For a good while in London I had a job as the PR man for Tio Pepe, an eventually delicious dry sherry which nonetheless has what you might charitably call an 'acquired taste'. My job was to take journalists to the sherry-producing area of southern Spain, pass them a glass of Tio Pepe to drink and say 'good, isn't it?!', as they smiled thinly and pretended that it didn't taste like something a matador might use to remove blood from his cloak.
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