fed soils, and the honeyed concentration of sun-dried grapes. Train your nose to distinguish between heat as char and heat as ripeness.
Each bottle below maps to aromas you can isolate with your kit before your next pour — then see if you catch them in the glass.
Today's Kit Reference
| Today's Product | Key Aromas | Train With |
|---|---|---|
| Calumet Farm 8 Year Old Kentucky Straight Bourbon Whiskey (Bourbon) | Caramel, Butterscotch, Oak, Cherry, Brown Spices | Bourbon Kit |
| Glenfarclas 105 Cask Strength Highland Single Malt Scotch Whisky (Scotch Whisky) | Dried Fruit, Cocoa (Dark), Honey, Clove Spice, Malt | Whisky Kit |
| Midleton Dair Ghaelach Bluebell Forest Tree No. 4 (Irish Whiskey) | Honey, Clove Spice, Cocoa (Dark), Nut (Hazelnut), Vanilla, Woody | Whiskey Kit |
| Tequila San Matías Gran Reserva Extra Añejo (Tequila) | Agave (Cooked), Butterscotch, Cinnamon, Chocolate (Dark Chocolate, Cocoa), Oak, Leather | Tequila Kit |
| Bols Genever Barrel Aged 18 Month (Gin) | Juniper (Woody/Resinous), Vanilla, Almond, Ginger, Liquorice, Orange | Gin Kit |
| Centenario Fundación 25 Year Old Gran Reserva (Rum) | Toffee, Leather, Coffee, Molasses, Oak, Chocolate | Rum Kit |
| Benanti Etna Rosso DOC 2021 (Red Wine) | Cherry, Floral (Rose), Berry (Generic), Mint, Violet | Wine Kit |
| Donnafugata Ben Ryé Passito di Pantelleria DOC 2022 (White Wine) | Honey, Citrus (Generic), Marzipan, Nut (Almond/Coconut), Floral (Rose) | Wine Kit |
Explore the School of Wine and Spirits
Build these sensory connections at home with the School of Wine and Spirits Aroma Kit — each vial calibrated to the exact aromas profiled in today's issue. Our Aroma Masterclass Kits are designed to teach it to you, one aroma at a time.
Our books on Amazon go deeper into the science and history behind every sip — from America's Spirit, Scotland's Spirit, Ireland's Spirit, The Ultimate Northern Italian Wine Journey, The Tequila y Mezcal Revolution, Chablis, and Côte d'Or pocket guides.
Explore our Aroma Masterclass kits and books at schoolofwineandspirits.com
Join the School of Wine and Spirits Community
Connect with fellow connoisseurs, share tasting notes, and go deeper into every pour.
Sign up at skool.com/schoolofwineandspirits
The furnace shaped every bottle in this lineup — now let your palate learn to read the heat.
Until tomorrow's pour — cheers.
The Still & The Vine is a daily publication of the School of Wine and Spirits.
Calumet Farm 8 Year Old Kentucky Straight Bourbon Whiskey
Calumet Farm
A polished, approachable bourbon that lets eight years of Kentucky heat do the talking. The oak influence is present but restrained, with enough sweetness and spice to hold interest. A solid daily drinker that punches well above its price.
Glenfarclas 105 Cask Strength Highland Single Malt Scotch Whisky
Glenfarclas
Glenfarclas 105 is a sherry-bomb at cask strength that never loses its composure. The heat is substantial but well-integrated, rewarding the patient sipper who adds a few drops of water. For a non-age-statement whisky, the depth of flavor suggests significant maturation.
Midleton Dair Ghaelach Bluebell Forest Tree No. 4
Midleton
Midleton's Dair Ghaelach series is a masterclass in how maturation vessel transforms spirit. Tree No. 4 from Bluebell Forest showcases the furnace-like intensity of virgin Irish oak tamed by the decades-long patience of pot still maturation. At cask strength, it's a riveting study in heat shaped by time—bold, complex, and unmistakably Irish.
Tequila San Matías Gran Reserva Extra Añejo
San Matías
Casa San Matías has been making tequila since 1886, and this extra añejo demonstrates a mastery of time and barrel. Three years in American oak have deepened the spirit without erasing its agave identity—a furnace of patience made liquid. At under $90, it punches well above its price class, delivering the contemplative depth of bottles twice its cost. A superb after-dinner pour for those who believe great tequila rewards the same reverence as aged whisky.
Bols Genever Barrel Aged 18 Month
Bols
A masterclass in patience applied to the gin family tree. Where most gins celebrate the instant brightness of distillation, Bols Barrel Aged 18 Month embraces the slow alchemy of oak and time. The result is a spirit that bridges the worlds of aged whiskey and botanical distillate — furnace-forged grain spirit tempered into something deeply contemplative. Perfectly aligned with "The Furnace of Patience," this genever proves that even the juniper berry bows to time's authority.
Centenario Fundación 25 Year Old Gran Reserva
Ron Centenario
If this issue's theme is heat shaped by time, Centenario 25 is the thesis statement in liquid form. Twenty-five years of solera aging in Costa Rica's tropical climate compress decades of wood interaction into a rum of startling depth and composure. Where the Glenfarclas 105 delivers furnace-like intensity and the San Matías Extra Añejo shows agave transformed by patient oak, this rum demonstrates how relentless equatorial warmth can forge something almost impossibly smooth yet layered. A masterclass in tropical patience.
Benanti Etna Rosso DOC 2021
Benanti
Benanti pioneered the modern Etna wine movement in the 1980s, and their entry-level Rosso remains a benchmark for the appellation. Nerello Mascalese grown on volcanic slopes delivers transparency, tension, and a sense of place that few wines at this price can match. A vivid expression of heat stored in stone.
Donnafugata Ben Ryé Passito di Pantelleria DOC 2022
Donnafugata
Ben Ryé is Italy's most celebrated passito, made from Zibibbo grapes sun-dried on the wind-blasted volcanic island of Pantelleria. The heat of the African-influenced climate concentrates sugars, but Donnafugata's meticulous winemaking preserves acidity and freshness. A dessert wine that transcends the category.
Be the first to comment.